Buttermilk biscuits are good old fashioned comfort food, and whether you serve them for the holidays or for Sunday dinner, they will undoubtedly be the first thing on the table to disappear!
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From scratch but easy!
This dough comes together quickly and easily. You start by combining the flour, salt, and baking powder in a bowl and then working in the butter until the mixture looks like a course meal.
Then you add the buttermilk, starting with about half and mixing, then adding more until dough just comes together. You don’t want dry biscuits but you also don’t want the dough to be wet.
Now you turn the dough out on your counter and form into a rectangle using you hands.
Now For The Fold Over:
After forming a rectangle, fold the dough in thirds like a piece of paper before you slide it in an envelope.
Then roll out again. These folds will make for a light flaky biscuit.
Cutting Your Biscuits:
You use a biscuit cutter (or the rim of a glass, see above) to make perfect circles. Place on a parchment covered cookie sheet so edges touch. Place the cut biscuits into the fridge to chill before baking. You can chill too.
Bake and Top with Yumminess!
Making This Recipe Gluten Free!
If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a suggestion to make these biscuits gluten free and still worth making. King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Note: the gluten free version of these biscuits will not rise quite as high as the biscuits pictured, it’s just how it is, but they will taste great!
The Recipe: Easy Buttermilk Biscuits!
Traditional Buttermilk Biscuits with a gluten free option
- 3 cups all purpose flour (for gluten free options see suggestions in blog post above)
- 1 teaspoon fine sea salt or kosher salt
- 1 tablespoon baking powder
- 2 teaspoons sugar (or sugar natural substitute like monk fruit sweetener)
- 6 tablespoons butter, room temperature (plus more for brushing biscuits)
- 1 to 1 1/4 cups buttermilk (this will vary due to weather and type of flour used)
Mix together the flour, salt, baking powder, and sugar (or sugar sub). Use your fingertips or a pastry blender to work the butter into the flour mixture. You want it to look like like a course meal with the butter worked in evenly.
Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon for about 20 seconds. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.
Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again, this will give you those flaky layers
Cut as many biscuits as you can with biscuit cutter (I have on occasion used the top of a drinking glass). The reshape the dough and cut again. You should have 12 biscuits.
Place your biscuits about a 1/4 apart and bottom side up on parchment covered cookie sheet. Brush the tops with buttermilk. Chill in the fridge for 20 minutes
Preheat oven to 425 and place oven rack in upper third position
Bake for 15-20 minutes or until golden and cooked in the center. Serve with butter, jam or my orange pomegranate butter (linked in blog post above)
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