Because 2020 is the year of comfort food…I give you my “Classic Buttermilk Biscuits” I found this recipe on the Internet many years ago, way before food bloggers where a thing. That’s why today, I have no idea where it came from. I’ve adjusted it to my taste and needs over the years but how easy these are to make, has never changed.
My husband was quite shocked when I told him my biscuits were not on my blog yet. He loves these biscuits so much! Well, now they are. I think it was just about time.
These are slightly sweet, super soft and flaky. Comfort food at its best.
I like making a smaller biscuit, no bigger than 1 1/2″ inches. They cook in less time and keep their moisture better. Plus, they are cuter. I like to serve these with breakfast right at the center of the table with strawberry jam and butter, but we also love them for weeknight dinners, meatloaf and homemade biscuits…do I need to say more?
Find recipe below!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 Tbsp sugar
- 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
- 3/4 cup cold buttermilk
- 2 tablespoons buttermilk for brushing
Instructions
- Preheat oven to 425 degrees F
- Line a baking sheet with parchment paper and set aside.
- whisk flour, baking powder, sugar, salt and baking soda in a large bowl.
- Cut butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs.
- Pour in 3/4 cups of buttermilk and stir until just combined.
- Turn dough onto a floured surface and roll into a rectangle.
- fold the rectangle and roll again. Fold into a rectangle one more time into a 1/2″ thick and cut out 12 biscuits about 1 to 1 1/2″ inches un size using a round biscuit cutter.
- Transfer biscuits into prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops with remaining buttermilk
- Bake in preheated oven for 15 to 20 minutes until golden brown.
- Enjoy!
