Here’s a tried-and-true way to make Buttermilk Biscuits—fluffy, buttery, and perfect for breakfast or alongside any meal.
🥖 Ingredients (Makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk
Optional: melted butter for brushing on top
🥄 Instructions
- Preheat Oven:
Preheat to 425°F (220°C) and line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. - Cut in Butter:
Use a pastry cutter or your fingers to cut in cold butter until the mixture resembles coarse crumbs. - Add Buttermilk:
Pour in cold buttermilk and stir gently until just combined. The dough should be slightly sticky—don’t overmix. - Shape Biscuits:
Turn dough onto a lightly floured surface. Pat or roll to about 1-inch thickness. Cut with a biscuit cutter or glass. - Bake:
Place biscuits on the baking sheet and bake 12–15 minutes, until golden brown. - Optional:
Brush warm biscuits with melted butter for extra richness.
💡 Tips:
- Keep butter and buttermilk cold to create flaky layers.
- Press straight down with the cutter—don’t twist—to help the biscuits rise evenly.
- For a quick version, you can use self-rising flour and skip the baking soda and baking powder.
If you want, I can give a super quick 5-minute microwave version that makes a soft, single-serving biscuit ready almost instantly.
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