Buttermilk Biscuits
Quick to mix together, these biscuits are fluffy and perfect with a little butter or honey, or both 🙂
Servings Prep Time
182-inch biscuits 10minutes
Cook Time
20minutes
Servings Prep Time
182-inch biscuits 10minutes
Cook Time
20minutes
Ingredients
  • 4cups all purpose flour
  • 1teaspoon salt
  • 1teaspoon sugar
  • 1 1/2tablespoons baking powder
  • 1teaspoon baking soda
  • 1cup unsalted butter2 sticks. Cold and cut into cubes
  • 1 3/4cups buttermilkplus additional for brushing
Instructions
  1. Preheat the oven to 375°F. Whisk together the flour, salt, sugar, baking powder, and baking soda in a large bowl. Cut in the cold, cubed butter with a pastry blender or two knives. The mixture should look like course crumbs with some larger clumps of butter.
  2. Add the buttermilk to the mixture and fold together using a rubber spatula. Be sure to get all the crumbs at the bottom and sides of the bowl. The dough will come together and still be slightly sticky. Be careful not to over mix the dough.
  3. Place the dough onto a floured work surface. With floured hands press the dough into a round that is 1 inch thick. Again, be careful not to overwork the dough. Use a floured biscuit cutter (mine was a 2 inch size) to cut out the biscuits. Cut them as close together as possible to reduce waste. You can press the scraps together to get another round of dough to cut biscuits out of, but work the dough as little as possible.
  4. Place the biscuits at least an inch apart on a baking sheet. Brush the tops of the biscuits with buttermilk. Bake for 17-20 minutes, rotating the sheet halfway through. The biscuits will be golden, puffed, and set.
  5. Serve warm with butter, jam, or honey. Or all of the above!
Recipe Notes

The reason we need to be careful not to overwork the dough is all about the butter. The small clumps of butter are what makes biscuits so light and flaky. If the dough is worked too much then the butter starts to melt into the dough before we want it to, in the oven while baking. This is also why cold butter is key.