Easy Buttermilk Biscuits
Biscuits can go with anything. You can have them for breakfast, a snack, a side dish for lunch or dinner, or even as a dessert. Now, imagine a flaky, fluffy, layered, buttery, and golden brown biscuit that you can top with jam and cream. Sounds really good, right? That’s Buttermilk Biscuit for you. Pair it with coffee or tea, and you have the perfect treat!
Depending on where you live in the world, ‘biscuit’ has different meanings. In America, it is similar to a dinner roll, except that biscuits are denser and flakier. That’s because they are not usually made with yeast. In other parts of the world, biscuits can be cookies. They can also be scones.
The layers of buttermilk biscuits may intimidate you, but I’m telling you now that they are not difficult to make. The ingredients are not too many either, and they are very simple. But just like any other recipe, the use of high-quality ingredients is highly recommended.
These Buttermilk Biscuits are flaky, fluffy, layered, buttery, and golden brown. They are crisp in just the right spots. They are the perfect side dish, breakfast, or even dessert. You can top them with jam or cream.
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
7 tbsp. unsalted butter (chilled in the freezer, cut into thin slices)
3/4 c. cold buttermilk
2 tbsp. buttermilk (for brushing)
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or even a silicone baking mat.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together.
- Using a pastry blender, cut butter into the flour mixture. Blend for about 5 minutes or until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and pour in 3/4 cup of buttermilk. Stir until just combined.
- Place the dough on a floured work surface and form a rectangle.
- Fold the rectangles in thirds and turn it in a half turn and then flatten it back into a rectangle. Repeat (folding and pressing) twice more.
- Roll the dough out on a floured surface to about 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter, cut out 12 biscuits. Transfer them to the prepared baking sheet and then with your thumb, press an indent into the top of each biscuit.
- Brush the tops with buttermilk.
- Bake for about 15 minutes or until the biscuits are browned.
- It is important that you use cold butter as this will help create flaky layers and pockets.
- Do not overwork the dough because that will only make the biscuits tough, hard, and flat.
To make your buttermilk biscuits extra special and perfect for dessert, consider a honey-butter topping. As soon as you take the biscuits out of the oven, brush each with melted butter and honey. You can also serve them with your favorite jam. And, of course, don’t forget to pair them with a cup of tea or coffee.