Buttermilk Biscuits

Sunday, May 19, 2019

Biscuits are just the best.  Even better are buttermilk Biscuits.  I haven't been making these often enough, and I should put it in my regular breakfast rotation.

Buttermilk Biscuits

Yield: 8

prep time:15

cook time: 12

total time: 17-20


  • 2 cups ap flour
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp butter
  • 1 cup buttermilk
  • 1-2 tbsp milk
  • Finishing salt and pepper


  1. Preheat oven to 450.
  2. Whisk together dry ingredients.  Chill butter in the freezer for 10 minutes, then cut into cubes. 
  3. Work the butter into the flour with your hands, smashing the butter between your fingers until well distributed.
  4. Pour in the buttermilk, and start mixing gently by hand until the dough comes together.  Shape dough into a rough rectangle, then fold the rectangle into thirds, pressing lightly.  Repeat the fold and press procedure for a total of 4 times.  Press or lightly roll the dough 1/2 inch thick.
  5. Place a sheet of parchment paper on your sheet pan.  Cut your biscuits in your desired shape - I just use a sharp butcher knife and cut into squares.  Place the biscuits 1 inch apart and place the biscuits in the freezer for 10 minutes, while the oven continues to preheat.
  6. Brush tops with melted butter, or the rest of the buttermilk, sprinkle with flakey salt and pepper.
  7. Bake, 10-12 minutes

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.