These classic buttermilk biscuits are fluffy, tender, and buttery, with a light golden crust. Perfect as a side dish or for breakfast, they’re quick to make and sure to impress!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 7 tablespoons unsalted butter, chilled in the freezer and cut into thin slices
- ¾ cup cold buttermilk (plus 2 tablespoons for brushing)
Directions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the Butter:
- Add the cold, sliced butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until it resembles coarse crumbs. This step should take about 5 minutes. (Having visible small pieces of butter in the dough is ideal for flaky biscuits.)
- Add the Buttermilk:
- Make a well in the center of the flour-butter mixture. Pour in the ¾ cup of buttermilk and stir gently until the dough just starts to come together. Be careful not to overmix; the dough should look a bit shaggy.
- Fold the Dough:
- Turn the dough out onto a lightly floured surface. Shape it into a rectangle and fold it into thirds, like folding a letter.
- Rotate the dough a half turn, gather any crumbs, and flatten it back into a rectangle. Repeat this folding process two more times for a total of three folds. This creates layers for extra flakiness.
- Roll and Cut Biscuits:
- Roll the dough out to about ½-inch thickness.
- Use a 2 ½-inch round biscuit cutter to cut out 12 biscuits. Avoid twisting the cutter to maintain the layers. Re-roll any scraps to cut additional biscuits.
- Prepare for Baking:
- Place the biscuits on the prepared baking sheet, with edges lightly touching for softer sides.
- Press a small indent into the top of each biscuit with your thumb. This helps them rise evenly.
- Brush the tops with the remaining 2 tablespoons of buttermilk for a golden finish.
- Bake:
- Bake in the preheated oven for about 15 minutes, or until the biscuits are lightly browned on top.
- Serve:
- Allow the biscuits to cool slightly before serving. Enjoy warm with butter, jam, or your favorite toppings!
Tips:
- Cold Butter: Ensure the butter is very cold before mixing for the best flaky texture.
- Storage: Store any leftovers in an airtight container for up to 2 days or freeze them for longer storage. Reheat before serving.
Prep Time: 15 minutes
Baking Time: 15 minutes
Total Time: 30 minutes
Servings: Makes about 12 biscuits