Buttermilk biscuits are a cherished staple of Southern cuisine, known for their flaky layers and buttery flavor. These biscuits have a rich history, originating from the need for quick, satisfying bread to accompany meals. Their versatility makes them ideal for breakfast, brunch, or as a side for savory dishes like biscuits and gravy.
Ingredients
Scale:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
Instructions
Preheat your oven to 450°F (232°C).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until the dough just comes together.
Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough 3-4 times until it is cohesive.
Pat the dough into a rectangle about 1-inch thick. Use a floured biscuit cutter to cut out biscuits.
Place the biscuits on a baking sheet lined with parchment paper.
For a golden crust, brush the tops lightly with additional buttermilk before baking.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and let them cool slightly on a wire rack before serving warm.
