Description
Classic homemade butter buttermilk biscuits that are flaky, tender, and golden brown. Perfectly layered with a buttery richness and slight tang from the buttermilk, these biscuits are ideal for breakfast or as a side for any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients & Fat
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) 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 all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter remaining. This creates flaky layers.
- Add Buttermilk: Make a well in the center of the dry mixture and pour in the buttermilk.
- Form Dough: Gently stir the buttermilk into the flour with a fork or wooden spoon just until the dough begins to come together. Avoid overmixing; the dough should be shaggy and slightly sticky to maintain tenderness.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1/2-inch thick.
- Create Layers: Fold the dough in half and pat down to 1/2-inch thickness again. Repeat this folding and patting 2-3 more times to develop layers in your biscuits for flakiness.
- Cut Biscuits: Using a floured biscuit cutter or sharp knife, cut out round biscuits from the dough. Place them about 1 inch apart on the prepared baking sheet to allow for expansion.
- Bake: Bake in the preheated oven for 10-12 minutes until the biscuits are golden brown on top and cooked through.
- Cool and Serve: Remove from oven and let the biscuits cool slightly on a wire rack before serving warm for the best texture and flavor.
Notes
- Use cold butter to ensure flaky biscuit layers.
- Do not overmix the dough to avoid tough biscuits.
- Folding the dough several times creates layers and flakiness.
- Serve biscuits warm for optimal taste and texture.
