Flaky Buttermilk Biscuit Recipe
User Reviews
4.9
Flaky Buttermilk Biscuit Recipe
Description
The biscuit dough is made by whisking together flour, baking powder, salt, baking soda, and garlic powder, then separating a portion for a cheese and chive variation. Cold butter is grated into the mixtures, ensuring small pieces remain to produce flakiness when baked. Buttermilk is added to form a soft dough, which is lightly kneaded and rolled out before cutting biscuits using a round cutter without twisting to preserve rise potential.
The dough is cut into 2 1/2-inch biscuits and placed side-by-side so their edges touch while baking, encouraging a soft side crust. The combination of sharp cheddar and chives enriches the flavor and adds a slight savory note. The biscuits bake at a high temperature for rapid rise and golden crust formation.
The honey butter spread, made from softened butter mixed with honey and ground cinnamon, provides a sweet and warm complement when served alongside the biscuits. A noted variation includes swapping chives for finely chopped fresh rosemary for a more herbaceous biscuit.
Ingredients
- 4 cups flour
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ½ teaspoon garlic powder
- 12 tablespoons butter ¾ cup), divided, cold
- 1 ¾ cup buttermilk divided, cold
- 4 ounces cheddar cheese freshly grated, sharp
- ¼ cup chives see note for rosemary variation, finely chopped
- 2 teaspoons sugar
honey butter
- ½ cup butter softened
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.
- Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.
- Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.
- Move on to the second bowl of reserved flour mixture. Whisk in 2 teaspoons sugar. Grate butter and stir into flour mixture. Stir in buttermilk until a soft dough forms.
- Knead on floured surface 1-2 minutes until the dough comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet (same baking sheet as the cheddar chive biscuits) so that the sides are touching.
- Brush all of the biscuits with a bit of extra buttermilk and bake for 15-18 minutes until golden brown. While biscuits are baking, cream together butter, honey, and cinnamon. Allow biscuits to cool for 2-3 minutes, then top the non cheddar and chive biscuits with honey butter. Serve immediately.
Notes
- When cutting biscuits, press straight down and lift the cutter without twisting to prevent sealing edges and ensure maximum rise.
- To make cheddar and rosemary biscuits, omit chives and add one tablespoon finely chopped fresh rosemary instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 809mg | 34% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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