Homemade Buttermilk Biscuits
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5.0
6 reviews
Excellent
Homemade Buttermilk Biscuits
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Homemade buttermilk biscuits are light and fluffy biscuits that are made with just six ingredients. Top with butter and jam, honey, or sausage gravy for a tasty breakfast treat!
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons butter cold, plus additional butter for brushing onto the biscuits
- ¾ cup full-fat buttermilk cold
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Instructions
- Place the butter in the freezer for 15 minutes.
- Preheat oven to 425F and line a cookie sheet with a silicone baking mat or with parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl. Set aside.
- Remove the butter from the freezer and grate the butter into the bowl with the dry ingredients.
- Use a pastry cutter to cut the butter into the flour mixture until it forms coarse crumbs.
- Add the buttermilk and stir in just until combined. Don't overmix.
- Turn the biscuit dough out onto a well-floured surface and gently push the dough into a rectangle.
- Fold the dough in half over the top and use your hands to gently pat the dough together. Rotate the dough 90 degrees and fold in half again.
- Use your hands to gently pat the dough until it is 1 -inch thick.
- Lightly flour a 2 ½-inch round biscuit cutter.
- Cut out the biscuits as close together as possible. Cut straight up and down. Do not twist the biscuit cutter.
- Place the biscuits about 1/4-inch apart on the prepared baking sheet.
- Gently pat the dough scraps together and repeat until you've used all of the dough.
- Repeat until you have gotten as many biscuits as possible.
- Bake for about 10-14 minutes, or until the top of the biscuits is just beginning to turn golden brown.
- Brush the hot biscuits with melted butter.
- Serve immediately.
Notes
- All-purpose flour: Biscuits should be light and fluffy, so it's important to measure the flour properly. Either weigh the flour (click on "metric" for the ingredient weights) or sift/stir to break the flour up. Lightly spoon into a measuring cup and level. Packing the flour will give you dense, heavy biscuits.
- Granulated sugar: The little bit of sugar helps to balance out the biscuits.
- Butter: I use salted butter. If using unsalted butter, increase the salt to 3/4 teaspoon. You may also want additional melted butter or butter and honey at the end to brush on the baked biscuits.
- Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1biscuit
Calories
210kcal
(11%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
25mg
(8%)
Sodium
238mg
(10%)
Potassium
218mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
300IU
(6%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 210kcal | 11% |
| Carbohydrates | 27g | 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 | 238mg | 10% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 300IU | 6% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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