Fluffy Buttermilk Biscuits
These Fluffy Buttermilk Biscuits are tall, tender, buttery, and bake up with soft layers and crisp edges—everything you want in a biscuit!
Servings 9
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk, plus more if needed
- 2 tbsp melted butter, for brushing
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the cold buttermilk and gently stir until the dough just comes together. The dough should be slightly shaggy, not smooth. If it feels too dry, add 1 tablespoon of buttermilk at a time until it holds together.
- Turn the dough onto a lightly floured surface. Gently pat it into a rectangle. Fold the dough in half, pat it down, and repeat 3–4 times. This creates flaky layers without overworking the dough.
- Pat the dough to about ¾ to 1 inch thick. Use a biscuit cutter or round glass to cut biscuits. Press straight down without twisting so the biscuits rise evenly.
- Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges. Bake for 12–15 minutes, or until tall and golden brown.
- Brush warm biscuits with melted butter and serve immediately.
