Servings: 8 biscuits
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar (optional, but adds a nice touch)
- ½ cup unsalted butter, cold and cut into small cubes
- ¾ cup buttermilk (cold)
- 1–2 tbsp milk (optional, for brushing the tops)
Instructions
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter. Don’t overwork it—those butter bits are what make your biscuits flaky!
- Add the Buttermilk:
- Pour in the cold buttermilk and gently stir with a fork or spatula until the dough just comes together. Be careful not to overmix—it should be slightly shaggy and a little sticky.
- Shape the Biscuits:
- Turn the dough out onto a floured surface. Gently knead it a few times (3-4 folds) to bring it together. Pat it out into a rectangle about 1-inch thick.
- Use a biscuit cutter (or a drinking glass) to cut out your biscuits. Press straight down without twisting to ensure they rise properly. Gather the scraps, gently press together, and cut out the remaining biscuits.
- Bake the Biscuits:
- Place the biscuits onto the prepared baking sheet, making sure they’re touching slightly (this helps them rise higher).
- Brush the tops with a little milk for a golden finish, if desired.
- Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
- Serve:
- Let the biscuits cool for a few minutes, then serve warm with butter, honey, jam, or gravy. The flakiness is the star of the show here!
Do’s and Don’ts
DO:
- Keep your ingredients cold. The cold butter and buttermilk create flaky layers, so don’t let them warm up before using!
- Handle the dough gently. Overworking it will result in dense, tough biscuits.
- Bake the biscuits as soon as the dough is mixed. The sooner, the better, to ensure maximum fluffiness.
DON’T:
- Twist your biscuit cutter when cutting. This will seal the edges and prevent them from rising as high.
- Skip the cold butter—this is essential for that flaky, melt-in-your-mouth texture.
- Overbake! Biscuits should be golden, not browned to a crisp.
Optional Add-Ins and Variations:
- Cheddar Biscuits: Stir in 1 cup shredded cheddar cheese into the dry ingredients for a cheesy version.
- Garlic Biscuits: Add 2-3 cloves minced garlic to the dough for a garlicky twist.
- Herb Biscuits: Mix in 1 tbsp fresh chopped rosemary or thyme for an herby flavor.
These buttermilk biscuits are soft, buttery, and light as air. They’re perfect for breakfast, brunch, or as a side to any hearty meal. One bite and you’ll wonder why you ever bought the store-bought kind. 🧈🥖✨
