Homemade Buttermilk Biscuits
These Homemade Buttermilk Biscuits are fluffy, flaky, and buttery, making them the perfect Southern-style breakfast or brunch treat that’s easy enough for any home baker!
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter cold and cubed
- 3/4 cup buttermilk cold
- 1/4 cup heavy cream optional, for richness
Instructions
- Preheat oven to 425°F (220°C) and chill a mixing bowl and dough cutter for 5 minutes to keep butter cold.
- Whisk flour, baking powder, baking soda, sugar, and salt in the chilled bowl until well combined.
- Add cold cubed butter and cut into the flour mixture until pea-sized bits remain for maximum flakiness.
- Pour in cold buttermilk and heavy cream, stirring gently until dough just holds together—do not overmix.
- On a floured surface, pat dough into a 1-inch rectangle, fold over itself three times, then pat to ¾-inch thickness.
- Use a 2½-inch cutter to cut biscuits straight down without twisting; re-roll scraps gently for additional rounds.
- Place biscuits touching on a baking sheet, brush tops with heavy cream, and bake 12–15 minutes until golden brown.
- Let biscuits rest 5 minutes on a wire rack before serving warm with butter, gravy, or jam.
Notes
For taller biscuits, place rounds touching on the sheet. Leftovers keep in an airtight container for 3 days or freeze up to 3 months.
Nutrition
Calories: 200kcal
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