
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
Instructions
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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.
Make a well in the center and pour in the cold buttermilk. Stir gently until just combined; do not overmix.
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.
Use a floured biscuit cutter to cut out biscuits. Place on prepared baking sheet, close but not touching.
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.