This buttermilk biscuit recipe is fit for a king. Super simple and easy enough on a weeknight that you’ll never want biscuits out of a can again!
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 6 tablespoons cold butter, cut into 1/2-inch dice
- 1 cup buttermilk
- Preheat oven to 400˚ F.
- Whisk together the flour, baking powder, salt, baking soda, and sugar in a large mixing bowl.
- Using your hands cut the butter chunks into the flour until the flour mixture begins to feel like cornmeal, but you still want to see some chunks of butter.
- Make a well in the center of the flour mixture and pour in the buttermilk.
- Using one hand stir the flour in a counter-clockwise direction to gently gather the flour and the buttermilk together until all of the flour and the buttermilk has been gathered together. The dough should be “tacky” and not smooth.
- Turn out the dough onto a floured surface and continue to gather the dough together until it forms a solid mass, adding just enough flour to your surface so that the dough doesn’t stick.
- Knead it a just few times to create “layers” that will provide the flakiness you’re looking for in a good biscuit.
- Roll out the dough and cut into biscuits.
- Place the biscuits onto a baking sheet with the edges touching.
- Bake until brown, about 15-20 minutes.
I used a 3-inch biscuit cutter.
You can brush the top of your biscuits with egg whites, butter, etc., before they bake. I don’t if I’m in a hurry and they are just as beautiful.
If you’re serving them at dinner, brush them with a savory mixture of melted butter, garlic, and rosemary.