Buttermilk Biscuits
Flaky, buttery, tender easy Buttermilk Biscuits! This homemade biscuit recipe is made with buttermilk, butter, and nearly as easy as opening a can of biscuits!
Servings: 6
Equipment
- Parchment Paper optional
- 2¾ inch biscuit cutter optional
Ingredients
- 6 tablespoons unsalted butter
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- ½ tablespoon granulated sugar
- 1 tablespoon baking powder
- ¾ cup buttermilk (see notes for homemade buttermilk)
Instructions
- Prepare Butter. Use a cheese grater or food processor to grate 6 tablespoons unsalted butter or cube the butter into ¼-inch cubes. Place the butter into the freezer for 10-15 minutes.
- For Dry Ingredients. Whisk together 2 cups all purpose flour, ½ teaspoon kosher salt, ½ tablespoon granulated sugar, and 1 tablespoon baking powder in a medium sized bowl or pulse together in the base of a food processor that has been fitted with a plastic dough blade or metal s-blade.
- Cut Butter Into Dough. Remove the butter from the freezer and add to the flour mixture. Using a pastry cutter or 2 forks, cut the butter into the flour mixture until the butter is the size of peas and distributed throughout the flour. If using the food processor, simply pulse several times until the butter is the size of peas.
- Add Buttermilk. Add ¾ cup buttermilk to the dough and mix with a wooden spoon until the dough just combines or pulse in a food processor 3-5 times until buttermilk is evenly distributed into the flour mixture, being careful to not overwork the dough.
- Shape the Dough. Lightly flour a working surface, and turn out the dough onto the surface. Using your hands, gently fold the dough together and then fold the dough over itself 3-4 times. Lightly pat the dough into a 1-inch thick disk. Using a 2-¾" round biscuit cutter, cut out 4 biscuits, as close together as possible. Gently pat scraps back together to cut out another 2 biscuits, for 6 biscuits total. Alternatively, cut the dough into 6 or 8 square biscuits.
- Preheat Oven. Place biscuits onto a rimmed baking sheet, about 2 inches apart. Place the biscuits in the refrigerator to fully chill while the oven preheats to 450℉/230℃.
- Bake. Once the oven is preheated, remove the biscuits from the refrigerator and brush each biscuit with additional milk or buttermilk. Bake for 12-14 minutes, keeping in mind biscuits will not brown as much as rolls, so do not overbake.
Video
Notes
It is CRUCIAL for the ingredients to be chilled thoroughly before making the biscuits to keep them light and fluffy.
For Homemade Buttermilk, pour 1 teaspoon lemon juice or white vinegar in a glass measuring cup, pour milk into a measuring cup until it reaches ¾ cup total.
Parchment Paper not only helps to keep the biscuits from sticking to the sheet pan but also prevent the biscuits from overbrowning. If you do not have parchment paper, bake these biscuits on an ungreased, nonstick baking sheet. If you DO have parchment paper, be sure it is oven-safe up to 450 degrees F.
To Freeze Biscuits: Transfer the unbaked, cut biscuits to a parchment-lined cookie sheet. Place the cookie sheet in the freezer. Once the biscuits are frozen solid, place in a resealable freezer bag, and freeze for up to 3 months. To Bake the Frozen Biscuits: Preheat the oven to 450°F. Arrange the frozen biscuits on an ungreased baking sheet leaving at least 2 inches between each biscuit. Brush with buttermilk if desired and bake for 5 minutes. After 5 minutes, lower the heat to 425°F and continue cooking for 10 minutes or until the biscuits are just slightly golden.
Nutrition
Calories: 276kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 229mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 399IU | Calcium: 131mg | Iron: 2mg
