simple and easy buttermilk biscuits

simple and easy buttermilk biscuits

baking recipes

These simple and easy buttermilk biscuits are my favorite biscuits ever.  They’re tender, flaky, buttery, and you can whip them up in less than a half hour!  

I’m not gonna lie.. before I nailed these biscuits, I used to keep a canned biscuits in my fridge on the regular.  I make biscuits a lot… because biscuits aren’t just for breakfast.  They can be a base for strawberry shortcake, a mop for your bowl of beef stew, or a top of a chicken pot pie.  These simple and easy buttermilk biscuits are your new best friend.  And your best friend is a staple recipe for any meal!

simple and easy buttermilk biscuits

For this recipe, I like cutting the biscuits instead of using a round biscuit cutter.  Not just because I didn’t have a biscuit cutter when I was working on the recipe… but because this way, there is absolutely no delicious biscuit dough going in the garbage.  If you want pretty and round biscuits, you can absolutely use a biscuit cutter!  =)

simple and easy buttermilk biscuits

These simple and easy buttermilk biscuits are my favorite biscuits ever. They’re tender, flaky, buttery, and you can whip them up in less than a half hour!  

course baking, Side Dish
cuisine American
keyword baking, biscuits, breakfast
prep time 10 minutes
cook time 12 minutes
total time 22 minutes
servings 9 biscuits
Author Christine

ingredients

  • 8 T cold unsalted butter, plus more for greasing baking sheet
  • 2 1/4 c all-purpose flour plus more for dusting
  • 1 T baking powder
  • 2 t sugar
  • 1 t baking soda
  • 1 t salt
  • 1 c buttermilk
  • extra butter melted, optional

instructions

  1. Preheat oven to 450° F and place a rack in the enter of the oven. Butter a baking sheet, dust with flour, and shake away any excess flour.
  2. With a cheese grater, grate the cold butter. Place grated butter in a bowl, and leave in the refrigerator until ready to use.
  3. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. With a pastry cutter, or butter knives, mix butter into the dry mixture until fully incorporated, but do not over-mix. The butter is already just about as small as it needs to be, and dough should resemble a coarse meal. With a rubber spatula, fold buttermilk into mixture. Do not over-mix.
  4. Transfer dough to a lightly floured work mixture, sprinkle the top with flour, and knead a few times to get the mixture to all come together. If the dough is too sticky, add more flour, 1 tablespoon at a time. Form dough into a 6 by 6 inch square, and cut into 9 pieces. Brush the tops of the biscuits with melted butter, if you wish.
  5. Place biscuits on the baking sheet. Bake for about 12 minutes, or until the tops start to become a light golden brown. Serve warm.
pantry tip:  

Tired of buying a quart of buttermilk, using a little, and then throwing the rest out as it goes bad?  Freeze it!  Freeze any extra buttermilk that you do not need in your ice cube tray, and save it in the freezer until you need it.