Buttermilk Biscuits

These Perfect Buttermilk Biscuits are so flaky and delicious. You can serve them with gravy, jam, or with any of your favorite breakfast foods.

Course bread

Cuisine American

Prep Time 20

Cook Time 25

Chill 1

Total Time 1 45

Servings biscuits

Calories 276kcal

Author Dina

Sift 2 1/3 cup flour, 5 tsp baking powder, 1 tsp salt, and 2 tsp sugar into a bowl. Then set it aside.
Cut 3/4 cup cold butter into small cubes and place it into the flour mixture. Using a pastry cutter, cut the butter into the flour until the butter is the size of a pea. If you have a large food processor this can be done in the food processor as well.
Now pour in 1 cup of cold buttermilk into the flour/butter mixture and work it together until it takes dhape. Be careful not to over-mix.
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 for a total of 3 times.
Now place the dough onto a floured surface and roll it out to 3/4 inch thick. (note, if at any point the butter softens and it becomes hard to work with, refrigerate the dough for about 20 minutes or until it firms up a little.)
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.
Place the biscuits onto a parchment-lined baking sheet and freeze for about 15 minutes. Then bake at 425 degrees Fahrenheit for 15 minutes or until golden brown. Serve with salted butter, jam, or sausage gravy.

Make ahead of time. When you place the dough in the refrigerator, it can stay overnight. In fact, the longer it sits in the fridge, the better. So you can easily make the dough the night before and bake the buttermilk biscuits in the morning. They also freeze really well!
If you don't have a biscuit cutter, you can use a food processor or 2 forks to cut the butter into the flour.
Use cold butter- This is crucial for achieving those flakey layers. If your butter begins to soften, place the dough in the fridge for 30 minutes to harden it up again.
Don't overmix- If the biscuit dough is mixed too much, it will become tough and dense.
Avoid using your hands too much- Your hands are always going to be warm wich will melt the butter, and you definitely want to avoid that.
Don't twist the biscuit cutter- You want to gently press and pick up the ring mold in order to get the best shape out of the dough.