Buttermilk Biscuits
Homemade buttermilk biscuits with layers upon layers of soft buttery flakes and perfect crispy edges with just 5 simple ingredients you probably already have on hand.
Equipment
- Large mixing bowl
- Large measuring glass
- Box grater
- Baking Sheet
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter (frozen) half stick
- 1 cup buttermilk add 1 tablespoon of white vinegar to a scant cup of milk
Instructions
- Preheat oven to 425℉ and line a baking sheet with parchment paper
- In a large mixing bowl, mix together dry ingredients
- Grate in your frozen butter and mix
- Add buttermilk milk and mix until just combined
- Turn dough out onto a floured surface and pat down into a rough rectangle shape
- Fold the dough in half and press down again, turn and repeat 3-4 times to create many layers
- Cut into rounds (being careful to not twist the cutter!) and place close together on the lined baking sheet
- Bake for 10-15 minutes until lightly browned
Notes
- This recipe makes 9 biscuits around 4 inches wide, I typically double it when feeding 5+people
- These are the ultimate biscuits for biscuits and gravy, chicken and biscuits, and just about any other recipes where you need a starchy side and have something to dip them in! My children also love the leftovers with butter and jam.
- Store in an airtight container, or make a double batch and store the other half in the freezer for another day. Just take them out to thaw on the counter about 6 hours ahead of time