Classic Buttermilk Biscuits
Buttermilk biscuits have secured their place as a favorite for a reason—they are the very definition of comfort food. It all comes down to their perfect balance of a golden-brown, crisp exterior and a light, flaky interior that seems to melt in your mouth. The secret to this magic lies in the buttermilk, which not only gives the biscuits a subtle tang but also reacts with the baking soda to create an incredibly tender crumb.
These biscuits are also incredibly versatile. They can be enjoyed on their own, fresh from the oven, with a simple pat of butter and a sprinkle of flaky sea salt. They're a perfect companion to a hearty breakfast, slathered in gravy or jam. For dinner, they can be used to soak up a delicious stew or soup. This ability to fit into any meal, whether sweet or savory, is a big reason why they hold a special place on so many tables. They're not just a bread; they're a warm, comforting hug in food form..
Classic Buttermilk Biscuits
Makes about 10
Ingredients
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup (1 stick) cold butter, shredded
3/4 cups buttermilk
For Finishing:
1/4 cup unsalted butter, melted
Flaky Sea Salt
Method
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, salt and baking soda. Cut butter into small cubes, or use a box grater to shred (this makes it SO easy!) Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times. This creates those buttery layers that you want in a biscuit. Pat the dough down until it is at least 1-inch in thickness.
Using a floured 3 or 4 inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1-inch thickness, and cutting it until you have 10 biscuits.
Place about 6 biscuits on each of your baking sheet lined with parchment paper. Brush with buttermilk and bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter and finish with flaky sea salt.
