Description
Tender and flaky buttermilk biscuits with buttery layers and a soft interior, perfect for breakfast, brunch, or as a comforting side dish.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or leave it ungreased.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter cubes to the dry ingredients and cut them in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
- Pour in the cold buttermilk and gently stir until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle, fold it over itself, and pat it down again. Repeat this process 2–3 times.
- Pat the dough to about 1-inch thickness. Cut out biscuits using a biscuit cutter, pressing straight down without twisting.
- Place the biscuits close together on the prepared baking sheet.
- Bake for 12–15 minutes, or until the tops are golden brown.
- Remove from the oven and cool slightly before serving.
Notes
Use very cold butter and buttermilk for maximum flakiness.Do not twist the biscuit cutter, as it can prevent proper rising.For extra flavor, brush the tops with melted butter after baking.Biscuits rise best when placed close together on the baking sheet.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
