Classic Homemade Buttermilk Biscuits
I. Ingredients
All-Purpose Flour: 2 ½ cups (sifted).
Baking Powder: 1 tbsp.
Granulated Sugar: 1 tbsp.
Salt: 1 tsp.
Unsalted Butter: ½ cup (115g), must be very cold and cut into small cubes.
Buttermilk: 1 cup, cold.
Melted Butter: 2 tbsp (for brushing on top after baking).
II. Instructions
Step 1: Prep the Dry Mix
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: Incorporate the Butter (The Key Step)
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks of butter remaining.
Note: Do not let the butter melt; the cold chunks create the steam that makes the biscuits rise!
Step 3: Add the Buttermilk
Make a well in the center and pour in the cold buttermilk. Stir with a spatula just until the dough starts to come together. It should look a bit shaggy and messy.
Step 4: Folding for Layers
Turn the dough onto a floured surface. Gently pat it into a rectangle. Fold the dough in half, turn it, and pat it down again. Repeat this 5–6 times. This process creates the flaky layers you see in the photo.
Step 5: Cutting
Pat the dough down to about 1-inch (2.5 cm) thickness. Use a round biscuit cutter to press straight down (do not twist the cutter, or the edges will seal and the biscuits won’t rise).
Step 6: Baking
Preheat your oven to 220°C (425°F).
Place the biscuits in a cast-iron skillet or on a baking sheet, making sure they are touching each other (this helps them rise upward).
Bake for 12–15 minutes or until the tops are a beautiful golden brown.
Step 7: Final Touch
Remove from the oven and immediately brush the tops with melted butter for a rich finish and a soft crust.
Pro Tip:
For the tallest biscuits, put your flour and butter in the freezer for 10 minutes before you start. The colder the ingredients, the better the result!
