This buttermilk biscuits recipe is a tall biscuit made with cold butter and buttermilk. It is not a dinner roll or a canned biscuit.
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Buttermilk Biscuits
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
Description
Buttermilk Biscuits. From Olivia.
Ingredients
Scale
- 2 cups (250g) flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons (85g) cold butter
- 3/4 cup (180ml) cold buttermilk
Instructions
- Heat the oven to 425°F (220°C).
- Stir the dry ingredients. Cut in the butter until pea-sized pieces remain. Stir in the buttermilk until a shaggy dough forms.
- Pat to 3/4 inch, cut straight down, and bake 13 to 16 minutes.
Notes
Cold butter is the layers. Warm butter makes a cake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Cut
A sharp cutter, no twist. Twisting seals the edge and they do not rise.
Pat
Do not knead more than two folds.
Buttermilk
Cold. It keeps the butter solid.
Space
They can touch if you want soft sides. Space them for a crust all around.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
No buttermilk?
Milk plus a teaspoon of lemon juice, rested 5 minutes.
Freeze
Cut, freeze, and bake from frozen, adding 3 minutes.
Storage
The day you bake them. Rewarm at 350°F.
Butter
Grated frozen butter is the easy way to keep it cold.