The Best Buttermilk Biscuits
User Reviews
5
The Best Buttermilk Biscuits
Description
These buttermilk biscuits start with cold butter cut into flour, sugar, baking soda, baking powder, and salt to form coarse crumbs. Cold buttermilk is then added to create a slightly sticky dough. The dough is carefully turned onto a floured surface and folded several times to build flaky layers before cutting into rounds. Baking at a high temperature produces biscuits with a crisp, golden crust and tender interior.
The result is a biscuit with a slight tang from the buttermilk, balanced by the richness of the butter and mild sweetness from sugar. Folding the dough is crucial to producing visible layers and a flaky texture rather than a dense one.
These biscuits are frequently enjoyed with sausage gravy but pair well with jams or butter. Using very cold ingredients and working quickly preserves the dough’s temperature, ensuring better rise and texture. If the dough is too sticky, add flour as needed; if too dry, a splash of buttermilk can help. Cooling biscuits briefly after baking helps set the crumb.
Ingredients
- 6 Tbsp butter unsalted
- 2 cups all-purpose flour
- 1 Tbsp sugar
- 1/4 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
Instructions
- Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
- Preheat oven to 450°F and line a baking sheet with parchment paper or nonstick foil. Set aside.
- In a food processor (or large bowl), add flour, sugar, baking soda, baking powder and salt. Pulse a time or two to combine (or whisk if you're using a bowl).
- Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
- Add the butter and flour mixture to a large bowl and make a well in the middle. Add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!
- Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle about 8-9 inches long.
- Gently fold the right side towards the middle, then fold the left side in towards the middle as well. It should look like a trifold paper.
- Rotate the dough a quarter turn (it should be horizontal), then pat down into a 8-9 inch long rectangle again. Repeat the folding technique from the step above, at least 1 more time, and up to 2 more times. So 2 or 3 times total. The more folding you do, the more layers you'll have.
- Pat dough down into a rectangle again, about 1 inch thick.
- With a 2.5 inch round biscuit cutter, push down to cut the dough and pull straight up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 2 or 3 more times.
- Place the biscuits on prepared baking sheet, almost touching each other, and bake at 450°F for 12-15 minutes until browned and cooked through.
- After the biscuits are baked, brush tops with melted butter.
Notes
- Ensure butter and buttermilk are very cold for proper flakiness and rise.
- Folding the dough creates flaky layers essential to biscuit texture.
- Adjust flour or buttermilk to fix dough consistency if needed.
- Biscuits are excellent served with sausage gravy or butter and jam.
- If kitchen temperature is warm, refrigerate cut biscuits briefly before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 439mg | 18% |
| Potassium | 225mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Calcium | 107mg | 11% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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