By Mary S
Buttermilk Biscuits
8 steps
Prep:20minCook:15min
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Updated at: Thu, 17 Aug 2023 10:02:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories151.7 kcal (8%)
Total Fat8.2 g (12%)
Carbs16.8 g (6%)
Sugars0.8 g (1%)
Protein2.7 g (5%)
Sodium309.2 mg (15%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
Step 2
Whisk flour, baking powder, baking soda, and salt together in a large bowl. Add cold butter slices and cut into the flour with a pastry blender until the mixture resembles coarse crumbs.
Step 3
Make a well in the center of the mixture. Pour cold buttermilk into the well and stir gently until just combined.
Step 4
Turn dough onto a floured work surface and pat it together into a rectangle.
Step 5
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing the dough a total of three times.
Step 6
Roll dough on a floured surface to about 1/2 inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits. Reroll any scraps to cut more biscuits; you should get 12 total.
Step 7
Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush melted butter on the tops of the biscuits.
Step 8
Bake in the preheated oven until biscuits are flaky and golden brown, about 15 minutes.
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