Classic Buttermilk Biscuits
Ingredients
Directions / Instructions
Why You'll Love These Buttermilk Biscuits
Nothing beats the aroma of freshly baked buttermilk biscuits straight from the oven. These homemade biscuits have crisp golden tops, soft buttery layers, and a light, fluffy interior that practically melts in your mouth.
Whether you're serving them with butter and jam for breakfast, alongside fried chicken for dinner, or smothered in sausage gravy, these biscuits are easy to make and always a crowd favorite.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- ½ cup unsalted butter, very cold and cubed
- 1 cup cold buttermilk
- 1 tablespoon melted butter for brushing
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the Butter
Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
4. Add the Buttermilk
Pour in the cold buttermilk and gently stir until the dough just comes together. Avoid overmixing.
5. Fold the Dough
Turn the dough onto a lightly floured surface. Pat it into a rectangle, then fold it over itself three to four times to create flaky layers. Pat the dough to about 1-inch thickness.
6. Cut the Biscuits
Use a 2½-inch biscuit cutter to cut straight down without twisting. Gather scraps gently and repeat.
7. Bake
Place the biscuits close together on the prepared baking sheet. Bake for 14 to 16 minutes until tall and golden brown.
8. Finish
Brush the hot biscuits with melted butter and serve warm.
Expert Tips
Keep the butter and buttermilk as cold as possible for maximum flakiness. Handle the dough gently to avoid tough biscuits, and never twist the biscuit cutter, as it seals the edges and prevents a good rise.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze baked biscuits for up to 3 months and reheat in a warm oven before serving.
Serving Suggestions
Serve with butter, honey, strawberry jam, sausage gravy, fried chicken, scrambled eggs, bacon, soup, chili, beef stew, or sliced country ham.
Recipe Variations
Add shredded cheddar cheese and chopped chives for savory biscuits, mix in fresh herbs like rosemary or thyme, stir in crumbled bacon, or sprinkle the tops with everything bagel seasoning before baking.
Frequently Asked Questions
You Might Also Like
Reviews & Questions (0)
No ratings yet. Be the first to leave a review!
Leave a Rating & Review
You must be logged in to post a review or comment.
Log In