Homemade biscuits are lifechanging! The key is to not overmix and they will come out so fluffy! I mix all the dry ingredients the night before and cover with cling wrap. Same with the cold ingredients, the more you have prepped ahead of time the quicker breakfast comes together in the morning. These biscuits held up well as a breakfast sandwich too.

Buttermilk Biscuits
(Adapted from Handle the Heat)

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2 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
6 tablespoons very cold unsalted butter, cut into small cubes
1 cup buttermilk, chilled

In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this the better, you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix, the dough will be sticky.

Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.

Pat the dough out into a final 1-inch thickness. If at any point the dough becomes too warm, pop it in the fridge until it’s firmed up slightly.

Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles, trying not to twist the cutter at all. If you don’t have a sharp cutter, use a knife and cut squares instead.

Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 1-inch thickness, being sure to work with it as little as possible, before cutting out more circles.

Freeze the uncooked biscuits while you preheat the oven to 450°F.

At this point the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple more minutes to the baking time.

Bake the biscuits until golden brown, about 12 to 15 minutes.

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