Buttermilk Biscuits

Name: Buttermilk Biscuits
Prep time: 25 min
Total time: 50 min
Yield: 8 biscuits
Ingredients: 2 cups all-purpose flour, plus more as needed; 2 teaspoons baking powder; 1 teaspoon fine salt; 1/2 teaspoon baking soda; 8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces; 1 cup cold buttermilk

Buttermilk Atlanta Easter Thanksgiving Southern Baking Breakfast Dinner Party Vegetarian Baking Powder Baking Soda Dairy Butter Brunch Bread Biscuits Weeknight Dinner Flour Winter Comfort Food Easy

Save (381)

Rate

8 biscuits Easy

Total: 50 mins

16 Ratings

Ingredients (6)

2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

Try Amazon Fresh

Nutritional Information

Calories228
Fat12.09g
Saturated fat7.51g
Trans fat0.47g
Carbs25.6g
Fiber0.85g
Sugar1.56g
Protein4.36g
Cholesterol31.76mg
Sodium229.8mg
Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

This simple recipe uses just six ingredients and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results.

Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits.

We also recommend our easy biscuits and gravy recipe.

by Christine Gallary

Instructions

1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
2Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
3Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
4Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
5Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
6Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving.

Wine Pairing

2012 Bellarmine Sauvignon Blanc

A fairly acidic white wine to cut through the richness of sauces and heavy dishes, the 2012 Bellarmine Sauvignon Blanc is a perfect pairing.
Shop on Glassful ›

Load Comments

Recommended from Chowhound

In Conversation with LGBTQ+ Chefs Around Pride - Ruby's Vintage Harlem

(05:01)

Video from Behind the Business

To celebrate World Pride in NYC (50 Years of the Stonewall riot) Guillermo visited chef and restaurateur Brian Washington-Palmer, at his newest venture, Ruby's Vintage Harlem. They talked about his experience as a gay man of color in the food and restaurant industry, and what Pride means to him today.