Easy Buttermilk Biscuits
Make these easy buttermilk biscuits for your next brunch!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 10 biscuits
- 3 cups (360 g) all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons (120 grams) unsalted butter cold, cut into tablespoons
- 1 cup (240 grams) Tablespoons buttermilk
Pre-heat your oven to 425oF. Prepare a cookie sheet with parchment paper.
In a sifter set over a mixing bowl, add your flour, baking powder, baking soda, and salt. Sift the dry ingredients.
Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Pour in your cold buttermilk and stir to combine.
Empty the bowl onto a lightly floured surface or pastry mat, and bring the dough together. Then pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Using a biscuit cutter, press straight down into the dough. Do not twist the cutter, which can cause your biscuits to come out lopsided. And do not overwork the dough.
Place the biscuits next to each other on the cookie sheet so they touch. Brush with additional buttermilk. Bake for 15 minutes. Remove from the oven and cool on a cooling rack.
- Measure your flour correctly so as not to overmeasure it. Here is a tutorial on how to measure your flour the right way!
- Be sure to use COLD butter and buttermilk to ensure flakiness
- Handle the dough as little as possible so you end up with a tender biscuit.
- When you cut out the biscuits, press straight down and up. Don't twist the cutters. Otherwise, the biscuits will come out lopsided.
Calories: 271kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 263mg | Fiber: 1g | Sugar: 1g