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Buttermilk Biscuits Recipe

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4 from 10 reviews

Classic buttermilk biscuits with a tender, flaky texture and golden crust, perfect for breakfast or as a side. These easy-to-make biscuits use cold butter and buttermilk to create layers and a rich flavor, baked to perfection in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 12 biscuits

Ingredients

Dry Ingredients

  • 12 3/4 ounces all-purpose flour (3 cups or 360 grams)
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar

Wet Ingredients

  • 3 ounces unsalted butter, cold and cubed (plus more for serving, if desired)
  • 1 cup buttermilk, cold (preferably whole, plus more for brushing on top, optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Place an oven rack on or near the center shelf and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and allow even baking.
  2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, kosher salt, baking powder, and sugar. Use a pastry blender, large fork, or two knives to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse bread crumbs with some larger butter pieces remaining. Alternatively, grate frozen butter and chill it before adding for better flakiness.
  3. Add Buttermilk and Form Dough: Pour in the cold buttermilk and use a spatula to gently mix about 15 times until just combined. Avoid overmixing to keep the biscuits tender.
  4. Fold the Dough: Pat the dough into a rectangle about 3/4-inch thick. Fold it into thirds like a letter, turn it 90 degrees, pat it down gently, and repeat this folding process one to two more times. Then gently roll the dough again to about 3/4-inch thickness, handling it as little as possible to retain layers.
  5. Cut Biscuits: Use a biscuit cutter to cut rounds by pressing straight down and lifting without twisting to ensure even rising. Alternatively, cut the dough into squares or diamonds with a bench scraper to minimize leftover scraps. Arrange biscuits on the prepared baking sheet.
  6. Optional Buttermilk Brush: Brush the tops of the biscuits with buttermilk to promote a golden-brown crust during baking.
  7. Bake: Bake the biscuits in the preheated oven for 15 to 20 minutes until they are lightly browned on top and cooked through.
  8. Serve: Remove from the oven and serve warm, optionally brushing with melted butter for extra richness.
  9. Storage: Wrap leftover biscuits and store at room temperature for several days or freeze for up to 3 months. Rewarm before serving to enjoy fresh texture and flavor.

Notes

  • Using cold butter and buttermilk is essential for flaky biscuits.
  • Do not twist the biscuit cutter to ensure proper rising.
  • Folding the dough helps create flaky layers similar to a pastry.
  • Baking at a high temperature gives the biscuits a golden crust while keeping the inside soft.
  • Biscuits can be frozen and reheated without losing texture when handled properly.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Breakfast / Brunch / Side
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/buttermilk-biscuits-recipe/