Buttermilk Biscuits Recipe

Introduction:

Buttermilk biscuits are more than just a side dish; they are a comforting reminder of home cooking at its finest.

This recipe promises to deliver biscuits that are light, flaky, and rich in flavor, ideal for soaking up gravy or enjoying with a pat of butter.

The secret to perfect buttermilk biscuits lies in the technique—minimal handling of the dough to ensure they rise beautifully and maintain a tender texture.

Ingredients:

2 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon sugar

1 teaspoon salt

6 tablespoons unsalted butter, cold and cubed

1 cup buttermilk, cold

Instructions:

Preheat and Prepare:

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Mix Dry Ingredients:
- In a large bowl, sift together flour, baking powder, baking soda, sugar, and salt.
Cut in the Butter:
- Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Add Buttermilk:
- Make a well in the center of the flour mixture and pour in the cold buttermilk.
- Stir just until the dough comes together; it will be sticky.
Fold and Shape:
- Turn the dough out onto a floured surface and gently fold it over on itself several times.
- Roll the dough out to about 1 inch thick and use a biscuit cutter to cut into rounds.
Bake:
- Place the biscuits on the prepared baking sheet, ensuring they touch for softer sides or spaced apart for crisper sides.
- Bake for 12 to 15 minutes or until golden brown.

Conclusion:

The beauty of these buttermilk biscuits lies in their simplicity and the joy they bring when pulled apart, steam rising, ready to be slathered in butter or jam.

Whether you’re a seasoned baker or new to the art, mastering these biscuits offers a satisfying endeavor with delicious rewards.

Enjoy them fresh from the oven, and watch as they become a much-requested treat at your table.

Serve your buttermilk biscuits warm for the best experience, and consider doubling the recipe—they disappear fast!