Here’s a classic recipe for fluffy buttermilk biscuits—perfect for breakfast, brunch, or as a side to soups and stews.
Ingredients (Makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
- ¾ cup cold buttermilk
Instructions
- Preheat Oven:
Preheat to 450°F (230°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, and salt. - Cut in Butter:
Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter until the mixture resembles coarse crumbs. - Add Buttermilk:
Pour in the cold buttermilk and stir gently until just combined. Do not overmix. The dough should be slightly sticky. - Shape Biscuits:
- Turn dough onto a floured surface.
- Gently pat or roll the dough to about 1-inch thickness.
- Use a biscuit cutter or a glass to cut out biscuits. Place them on the prepared baking sheet, touching slightly for soft sides or spaced apart for crisp edges.
- Bake:
Bake for 12–15 minutes, or until golden brown on top. - Serve:
Serve warm with butter, honey, or jam.
💡 Tips:
- Keep the butter and buttermilk cold—this creates flaky layers.
- Avoid overmixing; it keeps biscuits tender.
- You can fold the dough over itself once or twice for extra flaky layers before cutting.
If you like, I can also give a cheese and herb variation that makes these biscuits extra savory and flavorful. Do you want that version?
