Buttermilk Biscuits
Flaky, buttery, and perfectly tender, buttermilk biscuits are a true comfort classic. They bake up golden on the outside with soft, pull-apart layers inside, thanks to rich buttermilk and cold butter. Perfect for breakfast, dinner, or anywhere in between—serve them warm with butter, jam, or a drizzle of honey.
Ingredients
- 2 cups all-purpose flour ((250g))
- 2 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup butter (very cold and diced (115g))
- 1 cup buttermilk (240ml)
Instructions
- Sift flour, baking powder, baking soda, and salt into the bowl of a food processor
- Add the butter and pulse until the butter is the size of peas. Pour in the buttermilk and pulse just until the dough starts to form
- Dust a workspace with flour and place the dough on top. Fold the dough 8-10 times with the final fold making a rectangle.
- using a biscuit cutter, cut out 8 biscuits. You could also do it the lazy way and with a sharp knife cut 8 equal squares
- Line a tupperware container with parchment paper and add all the biscuits to it. Put a lid on the container or cover with foil and set in the freezer for 20 minutes
- Preheat the oven to 450 degrees while biscuits are in the freezer
- bake on a parchment paper for 12-13 minutes
Notes
- Add parchment paper to the baking tray. This helps prevent the biscuits from burning
- Bake biscuits on the center rack in the oven
- Add another baking sheet to the oven on the bottom rack. This will help regulate the oven temperatureÂ