Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda (optional, for extra rise)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk, cold
Instructions
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Preheat: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
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Whisk Dry: In a large bowl, whisk together flour, baking powder, salt, and baking soda (if using).
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Cut in Butter: Add the cold butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces remaining.
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Add Buttermilk: Make a well in the center of the mixture. Gradually add the cold buttermilk, stirring gently with a fork until the dough just comes together (don’t overmix).
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Knead and Cut: Turn the dough onto a lightly floured surface. Knead gently 10-12 times. Pat into a 1-inch thick disc. Using a floured biscuit cutter (or glass), cut biscuits straight down (don’t twist).
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Bake: Arrange on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown. Serve warm.
Enjoy!
Notes
- Flour:Â For even more tender biscuits, try substituting half the all-purpose flour with cake flour or pastry flour.
- Dairy-free:Â This recipe can easily be adapted. Use chilled unsweetened plant-based milk in place of buttermilk. Substitute a vegan, buttery spread for the cold butter.
- Flavor Boost:Â Experiment with a teaspoon of your favorite dried herbs, spices, or a handful of shredded cheddar cheese mixed into the dough.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Bread/Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
