How to Make Buttermilk Biscuits - Easy Buttermilk Biscuits Recipe

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.

Whisk together 2 cups of white all-purpose flour, baking powder, baking soda, and salt with a wire whisk for about a dozen times to aerate and mix the ingredients.

Cut in the frozen butter using a wire pastry blender or pastry cutter until the mixture is crumbly, which takes about 5 to 6 minutes.

Make a well in the middle of the crumbly mixture and add very cold buttermilk.

Use a fork or the tip of a spatula to mix until the dry ingredients are just coated and the dough comes together, being careful not to overmix.

Turn the dough out onto a board and shape it into a rough rectangle.

Fold the dough into thirds like a letter, incorporating any excess crumbling pieces back into the middle.

Repeat the folding process two more times, for a total of three folds, until the dough is easier to work with.

Roll out the dough on a floured board to a half-inch thickness using a rolling pin or by pressing down with hands.

Cut out biscuits using a 2 and 1/2 inch cutter, yielding approximately 12 biscuits.

Gather the extra dough to cut out a couple more biscuits, noting that the texture may suffer from overworking.

Transfer the biscuits to a silicone-lined baking mat or parchment-lined baking sheet.

Press each biscuit with a thumb to create a little depression, which helps them rise evenly.

Brush the tops of the biscuits with a little buttermilk for color when baking.

Bake in a preheated oven at 425°F for about 15 minutes until the biscuits are golden and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens