Buttermilk Biscuits
User Reviews
4.9
Buttermilk Biscuits
Description
This Buttermilk Biscuits recipe combines all-purpose flour, baking powder, sugar, salt, baking soda, cold cubed butter, and buttermilk. The cold butter cut into the flour creates pea-sized pieces that contribute to the flakiness. The dough is gently mixed until shaggy, then rolled and folded multiple times to build layers. The final cut biscuits maintain tender layers and rise evenly when baked at 425°F.
The biscuits develop a crisp, slightly golden exterior with a soft and fluffy interior from the steam released by cold butter and buttermilk. The folding technique enhances layering without overworking the dough, which could toughen the biscuits. These biscuits offer a mild, buttery flavor and a texture that complements a variety of meals.
They can be served warm with butter, honey, or alongside savory dishes. Many variations are possible: fresh or dried herbs, cheeses, bacon, or spices can be added after cutting in the butter but before the liquid. Using a cast-iron skillet for baking provides a rustic crust and deeper browning. The instructions recommend brushing with buttermilk before baking to encourage a subtle tang and golden crust.
A reliable tip is to weigh the flour or spoon and level it to avoid dryness. Maintaining cold ingredients is essential to flaky layers. Avoid twisting when cutting biscuits to ensure rise. The recipe allows for scaling and skillet variations, helping customize texture and appearance.
Ingredients
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons butter cubed (85g, cold unsalted
- ¾ cup buttermilk divided (180mL, cold
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the butter, and toss in the flour to coat. Using a pastry cutter, cut in until butter is pea-sized. Gently stir in ¾ cup buttermilk until shaggy dough forms.
- Transfer the dough to a lightly floured surface, and pat dough into a 10-x8-inch rectangle, about ¼-inch thick with the long edge facing you. Fold the dough into thirds like a letter (I fold the left side over the center and then the right side over the left), gathering any crumbs and placing on top of dough. Turn dough 90 degrees, and roll into a 10-x8-inch rectangle again, about ¼-inch thick. Repeat the process of folding, turning, and rolling two more times. On the final roll, shape the dough into a 10x5-inch rectangle, about ½ to ¾-inch thick.
- Using a floured 2½-inch round cutter, cut out 8 biscuits, re-rolling scraps if desired to cut 2 more biscuits. Place biscuits in even layer on the prepared baking sheet with the sides of the biscuits barely touching. Brush the tops with the remaining 2 teaspoons of buttermilk.
- Bake for 12 to 15 minutes until golden brown on top. Let cool slightly on the baking sheet, about 5 minutes, before serving.
Notes
- Weigh flour or spoon and level to avoid dry biscuits.
- Use cold butter and buttermilk to create steam for flaky layers.
- Don’t add extra liquid; the dough will come together through repeated folding.
- Mix gently to prevent tough biscuits.
- Avoid twisting cutter when cutting biscuits to preserve layers and rise.
- Consider adding herbs, cheeses, bacon, or spices before adding buttermilk for flavor variation.
- Brushing tops with buttermilk before baking helps develop a tangy, golden crust.
- Cast-iron skillet baking is an option for a crisp crust and rustic look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 437mg | 18% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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