The only Buttermilk Biscuit Recipe you'll ever need - fluffy, buttery, melt-in-your-mouth biscuits! This easy recipe requires no special equipment, and it's ready in 30 minutes.
6tablespoonsCOLD unsalted buttercut into about 20 cubes
1 cupbuttermilkplus more, if needed
Instructions
Preheat oven to 425°F with a rack in the the upper-middle portion of the oven. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Sprinkle the cubed butter over the top. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine).
Pour in the buttermilk and stir with a rubber spatula. If necessary add 1-2 extra tablespoons of buttermilk. You want it just come together, but not be too wet. Be careful not to over-mix; stop as soon as no streaks of flour remain and the mixture comes together.
Use an ice cream scoop or measuring cup to scoop generous ¼ cup portions of dough onto the prepared baking sheet. Leave a couple inches of space between each portion of dough. I like to make the dough mounds fairly high, so that they have a nice height once baked. Bake for 14-17 minutes, until golden brown around the edges and light golden brown on top. Serve warm.
Notes
TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.TO REHEAT BISCUITS: Place the biscuits on a baking sheet and warm in a 400° oven until the exterior has crisped and the inside is warm, about 5 minutes or so. CUT-OUT BISCUITS: Place the dough onto a lightly floured surface. Add a little extra flour to the dough to make it less sticky. Pat the dough into a 1.5 inch thick square, cut using a biscuit cutter. Place on the prepared baking sheet and bake as directed.