Homemade Buttermilk Biscuits
The trick to flaky biscuits is to cut the dough straight down and avoid twisting the biscuit cutter. Try serving these tasty, traditional biscuits with a smear of butter or honey.
Serves: 6Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1⁄2 cup butter, cold and cubed
- 3⁄4 cup buttermilk
- Preheat oven to 425°F.
- In a large bowl, sift together flour, sugar, baking powder and salt. Use a pastry blender to cut in butter until coarse crumbles form. Add buttermilk and mix until moistened and a dough forms.
- On a floured surface, pat dough into a 1” thick round, then fold dough in half. Flatten slightly and rotate dough and fold again. Repeat 2 more times, then use a rolling pin to gently flatten and smooth into 1” thick circle.
- Use a 3” biscuit cutter to cut out biscuits. Press remaining dough together to create more biscuits. Place on a baking sheet and bake 12-14 minutes.