The smell of freshly baked biscuits is very comforting. Old-fashioned buttermilk biscuits are a favorite in Southern cooking because they are soft, flaky, and very buttery. They remind us of family times, Sunday brunches, and home. You can eat them with jam, gravy, or just butter, and they are always a good choice because they are simple yet rich.
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup buttermilk
Instructions:
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Using your fingers or a pastry blender, cut the cold butter into the dry ingredients until it resembles coarse crumbs.
- Pour the buttermilk into the dry ingredients and stir until just combined. The dough will be sticky.
- Shape biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a 2.5-inch biscuit cutter to cut out biscuits.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until golden brown.
- Serve warm with butter and honey or your favourite jam.
Useful Tips:
- For extra flaky biscuits, freeze the butter before cutting it into pieces.
- Don’t overmix the dough. The more you handle it, the tougher the biscuits will be.
- For a richer flavour, use whole milk buttermilk instead of low-fat.
Old Fashioned Buttermilk Biscuit
Discover the secret to perfect old-fashioned buttermilk biscuits with our easy recipes and tips. Enjoy flaky, buttery goodness every time!
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup cold unsalted butter, cut into small pieces
- 1 cup buttermilk
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Using your fingers or a pastry blender, cut the cold butter into the dry ingredients until it resembles coarse crumbs.
- Pour the buttermilk into the dry ingredients and stir until just combined. The dough will be sticky.
- Shape biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a 2.5-inch biscuit cutter to cut out biscuits.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until golden brown.
- Serve warm with butter and honey or your favourite jam.