Flaky Buttermilk Biscuits Recipe
These flaky buttermilk biscuits bake up tall, tender, and perfectly golden. Made with cold butter and simple pantry staples, they deliver crisp edges, soft centers, and all the buttery layers you love.
Servings 12 biscuits
Ingredients
- 3 cups (360 g) all purpose flour
- 1 Tablespoon (14 g) granulated white sugar
- 1 Tablespoon (12 g) baking powder
- 1 teaspoon (6 g) salt
- ¾ teaspoon (5 g) cream of tartar
- ¾ cup (170 g) butter cubed
- 1 ¼ cup buttermilk
- 3 Tablespoons salted butter melted
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Set it aside.
- In a large bowl, stir together the flour, sugar, baking powder, salt, and cream of tartar.3 cups all purpose flour, 1 Tablespoon granulated white sugar, 1 Tablespoon baking powder, 1 teaspoon salt, ¾ teaspoon cream of tartar
- Use a pastry cutter, or a fork, to cut in the butter until you have coarse crumbs.¾ cup butter
- Make a well in the center of the mixture and pour in the buttermilk. Use a fork to stir until just moistened.1 ¼ cup buttermilk
- Turn the dough out onto a floured surface and knead together until just smooth, 6-8 times. Pat down into approximately ¾" thick.
- Flour a 2½" biscuit cutter and cut out the biscuits without twisting the cutter.
- Use a wide spatula to transfer the biscuits to the prepared pan, approximately 1" apart.
- Gently press the scraps of dough together, reroll and cut once more. It should make 12 biscuits total.
- Brush the tops of the biscuits with melted butter and bake until golden brown, 10-13 minutes.3 Tablespoons salted butter
- Serve warm with additional honey and butter.
Notes
- If you don't have buttermilk, use this buttermilk replacement: add 1 Tablespoon of white vinegar or lemon juice to a one cup measuring cup and finish filling with milk up to the one cup mark. Let sit for 5 minutes and then proceed with the recipe. (adjust for amount needed)
- Alternatively, you can pulse the flour, baking powder, sugar, baking soda, and salt in a food processor with the cubed butter, if you prefer.
- Also, if you prefer, you can use a floured rolling pin to roll out the dough. I just pat it down for ease.
- Depending on biscuit cutter size, it should make 12-14 biscuits.
- Store leftovers covered at room temperature for up to 3 days or freeze baked biscuits for up to 3 months.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 335mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 483IU | Calcium: 81mg | Iron: 2mg
