Buttermilk Biscuits From Scratch
Enjoy these soft and flaky biscuits from scratch! You will be so impressed with how easy these are to make and how delicious they are. They are perfect for breakfast sandwiches or biscuits and gravy!
Ingredients Needed:
Flour
Baking Powder
Sugar
Salt
Butter
Buttermilk (or milk)
Recipe Notes:
The important thing to remember when making biscuits is to keep the dough cold. Placing your butter in the freezer before you start and keeping your dough cold with help them to be more flaky.
When cutting in the butter if you are not using a food processor and don’t have a pastry cutter you and use a cheese grater and fork to get the pea size texture you need.
If you don’t have buttermilk you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it rest in the refrigerator for 15 minutes.
Tools Needed:
Recipe Ingredients:
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ cups (5 tablespoon) butter
¾ cup buttermilk
Directions:
Cut ¾ cups (5 tablespoons) of butter into cubes and place in the freezer for 10-15 minutes.
Line a baking sheet with parchment paper and set aside.
In a medium bowl (or food processor) add in 2 cups of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and 1 teaspoon of salt. Whisk together.
Once butter is nice and cold, add to your dry ingredients and begin to slowly cut in until dough is lumpy and there are no large chunks of butter (you want about peas size chunks throughout).
Add ¾ cup cold buttermilk to dough. Use a wooden spoon or spatula to mix in, do not over mix! You want to mix slowly and until most of the dry flour is no longer sitting on the bottom of your bowl. Use your spatula to form in a ball and let your dough rest in the refrigerator for 5-10 minutes. It’s important to keep your dough cold and to not overwork it.
Flour your work surface and place dough on top. Lightly dust with flour and begin to flatten your dough ball. Use the palm on your hands to flatten the dough until its about a inch thick. Fold each side of your dough about 3-5 times (the more fold the more layers in your biscuits.) Fold in half and then grab each corner and fold and press the dough out, repeat this at least 3 times. After your folding gently form into a ball and put dough back in the fridge for a 5-10 minutes to rest before cutting your biscuits.
Use a rolling pin or your hands to gently roll your dough out into a circle about ½ thick. Use a biscuit cutter to cut your dough and place on your baking sheet lined with parchment paper. You will eventually need to reshape your dough to cut more biscuits.
Once all your dough has been cut, place your baking sheet in the fridge and preheat your oven to 425 F degrees. Once preheated bake for 12-15 minutes until lightly golden on top and the bottom is nice and golden brown (you’ll see the edges on the bottom begin to turn brown)
Brush biscuits with melted butter and serve.
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