Buttermilk Biscuits
User Reviews
5.0
93 reviews
Excellent
Buttermilk Biscuits
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These Southern Buttermilk Biscuits are super easy and melt-in-your-mouth delicious! They're tender and fluffy; perfect for drizzling with honey, butter, or sugar. Eat these while they're fresh and warm for a biscuit the whole family will adore.
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Ingredients
- 2 cups unbleached all-purpose flour plus more for dusting the board
- ¼ tsp baking soda
- 1 TB baking powder
- 1 tsp table salt
- 6 TB unsalted butter very cold
- 1 cup buttermilk
- Optional: 1/2 cup sugar for topping honey, or butter
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Instructions
- Preheat oven to 450F, with rack on middle position. Line a large baking sheet with parchment paper or silicone baking mat.
- Combine flour, baking soda, baking powder, and salt in a bowl (or bowl of a food processor.) Using a pastry cutter or a food processor, cut the butter into chunks and cut into the flour mixture until it resembles course meal. Ideally, there will be little bits of butter that are still intact. If using a food processor, just pulse a few times until this consistency is achieved. Gently add the buttermilk and fold with a rubber spatula just until combined wet/dry ingredients are combined - don't over-mix. If it's too dry, add a bit more buttermilk. Dough should be relatively wet.
- Turn the dough out onto a floured board. Gently, use your hands to pat dough out until it's about 1/2" thick - do not use a rolling pin; it will help to have a little bowl of oil and coat your palms with oil.
- Use your hands to fold the dough 5 times into a ball and then gently press the dough to 1" thick.
- Use a round biscuit cutter to cut dough into rounds. (I used 2.75" cutter. Place the biscuits on a cookie sheet. For soft edges, place them touching each other. For crusty edges, place them 1 inch apart.
- Bake for about 10-12 minutes or until biscuits are light golden brown on top and bottom. Do not overbake. Serve warm; top with sugar if desired.
Equipments used:
Notes
- The dough must be handled as little as possible or you will have tougher biscuits. If you have one, a food processor works well, because the ingredients stay colder and there's less chance of over-mixing.
- Leftover scraps can be made into a few more biscuits, but they may not be as tender, due to extra handling.
- Be sure to pat dough down gently with hands rather than use a rolling pin; rolling will increase toughness.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
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Serving
1g
Calories
164kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
3mg
(1%)
Sodium
414mg
(17%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
40IU
(1%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 164kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 414mg | 17% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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