Description
These Melt In Your Mouth Buttermilk Biscuits are classic American biscuits that are flaky, tender, and buttery. Made with simple pantry ingredients and cold buttermilk, they bake up golden and perfect for breakfast or as a side dish. The secret to their layered texture is gently folding the dough to create those irresistible flaky layers. Serve warm with butter or your favorite jam.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar (optional for a hint of sweetness)
Wet Ingredients
- 6 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup cold buttermilk, plus more for brushing
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar if using, creating a uniform mixture.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, which helps create flaky layers.
- Add Buttermilk: Pour in the cold buttermilk and gently stir until the dough just comes together. Be careful not to overmix, as this can make the biscuits tough.
- Form Dough Layers: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold the dough in half and gently pat it out again. Repeat this folding process 2 to 3 times to develop flaky layers.
- Cut Biscuits: Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet so they are just touching, which promotes rising.
- Brush and Bake: Brush the tops of the biscuits with additional buttermilk. Bake in the preheated oven for 12 to 15 minutes until golden brown and cooked through.
- Serve Warm: Remove from oven and serve the biscuits warm, optionally brushing with melted butter for extra richness.
Notes
- For extra rich flavor, brush the tops with melted butter immediately after baking.
- Avoid twisting the biscuit cutter when shaping biscuits to help them rise evenly.
- Use cold butter and cold buttermilk to achieve the best flaky texture.
- Do not overwork the dough to keep biscuits light and tender.
