Homemade Buttermilk Biscuits are a staple around here! Nothing tastes quite like layer upon layer of flaky buttery biscuits served warm out of the oven. These easy biscuits are one of our favorite sides and go perfectly with any meal, savory or sweet! Add cheese or a sprinkle of sugar on top.
For Preparing In Advance
These are best served freshly baked and warm out of the oven. We love them with butter and jam or sprinkled with a little bit of cheese and served beside a plate of spaghetti, they’re delicious!!
To make these ahead of time, prepare the dough as directed, cut out your biscuits and freeze on a tray. Once frozen store in a Ziploc bag. To prepare, bake from frozen about 20 minutes at 425 degrees.
Tips For Fluffy Perfection
Biscuits are easy to make, but like pie crust, scones and other quick dough recipes the key to success is the way the dough is handled. Here are a few tips to make sure you get the fluffiest biscuits:
- Do not overmix the dough. This is essential.
- When cutting the biscuits, don’t twist the cutter. You want to just do one simple cut straight down. If you twist it, this seals the edges and the biscuits won’t rise as well.
- Use a sharp cutter or a biscuit (or even cookie) cutter. While a round glass will produce the same size, the blunt edge will cause the same issue as #2.
- Ensure your butter is COLD. With biscuits, you want a cold butter. I stick my butter in the freezer for a few minutes before getting started.
- Don’t overmix, you want the dough to just hold together and the butter to stay cold. Handling the dough to much will result in a tough biscuit.
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 1 cup buttermilk
Preheat oven to 450 degrees.
Combine flour, baking powder, baking soda, sugar, & salt in a large bowl.
Cut in butter using a pastry cutter until mixture resembles large crumbs (about the size of a pea). Add in buttermilk and stir until moistened. (You may need about 2tbs more or less of the buttermilk).
Lightly flour your surface and turn dough onto the surface. Knead gently just until dough holds together.
Pat the dough and fold over a few times. Pat to 1″ thick and cut using a biscuit cutter.
Bake 10-12 minutes or until golden.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe slightly adapted from Food.com
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