These Buttermilk Biscuits are light, fluffy, and buttery, with a melt-in-your-mouth texture that’s simply irresistible. Perfect for breakfast, brunch, or as a side dish, these biscuits are easy to make and deliver bakery-quality results every time. With just a few simple ingredients and a little technique, you’ll have warm, golden biscuits ready to enjoy in no time. Let’s get baking!
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour , plus extra for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar (optional, for a touch of sweetness)
- 3/4 teaspoon salt
- 1/2 cup unsalted butter , cold and cubed (plus extra for brushing)
- 3/4 cup buttermilk , cold
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 450°F (230°C) . Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt.
Step 2: Cut in the Butter
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. The cold butter is key to creating flaky layers.
Step 3: Add the Buttermilk
- Make a well in the center of the dry ingredients and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together—it will be slightly sticky. Avoid overmixing to keep the biscuits tender.
Step 4: Shape the Biscuits
- Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it down again. Repeat this folding process 2–3 times to create flaky layers.
- Roll or pat the dough to 3/4-inch thickness. Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting to ensure they rise evenly.
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