Buttermilk Biscuits

Every time I make a batch of buttermilk biscuits, the family hovers around the kitchen. The moment I pull them out of the oven, they are all there, like vultures wanting them while the biscuits are still warm. I can’t blame them though because buttermilk biscuits are best hot and freshly baked. Spread some butter and jam on them while they are warm and you may need to make another batch right away. Buttermilk biscuits are great for breakfast, brunch and even dinner. Pour sausage gravy on them, dip them in some soup or chili, or just have them on their own with a cup of tea, these biscuits are light flaky and delicious.

Buttermilk Biscuits-2

Buttermilk Biscuits

5 out of 5
1 review
Print
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter , cut into small cubes
  • 3/4 cups + 2 tbsp buttermilk

Instructions

  • Preheat oven to 400 degrees.
  • Sift the flour with baking powder, baking soda and salt in a large bowl.
  • Cut in the butter using a pastry cutter.
  • Pour in buttermilk and gently knead together with your hands. Do not over knead or else the biscuits do not rise much.
  • Pat onto a floured surface into a circle about one inch thick.
  • Using a biscuit cutter or a wide glass, cut out biscuits.
  • Place on a cookie sheet. Bake for about 16 minutes or until they just start to brown.
  • Cool on a wire rack.

 

Categories

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

6 comments

  • These are beautiful! I made biscuits last week for the first time since I moved to Australia (18 years ago). I was craving some Americanization and they hit the spot. I didn’t use buttermilk but I will give it a try next time.

  • I have never really made fresh biscuits. You inspire me just do it. These look fantastic. 🙂

Subscribe to the newsletter and never miss a recipe!