Fluffy Buttermilk Biscuits From Scratch: Quick & Easy Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

In a large mixing bowl, add 3 cups of all-purpose flour.

Add 1 and 1/2 tbsp of aluminum free baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, 1/2 tablespoon of iodized salt, and 1/2 tablespoon of white granulated sugar.

Whisk all the dry ingredients until combined.

Grate 3/4 cups (1 and 1/2 sticks) of frozen unsalted butter into the bowl.

Stir in the grated butter with the dry ingredients until just combined, then use a pastry blender to grind the butter into small pieces.

In a separate bowl, combine 1 and 1/2 cups of buttermilk with 1/2 tablespoon of honey and stir until well combined.

Pour the buttermilk mixture into the bowl with the dry ingredients and mix until just combined.

Knead the dough on a clean surface until combined, folding it 4 to 6 times to create layers.

Flatten the dough to 1 inch thickness using a rolling pin.

Use a 2.75 inch biscuit cutter to cut out biscuits, placing them on a parchment-lined baking sheet, ensuring they are touching each other.

Brush the tops of the biscuits with an egg wash made from 1 beaten extra-large egg and 1 tablespoon of heavy whipping cream.

Bake in a preheated oven at 425°F for 12 to 15 minutes, allowing them to cool for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens