Description
Homemade buttermilk biscuits deliver Southern comfort straight from grandma’s kitchen. Golden-brown, flaky layers melt in your mouth, offering a delicious embrace of buttery goodness you’ll cherish with every delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (325 grams) all-purpose flour
- ½ cup (113 grams) cold unsalted butter, cut into chunks
- ¾ cup (180 ml/grams) cold milk (whole or 2% reduced fat)
- 1 large cold egg (50 grams), lightly beaten
Leavening and Seasoning:
- 2 ½ teaspoons (10 grams) baking powder
- ½ teaspoon (2 grams) kosher salt
- 1 tablespoon (15 grams) granulated white sugar (optional)
Finishing Ingredient:
- Milk or cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) with the rack positioned in the center. Line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Sift together the flour, baking powder, salt, and sugar (if using) in a large mixing bowl to ensure even distribution of dry ingredients and eliminate any potential lumps.
- Incorporate cold butter into the dry mixture using a pastry blender or your fingertips, working quickly to create a texture resembling coarse, pea-sized crumbs that will help produce flaky biscuits.
- Create a well in the center of the dry ingredients and pour in the milk and lightly beaten egg. Gently fold the wet and dry ingredients together until just combined, maintaining a slightly lumpy and sticky consistency.
- Transfer the shaggy dough onto a lightly floured surface. Carefully knead the dough 4-5 times, being careful not to overwork it, which could result in tough biscuits.
- Gently pat or roll the dough to approximately 3/4 inch (2 centimeters) thickness, ensuring an even surface for uniform baking.
- Dust a 3-inch (7.5 centimeters) round cookie cutter with flour and decisively cut out biscuit rounds, avoiding twisting the cutter to maintain clean edges.
- Arrange the biscuit rounds on the prepared baking sheet, leaving a small space between each one. Brush the tops lightly with additional milk or cream to promote a golden, glossy finish.
- Bake for 15-17 minutes, watching for a rich golden-brown color and a toothpick that comes out clean when inserted into the center of a biscuit.
- Remove from the oven and transfer to a wire rack to cool slightly. Serve warm with a pat of butter for the most delightful texture and flavor.
Notes
- Chill ingredients thoroughly to ensure maximum flakiness in your biscuit texture.
- Handle dough minimally to prevent tough, dense results that nobody wants.
- Milk wash gives biscuits a gorgeous golden-brown color that looks professionally baked.
- Room temperature ingredients blend more smoothly and create consistent dough structure.
- Cutting butter into flour creates tiny pockets that develop incredible layers during baking.
- Kitchen tools like pastry cutters help break down butter faster and more evenly.
- Parchment paper prevents sticking and makes cleanup incredibly simple and quick.
- Baking at high temperatures helps biscuits rise quickly and develop crispy exterior edges.
- Letting biscuits rest before serving allows internal moisture to distribute evenly.
- Storing leftovers in airtight containers maintains their delightful fresh-baked quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 2 g
- Sodium: 77 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg