Fluffy Buttermilk Biscuits
User Reviews
5
Fluffy Buttermilk Biscuits
Description
Fluffy Buttermilk Biscuits are made from a simple mix of flour, baking powder, salt, optional sugar, cold butter, and buttermilk. The cold butter is cut or grated into the flour mixture, leaving small pieces that create flakiness in the biscuits when baked. The buttermilk adds moisture and a subtle tanginess which complements the leavening from baking powder.
The dough is combined gently to be slightly dry before kneading it just enough to bring it together. Overworking the dough is avoided to prevent toughening. Rolling the dough to about an inch thick and cutting with a biscuit cutter yields about six to seven biscuits with a soft crumb and a golden crust from baking at a high temperature (425°F).
These biscuits are suitable as a side for breakfast, brunch, or dinner. They can be served warm with butter, jam, or alongside savory dishes like soups or stews. The recipe notes suggest that nutrition facts are estimated and can be adjusted depending on ingredients used.
Ingredients
- 2 cups all-purpose flour
- 1 TBSP baking powder
- 1/2-1 teaspoon salt
- ½ tablespoon sugar (optional)
- ¼ cup butter cold unsalted
- 1 cup buttermilk lowfat
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, mix together flour, baking powder, salt, and sugar.
- Cut cold butter into the flour mixture using a pastry cutter or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I actually use a box cheese grater and coarsely grate my butter into the flour. It's easy and saves me $$ on fancy gadgets!
- Slowly pour in your milk while gently mixing with a fork.
- Once all the milk has been added the dough will be a bit dry.
- Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
- Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
- Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.
- Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.
Notes
- Use cold unsalted butter for best flakiness in the biscuits.
- Do not overknead the dough; 8-10 light strokes are sufficient to maintain tenderness.
- Rolling the dough to about 1 inch thickness ensures even rising and soft texture inside.
- Biscuits can be served warm with butter or jam, or alongside savory meals.
- Nutrition information is an estimate; adjust ingredients if needed for dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6biscuits
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 239mg | 10% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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