Best-Ever Buttermilk Biscuits Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Learn the secrets to my best biscuits recipe and make flaky, delicious homemade biscuits everyone will love.
Course:
Side Dish
Cuisine:
American
Servings: 15 Biscuits
Ingredients
- 4 cups (1lb 4oz/600g) all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup (8oz/240g) butter, frozen
- 1 1/2 cup (12oz/340ml) buttermilk
- 1 egg* , beaten
Instructions
-
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
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In a large bowl whisk together the flour, baking powder, and salt.
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Using a box grater, grate in the frozen butter. This will ensure it is evenly distributed and create a super flaky texture.
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Add the buttermilk and mix by hand until just combined. The mix will be dry but just keep forming it. (See video for a detailed look.)
-
Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches. Fold each side of the dough over to the middle (like you're folding a letter) and pat out again to about 6 x 9 inches ( this will create all those flaky layers).
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Cut biscuits out of the dough using a biscuit cutter and brush the tops with egg wash.
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Place on prepared baking sheet and bake 25 minutes, or until golden brown.
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To store put in an airtight container. These will keep for up to 3 days.
Watch the Recipe Video!
Recipe Notes
Biscuits will freeze really well, and can be refreshed in a hot oven before serving. Egg substitute: yogurt, or a touch more buttermilk