Buttermilk Biscuits
- 15m Prep Time
- 12m Cook Time
- 27m Ready In
Flaky, buttery buttermilk biscuits perfect for breakfast sandwiches or serving with gravy. Quick to make with simple ingredients.
Ingredients
- 473 ml flour
- 4.93 ml salt
- 9.86 ml baking powder
- 2.46 ml baking soda
- 4.93 ml sugar
- 59.1 ml butter
- 118 ml buttermilk
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.7 mg
- Iron: 1.6 mg
- Magnesium: 9.04 mg
- Phosphorus: 76.1 mg
- Potassium: 58.6 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml flour
- 4.93 ml salt
- 9.86 ml baking powder
- 2.46 ml baking soda
- 4.93 ml sugar
- 59.1 ml butter
- 118 ml buttermilk
Let's Cook
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Step 1.
Preheat your oven to 450°F (230°C). In a large bowl, whisk together 2 cups flour, 1 tsp salt, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp sugar until well combined.
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Step 2.
Cut 4 tbsp cold butter into small cubes and add to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with butter pieces the size of small pebbles.
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Step 3.
Make a well in the center and pour in ½ cup buttermilk. Stir gently with a fork or spatula just until the dough comes together; do not overmix. The dough will be shaggy.
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Step 4.
Turn the dough out onto a lightly floured surface. Knead gently 4-5 times, just until it holds together. Pat or roll the dough to about ½-inch thickness.
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Step 5.
Use a 2-inch biscuit cutter or the rim of a glass dipped in flour to cut out biscuits. Press straight down without twisting to ensure even rising. Gather scraps, re-roll, and cut additional biscuits.
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Step 6.
Place the biscuits on an ungreased baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes, until the biscuits are golden brown on top and have risen. Serve warm.