Buttermilk Biscuits
These Buttermilk Biscuits are golden, flaky, and tender with buttery layers that practically melt in your mouth. Perfect for breakfast with jam, alongside fried chicken, or as a comforting side for soups and stews, they’re a timeless Southern classic made with simple ingredients.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar optional
- ½ cup 1 stick cold unsalted butter, cut into cubes
- 1 cup cold buttermilk plus extra for brushing
Instructions
- Preheat oven: Preheat 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, salt, and sugar.
- Cut in butter: Add cold butter cubes. Cut in with a pastry cutter or your hands until mixture resembles coarse crumbs.
- Add buttermilk: Pour in cold buttermilk. Stir just until dough comes together—do not overmix.
- Shape dough: Turn dough onto a lightly floured surface. Gently pat and fold 2–3 times for layers. Flatten to about 1-inch thick.
- Cut biscuits: Use a biscuit cutter (2–3 inches) to cut biscuits. Place them close together on baking sheet.
- Bake: Brush tops with buttermilk. Bake 12–15 minutes, or until golden brown.
- Serve: Serve warm with butter, honey, or jam.
Notes
- Cold ingredients matter: Keep butter and buttermilk cold for flaky layers.
- Folding trick: Folding the dough helps create tall, layered biscuits.
- Storage: Store leftovers in an airtight container at room temp for 2 days or freeze up to 2 months.
- Flavor variations: Add shredded cheese, garlic powder, or fresh herbs for a savory twist.