Tall and Fluffy Buttermilk Biscuits
Get ready to savor the ultimate comfort food with these *Tall and Fluffy Buttermilk Biscuits.* Perfectly golden and irresistibly tender, these biscuits boast a sky-high rise and layers of buttery, flaky goodness that melt in your mouth. Made with simple pantry staples like all-purpose flour, cold buttermilk, and unsalted butter, this recipe uses the genius technique of folding the dough to create impressive layers. With just 15 minutes of prep, these biscuits come together effortlessly and bake to perfection in no time. Ideal for breakfast, brunch, or as a side to soups and gravies, they can be brushed with melted butter for an extra touch of indulgence. Whether enjoyed warm with a drizzle of honey or as a base for your favorite toppings, these buttermilk biscuits are a true classic worth mastering.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.5 cup Cold unsalted butter
- 1 cup Cold buttermilk
- 2 tablespoons Melted butter (for brushing, optional)
Instructions
Preheat your oven to 425°F (220°C) and 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, sugar, salt, and baking soda.
Using a box grater, grate the cold butter into the dry ingredients or cut it into small cubes and work it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the cold buttermilk. Mix gently with a fork or spatula just until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat the dough into a 1-inch thick rectangle.
Fold the dough in half, turn it 90 degrees, and pat it out again. Repeat this process 2 more times to create layers for flaky biscuits.
Finally, pat the dough to a 1-inch thickness and use a floured 2.5-inch biscuit cutter to cut out biscuits. Press straight down without twisting the cutter to ensure they rise evenly. Re-roll scraps and cut out more biscuits as needed.
Place the biscuits on the prepared baking sheet, touching each other slightly for softer sides or spaced apart for crisper sides.
Bake in the preheated oven for 12-15 minutes or until golden brown on top.
If desired, brush the hot biscuits with melted butter for added flavor and shine.
Serve warm and enjoy!
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 25.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 356 mg | 27% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 723 mg | 15% | |
*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.
