Here’s a classic Buttermilk Biscuits recipe 🥐—flaky, buttery, and perfect for breakfast or dinner.
Ingredients (makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk
Instructions
- Preheat oven
- 425°F (220°C).
- Line a baking sheet with parchment paper.
- Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter
- Add cold butter cubes and use a pastry cutter, fork, or fingers to mix until the mixture resembles coarse crumbs.
- Add buttermilk
- Pour in cold buttermilk and stir until just combined.
- Do not overmix.
- Shape biscuits
- Turn dough onto a lightly floured surface.
- Gently pat to about ¾-inch thickness.
- Cut with a biscuit cutter or glass and place on the baking sheet.
- Bake
- Bake 12–15 minutes, until golden brown on top.
- Serve warm.
Tips & Variations
- Flakier biscuits: fold the dough over itself 2–3 times before cutting.
- Cheese biscuits: add ½ cup shredded cheddar to the dough.
- Garlic herb biscuits: mix in 1 tsp garlic powder and 1 tsp chopped fresh herbs.
- Storage: store in an airtight container for 1–2 days; reheat in the oven for freshness.
I can also give a crockpot or skillet version for biscuits if you want.
