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Classic Buttermilk Biscuits

These Classic Buttermilk Biscuits are the perfect addition to any meal. A buttery, flaky biscuit that is ease to make any night of the week.

Course Breakfast, Dinner, Lunch, Side Dish
Cuisine American
Keyword biscuit, bread, breakfast, breakfast sandwich, buttermilk biscuit, classic buttermilk biscuit, dinner, easy recipes, homemade biscuits, lunch, peanut-butter
Servings 8
Author Holly Nicolas

Ingredients

  • 2 Cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 6 Tbsp Unsalted Butter, Very Cold
  • 1 Cup Buttermilk

Instructions

  1. Preheat oven to 400 degrees

  2. Combine dry ingredients in a large bowl or food processor. Cut butter into small cubes and add. Cut butter into dry mixture using a pastry cutter. If using a food processor just pulse a few times until combined. Mixture should be course with small bits of butter still intact.

  3. Add buttermilk to biscuit mixture and stir to combine -OR- pulse food processor only a few times until just combined. Do not over mix. Dough should be slightly wet.

  4. Place dough mixture onto a lightly floured surface. Knead a few times to combine. Press dough out into 1 inch thickness (don’t use a rolling pin). Cut biscuit circles out using a biscuit cutter or small glass cup until all the dough has been used.

  5. Line a baking sheet or pizza stone with parchment paper for easy cleanup. Place biscuits on pan about 2 inches apart from each other. They will expand a bit. Bake for 10-12 minutes or until lightly golden brown. I usually let them finish cooking 5-10 minutes on my pizza stone.

  6. Serve for breakfast, lunch or dinner. These are great for making breakfast sandwiches, biscuits and gravy, or served with soup or chili.