5 from 18 votes
Fluffy Buttermilk Biscuits
These fluffy buttermilk biscuits have a tender crumb and a lightly crisp exterior thanks to cold butter worked into the flour mix. The use of baking powder provides a good lift while buttermilk adds slight tang and moisture. The dough is gently kneaded and rolled out before cutting, which helps keep the biscuits tender and avoids toughness.
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings:
6
biscuits
Calories:
241 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 biscuits
Amount Per Serving
Calories 241
% 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.