flaky buttermilk biscuits
These buttermilk biscuits are as fluffy, tender, and buttery as they come! Focus on good technique for a flaky, pillowy soft crumb and deliciously crunchy bottoms.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12
- Category: Quick Bread
- Method: Mix
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 2 tsp granulated sugar
- 1 1/4 tsp kosher salt
- 2 sticks (1 cup) unsalted butter, cold, cubed
- 1 1/4 cups cold buttermilk
- 1 egg beaten with 1 tsp water, for egg wash
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Add butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the pieces are pea-sized or smaller. Chill in the freezer for 5- 10 minutes.
- Pour in buttermilk and stir until the dough just comes together. Knead once or twice in the bowl then transfer to a lightly floured surface.
- Gently pat the dough into an 8 1/2-inch by 6 1/2-inch slab, about 1 1/2-inches thick. Trim 1/4-inch off of each edge and discard. Cut into 12 evenly shaped biscuits (2-inch squares) and arrange on the prepared baking sheet, about an inch apart. Chill in the freezer for 15 minutes.
- Brush tops all over with egg wash and bake for 22- 25 minutes, or until deep golden brown and cooked through.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 263
- Sugar: 2g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 9.7g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.9g
- Protein: 4.2g
- Cholesterol: 42mg
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