Go Back

Buttermilk Biscuits

Prep Time10 mins
Cook Time13 mins
Course: bread
Cuisine: American, Southern
Keyword: baking, biscuits
Servings: 8
Author: Virginia Willis

Ingredients

  • 2 cups all-purpose flour more for rolling out
  • 1 tablespoon  baking powder
  • 1 teaspoon  fine sea salt
  • 4 tablespoons  1/2 stick cold unsalted butter, cut into bits and chilled
  • 3/4 to 1 cup  buttermilk

Instructions

  • reheat the oven to 500°F. In a bowl, combine the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined.
  • Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself. Give the dough a small turn and repeat 8 or so times. (It’s not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 21/4-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
  • Place the biscuits on an ungreased baking sheet or in an 8- by 2-inch round cake pan. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp.
  • Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Serve warm.