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Buttermilk Biscuits

These flaky, tender biscuits are made with simple ingredients like flour, cold butter, and buttermilk, resulting in a light, buttery crumb with layered flakiness. The process involves minimal mixing and folding to develop their signature texture, making them perfect for breakfast or a comforting snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour preferably soft or bleached
  • 1 tablespoon baking powder fresh for best rising
  • 1/2 teaspoon salt
  • 1 tablespoon sugar optional, for slight sweetness
  • 5 tablespoons cold butter European-style if possible
  • 1 1/2 cups buttermilk keeps the biscuits tender

Equipment

  • Mixing bowls
  • Pastry cutter or forks
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Round cutter or glass

Method
 

  1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and optional sugar until evenly combined and airy.
  3. Cut the cold butter into small cubes, then add to the flour mixture. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with pebble-sized bits.
  4. Pour in the buttermilk gradually, gently stirring with a fork or spatula just until the dough begins to come together. Be careful not to overmix—stop as soon as it’s combined.
  5. Turn the dough out onto a floured surface. Gently pat it into a rectangle about 2.5 cm (1 inch) thick. Fold the dough over once or twice to create layers—this enhances flakiness.
  6. Use a round cutter or a glass to cut out biscuits, pressing straight down without twisting to maintain their rise. Gather and reroll scraps as needed to make about 8 biscuits.
  7. Arrange the biscuits on the prepared baking sheet, spacing them about 2 cm apart. For an extra shiny finish, brush the tops lightly with melted butter.
  8. Bake in the preheated oven for 12-15 minutes, until the biscuits are golden brown and puffed up with flaky layers visible from the side. The aroma of warm butter and baking powder will fill your kitchen.
  9. Remove the biscuits from the oven and let them rest for 5 minutes. Serve warm, with a spread of butter or honey for extra comfort.

Notes

Ensure the butter stays cold throughout to achieve maximum flakiness. Reroll scraps only once to keep biscuits tender. For a savory twist, stir in chopped herbs or grated cheese into the dry ingredients.