Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are flakey, tender and buttery with a slight tangy flavor. Serve with your favorite meal or enjoy with butter, jam and/or honey or covered with homemade sausage gravy. Really, these go with anything. Yields 6 to 8 (depending on size of biscuit cutter).

Course bread, Breads & Baked Goods, Breakfast & Brunch

Cuisine American

Keyword breakfast biscuits, buttermilk biscuits, homemade biscuits

Prep Time 15

Cook Time 12

Resting Time 30

Total Time 57

Servings

Calories 267

Author Laurie McNamara

Equipment

Ingredients

2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt sea or pink Himalayan
5 tablespoons cold unsalted butter cut into 1-tablespoon pats (grass fed or European butter preferred)
1 cup buttermilk plus more for brushing (*see notes)

US Customary - Metric

Instructions

In a mesh strainer set over a large bowl, measure and add flour, baking powder, sugar and salt. Sift the dry ingredients into the bowl.
In the bowl of a food processor, fitted with the blade attachment, add the dry ingredients and pats of cold butter. Secure the lid and pulse 6 to 8 times or until coarse crumbs form.
Transfer this back to the mixing bowl, add in the buttermilk and use a fork (or spatula) and mix until combined and forms a ball.
On a well floured surface, dump out dough and with floured fingers, press into a rectangle 1-inch thick.
Fold into thirds (like a letter) and rotated, pressing into a rectangle once more. Repeat, folding into thirds and pressing into a 10 x 6 rectangle.
Cover with a clean kitchen towel and let rest for 25 to 30 minutes.
Preheat your oven to 425°.
Using a floured biscuit cutter or drinking glass stamp out 6 to 8 biscuits. Transfer the biscuits to a parchment paper lined, rimmed metal baking sheet and brush the tops with extra buttermilk or melted (salted) butter. (**see notes)
Bake on the middle rack for 10 to 12 minutes or until the tops are golden brown.
Serve warm.

Notes

*I use Guernsey Farms buttermilk, which is thick in consistency. For me I use 1 cup exactly. If your buttermilk is thin or runny, try 3/4 cup and add more as needed.

**Do not twist or they will not rise properly. The amount of biscuits will depend on the size of your biscuit cutter. If you decide to cut the biscuits into squares, one or two sides may not rise as much as others. Just something to keep in mind!

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition