Description
Classic butter buttermilk biscuits that are flaky, tender, and golden brown. These easy-to-make biscuits use cold butter and layers of folded dough to create a light, layered texture perfect for breakfast or alongside any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup buttermilk
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter scattered throughout.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the buttermilk.
- Combine Dough: Using a fork or wooden spoon, gently stir the buttermilk into the flour mixture until the dough just comes together. Be careful not to overmix; the dough should be shaggy and slightly sticky.
- Shape Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2-inch thick.
- Fold Layers: Fold the dough in half and pat it down again to 1/2-inch thickness. Repeat this folding and patting process 2-3 more times to create flaky layers in the biscuits.
- Cut Biscuits: Using a floured biscuit cutter or sharp knife, cut out biscuits from the dough. Place them on the prepared baking sheet, spacing them about 1 inch apart to allow for expansion.
- Bake: Bake in the preheated oven for 10-12 minutes until the biscuits turn golden brown on top.
- Cool and Serve: Remove from the oven and transfer to a wire rack. Let cool for a few minutes before serving warm for best texture and flavor.
Notes
- Keep the butter cold to ensure flaky biscuit layers.
- Don’t overmix the dough, as this can make the biscuits tough.
- Layering the dough through folding creates a flakier texture.
- Serve warm with butter, honey, or jam for a delicious treat.
- Biscuits are best eaten the day they are made but can be stored airtight for up to 2 days.
