Flaky and tender, these easy-to-prepare Buttermilk Biscuits taste spectacular on their own or in combination with other recipes calling for biscuits.
One tender bite of flaky buttermilk biscuit highlights a momentous truth: perfection often presents itself in simple packaging.
Buttery and light, tangy and comforting, a perfect buttermilk biscuit is flaky without seeming dry, chewy without feeling dense, and rich without overwhelming your tastebuds.
A perfect buttermilk biscuit plays well with others — as topping on cobbler, on chicken pot pie, with bacon and scrambled eggs — but also shines alone.
Served warm from the oven with butter and a drizzle of honey, a buttermilk biscuit says, in its unassuming way, “I love you.”
And here’s more perfection: this buttermilk biscuit recipe comes together in a flash and bakes before you’ve even had the chance to clean up your kitchen.
Go make the world a better place. Bake some buttermilk biscuits.
Perfect Buttermilk Biscuits
- 3 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter (2 sticks) cut into 1/4-inch cubes
- 1 1/4 to 1 1/2 cups cold buttermilk
- 1 egg
- 2 tablespoons milk
- Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
- Combine flour, baking powder, baking soda, and salt in a large bowl. Cut the butter into the mixture using a pastry blender or two knives until the mixture resembles coarse meal (Alternatively, pulse dry ingredients in a food processor bowl fitted with the metal blade. Add butter and pulse 10 to 12 times. Transfer to a large bowl before continuing.).
- Add 1 1/4 cup of buttermilk and mix gently until the mixture begins to clump together, taking care not to over-mix. If the mixture seems too dry, add additional buttermilk a little bit at a time, until the loose bits stick together when pinched between your fingers.
- Pressing gently with your hands, gather the dough together into a rough-looking ball and transfer it to a lightly floured surface. Pat or roll the dough to 3/4 to 1-inch thickness. Cut with a 2 1/2 to 3-inch round cutter, dipping in flour as needed to prevent sticking. Gather scraps and gently press dough together and flatten it to make more biscuits.
- Place biscuits on prepared baking sheet and brush with egg beaten with the milk.
- Bake until pale golden brown, about 12 to 15 minutes. Remove from oven and serve immediately.
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