Big and Thick Buttermilk Biscuits
Get ready to elevate your biscuit game with these Big and Thick Buttermilk Biscuits—an irresistible classic that's as fluffy as it is flavorful. Crafted with simple ingredients like cold, cubed butter and tangy buttermilk, these biscuits boast a sky-high rise and beautifully flaky layers thanks to a clever folding technique. The golden, buttery tops are brushed with heavy cream for an extra touch of indulgence, while their soft and tender centers make them perfect for slathering with jam or serving alongside hearty comfort food. Ready in just 30 minutes, these homemade biscuits are ideal for weekend breakfasts, family dinners, or even casual brunch gatherings. Whether you’re a biscuit-making novice or a seasoned baker, this recipe delivers guaranteed results every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter (cold, cubed)
- 1 cup buttermilk (cold)
- 2 tablespoons heavy cream (for brushing)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly 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 bits of butter remaining.
Make a well in the center of the flour mixture and pour in the cold buttermilk. Gently mix with a silicone spatula or wooden spoon until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a rectangle about 1 inch thick.
Fold the dough in half, then rotate it 90 degrees and gently press it out into a rectangle again. Repeat this folding process 2 more times to create layers, which will help the biscuits rise and become flaky.
Pat the dough out one final time to a thickness of about 1.25 to 1.5 inches. Use a 2.5 to 3-inch biscuit cutter to cut out rounds. Avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising.
Place the biscuits on the prepared baking sheet, ensuring they are slightly touching for soft sides or spaced apart for crispy edges.
Brush the tops of the biscuits with heavy cream to encourage browning.
Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown and puffed up.
Remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm with butter, jam, or your favorite topping!
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 26.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 803 mg | 17% | |
*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.
