Buttery Buttermilk Biscuits: Flaky, Homemade Perfection
Nothing compares to freshly baked, warm, buttery buttermilk biscuits. These biscuits melt in your tongue, whether they are served with jam or honey or as an accompaniment to savoury foods. You may consistently produce results that are worthy of a bakery with just a few basic ingredients and the appropriate method.
Ingredients:
2 cups (250g) all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tbsp granulated sugar
1/2 cup (115g) unsalted butter, cold & cubed
3/4 cup (180ml) buttermilk, cold
1 tbsp melted butter (for brushing)
Tools You’ll Need:
Sharp Blades pastry cutter (or a knife for cutting butter)
Mixing bowl
Rolling pin
Biscuit cutter (or a sharp-edged glass)
Baking sheet
Parchment paper
Prep & Cook Time:
Prep Time: 15 mins
Cook Time: 12-15 mins
Total Time: 30 mins
Servings: 8-10 biscuits
Directions
Warm up and prepare:
Set the oven temperature to 425°F (220°C). Put parchment paper on a baking pan.
Combine Dry Ingredients:
Whisk together flour, baking soda, baking powder, salt, and sugar in a large bowl.
Add the Butter:
Using a pastry cutter or fork with sharp blades, chop the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
Add Buttermilk:
Slowly whisk the cool buttermilk until it's just blended. The dough should be slightly sticky, but avoid overmixing.
Shape and Cut:
Place the dough on a lightly floured surface, fold it over two or three times, and then roll it out to a thickness of one inch. Cut out circles with a glass or biscuit cutter. For maximum lift, press down straight rather than twisting.
To achieve the ideal texture:
Arrange the biscuits on a baking sheet, drizzle them with melted butter, and bake them for 12 to 15 minutes, or until they are golden brown.
Serve Warm:
Savour it right out of the oven with gravy, butter, or honey!
Nutritional Info (Per Biscuit)
Calories: 180
Fat: 10g
Carbs: 20g
Protein: 3g
Sugar: 2g
Pro Tip for Flaky Biscuits:
Work with the dough as little as possible and freeze the butter for 10 minutes before slicing it in for incredibly flaky layers. Want biscuits that are taller? To ensure they rise upward rather than spread, arrange them closely together on the baking sheet.