A Buttermilk biscuit that is quick & easy and so flaky, light and flavorful you’ll want to make them all the time! Great with a pat of butter or a drizzle of honey.
Today is the perfect day to bring you the classic southern buttermilk biscuit. Why you ask? Well, it’s National Buttermilk Biscuit Day! (bet you could have guessed that one!) It was hard to decide on a recipe as there are thousands to be found on the internet but I did discover that most have similar ingredients and measurements. After all how many ways can there be to make a biscuit? Even wikipedia says the definition of a biscuit is a baked goods comprised of flour, baking powder, a fat and a liquid. Sounds pretty straight forward to me.
Today’s recipe is a combination of 3 or 4 recipes I found on the internet. I baked several test batches until I found one that came out the most flaky, light and flavorful. The buttermilk biscuits won hands down!
There are several ways to bake biscuits depending on if you like soft or crusty sides. If you’re like me, I like a softer biscuit so I bake them closer together. If you like crustier-sided biscuits place them about 1″ apart on cookie sheet.
These are perfect with a pat of butter, spread with jam, dripping with honey or covered with sausage gravy. I’ve made sausage and egg biscuits for breakfast and used them for a base for chicken a la king.
Buttermilk biscuits are quick & easy to make and result in flaky, light and flavorful biscuits. Great with a pat of butter or a drizzle of honey.
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 7 Tablespoons butter, slightly frozen
- 3/4 + cups ice cold buttermilk
- 2 Tablespoons buttermilk
- Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
- In a medium bowl, mix flour, baking powder, baking soda and salt together.
- Using a food processor or a pastry cutter, cut butter into dry mixture until it resembles course meal.
- Pour 3/4 cup buttermilk into butter-flour mix and stir just until combines. If too dry, add a little more buttermilk. It should hold together and be slightly sticky.
- Turn out onto floured surface and fold over 3 or 4 times then pat into rectangle that is about 1/2" thick. Cut out 12 biscuits using a glass or biscuit cutter that is about 2-1/2" in diameter. You can take scraps and knead back together and make several more biscuits. These might not be as flaky but they will still be oh so good.
- Place on prepared cookie sheet, wither 1" apart for crusty sides or almost touching for softer sides and higher biscuits.
- Brush tops with the remaining 2 tablespoons buttermilk and place in oven for 15 minutes.
- Remove from oven and serve immediately or let cool on wire rack then freeze for future use.
To make the best and flakiest biscuits make sure to use slightly frozen butter, ice cold buttermilk and handle as little as possible.
What’s your favorite way to eat a biscuit?