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Buttermilk Biscuits in a biscuit with one biscuit cut open and with blueberry jam

Buttermilk Biscuits

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5 from 1 review

Buttermilk Biscuits just like my grandma used to make. With just a few simple ingredients and in less than 30 minutes you can have fresh, warm biscuits on the table — perfect for a leisurely breakfast or brunch, a simple supper, or served with jam and a cup of afternoon tea. 

  • Total Time: 25 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 2 cups (254 g) all-purpose flour
  • 1 cup unsalted butter
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup (8 tablespoons) unsalted butter
  • 1 cup (240 mL) buttermilk
  • 1/2 teaspoon kosher salt
  • 1 egg, 1 tablespoon water

Instructions

  1. Start by preheating your oven to 450°F and lining a baking sheet with parchment paper. Set the baking sheet aside.
  2. Mix together the all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  3. Grate the butter with a hand grater, and/or pastry cutter, or a food processor. You want to see small pea-sized crumbs of butter in your dry ingredients, a few larger pieces are okay.
  4. Mix the grated butter and cut into the dry ingredients with a pastry cutter (several pulses by the food processor) and/or with two forks. Cut/pulse until coarse crumbs form. If at any time your ingredients have become too warm, place in the fridge and/or freezer to ensure your ingredients are cold at all times.
  5. Make a well in the center of the mixture. Pour 1 cup (240 mL) buttermilk into the center. Fold everything together with a large spoon or spatula until it begins to come together. Do NOT overwork the dough. The dough will be shaggy and crumbly with some wet spots. I placed mine in the freezer to chill.
  6. Whisk together your egg and a tablespoon of water and set aside to chill in the fridge.
  7. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough is sticky, however, have extra flour nearby and sprinkle as needed – just try not to add too much extra flour either. Using floured hands (not a rolling pin), gently pat the dough out into a 1/2-inch thick rectangle using your hands.
  8. Fold the dough into thirds like a letter. It doesn’t have to be perfect. Rather you want to be quick and gentle with the dough and only use as much flour as necessary to prevent it from sticking. If you add too much flour that will lead to dense and tough biscuits. Using a bench scraper helps to make easy work of moving the dough without it sticking.
  9. Repeat this process two more times, rotating the dough 90 degrees before each fold. By the time you’re done, you will have created layers of butter similar to how a croissant does, and this is how the biscuit bakes up tall so flaky!
  10. Cut into 2 1/2 or 3-inch circles with a biscuit cutter. Tip: Do NOT twist the biscuit cutter when pressing down into the dough as this prevents the biscuit from being able to fully rise.
  11. Transfer the biscuits to your baking sheet and stick the sheet in the freezer for 5 to 10 minutes (as your oven preheats).
  12. Remove from the freezer and brush with the egg wash. Bake in the oven for 15 minutes or until the tops are golden brown. Serve warm as you prefer – with more butter and/or jam and/or gravy!

Find it online: https://www.amysnutritionkitchen.com/buttermilk-biscuits/

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