Classic Buttermilk Biscuits

Classic Buttermilk Biscuits

Flaky, buttery homemade biscuits perfect for breakfast or as a side dish.

15 mins

Prep Time

12 mins

Cook Time

8

Servings

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk

Nutrition Facts

200Calories
4gProtein
25gCarbs
10gFat

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Instructions

1

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

2

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3

Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.

4

Make a well in the center and pour in the cold buttermilk. Stir gently until just combined; do not overmix.

5

Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold dough over itself 3-4 times to create layers.

6

Use a floured biscuit cutter to cut out biscuits. Place on prepared baking sheet, close but not touching.

7

Bake for 10-12 minutes until golden brown. Brush tops with melted butter if desired.

Chef's Tips

  • Cold Ingredients: Keep butter and buttermilk very cold for flakier biscuits.
  • Handling Dough: Handle the dough as little as possible to prevent tough biscuits.
  • No Buttermilk: Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Freezing: Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2-3 extra minutes.
  • Storage: Store leftover biscuits in an airtight container for up to 2 days. Reheat in oven for best texture.
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