How to make buttermilk biscuits

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.

Cut the butter into half-inch pieces and refrigerate for 15 to 20 minutes.

Chill the flour, bowl, baking powder, and food processor bowl and blade.

In the food processor, pulse together the chilled flour, baking powder, and salt a couple of times to mix.

Add the cold butter to the flour mixture and pulse for 10 one-second bursts until the butter is about the size of peas.

Pour the dry ingredients into a chilled bowl.

Incorporate the buttermilk using your fingers in circular motions to avoid overworking the dough.

Once the dough comes together into a clean ball, wash your hands and prepare to roll it out.

Lightly flour your work surface and pat the dough into a square about 1 inch thick.

Dip your cutter into flour to prevent sticking, then cut out biscuits by pushing straight down and pulling straight up without twisting.

Place the biscuits on a baking sheet, shoulder to shoulder, so they touch each other.

For the second roll, mash the dough together once more and roll it out into a 1-inch thick square to cut out additional biscuits.

Brush the tops of the biscuits with buttermilk before baking.

Bake the biscuits in the oven for 20 to 25 minutes until golden brown.

Once out of the oven, brush the tops with melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens