Flaky Buttermilk Biscuits
Easy-to-make, buttery, and irresistibly tender homemade Flaky Buttermilk Biscuits are a must-try! Whether enjoying for breakfast, brunch, or with dinner, they are the ultimate comfort food. Enjoy as is or with sausage gravy, jam, or a drizzle of honey.
Servings 6 -8 biscuits
Calories 267kcal
Ingredients
- 2 cups all purpose flour, spooned and leveled plus more for dusting
- 1 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. kosher salt or 3/4 tsp. fine salt
- 1/4 tsp. baking soda
- 1/2 cup cold, unsalted butter
- 1/2 cup cold buttermilk
- 1/2 cup cold sour cream, full-fat or you can just use 1/2 buttermilk in place of sour cream (so 1 cup buttermilk total)
- 2 Tbsp. butter, melted, unsalted to brush on the biscuits
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. (You can also use a cast iron skillet). Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.2 cups all purpose flour, spooned and leveled, 1 Tbsp. granulated sugar, 1 Tbsp. baking powder, 1 tsp. kosher salt or 3/4 tsp. fine salt, 1/4 tsp. baking soda
- Cut in the butter using a pastry blender until pea-sized pieces form.1/2 cup cold, unsalted butter
- Whisk together the sour cream and buttermilk in a small bowl and then add to the dry ingredients, mixing gently until a shaggy dough forms. Do not over-mix.1/2 cup cold buttermilk, 1/2 cup cold sour cream, full-fat
- Turn the dough out onto a lightly floured work surface, like a cutting board, and gently pat it into a rectangle, it should be about 1 inch thick. Don’t add more liquid, you’ll be tempted, but it will come together in the next step. Using a knife or bench scraper, cut the dough into 4 sections. Stack each quadrant on top of each other and press down to flatten. Use a rolling pin to roll the dough out into a 1 inch thick rectangle.
- 2 options to cut the biscuits. Option 1. Cut into squares using a knife, this method is great because you’ll have no scraps. Just be sure to cut straight down and don’t use a back-and-forth sawing motion. Option 2: Cut into rounds using a 2 ½ inch round biscuit or cookie cutter, press straight down, and avoid twisting or jiggling the cutter. Press the leftover dough back together if desired to cut a couple more biscuits, but try not to work with the dough and re-roll it too much because this leads to tough biscuits. This is small batch, you should get about 4-6 round biscuits.
- Place the biscuits on a baking sheet with the sides touching each other. Freeze biscuits for 10-15 minutes.
- Brush the tops of the biscuits with the melted butter.2 Tbsp. butter, melted, unsalted
- Reduce the oven temperature down to 400°F. And bake for ~14 minutes or until the tops are golden brown and the biscuits are cooked through. YUM!
Video
Notes
- Cold is key for biscuits. It helps create tender, flaky biscuits. Keep the ingredients refrigerated up until right before you need them. You can even freeze the butter, and grate it into the dry ingredients.
- Try not to re-roll the dough: Overworking the dough will result in dense, tough biscuits. We want fluffy biscuits, so work gently.
- Dip the round biscuit cutter into flour between each cut when cutting out the biscuits. This will create a cleaner cut for a better rise.
- Storage: Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days. Warm in a low oven or toast in a toaster oven. Refrigerating the biscuits tends to make them dry.
Nutrition
Serving: 1biscuit | Calories: 267kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Trans Fat: 1g | Sugar: 4g