Classic Butter Buttermilk Biscuits Recipe Ingredients 2 cups (250 g) all-purpose flour 1 tbsp baking powder ½ tsp baking soda 1 tsp salt 1 tbsp sugar (optional, for a subtle sweetness) ½ cup (115 g) cold unsalted butter, cut into small cubes ¾ cup (180 ml) cold buttermilk 1 tbsp melted butter (for brushing on top) Instructions Preheat Oven Preheat to 425°F (220°C). Line a baking sheet with parchment paper. Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using). Cut in the Butter Add the cold cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter — this creates those perfect flaky layers! 🧈 Add Buttermilk Pour in the cold buttermilk and stir gently just until the dough comes together. (Don’t overmix — the dough should be slightly shaggy.) Fold & Shape Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Fold it in half, then flatten again — repeat 3–4 times to build flaky layers. Cut out biscuits with a round cutter (2½–3 inches wide). Bake Place biscuits on your baking sheet, close together for soft sides or spaced apart for crisp edges. Bake for 12–15 minutes, or until golden brown on top. Brush & Serve As soon as they come out of the oven, brush the tops with melted butter for that irresistible shine and flavor. 😋 Tips for Perfect Biscuits Keep butter and buttermilk ice cold — cold fat = flaky layers! Don’t twist the biscuit cutter — it seals the edges and prevents rising. For extra rise, chill the cut biscuits for 10 minutes before baking. Serving Ideas With honey or jam for breakfast Alongside fried chicken or gravy for dinner Split and fill with eggs, cheese, and sausage for a breakfast sandwich Storage Store leftovers in an airtight container at room temperature for 2 days. Reheat in the oven for 5 minutes at 350°F (175°C). You can also freeze unbaked biscuits and bake straight from frozen — just add 3–5 minutes to the baking time.
