Description
These homemade buttermilk biscuits are easy to make and perfect for breakfast, lunch, or dinner. With this recipe, you can make perfectly delicious, tall, and flaky buttermilk biscuits every time!
- 2 ½ cups all-purpose flour, plus more for rolling
- 2 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) unsalted very cold butter, cubed
- 1 cup + 2 tablespoons cold buttermilk
- Add flour, baking powder, and salt to a large bowl or food processor.
- Whisk to combine or pulse the processor lightly.
- Add butter to dry ingredients and combine until crumbs form. If using a bowl, use a pastry cutter; pulse several times if using the food processor.
- If using a processor, transfer the mixture to a large bowl.
- Form a well in the center of the mixture and pour in the buttermilk.
- Fold together until the dough begins to come together.
- Flour the work surface and transfer the dough from the bowl.
- Generously flour your hands and begin working the dough together.
- Form or roll into ¾ inch thick rectangle.
- Fold one long side into the center, then fold the other long side in.
- Rotate the dough so that it is horizontal to you
- Gently flatten the dough into a rectangle and fold the sides into the middle.
- Turn the dough again and fold the sides into the middle.
- Turn horizontally again and flatten the dough to a rectangle about one ¼ inches thick
- Preheat oven to 425 degrees F.
- Generously butter a cast iron skillet or line a baking sheet with parchment paper or a silicone mat
- Cut the dough with a 2 ½ or 3-inch biscuit cutter. Cut straight down and pull straight up, do not twist the cutter. See Tips and Tricks.
- Place biscuits in a prepared cast iron skillet or baking sheet.
- Brush the tops of the biscuits with a bit of extra milk, if you like.
- Bake for 15-20 minutes or until golden brown.
- Remove from oven and brush the melted butter; if you like.
- Serve warm or at room temperature.
- Store in an airtight container in the refrigerator for up to 5 days.
