Homemade Fluffy Buttermilk Biscuits
These biscuits are soft, flaky, and golden, made with simple ingredients like all-purpose flour, cold butter, and buttermilk. Through gentle mixing and careful shaping, they develop tender layers and a warm, comforting aroma. Perfect for sharing on lazy mornings, their rustic charm is enhanced by a light, airy crumb and buttery finish.
Equipment
- Mixing bowls
- Pastry cutter or fork
- Biscuit cutter or glass
- Baking sheet lined with parchment
- Pastry brush (optional)
Ingredients
- 2 cups all-purpose flour preferably unbleached
- 1 tablespoon baking powder check freshness for best rise
- 1 teaspoon salt kosher salt recommended
- 1/2 cup cold unsalted butter cut into small cubes
- 3/4 cup buttermilk chilled for best results
Instructions
- Preheat your oven to 220°C (430°F).
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for the biscuits.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. This step builds flaky layers.
- Pour in the chilled buttermilk and gently stir with a spoon or spatula just until the dough begins to come together. The dough should be slightly sticky but manageable; avoid overmixing to keep biscuits light and tender.
- Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times to bring it together, being careful not to overwork it, which can make the biscuits tough.
- Pat the dough into a rectangle about 1 inch thick. Use a floured biscuit cutter or glass to cut out individual biscuits, pressing straight down without twisting for the best rise.
- Place the cut biscuits onto a parchment-lined baking sheet, spacing them about 1 inch apart to allow room for puffing and expansion.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up, filling your kitchen with a warm, buttery aroma.
- Once baked, remove the biscuits from the oven. For a glossy finish, brush the tops with melted butter while still warm, then let them cool slightly before serving.
- Serve the biscuits warm, with butter, jam, or as a side for breakfast or dinner. Their flaky layers and tender crumb make them irresistible.
Notes
Ensure the butter remains cold during mixing for optimal flakiness. Avoid overworking the dough to keep biscuits light. For extra flavor, fold in herbs or cheese before cutting out the biscuits.