Buttermilk Biscuits

These perfect Buttermilk Biscuits are golden brown and fluffy. With soft, flaky insides, they are full of delicious buttery flavor and taste great with so many dishes.

Let’s get started!

Servings: 9

– 2 1/3 cups all-purpose flour – 5 tsp baking powder – 1 tsp salt – 2 tsp granulated sugar – 3/4 cup unsalted butter cold – 1 cup buttermilk cold

TOTAL Time: 1 hour 45 minutes

Ingredients

White Scribbled Underline

Sift dry ingredients.

01

Sift together the sugar, baking powder, salt, and flour into a bowl.

Slice and add the butter.

02

Cut the cold butter into small cubes and add it into the flour, cutting it with a pastry cutter or by combining it with a food processor. Continue cutting until the butter is the size of a pea.

Prep the peaches.

03

Add the buttermilk to the flour mixture, whisking just enough to combine (don’t overmix).

Simmer the peaches.

04

Transfer the dough onto your clean work surface and form the dough into a rectangle. Cut the rectangle in half and stack it on top of the other half. Then flatten it out into a rectangle again and cut it in half again. Repeat this a total of 3 times.

Roll it out.

05

Now place the dough onto a floured surface and roll it out to 3/4 inch thick. (note, if the butter softens and it becomes hard to work with, refrigerate the dough for about 20 minutes or until it firms up a little.)

Cut the biscuits out.

06

Using a biscuit cutter (3-inches in diameter), cut as many biscuits as you can. Gather the scraps together and roll it out to 3/4 inch thick again. Cut as many biscuits as possible once more.

Freeze and bake.

07

Using a biscuit cutter (3-inches in diameter), cut as many biscuits as you can. Gather the scraps together and roll it out to 3/4 inch thick again. Cut as many biscuits as possible once more.