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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.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Breakfast
Keyword: biscuits, bread, breakfast, butter, buttermilk, easy biscuits, easy bread, no yeast bread

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.