Easy Buttermilk Biscuits Recipe

Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 20

Freeze Time: 10

Total Time: 1

Servings: biscuits

Calories: 318kcal

Author: Becky Hardin

This easy buttermilk biscuits recipe is made with just a handful of ingredients and they come together so easily. These fluffy biscuits are a perfect accompaniment to your Thanksgiving meal.

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Equipment

Ingredients

1¼ cups unsalted butter 283 grams, divided (2½ sticks)
3½ cups all-purpose flour 420 grams
2½ teaspoons baking powder 10 grams
2 teaspoons kosher salt 6 grams
2 teaspoons granulated sugar 8 grams
¼ teaspoon baking soda 2 grams
1 cup buttermilk 227 grams, cold
Flake sea salt optional, for garnish

Instructions

Preheat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with parchment paper. Set aside.
Cut 2 sticks (1 cup) of butter into ½-inch pieces; set aside in the refrigerator.
1¼ cups unsalted butter
Add the flour, baking powder, salt, sugar, and baking soda to the bowl of a food processor. Pulse the flour mixture for 2 seconds (just to incorporate).
3½ cups all-purpose flour, 2½ teaspoons baking powder, 2 teaspoons kosher salt, 2 teaspoons granulated sugar, ¼ teaspoon baking soda
Add the cold cut butter pieces (1 cup) to the flour mixture and pulse until the largest butter pieces are pea size.
Pour the flour/butter mixture into a large bowl. Slowly drizzle the cold buttermilk over the top while continuously tossing the mixture with a fork to incorporate.
1 cup buttermilk
Lightly knead the mixture just a few times until shaggy dough forms (the dough will look dry). Transfer the dough to a lightly floured work surface and gently pat into a 1-inch thick square.
Cut the square into 4 equal sections and stack the 4 sections together. Press the dough into a 1-inch thick rectangle and trim a very thin border around the sides of the rectangle. This will create the clean edges needed to see the layers.
Cut the dough into 12 equal squares (think of a 4x3-inch grid).
Place the biscuits, 2-inches apart, onto the prepared baking sheet. Freeze the biscuits 10-15 minutes.
While the biscuits are in the freezer, melt the remaining ¼ cup of butter.
Brush the biscuit tops with melted butter, garnish with sea salt (if desired), and place in the oven.
Flake sea salt
Reduce the temperature to 400°F and bake 20-22 minutes, or until golden brown and the internal temperature of a middle biscuit reaches 205-208°F.
Transfer cooked biscuits to a cooling rack and serve immediately.

Video

Notes

Bake the biscuits in a preheated oven for the best results.
Chill the dough in the freezer before baking, this will help the biscuits to rise.
The biscuits are best served warm.
To make ahead: Make the biscuits as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed 24-28 minutes or until golden. Do NOT thaw before baking.
Nutritional information does not include optional ingredients.

Storage: Store buttermilk biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition