Description
These homemade buttermilk biscuits are tender, flaky, and golden brown, perfect for breakfast or as a side for any meal. Made from simple pantry ingredients and baked to perfection, they boast a buttery flavor and soft crumb with a delightful flaky texture thanks to the folding technique used in the dough preparation.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- â…” cup buttermilk (plus 2-4 tablespoons extra as needed)
- ½ cup cold butter, cubed (8 tablespoons or 1 stick)
- 1 tablespoon melted butter (to brush on baked biscuits)
Instructions
- Prep: Heat oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt thoroughly to ensure even leavening and seasoning.
- Cut in butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Finish dough: Pour in the buttermilk and stir gently just until no dry flour remains. If the dough feels too dry or crumbly, add 2-4 tablespoons more buttermilk as needed. Take care not to overmix; the dough should be very sticky.
- Layer dough: Turn the sticky dough out onto a floured surface. Gently bring it together by hand, adding small amounts of flour as necessary to prevent sticking. Flatten the dough to about ½ inch thickness. Fold the dough into thirds like a letter, then rotate it 90 degrees. Repeat flattening and folding once more to create flaky layers without overworking.
- Cut biscuits: Using slightly damp fingers, press the dough to about 1 inch thickness (thicker than usual, which yields fluffier biscuits). Use a lightly floured 2½ inch biscuit cutter to cut circles and place them on the prepared baking sheet. Gather the scraps, press gently with fingers, and cut out additional biscuits. If the dough warms too much, chill the biscuits on the baking sheet in the freezer for 5 to 10 minutes before baking.
- Bake: Bake the biscuits in the hot oven for 8-10 minutes until they turn lightly golden on top. Avoid overbaking to keep the biscuits tender. Immediately brush the hot biscuits with melted butter and serve warm for best flavor and texture.
Notes
- Use cold butter straight from the refrigerator to ensure flaky layers.
- Do not overwork the dough; gentle folding creates the best texture.
- If biscuits feel too sticky to handle, lightly flour your hands and the work surface.
- Press dough with damp fingers instead of rolling pin to maintain layers and thickness.
- Brush biscuits with melted butter immediately after baking for a rich, golden finish and extra flavor.
