Description
Warm, layered biscuits that split into buttery flakes, these buttermilk biscuits are easy to make and delicious.
Ingredients
Scale
- 375 g (3 cups) all-purpose flour
- 12 g (2½ tsp) baking powder
- 2 g (½ tsp) baking soda
- 8 g (1½ tsp) kosher salt
- 113 g (½ cup) unsalted butter, very cold and cut into cubes
- 240 ml (1 cup) cold buttermilk
- 15 ml (1 tbsp) heavy cream (optional)
- 50 g (½ cup) grated sharp cheddar (optional)
Instructions
- Preheat your oven to 230°C (450°F) and line a baking sheet with parchment.
- Measure the flour, baking powder, baking soda, and salt into a large bowl.
- Add the cold cubed butter and, using a box grater or pastry cutter, work the butter into the dry mix.
- Pour in the buttermilk and gently fold until the dough comes together.
- Turn the dough onto a floured surface, pat it into a rectangle, and fold into thirds.
- Pat the dough to 3 cm (1¼ inch) thickness and cut biscuits with a cutter.
- Brush the tops with heavy cream if desired and bake for 12–15 minutes.
- Serve warm split with butter or jam.
Notes
For best results, keep ingredients cold and avoid overworking the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 240
- Sugar: 3g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg