Here’s a classic Buttermilk Biscuit recipe—fluffy, tender, and perfect for breakfast, dinner, or a snack with butter and jam 🥐✨
Buttermilk Biscuits
Ingredients (Makes ~8 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp sugar (optional, for slight sweetness)
- 1 tsp salt
- 6 tbsp cold unsalted butter, cut into small cubes
- ¾ cup cold buttermilk (plus a little extra if needed)
Optional Topping:
- Melted butter for brushing
Instructions
- Preheat Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in Butter
- Using a pastry cutter, two knives, or fingers, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Buttermilk
- Pour in cold buttermilk and gently stir until dough just comes together.
- Don’t overmix—overworking the dough makes biscuits tough.
- Shape Biscuits
- Turn dough onto a lightly floured surface.
- Pat or roll to about ¾-inch thickness.
- Cut with a biscuit cutter or a glass, pressing straight down without twisting.
- Bake
- Place biscuits on the baking sheet so edges are touching (for soft sides) or spaced apart (for crispier sides).
- Bake 12–15 minutes until golden brown.
- Serve
- Brush with melted butter if desired.
- Serve warm with butter, jam, honey, or gravy.
Tips & Variations
- Extra Fluffy: Fold the dough over itself once or twice before cutting to create layers.
- Cheesy Biscuits: Add ½ cup shredded cheddar to the dry mix.
- Herb Biscuits: Mix 1–2 tsp chopped fresh herbs (chives, parsley, thyme) into the flour.
- Shortcut: Use a food processor to cut butter into flour for faster prep.
If you want, I can also give a quick skillet buttermilk biscuit recipe, or a drop biscuit version that requires no rolling or cutting.
Do you want me to give the drop biscuit version?
