Buttermilk Biscuits (Edit recipe)

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This recipe yield biscuits that are both flaky and fluffy, with a light, buttery texture that’s sure to satisfy. Perfect for breakfast, brunch or as a savory side.

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PREP TIME

18 minutes

COOK TIME

20 minutes

INGREDIENTS

7

Serves: 8

Ingredients

4 cups All Purpose Flour
0.25 tsp Baking Soda
2 tsp Baking Powder
1 tsp Granulated White Sugar
0.25 tsp Kosher Salt
1 cup Butter, Unsalted, cut to kidney bean size
1.5 cups Buttermilk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, add all dry ingredients, whisk to incorporate fully.
Add butter chunks and flatten using palm of hands. They should resemble wide disks.
Make a well and add buttermilk. Dough will be sticky but keep going. To incorporate, squeeze dough together, do not knead.
Transfer dough to floured surface. Using your hands, flatten to 1” thick and cut into four equal squares. Stack the squares, flatten using your hand and repeat three times.
Wrap the dough in plastic wrap and freeze for 15 mins.
Preheat oven to 400 degrees Fahrenheit.
Using a biscuit cutter or ring mold, form desired size of biscuits. Squeeze excess dough together to form other biscuits and flatten with a rolling pin as needed. Transfer to baking sheet.
Brush with buttermilk or egg wash on the top.
Bake for 20 minutes or until golden brown.
Serve and enjoy with a drizzle of maple syrup or fruit jam of choice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	505
Fat:	25 g
Carbohydrates:	55 g
Protein:	20 g
Cholesterol:	63 g
Sodium:	127 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.