Homemade Biscuits
These homemade buttermilk biscuits are incredibly fluffy, buttery, and flaky. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making!
Homemade Biscuits
Ingredients
- 2 cups All purpose flour
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1 cup Cold Buttermilk
- 6 tbsp Cold Butter
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Remove your butter from the refrigerator and using a box grater shred the butter into small pieces and then add to the flour mixture and using a pastry cutter cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the cold buttermilk into the bowl and stir with a spatula until combined. (Don't overmix)
- Transfer your dough to a well-floured surface, then use your hands to gently work the dough together. Fold the dough in half and turn it 90 degrees. Pat it out again and fold it again. Do this about 4-6 times. This process is creating layers which will create flaky biscuits.
- Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and using a 2" round biscuit cutter cut press the biscuit cutter straight down into the dough to cut out circles. Place the biscuits onto your prepared baking sheet, spacing about 1/2 inch apart. Gently pat the scraps together to cut out the rest of your biscuits.
- Bake on 425F for 15 minutes or until the tops are golden brown.
- If desired, brush with melted butter immediately after removing from oven. Serve warm and ENJOY!
- Serve with gravy, if desired!
Notes
- Biscuits are best the day they are made (and ideally fresh out of the oven!)
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For the best results, chill your butter in the freezer for 30 minutes- 1 hour before beginning this recipe.