Description
Classic homemade butter buttermilk biscuits featuring a flaky, tender texture with a rich buttery flavor. These easy-to-make biscuits use cold butter and buttermilk to create layers that bake up golden and fluffy, perfect as a comforting side or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined, creating a uniform base for the biscuits.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces distributed throughout.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk, starting to bring the dough together.
- Mix Dough: Gently stir the buttermilk into the flour using a fork or wooden spoon until the dough just comes together. It should be shaggy and slightly sticky; avoid overmixing to ensure tender biscuits.
- Shape Dough: Transfer the dough to a lightly floured surface and gently pat it into a rectangle about 1/2-inch thick, being careful not to overwork the dough.
- Fold Dough for Layers: Fold the dough in half and pat down again to 1/2-inch thickness. Repeat this folding and patting process 2–3 more times to create flaky layers within the biscuits.
- Cut Biscuits: Using a floured biscuit cutter or sharp knife, cut biscuits from the dough and place them spaced about 1 inch apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes until the biscuits are golden brown on top and cooked through.
- Cool and Serve: Remove from the oven and transfer to a wire rack to cool for a few minutes before serving warm for the best texture and flavor.
Notes
- Use cold butter to ensure flaky layers in the biscuits.
- Do not overmix the dough; overworking can toughen the biscuits.
- Resting the dough briefly in the refrigerator before cutting can help keep the butter cold and improve flakiness but is optional.
- Serve biscuits warm with butter, jam, or gravy for a classic accompaniment.
- For extra flavor, you can add herbs like chives or parsley to the dough.
