Fluffy Buttermilk Biscuits
Old fashioned buttermilk biscuits are melt-in-your-mouth tender in the middle with a fluffy golden top. Serve in 30 minutes with your favorite comfort foods!
Servings: 9 biscuits
Calories: 311kcal
Equipment
- Baking sheet, sheet pan, or cookie sheet
- Biscuit cutter
Ingredients
- 3 cups all purpose flour divided
- 3 tablespoons sugar
- 1½ tablespoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cup butter or shortening, 1-inch cubes or grated, or a mixture of butter and shortening)
- 1⅓ cups buttermilk (see notes for using milk)
- 1 large egg
Instructions
- Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or a Silpat liner. For biscuits with a crispier bottom, grease the baking sheet.
- In a large bowl, whisk together 2¾ cups of flour, sugar, baking powder, salt, and baking soda. Cut in butter or shortening, using a dough whisk or pastry cutter until it is the size of small peas. Make a well in the center of the flour mixture.
- In a small bowl, stir together the buttermilk and egg. Pour into the well of the flour mixture. Stir just until biscuit dough comes together, it will be sticky. Do not overmix.
- Add 1/4 cup of flour to a shallow bowl to dip the biscuit cutter into, then use that flour to lightly flour the countertop or wooden board. Place the biscuit dough on top of the flour. With floured hands, pat dough into a 1" thick flat rectangle or square.
- Dip the biscuit cutter into the flour, then press the biscuit cutter straight down and up (do not twist!). Place biscuits on the prepared baking sheet about 1" apart.
- Bake at 375ºF for 20-23 minutes, until lightly golden on top. Serve warm with butter and honey or jam, or with sausage gravy.
Notes
- How to make buttermilk for biscuits from regular milk: Stir in 1 tablespoon of vinegar or lemon juice to 1-1/4 cup of milk. Let it sit for 10 minutes until it starts to curdle.
- Make these tender buttermilk biscuits for two by turning this recipe into a small batch buttermilk biscuits recipe. Simply half the recipe, using the same instructions and baking times. Bake the biscuits in a square casserole dish or quarter baking sheet.
- For even lighter, flakier biscuits, substitute up to 1/2 of the butter with Crisco shortening. You can find easy to cube or grate Crisco sticks at your local grocery retailer near the shortening.
- Bake the biscuits on parchment paper or Silpat liner to keep the bottoms tender. Ideally they are light and slightly crispy on the bottom, but if you bake them directly on the cookie sheet they are more likely to become dark golden and crispier.
- To freeze unbaked biscuits: After the biscuits are cut, freeze the cut biscuit dough by separating the biscuits between wax paper or parchment paper and storing them in a freezer-safe container. Use within 1 month.
- To thaw: separate the cut biscuits and layout on a greased baking sheet (or line with parchment paper) and let defrost at room temperature for 30 minutes before baking.
For baked biscuits, wrap them in foil and freeze for up to 3 months.
Nutrition
Serving: 1biscuit | Calories: 311kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 530mg | Potassium: 97mg | Fiber: 1g | Sugar: 6g | Vitamin A: 479IU | Calcium: 169mg | Iron: 2mg