Description
Sometimes the classics really are the best. These classic buttermilk biscuits are buttery, flaky, and wonderfully simple—a reliable homemade biscuit recipe you’ll return to for cozy breakfasts, family dinners, holiday tables, and everything in between.
Ingredients
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- 2 1/2 cups flour
- 1 1/2 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup cold butter, cubed or grated
- 1 cup buttermilk
- 1 egg + 2 tbsp buttermilk (for egg wash)
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, whisk together dry ingredients- flour, baking powder, sugar, salt.
- Grate or cube cold butter. Cut into the flour mixture with a pastry cutter. Make a well in the flour, pour buttermilk into the well, and mix with a fork until combined.
- Turn the dough out onto a floured surface and roll it out into an 8×12-inch rectangle or until the dough is about 1/2 inch thick. Fold the dough into the center like a trifold (left side over and right side over the top). Then roll out the dough again and repeat this 3 more times. Gently roll the dough, careful not to overwork it and make it tough. If the dough starts to stick, add a small amount of flour to your working surface.
- Wrap the dough in plastic wrap and place the dough in the fridge to chill for about 10 minutes.
- Remove from the fridge and roll the dough out into an 8×12-inch rectangle. Using a sharp knife or dough cutter, cut biscuits dough into even squares. Depending on how large you cut them, you should be able to make 9-12 biscuits.
- Place the biscuits on a parchment-lined baking tray, brush with egg wash, and bake for 15-18 minutes, or until cooked through and golden brown.
- Prep Time: 25 minutes
- Chill Time: 10 minutes
- Cook Time: 15 minutes