Soft Buttermilk Biscuits Delight (Printer-Friendly)

Soft, flaky buttermilk biscuits baked golden, ideal for breakfast or sides alongside savory dishes.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar

→ Fats

06 - ½ cup unsalted butter, cold and cubed

→ Liquids

07 - ¾ cup cold buttermilk, plus extra for brushing

# How-To Steps:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, work butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
04 - Make a well in the center and pour in cold buttermilk. Stir gently with a fork until just combined, avoiding overmixing.
05 - Turn the dough onto a lightly floured surface. Gently pat into a ½-inch (1.5 cm) thick rectangle. Fold the dough in half, then pat it out again. Repeat folding and patting two more times to develop flaky layers.
06 - Pat dough to a final thickness of 1 inch (2.5 cm). Cut out biscuits using a 2½-inch (6 cm) round cutter, pressing straight down without twisting. Gather scraps and repeat as needed.
07 - Place biscuits close together on the prepared baking sheet. Brush tops lightly with buttermilk.
08 - Bake for 13 to 15 minutes until tall and golden brown.
09 - Allow biscuits to cool briefly before serving warm.

# Helpful Hints:

01 -
  • They're genuinely foolproof once you understand the one thing that matters: leaving the butter cold and chunky.
  • Golden, tall, and flaky biscuits ready in 30 minutes flat, no yeast waiting around required.
  • They work for everything from breakfast with jam to midnight snacks with cheese, or holding fried chicken like they were born to do it.
02 -
  • Keep everything cold—your butter, your buttermilk, even your hands if possible—because warm butter melts into the flour instead of staying in little pockets that create flakiness.
  • Don't twist the cutter; pressing straight down keeps the edges clean so steam can lift them properly, and the difference between twisted and pressed is the difference between tall and flat.
03 -
  • Use a biscuit cutter or the rim of a drinking glass and press straight down—twisting seals edges and prevents proper rise.
  • Placing biscuits close together on the baking sheet helps them rise taller because they support each other, a trick I learned by accident and never looked back.
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