Ah, Buttermilk Biscuits—fluffy, buttery, golden pillows perfect for breakfast, brunch, or alongside any meal. Here’s a classic, reliable recipe:
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter, cold and cut into small cubes
- ¾ cup buttermilk, cold
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°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 the Butter:
- Add cold butter cubes to the flour mixture.
- Use a pastry cutter or your fingers to cut butter into the flour until the mixture resembles coarse crumbs.
- Add Buttermilk:
- Pour in cold buttermilk and stir just until dough comes together.
- Don’t overmix; the dough should be slightly sticky.
- Shape Biscuits:
- Turn dough onto a floured surface.
- Pat or gently roll to about ¾-inch thickness.
- Use a biscuit cutter or glass to cut out rounds.
- Place biscuits on the baking sheet, edges touching for soft sides, or spaced apart for crustier edges.
- Bake:
- Bake 12–15 minutes until golden brown.
- Serve:
- Brush tops with melted butter for extra richness.
- Serve warm with jam, honey, or gravy.
💡 Tips:
- Keep butter and buttermilk cold—this helps biscuits rise and stay flaky.
- Don’t twist the cutter when cutting; press straight down for better lift.
- Leftovers: warm in the oven for a few minutes; they’re almost as good as fresh.
If you want, I can also give a super-flaky, layered version where you fold the dough like puff pastry—makes the biscuits extra tall and buttery.
Do you want me to provide that version?
