Buttermilk Biscuits
These tender, flaky buttermilk biscuits are the kind that make folks reach for seconds before they've even finished their first one. They've got that golden-brown top, soft buttery layers inside, and that slight tang from the buttermilk that just makes everything right. Perfect for sopping up gravy, spreading with butter and jam, or eating warm right out the oven.
Cooking tutorial
Browse more on YouTubeIngredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/2 cup cold butter (1 stick), cut into small pieces
- 3/4 cup cold buttermilk
- 2 tbsp melted butter for brushing
Instructions
- 1
Heat your oven to 450°F and line a baking sheet with parchment paper or lightly grease it.
- 2
In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda until everything's mixed up good.
- 3
Add those cold butter pieces to the flour mixture and use a pastry cutter, two forks, or your fingers to work the butter in until it looks like coarse crumbs with some pea-sized pieces of butter still showing.
- 4
Pour in the cold buttermilk and stir with a fork just until the dough comes together—don't overmix or your biscuits will be tough.
- 5
Turn the dough out onto a lightly floured surface and gently pat it down to about 3/4 inch thick—don't roll it, just pat it with your hands.
- 6
Use a 2 1/2-inch biscuit cutter or drinking glass dipped in flour to cut out your biscuits, pressing straight down without twisting so they rise up nice and tall.
- 7
Place the biscuits on your prepared baking sheet with the sides just barely touching each other—this helps them rise up instead of out.
- 8
Gather up the scraps, pat them out gently one more time, and cut out a few more biscuits.
- 9
Bake for 12 to 15 minutes until the tops are golden brown and beautiful.
- 10
Brush the hot biscuits with that melted butter soon as they come out the oven and serve them warm.
Pro Tips
- ★Keep everything cold—your butter, your buttermilk, even your bowl if you've got time to chill it. Cold ingredients make flakier biscuits.
- ★Don't twist your biscuit cutter when you're cutting them out—just press straight down and pull straight up so the edges stay clean and they can rise proper.