Buttermilk Biscuits. The best buttermilk biscuits I've made since I began my quest for the perfect biscuit. I love the folding technique that left the biscuits with the perfect consistency not to mention flaky. Add buttermilk; stir just until the dough clings together. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.
This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.
The instructions below are precise for a reason and should be followed as written.
Use full-fat buttermilk, and give the container a good shake before measuring.
You can have Buttermilk Biscuits using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Buttermilk Biscuits
- Prepare 6 tablespoons of unsalted butter, chopped.
- You need 2 cups of unbleached all purpose flour.
- It's 1 tablespoon of granulated sugar.
- Prepare 1/4 teaspoon of baking soda.
- Prepare 1 tablespoon of baking powder.
- You need 1 teaspoon of sea salt.
- It's 1 cup of cultered buttermilk.
- It's of Plus additional unsalted butter.
If the sides of your biscuits are touching, they will rise higher. But I also love them smeared with strawberry jam or covered in country gravy loaded with spicy pork sausage. Center biscuits on an ungreased baking sheet, shoulder to shoulder, so that they just touch. This is my go-to biscuit recipe for biscuits and gravy!
Buttermilk Biscuits instructions
- Refrigerate your flour, you want it cold. (I keep some in the refrigerator in a jar.) The key to good biscuits is keeping your ingredients cold..
- In a food processor mix all your ingredients EXCEPT the buttermilk..
- In a large bowl, dump the ingredients from the food processor. Make a well, add the buttermilk. With your hand do, the mixing. Yes, it's messy! It's worth the mess! Knead to slightly tacky..
- Turn out onto lightly floured surface. PAT out to about 1 inch thick. Get busy with your biscuit cutter. I place mine on a parchment lined baking sheet. I space them 1/4 inch apart..
- Bake 450°F for 12 minutes. Always preheat that oven! While your biscuits are baking melt some unsalted butter, set it aside. After the 12 minutes, remove the biscuits from the oven. They should be lightly browned. Brush the biscuits with the melted unsalted butter. Return them to the oven and bake 1 to 2 minutes more..
- Best if eaten that day. Store in airtight container at room temperature..
It can be easily made by pulsing the cubed butter into the flour using a food processor, then adding just enough buttermilk for a nice moist dough (also pulsed in using the food processor). Be sure to use parchment paper when baking. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Buttermilk biscuits made from scratch are incredibly easy and come out tall, fluffy and flaky with just one simple trick. They are wonderful on their own, with a smear of butter, or as a base for sausage gravy, strawberry shortcake, or your favorite breakfast sandwich.