Tall & Flaky Buttermilk Biscuits
These Tall & Flaky Buttermilk Biscuits are irresistibly buttery and perfect for any meal!
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter cut into ½-inch cubes
- 1 cup cold buttermilk
- ¼ cup unsalted butter melted, for brushing
Instructions
- Preheat your oven to 450°F (232°C). A hot oven is crucial for achieving those tall and flaky biscuits.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Add the cold unsalted butter cubes to the dry mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the cold buttermilk and stir gently with a spatula until the dough just comes together. Be careful not to overmix; it’s okay if there are some lumps.
- Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough over itself three times, turning it 90 degrees each time.
- Using a floured biscuit cutter, cut out the biscuits. Place them on a baking sheet lined with parchment paper, making sure they are touching for extra rise.
- Before baking, brush the tops of the biscuits with melted unsalted butter for added flavor and a beautiful golden color.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
- Remove the biscuits from the oven and let them cool slightly before serving. They are best enjoyed warm, straight from the oven.
Equipment
- Mixing Bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Rolling Pin
Notes
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- Freeze unbaked cut biscuits for up to 3 months.
- Reheat baked biscuits in a 350°F (175°C) oven for about 10 minutes.