Here’s a classic recipe for homemade buttermilk biscuits that are fluffy and delicious:
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 to 1 cup cold buttermilk
Instructions:
- Preheat the Oven:
- Preheat your oven to 450Β°F (230Β°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Cut in the Butter:
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Buttermilk:
- Make a well in the center of the flour mixture and pour in 3/4 cup of the cold buttermilk. Stir gently with a fork until the dough begins to come together. If the dough is too dry, add more buttermilk, a tablespoon at a time, until it holds together. Be careful not to overmix.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, just until it comes together. Pat the dough into a rectangle about 1/2-inch thick.
- Fold and Roll:
- Fold the dough into thirds, like a letter. Pat it out again into a rectangle. Repeat the folding and patting process 2-3 more times. This creates flaky layers in the biscuits.
- Cut Out Biscuits:
- Pat the dough out to about 1/2-inch to 3/4-inch thick. Use a round biscuit cutter (about 2 to 3 inches in diameter) to cut out the biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Gather any scraps, pat out the dough, and cut more biscuits.
- Bake:
- Place the biscuits on the prepared baking sheet, about 1 inch apart for crispier sides or touching for softer sides. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
- Serve:
- Remove the biscuits from the oven and brush the tops with melted butter if desired. Serve warm.
Tips:
- Make sure your butter and buttermilk are very cold. This helps create flaky layers.
- Handle the dough as little as possible to keep the biscuits tender.
- For extra rise, place the cut-out biscuits close together on the baking sheet so they support each other as they bake.
Enjoy your homemade buttermilk biscuits!
