Happy November! We’ve had a huge cool down in the weather in the last few days, and it is totally getting me in the mood for fall (and especially yummy fall foods). I loooove soups and could eat them for dinner every night in the fall, and these flaky buttermilk biscuits are pretty much the best ever side for soup. I’ve made them more times than I can count now, and every time they disappear within a few minutes. The kids love them, and we’re pretty obsessed with them too! I served these with some butternut squash soup (recipe coming soon) and fresh homemade peach jam. They are pretty much just biscuit perfection!
Flaky Buttermilk Biscuits
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, cut into pieces
3/4 cup buttermilk
Preheat the oven to 450. Line a baking sheet with parchment or spray with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller. Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over the middle (like you’re folding a letter) and pat out again to about 6 x 9 inches. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter). Place on prepared baking sheet and bake 10-12 minutes, or until golden brown. Serve warm and enjoy!