Description
A simple recipe for making soft, flaky buttermilk biscuits from scratch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup cold buttermilk
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Lightly grease a baking sheet.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Knead the dough 3 or 4 times until it comes together.
- Pat or roll the dough to about 3/4 inch thickness.
- Use a biscuit cutter to cut out rounds. Place the biscuits on the prepared baking sheet, close together for softer sides or further apart for crispier sides.
- Bake for 12 to 15 minutes, or until the tops are golden brown.
Notes
- For the flakiest biscuits, keep your butter very cold.
- If you do not have buttermilk, mix 3/4 cup of milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: buttermilk biscuits, homemade biscuits, quick bread, baking, breakfast