Classic Buttermilk Biscuits
Tall, flaky buttermilk biscuits rely on cold butter worked quickly into the flour and a gentle hand when folding the dough — overworking is the main thing to avoid. The buttermilk adds a mild tang and helps the biscuits rise. From start to finish they take about 30 minutes, making them one of the faster breads you can bake from scratch.
Equipment
- Baking sheet
- Mixing Bowls
- Pastry Cutter
- Rolling pin
- Biscuit cutter
Ingredients
For the Dry Components:
- 2 cups all-purpose flour preferably unbleached
- 1 tbsp baking powder ensure freshness for best results
- 0.5 tsp baking soda ensure freshness for best results
- 1 tsp salt
For the Wet Components:
- 0.5 cup unsalted butter chilled and cubed
- 0.75 cup buttermilk cold, shaken well
Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cubed butter to the dry ingredients. Using a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
- Make a well in the center and pour in the cold buttermilk. Stir gently with a wooden spoon until the mixture starts to come together. Be careful not to overmix.
- Transfer the dough to a floured surface. Gently knead it a couple of times and roll out to a 1-inch thickness. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
- Bake in the preheated oven for 10-15 minutes, or until golden brown on top. Serve warm.
Notes
- For a flakier texture, ensure the butter is extremely cold.
- Overmixing the dough can result in tough biscuits.
Nutrition
Calories: 230kcalCarbohydrates: 25gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 544mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 392IUCalcium: 122mgIron: 2mg
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