These flaky buttermilk biscuits are so tender and buttery, and perfectly delicious!
Are you a by the book cook, or do you tend to make things up as you go? For me, it really depends. When it comes to dinner recipes, a lot of the time I am just flying by the seat of my pants, adjusting ingredients and amounts and just kind of experimenting as I go. I’ve come up with some really good recipes that way (for example, this chicken enchilada lasagna, or these mini bacon breakfast pizzas), and I generally have really good results.
When it comes to baking, though, I am a pretty strict recipe follower, and there are really only a handful of things I can make without referring to the recipe. One of them is my chocolate chip cookies (which I probably make more often than any other recipe), another is these flour tortillas, and the last is these flaky buttermilk biscuits. As far as baked goods go, they are the three that I make most frequently, and I have perfected each of the recipes over time. As much as I tend to stick to the recipe instead of improvising, I’ve made little changes to each of the recipes to make them even better. For example, I’ve found that grating the butter into these biscuits makes them nice and flaky, and using buttermilk instead of milk gives them a lighter texture. These buttermilk biscuits are a staple at our house, and we use them as a side dish with soup or stew, salads, or breakfast dishes. They are completely delicious, and everyone in my family loves them!
Flaky Buttermilk BiscuitsPrint Recipe
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup buttermilk
- Preheat the oven to 450. Line a baking sheet with parchment or silicone and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!) Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick. Turn the dough 90 degrees and fold it in thirds again. Pat it out into a rectangle that is approximately one inch thick. Cut into circles using a biscuit cutter or small cup. Bake 10-12 minutes, or until golden brown on top.