Fluffy Buttermilk Biscuits
Perfect your breakfast or brunch spread with these irresistibly *Fluffy Buttermilk Biscuits*. Tender, buttery, and delightfully light, these homemade biscuits come together with just a handful of pantry staples like all-purpose flour, baking powder, and cold buttermilk. The secret to their flaky layers lies in a simple folding technique, which creates airy pockets of texture in every bite. Baked to golden perfection in just 12 minutes, these versatile biscuits can be served warm with a pat of butter, a drizzle of honey, or a dollop of your favorite jam. Whether you’re pairing them with savory gravies or enjoying them as a standalone treat, these buttermilk biscuits are guaranteed to become a beloved staple in your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold and cubed)
- 0.75 cup buttermilk (cold)
- 2 tablespoons extra melted butter (optional, for brushing)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the dry ingredients.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining.
Make a well in the center of the mixture and pour in the cold buttermilk. Using a wooden spoon or spatula, gently fold the ingredients together until just combined. Do not overmix; the dough will be slightly sticky.
Turn the dough out onto a floured surface. With floured hands, gently pat the dough into a 1-inch-thick rectangle. Fold the dough in half over itself and gently pat it back down. Repeat this folding process 3-4 more times to create layers, which will result in flakier biscuits.
After the final fold, pat the dough into a 1-inch-thick rectangle. Use a round biscuit cutter (about 2.5-3 inches in diameter) to cut out biscuits. Press down firmly without twisting the cutter to ensure the biscuits rise evenly.
Gather any leftover scraps, gently re-pat them, and cut out additional biscuits until all the dough is used.
Place the biscuits onto the prepared baking sheet, making sure they are touching slightly for softer sides or spaced apart for crispier edges.
Bake in the preheated oven for 10-12 minutes or until the tops are golden brown.
If desired, brush the tops of the warm biscuits with melted butter for extra flavor and shine.
Serve immediately and enjoy with butter, jam, honey, or your favorite toppings.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 566 mg | 12% | |
*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.
