Fluffy Buttermilk Biscuits: A Family Favorite Recipe
Flaky, buttery homemade Buttermilk Biscuits with golden-brown crusts and tender, fluffy interiors. Perfect for breakfast, sandwiches, or alongside your favorite meals.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8-10 biscuits 1x
- Category: Bread/Breakfast
- Method: Baking
- Cuisine: American Southern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup buttermilk (cold), plus extra for brushing
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
- Make a well in center. Pour in cold buttermilk and stir just until dough comes together (do not overmix).
- Turn dough onto floured surface. Gently pat into a 1-inch thick rectangle. Fold in half, rotate 90°, and repeat 3-4 times to create layers.
- Pat to 1-inch thickness. Cut with a 2.5-inch biscuit cutter (do not twist).
- Place biscuits on prepared sheet, edges touching for softer sides. Brush tops with buttermilk.
- Bake 12-15 minutes until golden brown. Serve warm.
Notes
- Keep ingredients cold for flakier biscuits.
- For taller biscuits, chill cut biscuits 10 minutes before baking.
- Substitute: 1 cup milk + 1 tbsp lemon juice = 1 cup buttermilk.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://us.recipesfood.org/buttermilk-biscuits-recipe/
