Description
Make tall, flaky, and tender buttermilk biscuits from scratch using simple techniques for a classic Southern breakfast bread.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 4 to 5 times until it just comes together.
- Pat or roll the dough out to about 3/4-inch thickness.
- Use a biscuit cutter (about 2.5 inches) to cut out the biscuits. Press the cutter straight down without twisting to keep the layers separate. Rework the scraps once gently.
- Place the cut biscuits close together on the prepared baking sheet for softer sides, or further apart for crispier sides.
- Bake for 12 to 15 minutes, or until the tops are golden brown.
- Remove from the oven and brush the tops immediately with melted butter, if desired. Serve warm.
Notes
- Keep all ingredients, especially the butter and buttermilk, very cold for the flakiest results.
- Do not twist the biscuit cutter; press straight down to maintain the layers you create.
- For extra height, fold the dough over itself a couple of times before cutting.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 35