Who doesn’t love biscuits? Seriously. Buttery, flaky, soft little clouds of goodness and light. I grew up eating biscuits for breakfast, lunch, dinner and even dessert. And I love this super easy recipe to get buttermilk biscuits from scratch in 20 minutes flat.
All over social media I’m seeing “how to make homemade bread” and “easy homemade bread recipes.” I figured I should get in on the trend. But tbh, I’m not feeling like kneading anything right now, or waiting around on some yeast. Think of these as personal little fluffy loaves of bread (work with me). They are so good right out of the oven smothered in even more butter. Or try my favorite dessert hack, a buttery warm biscuit drizzled with honey or maple syrup.
Buttermilk Biscuits
Fluffy, soft, buttery pieces of heaven. These biscuits are quick and easy. Delicious under some sausage gravy for breakfast, or drizzled with honey or maple syrup for dessert.
Print Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 1/2 cup (1 stick) cold butter*
- 3/4 cup cold buttermilk**
Instructions
- Preheat the oven to 475F. Line a baking sheet with foil or parchment paper and coat with non-stick spray.
- In a large bowl, whisk 2 cups of the flour, the salt and baking powder together.
- Add the butter, and use two forks, a pastry cutter (or your fingers if you have to, but I don’t recommend it) to cut the butter into the dry ingredients until it has the consistency of pea sized crumbs.
- Add the buttermilk and mix until the dough comes together. It should still be a very sticky mixture.
- Sprinkle most of the rest of the flour on a clean, dry surface and turn the dough out on to it. Knead it a few times with your palms. Use a rolling pin and your hands to form the dough into a 1-inch-thick disk. Use a biscuit cutter, cookie cutter, a clean tin can, or even a rocks glass rimmed in flour to cut out the biscuits.***
- Place the biscuits in the center of the baking sheet with just a few centimeters of space between (this way they have room to rise and can still support each other.)
- Bake in the oven on the center rack for 10-12 minutes until the tops of the biscuits turn golden. Cool (just a few minutes) on a wire rack before serving warm (and preferably with another pat of butter).
Notes
*I like to cut the butter into small cubes, and then put them back in the fridge for a little bit to chill again…it makes it easier to cut it into the dry ingredients.
**If you don’t have it, combine 3/4 cup of milk with a tablespoon of distilled white vinegar or lemon juice. Stir it and let it sit for 5-10 minutes…and voila! Buttermilk.
***Make sure the bring the dough back together and re-roll after you cut a few to make sure to use up as much of the dough as possible.
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