Description
These Melt In Your Mouth Buttermilk Biscuits are soft, flaky, and perfect for breakfast or any time you crave a warm, buttery biscuit. With a tender crumb and golden crust, these classic biscuits are easy to make and will quickly become a family favorite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 ½ – 2 tablespoons sugar
- 1 ½ teaspoons salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks, 180 g) butter, chilled
- 1 1/4 cups (300 mL) chilled buttermilk
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
- Incorporate Butter: Cut the chilled butter into small cubes and work it into the dry ingredients using a pastry cutter or your fingers. Continue until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Buttermilk: Pour the cold buttermilk into the mixture and stir gently with a spoon until the dough just comes together, being careful not to overmix.
- Knead and Roll Dough: Turn the dough out onto a floured surface. Knead it a few times to bring it together, then roll it out to about 1 inch thickness for perfect biscuits.
- Cut Biscuits: Use a biscuit cutter or the rim of a glass to cut out biscuit rounds. Place them close together on the prepared baking sheet to encourage soft sides.
- Bake: Bake in the preheated oven for 12–15 minutes until the tops turn a beautiful golden brown color.
- Serve: Serve your freshly baked buttermilk biscuits hot with butter, jam, or honey for a delicious treat.
Notes
- Make sure the butter and buttermilk are very cold to achieve flaky biscuits.
- Do not overwork the dough to keep the biscuits tender.
- Placing the biscuits close together helps create soft sides.
- For crispier edges, space biscuits apart on the baking sheet.
- Use fresh baking powder and baking soda for best rise.
