Fluffy Buttermilk Biscuits
Tall, tender homemade buttermilk biscuits with buttery flaky layers and golden tops. A simple from-scratch recipe for breakfast, brunch, or dinner.
Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup unsalted butter very cold and cubed
- 1 cup cold buttermilk plus 1 tablespoon for brushing if desired
- 1 tablespoon melted butter optional, for brushing after baking
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Add cold cubed butter. Cut it into the flour with a pastry cutter or two forks until the mixture has pea-sized butter pieces.
- Pour in cold buttermilk and stir just until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it in thirds, then pat it out again. Repeat the folding process two more times.
- Pat the dough to about 3/4 inch thick. Cut biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting.
- Place biscuits close together on the prepared baking sheet. Brush with a little buttermilk if desired.
- Bake for 13 to 16 minutes, until tall and golden brown. Brush with melted butter, if desired, and serve warm.
Notes
- Keep the butter and buttermilk cold for the flakiest biscuits.
- Do not knead the dough; gentle handling keeps biscuits tender.
- Freeze unbaked cut biscuits for up to 2 months and bake from frozen, adding a few minutes to the baking time.