How to Make Buttermilk Biscuits | Classic American Buttermilk Biscuits Recipe

buttermilk

🥗Healthier: low-fat buttermilk

💰Cheaper: milk with vinegar or lemon juice

Lower calorie option or budget-friendly substitute.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or more economical alternative.

Preheat the oven to 425°F (218°C).

Take frozen butter and shred it, then cut any remaining chunks into little pieces.

In a large bowl, add the shredded butter, 2 cups of all-purpose flour, 1/4 teaspoon of baking soda, 1 teaspoon of salt, and 1 tablespoon of baking powder.

Use a pastry bender to cut the butter into the flour mixture until incorporated, or use clean hands to mix.

Create a well in the center of the mixture and pour in 3/4 cup of ice-cold buttermilk.

Mix the buttermilk into the flour mixture using a sturdy spatula, then use clean hands to knead it together until it sticks.

Turn the dough onto a floured surface and shape it into a rectangle using hands, not a rolling pin.

Fold the dough into thirds, then turn it and press it down again to create flaky layers, repeating this process two more times.

Roll the dough out to about 1/2 inch thick with a rolling pin.

Cut out biscuits using a biscuit cutter, pressing straight down without twisting, and place them in a seasoned cast iron skillet.

Brush the tops of the biscuits with buttermilk for flavor and browning.

Bake in the preheated oven for 15-20 minutes until golden brown.

Remove from the oven and brush the tops with melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens