Best Ever Buttermilk Biscuits
Get ready to elevate your breakfast or brunch game with these *Best Ever Buttermilk Biscuits*! Fluffy, golden, and irresistibly flaky, these homemade biscuits are crafted with simple pantry staples like all-purpose flour, cold unsalted butter, and tangy buttermilk for that signature richness. The secret to their perfect layers lies in folding the dough—a quick and easy technique that ensures every bite is melt-in-your-mouth delicious. Baked to golden perfection in under 15 minutes, these biscuits are a dream pairing for butter, jam, or even savory gravies. Whether you're a seasoned baker or new to biscuit-making, this foolproof recipe guarantees bakery-quality results right in your own kitchen. Perfect for cozy mornings or as a side to any meal, these buttermilk biscuits are destined to be a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon kosher salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups buttermilk (cold)
- 2 tablespoons melted butter (for brushing, optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until thoroughly combined.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently mix with a wooden spoon or spatula until just combined. The dough should be slightly shaggy and sticky but not overly wet.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then rotate it 90 degrees. Repeat this folding process 2-3 more times to create flaky layers. Be careful not to overwork the dough.
Pat the dough out into a final 1-inch-thick rectangle. Using a floured 2.5-inch biscuit cutter or a round cookie cutter, cut out biscuits by pressing straight down without twisting. Re-roll the scraps as needed to cut out additional biscuits.
Place the biscuits on the prepared baking sheet, arranging them so that their edges are slightly touching. This helps them rise taller.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown.
Optional: Brush the tops of the hot biscuits with melted butter for a shiny, flavorful finish.
Serve warm with butter, jam, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
