Classic Buttermilk Biscuits
Flaky, buttery buttermilk 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
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
Nutrition Facts
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Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the 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.
Pour in the cold buttermilk and stir gently until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle.
Fold the dough in half and pat it down again. Repeat this process 2-3 times to create layers.
Cut out biscuits using a 2.5-inch round cutter. Place them on the prepared baking sheet, close together for softer sides or apart for crispier edges.
Bake for 10-12 minutes, or until the biscuits are golden brown on top. Serve warm.
Chef's Tips
- Cold Ingredients: Ensure the butter and buttermilk are very cold for the flakiest biscuits.
- Handling Dough: Handle the dough as little as possible to prevent tough biscuits.
- No Buttermilk: Substitute by mixing 3/4 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- Freezing: Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.
- Leftovers: Store in an airtight container for up to 2 days. Reheat in the oven for best texture.
