Description
Classic buttermilk biscuits that are flaky, tender, and perfect for breakfast or as a side. These homemade southern-style biscuits are made with cold butter and buttermilk for a light texture and golden crust.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk (plus more for brushing)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute all leavening agents and seasoning.
- Cut in Butter: Add the cold cubed butter to the flour mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for creating flaky layers.
- Add Buttermilk: Pour in the cold buttermilk and gently stir with a fork just until a shaggy dough forms. Be careful not to overmix to keep the biscuits tender.
- Form Dough Layers: Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle. Fold the dough over itself 2 to 3 times for flaky layers, then gently pat it back to 1 inch thickness.
- Cut Biscuits: Using a 2 1/2-inch round cutter, cut out biscuits by pressing straight down without twisting to avoid sealing the edges.
- Arrange and Brush: Place biscuits on the baking sheet close together for softer sides or spaced apart for crisper edges. Brush tops lightly with buttermilk for a golden finish.
- Bake: Bake for 12–15 minutes, or until the biscuits are golden brown and cooked through.
- Serve Warm: Enjoy warm with butter, honey, or jam for a classic southern treat.
Notes
- Use very cold butter and buttermilk to maximize flakiness.
- To make ahead, cut biscuits and freeze them on a baking sheet, then transfer to a freezer bag.
- Bake from frozen by adding 2–3 minutes to the bake time.
