Buttermilk Biscuits Recipe

Here’s a classic Buttermilk Biscuits recipe—flaky, buttery, and perfect for breakfast or as a side for dinner!

🥣 Ingredients:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 6 tablespoons cold unsalted butter, cut into small cubes

• ¾ to 1 cup cold buttermilk (start with ¾ cup and add more if needed)

• Optional: 1 tablespoon sugar (for a slightly sweet biscuit)

🔪 Instructions:

1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients:

   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).

3. Cut in the butter:

   • Add the cold, cubed butter to the flour mixture.

   • Use a pastry cutter, fork, or your fingers to work the butter in until the mixture resembles coarse crumbs (pea-sized bits of butter are okay).

4. Add buttermilk:

   • Pour in ¾ cup of cold buttermilk and gently stir just until the dough starts to come together. Add more buttermilk, a tablespoon at a time, if it’s too dry.

5. Knead and fold:

   • Turn the dough out onto a floured surface.

   • Gently pat it into a rectangle about 1 inch thick.

   • Fold the dough in thirds (like a letter), turn it 90°, and repeat 2–3 times. This helps create layers.

6. Cut biscuits:

   • Roll or pat dough to about ¾ to 1 inch thick.

   • Use a round biscuit cutter (2½ inches works well) to cut out biscuits. Don’t twist the cutter—just press down firmly.

7. Bake:

   • Place biscuits on the prepared baking sheet, edges just touching for softer sides, or spaced apart for crispier edges.

   • Bake for 12–15 minutes, or until golden brown on top.

8. Optional: Brush the tops with melted butter right after baking for extra flavor and shine.

✅ Tips:

• Use very cold butter and buttermilk.

• Handle the dough as little as possible for tender biscuits.

• You can freeze unbaked biscuits and bake straight from the freezer (add ~2 minutes to the bake time).