Well now, I thought it was about time that I shared my favorite biscuit recipe with you. I'm pretty much all about comfort food so I'm not sure what took me so long to post this!
There's nothing quite like having a soft and flaky homemade buttermilk biscuit. To me, and I'm sure a lot of others would agree, biscuits go well with just about any kind of meal.
Buttermilk biscuits are a classic and it's actually not that difficult to create that lovely flaky texture you see in my images here!
3 secrets to produce a gorgeous soft and flaky texture in any biscuit recipe :
- Make sure your butter is nice and cold. I like to put my dough in the fridge to chill for about 10 minutes before I roll it out and cut the biscuits.
- Don't over mix or over work the dough. The dough is supposed to be crumbly.
- It's important that the butter remain as cold as possible when working with the dough. When you roll out and fold over the dough, try to work with the rolling pin quickly so the butter doesn't melt into the dough too much. The cold butter layers will make little pockets of steam in the biscuits as they bake which is what creates that lovely flakiness! 🙂
I hope you enjoy this recipe as much as we do!
- 3/4 cup buttermilk
- 2 cups all purpose flour, plus more on the side for dusting
- 2 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tbsp sugar
- 3/4 cup cold butter (1 1/2 sticks), cut up
- Preheat the oven to 400°F.
- Combine dry ingredients in a medium mixing bowl using a whisk.
- Cut in the butter using a pastry blender or 2 forks. The butter and dry ingredients should start to combine and about pea sized. You can use your hands to break apart the butter but try not to over mix.
- Gradually add the buttermilk to the mixture and combine with your hands or a wooden spoon to form a dough. The dough is supposed to be crumbly so don't over mix.
- For best results, at this point, after the dough has come together I chill it in the fridge for about 10 minutes.
- Take the dough from the fridge and drop it onto a floured surface. Sprinkle a little flour over the dough.
- Roll the dough out into the shape of a rectangle about 1/2″ thick. Sprinkle with a little flour.
- Fold the square of dough in half and roll it out to about 1/2″ thick again.
- Fold over one last time and roll out to 1/2″ thick. Sprinkle with a little flour.
- Using a circular cookie cutter (I used a 2″ cutter), cut out the biscuits and place them onto a parchment paper lined baking sheet. Leave at least 1″ of space around each one.
- Bake for 11 – 12 minutes until tops are golden.
- Optional – Brush melted butter over the tops of the biscuits once they come out of the oven.
In order to have get the perfect flaky texture for your biscuits, it's important that the butter remain as cold as possible when working with the dough. When you roll out the dough, try to work with the rolling pin quickly so the butter doesn't melt into the dough too much. The cold butter layers will make little pockets of steam in the biscuits as they bake which is what creates that lovely flakiness! 🙂