Description
These Better Than “Old Fashioned” Buttermilk Biscuits are fluffy, tall, and tender with just the right amount of buttery richness. Perfect for breakfast or brunch, they come together quickly and bake to a golden perfection in under 30 minutes.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoons sugar
Butter and Liquid
- 10 tablespoons unsalted butter, chilled & divided
- 1 1/4 cups buttermilk, chilled
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot and ready when your biscuits go in.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and sugar thoroughly to evenly distribute the leavening agents and seasoning.
- Incorporate Cold Butter: Cut 8 tablespoons of cold unsalted butter into small cubes and add to the flour mixture. Use your hands, a fork, or a pastry blender to cut the butter into the flour until it resembles a coarse crumble. Work quickly with cold hands to prevent the butter from melting, which helps create flaky layers.
- Add Buttermilk: Make a well in the middle of the dry ingredients and pour in the chilled buttermilk. Using a rubber spatula, fold the ingredients gently until just combined and the dough pulls away from the sides of the bowl. The dough will be crumbly.
- Shape and Fold Dough: Turn the dough out onto a well-floured surface. Lightly flour your hands and shape into a 10-inch long rectangle. Fold the rectangle into thirds, like a letter—left side into the center, then right side into the center. Rotate the dough 90 degrees and repeat the folding process 2-3 times to develop layers.
- Roll and Cut Biscuits: Roll or flatten the dough into a rectangle about 1 1/4 to 1 1/2 inches thick. Using a 2-inch round cookie cutter, cut out 12-15 biscuits. Gather any scraps, re-roll gently, and cut out more biscuits.
- Prepare for Baking: Place the biscuits on a baking sheet lined with a baking mat or parchment paper. Melt the remaining 2 tablespoons of butter and brush it generously over the tops of the biscuits for a golden, buttery finish.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and biscuits have risen well.
- Keep Warm: If needed, keep the baked biscuits warm in a 175°F oven until ready to serve.
Notes
- Ensure all butter is very cold to achieve flaky layers in the biscuits.
- Do not overmix the dough; folding gently preserves the texture.
- Use chilled buttermilk for best rise and tenderness.
- Optional: For extra flavor, you can add herbs like chives or thyme to the dry ingredients.
- Biscuits are best eaten fresh but can be reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
