Buttermilk Biscuits
These flaky buttermilk biscuits are easy to make and practically melt in your mouth, perfect for any breakfast or brunch.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Use White Lily flour for even more tender biscuits.
- 1 tablespoon baking powder Ensure it's fresh for best results.
- 1/2 teaspoon salt Unsalted butter allows you to control the salt level.
- 1/2 cup cold butter Keep it refrigerator cold; cut into small cubes.
- 1 cup cold buttermilk Full-fat buttermilk is preferred for richness.
Instructions
Preparation
- Chill your flour, mixing bowl, butter, and baking sheet.
- Cut cold butter into small cubes and return them to the fridge.
- Measure buttermilk and keep it cold.
- Preheat your oven to 450°F.
Baking Method
- Mix dry ingredients in a large bowl.
- Add cold butter cubes and quickly smash them into flat pieces with your fingers.
- Pour in the buttermilk and stir just until the dough comes together.
- Turn onto a floured surface and gently pat into a rectangle.
- Fold the dough like a letter, pat down, and repeat this folding twice more.
- Cut straight down with a sharp biscuit cutter; do not twist.
- Bake until golden brown, about 12-15 minutes.
Notes
Serve warm with a pat of butter or a drizzle of honey butter for maximum deliciousness. These biscuits pair well with fried chicken or sausage gravy.