Easy Buttermilk Biscuits
Flaky buttermilk biscuits are easy to make at home!
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons cold unsalted butter , cubed (85 grams)
- ¾ - 1 cup cold buttermilk, plus additional for brushing (175-250 ml)
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal.
Add 3/4 cup buttermilk and stir until the dough starts to come together. Add more buttermilk a tablespoon at a time if needed to bring the dough together (3/4 cup + 2 tablespoons is the perfect amount for me).
Dump dough out onto a clean work surface and bring the dough together with your hands, kneading it gently until it comes together in a ball.
Pat dough to about 1-2 inches thick. Fold one half of the dough over onto the other half. Flatten again to 1-2 inches thick. Repeat 5 times.
Roll or pat dough to 1 inch thick. Cut dough into rounds with a lightly floured cutter. (I usually use a 3 or 3½-inch round cutter, which yields 8 biscuits) Gently bring scraps together, flatten and cut a few more rounds.
Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
Bake until golden brown, about 15-20 minutes. Serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days.
Calories: 223kcal, Carbohydrates: 27g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 272mg, Potassium: 256mg, Fiber: 1g, Sugar: 3g, Vitamin A: 349IU, Calcium: 133mg, Iron: 2mg