Homemade Buttermilk Biscuit Recipe (Freezer Friendly)

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt is lower in calories, and milk with vinegar is a budget-friendly substitute.

In a large bowl, add 2 and 1/3 cups of all-purpose flour, 5 teaspoons of baking powder, 2 teaspoons of granulated sugar, and 1 teaspoon of salt.

Roughly mix the dry ingredients together with a whisk.

Cut 3/4 cup of unsalted cold butter into small cubes and add it to the flour mixture.

Use a pastry cutter to cut the butter into the flour until it resembles the size of a pea.

Add 1 cup of cold buttermilk to the mixture and use a spatula to mix everything together.

Transfer the dough onto a clean work surface and form it into a rectangle shape.

Using a bench scraper or knife, cut the dough in half and stack one half on top of the other.

Pat it back down into a rectangle and repeat the stacking process 3 times to create layers.

Press down and roll out the dough to a thickness of about 3/4 of an inch.

Use a round biscuit or cookie cutter (about 3 inches in diameter) to cut out biscuits.

Transfer the biscuits to a baking sheet lined with parchment paper.

Gather the scraps, roll them out to 3/4 inches thick again, and cut out additional biscuits.

Place the biscuits in the freezer for about 15 minutes to firm up the butter.

Preheat the oven to 425 degrees Fahrenheit.

Bake the biscuits for about 15 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens