Flaky Buttermilk Biscuits
Learn how to make the best buttermilk biscuits. This easy recipe uses all butter, resulting in perfectly flaky biscuits every time.
Ingredients
- 2 ¼ cups all-purpose flour, plus more for the work surface
- 2 tsp baking powder, preferably aluminum-free
- 1 tsp fine salt
- ¼ tsp baking soda
- 6 tbsp cold unsalted butter
- ¾ cup buttermilk, well-shaken
Recommended Equipment
- 9-cup food processor optional
- Mixing bowl
- Pastry blender/cutter optional
Instructions
- Line a baking sheet with parchment paper. Heat the oven to 450°F.
- In a food processor or large bowl, combine the flour, baking powder, salt, and baking soda. Cut the butter into small pieces and add it to the mixture. Pulse until the mixture looks like coarse crumbs. If not using the food processor, combine the dry ingredients in a large bowl and work the butter pieces in with your fingers or a pastry blender.2 1/4 cups all-purpose flour | 2 tsp baking powder | 1 tsp fine salt | 1/4 tsp baking soda | 6 tbsp cold unsalted butter
- Transfer the mixture to a large bowl and make a well in the center. Add the buttermilk and stir just until the dough forms moist clumps, adding a bit more buttermilk only if the mixture seems very dry.3/4 cup buttermilk
- Turn out onto a lightly floured surface and knead just a few times to get the dough together. It might look a bit shaggy. Pat the dough to a 3/4-inch thickness and cut with a 2-inch cutter. Try to avoid twisting the cutter, as this can cause the biscuits to rise unevenly.
- Gently put the scraps together and pat out again, cutting out biscuits until all the dough is used. Work the dough as little as possible.
- Arrange the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops and bottoms are golden brown.
Nutrition
Calories: 174kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 418mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 240IUCalcium: 74mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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