Buttermilk Biscuits
Buttermilk Biscuits so amazingly buttery, flaky, and delicious that you'll forget about all other recipes. This even includes your grandmas!
Servings: 12 Biscuits
Calories: 477kcal
Equipment
- Large Mixing Bowl
- Rubber Spatula
- Rolling Pin
- Parchment Paper
- Small Sauce Pan
- Basting Brush
Ingredients
- 4 ¾ Cups, Plus 2 Tablespoons All-Purpose Flour (For a more accurate volume measurement, use a tablespoon to fill the measuring cup, and scrape the excess off the top.)
- 2 Tablespoons Cornstarch
- 8 Tablespoons Unsalted Butter, Cold (1 Stick) - Cut into ¼-inch Cubes
- 1 Tablespoon Baking Powder
- 1 Tablespoon Fine sea salt
- 1 ¾ Cups Buttermilk
- ¼ Cup Heavy Cream
- 3 Tablespoons Unsalted Butter Melted (For Brushing Biscuit Tops)
Instructions
- Preheat the oven to 450°F.
- Sift together the flour, salt, baking powder, and cornstarch in a large mixing bowl.
- Add the cold, cubed, unsalted butter to the flour mixture. Smear the pieces into the flour mix with your fingers and thumbs until all of the butter is smeared and coated in flour.
- Add the buttermilk and heavy cream, and gently combine the dough with a rubber spatula until a shaggy dough forms, about 1 minute.
- After a shaggy dough forms, gently fold the dough over itself and knead several times. Repeat this process 1 to 2 times until the dough just starts to become smooth. This should only take about a minute or two. (The dough should be fairly smooth, but you should still see individual pieces of butter dotted through the dough.)
- Turn the dough out onto a lightly floured work surface and gently roll it into a flat disc that is about ¾-inch thick.
- Using a biscuit cutter (preferred), egg ring mold, or top of a mug or pint glass, press straight down into the dough without twisting to cut the dough into individual biscuits, then transfer to a parchment paper-lined baking sheet. Take care to place the biscuits close together, but not touching. This helps the biscuits rise more, and helps keep the sides soft and tender. For a harder biscuit, space them out more, and the sides will cook more.
- Brush the tops of the biscuits with melted butter. Bake for 18 to 20 minutes until the biscuits just begin to brown.
- Remove the biscuits from the oven and brush with additional melted butter if desired. Place them in a bowl and cover with a towel to keep them warm until you're ready to serve them.
Notes
Serve with your favorite jam, jelly, preserves, or my recipe for Country Style Sausage Gravy.
See my Buttermilk Biscuit Process Gallery in the blog post above for visual reference if needed.
Reheat leftover biscuits by wrapping them in foil and baking at 350°F for 8 to 10 minutes until soft.
Combine the scrap dough together to make even more biscuits.
Nutrition
Calories: 477kcal | Carbohydrates: 75g | Protein: 11g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 729mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 0.03mg | Calcium: 120mg | Iron: 4mg
