Buttermilk Biscuits
Servings Prep Time
4-6people 20minutes
Cook Time
10-15minutes
Servings Prep Time
4-6people 20minutes
Cook Time
10-15minutes
Ingredients
Instructions
  1. Preheat oven to 450 degrees. First, grease whatever you plan on baking the biscuits in. I use either a cast iron skillet or pie plate with two tablespoons of butter. Then in a large bowl mix flour, baking soda and powder, and salt. Working quickly, grate one stick of butter into a small bowl. Should the butter starts to soften re-chill in either the refrigerator or freezer for a few minutes. Add cold butter to flour mixture using either a pastry cutter or fork cut butter into flour mixture. Pour in cold buttermilk and mix with wooden spoon until the mixture comes together. You may need a little more buttermilk, or you made need a bit more flour.
  2. Transfer dough to clean floured surface and gently pat dough into a rectangle or round shape. With a knife, cut dough and place on top of other half and gently press into dough repeat 3-4 times. Gently roll or shape dough into a rectangle about 1-2 inches thick. Using either a biscuit cutter, knife, or mason jar, cut dough into rounds or squares. Place on a baking sheet or pan and place in freezer for 10-15 minutes. Then bake until golden brown for 10-15 minutes. Every oven is different; you can set the timer to 10 minutes and go from there. Serve hot out of the range.
  3. Optional melt 2 tablespoons of butter and brush the tops of the biscuits.
Recipe Notes

This recipe works best with all-purpose flour and is not interchangeable with self-rising flour. This recipe also works well 1 for 1 gluten free ratio flour. If you use salted butter then omit the salt. Use buttermilk do not sour milk with vinegar and attempt to use it.