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Buttermilk Biscuits

Tall, flaky, golden buttermilk biscuits made the Southern way — the other half of Biscuits N Briskets.
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Prep Time 15 minutes
Cook Time 13 minutes
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter cold, cut into small cubes
  • 1 cup buttermilk cold

Method
 

  1. Preheat oven to 450°F. A hot oven is key for a golden exterior and soft interior.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter in until the mixture resembles coarse crumbs. Do not over-work — visible butter pieces are fine and create flakiness.
  4. Make a well in the center of the mixture. Pour in the cold buttermilk and gently stir until just combined. Do not overmix.
  5. Turn the dough out onto a floured surface. Gently knead a few times until it just comes together. Pat into a rectangle about ½ to ¾ inches thick.
  6. Cut out biscuits using a round cutter or glass. Place on a parchment-lined baking sheet with biscuits close but not touching.
  7. Bake for 10–12 minutes until golden brown on top. Watch closely to avoid over-baking.
  8. Allow to cool for 2 minutes before serving. Best enjoyed warm with butter or your favorite jam.