Seriously Good Buttermilk Biscuits
- PREP 20min
- COOK 10min
- TOTAL 30min
My family cannot get enough of these buttermilk biscuits when we have them in the house! The buttermilk and egg guarantee they are soft, tender, and so fluffy in the middle. Not to mention, they taste incredible. These are amazing served with savory dishes or toppings and work really well with sweeter toppings, too! My son LOVES these with honey butter (can you blame him?).
You Will Need
1 ¾ cups all-purpose flour, spooned and leveled (225g)
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
8 tablespoons very cold salted butter (115g)
½ cup very cold buttermilk (120ml)
1 large egg
Directions
1Prep: Heat the oven to 425°F (218°C) and set aside a parchment paper-lined baking sheet.
2Mix dry ingredients: Combine the flour, sugar, baking powder, baking soda, and salt in a food processor bowl. Pulse 3 to four 4 so that it is well mixed.
3Add the butter: Cut the cold butter into evenly sized cubes or thin slices, then scatter it over the flour in the food processor. Pulse 5 to 7 times or until the butter turns into tiny bits.
4Add buttermilk and egg: Shake the buttermilk in its container. In a small bowl, whisk the buttermilk and egg until well blended.
5Bring the dough together: Empty the butter-flour mixture into a large bowl. Make a well in the middle, then pour the buttermilk mixture. Stir until a shaggy, wet dough forms. Transfer the dough onto a lightly floured work surface. Sprinkle a little flour on top, then bring the dough with your hands. It might be a bit sticky, so add just enough flour needed to work with it.
6Fold for layers: Without working the dough too much, pat it down into a rectangle about ¾ inch thick. Fold the dough into thirds, like a letter. Rotate the rectangle 90 degrees, then repeat this process two more times.
7Cut biscuits: Pat the dough into a rectangle between ½ inch and ¾ inch thick. Then, cut the dough into 8 squares using a bench scraper or knife.
8Bake: Place the biscuits onto the baking sheet. Keeping them close to each other helps them rise. Bake the biscuits until golden brown and have risen, 10 to 15 minutes. Serve warm.
Adam and Joanne's Tips
- Buttermilk substitute: Stir 1 teaspoon white vinegar with ½ cup whole milk. Set aside for 5 to 10 minutes before using.
- Measuring the flour: Either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge.
- No food processor: Add the dry ingredients to a large bowl, and use your hands or a pastry cutter to cut the butter into the flour until crumbly. If your butter is softening too much or your kitchen is warm, place the bowl with flour and butter into the fridge for 5 to 10 minutes before adding the milk.
- Dough too dry: When making this dough, I find it on the wetter side, which I prefer. If your biscuit dough is dry or crumbly, add a tablespoon or more of buttermilk.
- Storing: Homemade buttermilk biscuits are best the day they are made. Store them (once cooled) in an airtight container for up to 2 days or freeze for up to 3 months.
- The nutrition facts provided below are estimates.