Fluffy Buttermilk Biscuit Recipe
User Reviews
5
Fluffy Buttermilk Biscuit Recipe
Description
Fluffy Buttermilk Biscuits are made by combining dry ingredients including flour, baking powder, sugar, and salt with cold salted butter cut into small cubes. The butter is worked into the flour until pieces are pea-sized or smaller, which helps create flaky layers. Adding buttermilk and mixing by hand forms a soft dough that is rolled out and folded several times to build layers. After trimming the edges to expose layers and ensure even rise, the dough is cut into squares and baked at 425°F until lightly browned. A brush of melted butter after baking adds richness to the biscuit tops.
The biscuits have a tender but layered crumb with a slightly tangy flavor from the buttermilk balanced by the salted butter. The rolling and folding technique contributes to a fluffy texture rather than a dense biscuit. Baking at a higher temperature encourages a golden crust while maintaining a soft interior.
These biscuits can be enjoyed warm for breakfast, alongside soups or stews, or as a base for sandwiches. Brushing with melted butter enhances flavor and moisture. The recipe recommends adjusting baking powder amounts based on altitude to accommodate rising differences at various elevations.
Following the steps carefully to evenly distribute cold butter and avoid overworking the dough is key to getting the best texture. The trimming ensures that all biscuits have exposed layers, helping them rise evenly. Being mindful of elevation effects as noted will improve consistent results.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¾ teaspoon salt
- 8 tablespoon butter salted, cut into ½" cubes
- 1 ¼ cups buttermilk
Instructions
- Preheat oven to 425°F.
- Combine dry ingredients in a medium bowl.
- Add in butter cubes. Use your hands to squish the butter into flat pieces in the flour mixture. Once all butter pieces are flattened, use pastry blender to incorporate butter into flour mixture. Continue blending until all butter pieces are pea-sized or smaller.
- Add in buttermilk. Mix by hand until a soft dough forms.
- Place dough onto lightly floured surface. Roll into a ½" thick rectangle.
- Fold dough into thirds, then roll out into a longer ½" thick rectangle.
- Fold dough into thirds again, starting on the short ends. This will make a rough square.
- Use a dough cutter or sharp knife to trim the very edges of the square. This helps expose the layers inside and ensures all your biscuits rise evenly
- Cut square into 9 equal squares. Place on parchment paper-lined baking sheet. Bake for approximately 15 minutes or until lightly browned. Brush tops with melted butter, if desired. Serve warm.
Notes
- If residing at lower elevations, increase baking powder slightly to help biscuits rise better.
- At higher elevations, reduce baking powder to prevent over-rising and collapsing.
- Use cold, cubed salted butter and work it into the dry mix until small pea-sized pieces remain for flaky texture.
- Trim dough edges before cutting biscuits to expose layers and ensure even rising in baking.
- Serve biscuits warm and brush with melted butter for extra flavor and softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9biscuits
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 460mg | 19% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 366IU | 7% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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