How To Make Buttermilk Biscuits

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add natural sweetness.

Cut cold butter into small cubes and add to a large mixing bowl with all-purpose flour and baking powder.

Blend the mixture with a fork or pastry cutter until it resembles a flaky dough.

Pour in cold buttermilk and gently fold until a sticky dough forms; do not overmix.

Turn the dough onto a lightly floured surface and roll it out to about three-quarters of an inch thick.

Fold the dough two to three times to develop flaky layers.

If the dough is too soft, cover and refrigerate for about one hour.

Roll the dough out to three-quarters of an inch thick again and cut out biscuits using a three-inch round cutter, pressing straight down without twisting.

Place the cut biscuits onto a cast iron pan or baking tray and brush the tops with buttermilk.

Bake at 425°F for 15 to 20 minutes until light golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens