Better Buttermilk Biscuits
Fluffy, flaky, and irresistibly tender, these Better Buttermilk Biscuits are a must-try addition to your baking repertoire. Made with simple pantry staples like all-purpose flour, baking powder, and cold buttermilk, these biscuits stand out thanks to a unique folding technique that creates irresistible layers. Cold, diced butter is expertly worked into the dough to ensure a perfectly crumbly texture, while a generous brush of melted butter fresh from the oven adds richness and a golden finish. Ready in just 30 minutes, they’re the perfect quick and easy solution for breakfast, brunch, or a comforting dinner side. Serve them warm with butter, honey, or your favorite jam, and watch them disappear! Optimize your biscuit game with this foolproof recipe that’s as delicious as it is simple.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoons baking soda
- 0.75 teaspoons kosher salt
- 0.5 cups unsalted butter (cold, diced)
- 0.75 cups cold buttermilk
- 2 tablespoons unsalted butter (melted, for brushing)
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 flour, baking powder, sugar, baking soda, and salt until well combined.
Add the cold, diced butter to the bowl. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter scattered throughout.
Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir until the dough just comes together. Avoid overmixing.
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 turn it 90 degrees. Repeat this process 4-5 times to create layers, which will lead to flakier biscuits.
Using a floured 2.5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Make sure the edges of the biscuits are touching slightly; this helps them rise higher.
Re-pat and cut the remaining dough scraps until all the biscuit dough is used up.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and immediately brush the tops with melted butter for extra flavor and a beautiful sheen.
Serve warm with butter, honey, or jam. Enjoy!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 257 mg | 5% | |
*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.
