Classic Buttermilk Biscuits
Flaky, golden buttermilk biscuits that bring comfort and warmth to any breakfast table. Perfect with jam, gravy, or turned into breakfast sandwiches.
Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 cup cold unsalted butter cut into cubes
- 3/4 cup cold buttermilk
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cut cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Pour in the cold buttermilk and gently mix just until the dough comes together. Do not overmix.
- Turn the dough onto a floured surface, gently pat and fold 2–3 times, then roll to 1-inch thickness. Cut into rounds.
- Place biscuits on the prepared baking sheet and brush tops with melted butter (optional).
- Bake for 12–15 minutes or until golden brown. Serve warm.
Notes
For extra rise, stack and fold the dough multiple times before rolling. To freeze: place unbaked biscuits on a tray until solid, then store in freezer-safe bags. Bake directly from frozen adding 3–5 minutes to the baking time.