How To Make Flaky Buttermilk Biscuits

Course: Breads/Rolls

Cuisine: American

Keyword: buttermilk biscuits, easy biscuits, homemade biscuits, homemade buttermilk biscuits

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 335kcal

Author: Malinda Linnebur

This easy guide will teach you how to make Flaky Buttermilk Biscuits with only 15 minutes of hands-on time. Tall and fluffy biscuits that are golden on the outside and full of soft, buttery layers on the inside.

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Ingredients

3 cups (345g) all purpose flour
1½ tablespoons sugar
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (169g) COLD butter
1 cup (240ml) COLD buttermilk

Instructions

Preheat oven to 450°F (232 degrees C). Line a baking sheet with parchment paper or lightly grease, then set aside. OR use a cast iron skillet lightly greased.
In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Using a cheese grater grate the very cold butter (I like to keep mine in the freezer) into the bowl of flour. Gently mix in the butter. Stir in the buttermilk just until the dough starts to come together. It will look very rough and shaggy.
Place dough onto work surface and gently knead dough 5-10 times to finish bringing the dough together. Roll into a rectangle then fold dough into thirds. Repeat then roll into a rectangle or square that is 1/2" thick.
Cut with a 2 1/2" or 2 3/4" biscuit cutter by dipping it into flour and pushing straight down. Do not twist the cutter. Cut the biscuits as close together as possible. Place biscuits on prepared pan with sides touching for softer sides or space apart for crisper sides. Re-roll any scraps until you have 12 biscuits.
Bake for 10-15 minutes or until golden brown.

Video

Notes

Be sure to refer to the post and video for helpful tips on making biscuits.
Store baked biscuits in an airtight container for up to 5 days. Or freeze them for up to 3 months.
To freeze biscuit dough: prepare biscuits and cut with biscuit cutter as directed. Place raw biscuits on a parchment lined baking sheet and freeze until solid (about 2-4 hours). Transfer to a ziploc bag and freeze for up to 3 months. To use: Place frozen biscuits on a parchment lined baking sheet or greased cast iron skillet and bake in preheated oven for 18-20 minutes or until golden brown.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

Nutrition