Get ready to enjoy the flakiest, most delicious buttermilk biscuits you’ve ever tasted! Perfect for breakfast, brunch, or even as a side for dinner, these biscuits are a true delight.
Tips for Perfect Biscuits
When working with the butter, keep it cold to ensure those lovely layers form. And trust me, the folding technique is so satisfying!
Why You'll Love These Biscuits
Whether slathered with butter or enjoyed with jam, these biscuits are sure to be a hit. You’ll be baking them on repeat!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Dough:
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Step 1- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this, the better, as you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix. The dough will be sticky.
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Step 2- Form the Dough: Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.
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Step 3- Final Thickness: Pat the dough out into a final 1-inch thickness. If at any point the dough becomes too warm, pop it in the fridge until it's firmed up slightly.
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Step 4- Cut the Biscuits: Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles. Don't twist the biscuit cutter, as this seals the edges and prevents the biscuits from rising as nicely. If you don't have a sharp cutter, use a knife and cut squares instead.
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Step 5- Prepare for Baking: Place the biscuits on a parchment-lined baking sheet, spacing 2 inches apart. Reform the scrap dough into 1-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
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Step 6- Freeze Biscuits: Freeze the uncooked biscuits while you preheat the oven to 450°F.
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Step 7- Make-Ahead Instructions: Make-Ahead Instructions: At this point, the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple minutes to the baking time.
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Step 8- Bake the Biscuits: Bake the biscuits until golden brown, about 12 to 15 minutes.* Biscuits are best served the day they're baked.
Nutrition
- Calories: 150, Fat: 7g, Carbs: 20g, Protein: 3g
Cooking techniques
Cutting in butter is key to achieving that flaky texture. Remember to work quickly to keep the butter cold!
Variations or substitutions
Feel free to substitute the buttermilk with regular milk or a non-dairy alternative, though this may affect the texture slightly.
Storage tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Notes
These biscuits are best enjoyed fresh, but they can be reheated in the oven for a few minutes to regain their flakiness.
