Homemade Buttermilk Biscuits
Fluffy, buttery homemade buttermilk biscuits with a tender crumb and golden tops — perfect for breakfast, brunch, or as a comforting side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar (optional)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 to 1 cup cold buttermilk, plus extra for brushing tops
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Make a well in the center and pour in 3/4 cup buttermilk. Gently stir until dough just comes together; add more buttermilk as needed.
- Turn dough out onto a floured surface. Gently pat into a 1-inch thick rectangle. Fold the dough in half and pat out again; repeat folding 2-3 times for flaky layers.
- Use a floured 2.5-inch biscuit cutter to cut out biscuits. Place biscuits close together on prepared baking sheet.
- Brush tops with a little buttermilk for a golden finish.
- Bake for 12-15 minutes, or until tops are golden brown. Serve warm with butter, honey, or jam.
Notes
- Keep all ingredients cold for the flakiest biscuits.
- Do not overwork the dough to avoid tough biscuits.
- Freeze unbaked biscuits on a baking sheet, then transfer to a bag for later baking.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://ukfinda.com/homemade-buttermilk-biscuits/