Buttermilk Biscuits
This classic recipe has been made by thousands and loved by millions! No fancy tools or equipment needed!
Servings: 6
Calories: 216kcal
Ingredients
- ½ cup (1 stick / 113 g) salted butter, grated and cold
- 2 cups (250 g) all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup (245 g) buttermilk
Instructions
- Preheat oven to 450°F. Prepare a pie dish or 8x8-inch pan with non-stick spray or GOOP (see notes for link).
- Grate butter using the fine edge of your grater. Grate onto parchment paper and then place in the freezer while you prepare the remaining ingredients.
- Add flour, sugar, baking soda, and baking powder to a large bowl. Use a whisk to sift ingredients.
- Get grated butter out of the freezer and, using a fork, incorporate into dry ingredients.
- Add in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
- Pour contents out onto a solid surface and use your hands to push the dough together, gathering up and dry bits and pressing them into the dough. Move the dough around and add some flour underneath should your counter get sticky.
- Press the dough into a flat square, about 1½ inches thick. Fold over once, press down. Fold over again, and press down. Fold over for a third time and press the dough to 1½ inches thick. (You could also make the thickness 1-inch if you want 8 biscuits.)
- Using a biscuit cutter, round cookie cutter, or tall kitchen glass, press into the biscuit and place each biscuit into the prepared tin pie dish (touching). I am able to get 4 biscuits, then press the remaining dough together and get 2 more.
- Bake for 12-16 minutes, or until the tops are golden brown and there are no "wet" spots between the biscuits.
- Remove from oven and brush with melted butter. Serve immediately. (If you are serving later, you can brush with more melted butter)
Video
Notes
Homemade Pan Release - GOOP (clickable link)
Nutrition
Serving: 6g | Calories: 216kcal