Flaky Homemade Buttermilk Biscuits
Servings: 8 Servings
Ingredients
- 8 tablespoons unsalted butter very cold and cubed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ to ½ cup cold buttermilk as needed
Instructions
- Cut the butter into cubes and place it in the freezer while you gather the rest of the ingredients.8 tablespoons unsalted butter
- Add the flour, baking powder, and salt to a food processor. Pulse a few times to combine.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Add the cold butter and pulse until the mixture looks like coarse crumbs with some pea-sized pieces.¼ to ½ cup cold buttermilk
- With the food processor running, slowly pour in the buttermilk. Stop as soon as the dough is damp and holds together when pressed. It should not be sticky or wet.
- Turn the dough out onto a lightly floured surface. Pat into a rectangle, fold in half, and repeat 4 to 5 times.
- Pat the dough to half an inch to 1 inch thickness. Dip a biscuit cutter in flour and press straight down without twisting. Stack scraps, pat out, and cut again.
- Place the biscuits on a lightly greased baking sheet or cake pan so the sides are just touching.
- Bake at 450°F for 10 to 14 minutes until fluffy and golden brown.
- Brush the tops with melted butter and serve warm.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.
- Start by using less buttermilk and adding more only if needed.
- This recipe makes 5 to 7 biscuits depending on how thick you pat the dough.
- To mix by hand, use a large bowl and a pastry cutter, two forks, or your fingertips to work the butter into the flour until coarse crumbs form. Add the buttermilk and stir just until the dough comes together.
- If the dough feels warm or soft before baking, refrigerate the cut biscuits for 30 minutes before putting them in the oven.
- Biscuits taste best the day they're baked. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- See the post above for the full buttermilk substitute and self-rising flour substitution instructions.
- Have extra buttermilk? Check out this roundup of 19+ Buttermilk Recipes for more ideas.
Nutrition Facts
Flaky Homemade Buttermilk Biscuits
Serving Size
1 biscuit
Amount per Serving
Calories
220
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
35
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
245
mg
10
%
Potassium
198
mg
6
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
4
g
8
%
Vitamin A
362
IU
7
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
