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Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits

These Southern style biscuits are light crisp on the outside and buttery soft inside making them the perfect companion for gravy honey or jam.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter very cold or frozen
  • ¾ cup cold buttermilk
  • Extra buttermilk for brushing

Equipment

  • Mixing Bowl
  • Pastry Cutter or Fork
  • Biscuit cutter or glass
  • Baking sheet
  • Parchment paper
  • Grater

Method
 

  1. Preheat your oven to 425°F and line a sturdy baking sheet with parchment paper.
  2. Whisk the flour baking powder baking soda and salt together in a large mixing bowl.
  3. Grate the frozen butter or cut cold butter into small pieces and work it into the dry ingredients using a pastry cutter until it looks like coarse crumbs.
  4. Pour the cold buttermilk into the bowl and stir gently until the dough just starts to come together.
  5. Turn the dough onto a lightly floured surface and pat it into a rectangle approximately ¾ inch thick.
  6. Fold the dough over itself once or twice to create flaky layers and then pat it down to the original thickness.
  7. Use a biscuit cutter to press straight down into the dough to create rounds and repeat with any remaining scraps.
  8. Arrange the biscuits on the baking sheet so they are close together for soft sides or spaced apart for crisp edges.
  9. Brush the tops of the biscuits with a small amount of extra buttermilk for better color and texture.
  10. Bake for 12 to 15 minutes or until the tops are golden brown and serve while still warm.

Notes

Freezing your butter before grating it into the flour is a simple trick that ensures the biscuits turn out exceptionally flaky.
When cutting the dough avoid twisting the cutter because a straight downward press allows the biscuits to rise much higher.
Placing the biscuits close together on the baking sheet helps them support each other as they rise during the baking process.
If you do not have buttermilk you can mix ¾ cup of regular milk with 2 teaspoons of vinegar and let it sit for 10 minutes.
Handle the dough as little as possible with your hands to keep the butter cold and ensure the final biscuits are tender.
Leftover biscuits can be kept in an airtight container for up to two days or refrigerated for up to five days.