My Favorite Buttermilk Biscuits
Cook Time
12 to 15 minutes
Rating
0 out of 5 stars
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Ingredients
6-9 biscuits
- 2 1/4 cups (280 grams) all-purpose flour
- 2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste)
- 1 tablespoon (15 grams) baking powder
- 3/4 teaspoon (5 grams) table salt
- 3/4 teaspoon baking soda
- 9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
- 3/4 cup (175 ml) buttermilk
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Preparation
Step 1
Heat oven to 400 °F and cover a baking sheet with parchment paper.
Step 2
Whisk flour, sugar, baking powder, salt and baking soda in a large, wide bowl.
Step 3
Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.
Step 4
Add buttermilk and stir until large, craggy clumps form.
Step 5
Reach hands into the bowl and knead mixture briefly until it just holds together.
Step 6
To form biscuit rounds: Transfer dough to a floured counter and pat out until 1/2 to 3/4-inch thick.
Step 7
Using a round cutter, press straight down and transfer rounds to prepared sheet, spacing two inches apart.
Step 8
To make drop biscuits: Drop 1/4-cup spoonfuls onto the baking sheet, spacing two inches apart.
Step 9
Bake until biscuits are golden brown on top, about 12 to 15 minutes.
Step 10
Cool slightly, then serve warm with butter, jam, eggs, bacon, sausage, and gravy or any combination thereof.
Step 11
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Chef's notes
The biscuits can be adapted in a variety of ways
Use (unleavened) cake flour for a more delicate biscuit.
Add herbs or a little grated cheese for a different flavor profile.
Adjust sugar to taste.
Make your own buttermilk by whisking together yogurt or sour cream and milk.
Can be dropped from a spoon or cut into shapes.
Biscuits are best when freshly baked, but can be frozen before baking and baked directly from the freezer with a slight increase in baking time.
