Buttermilk Biscuits
These classic Southern buttermilk biscuits are soft in the middle, golden on top, and made for slow, cozy evenings at home. They come together with simple pantry staples and a few easy techniques that help create that tender, flaky bite everyone loves.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large bowl
- 1 Pastry cutter or fingertips
- 1 Biscuit Cutter or round glass
Ingredients
- 2.5 cup all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 0.5 cup unsalted butter cold, cut into small pieces
- 1 cup buttermilk cold
- 1 tbsp melted butter optional, for brushing
Instructions
- Heat your oven to 450 degrees F and line a baking sheet with parchment paper. A hot oven helps the biscuits rise quickly and develop that lovely golden top.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold butter pieces and work them into the flour with a pastry cutter or your fingertips. Stop when the mixture looks like coarse crumbs with some pea-sized bits of butter still visible.
- Pour in the cold buttermilk and stir gently just until the dough starts to come together. Try not to overmix, because that can make the biscuits less tender.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Fold it over itself a couple of times to build layers, then pat it to about 3/4 inch thick.
- Use a biscuit cutter or a round glass to cut out biscuits, pressing straight down without twisting. Place them on the baking sheet so they are just touching or very close together, then bake for 12 to 15 minutes until puffed and golden.
- Brush the warm biscuits with melted butter if you like, then serve right away while they are soft and fragrant.
Notes
If you do not have buttermilk, mix regular milk with a little lemon juice or vinegar and let it sit for a few minutes. You can also use a plant-based milk with acid if that is what you have on hand, though the texture may be slightly different.