Here’s a simple, classic buttermilk biscuit recipe — fluffy, buttery, and perfect for breakfast or alongside dinner! 🧈
🥣 Ingredients
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2 cups (250 g) all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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6 tbsp (85 g) cold unsalted butter, cut into small cubes
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¾–1 cup (180–240 ml) cold buttermilk
(Optional: 1 tbsp sugar if you like a slightly sweet biscuit)
👩🍳 Instructions
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Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
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Mix dry ingredients — In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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Cut in butter — Add the cold butter pieces and use a pastry cutter (or your fingertips) to work it into the flour until it resembles coarse crumbs with some pea-sized bits.
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Add buttermilk — Pour in ¾ cup of cold buttermilk and stir gently with a fork until the dough just comes together. Add a bit more buttermilk if it seems too dry.
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Knead lightly — Turn the dough out onto a lightly floured surface and gently fold it over on itself 4–5 times (this helps create flaky layers). Don’t overwork.
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Shape and cut — Pat or roll the dough into a ¾-inch thick round. Use a floured biscuit cutter (2–2½ inches) to cut biscuits. Press straight down—don’t twist!
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Bake — Place biscuits close together on the baking sheet for soft sides, or spaced apart for crisper edges. Bake 12–15 minutes until golden brown.
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Brush (optional) — Brush the tops with melted butter right after baking for extra flavor and shine.
🍯 Serving Ideas
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Split and serve with butter, honey, or jam.
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Top with sausage gravy for classic biscuits & gravy.
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Use as a base for strawberry shortcake.
Would you like me to include a version without buttermilk (using milk + vinegar/lemon as a substitute)?
