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These are the best buttermilk biscuits ever: soft, flaky and incredibly tender! Look no further for your new favorite biscuit recipe!

The Best Buttermilk Biscuits


  • Author: Lindsey
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 square or 7, 3 inch circles 1x

Description

These are the best buttermilk biscuits ever: soft, flaky and incredibly tender! Look no further for your new favorite biscuit recipe!


Ingredients

Scale
  • 255 g AP (2 cups)
  • 6 g Kosher Salt (1 1/2 t)
  • 18 g Sugar (3 3/4 t)
  • 21 g Baking powder (~4 t)
  • 100 g Butter, 7T
  • 192 g Buttermilk (3/4 cup)
  • 1 T Honey

Instructions

  1. Add AP, Salt, Sugar, BP to a food processor and pulse to distribute. Cut in butter using a food processor until only pea sized pieces remain. 
  2. Dump out onto clean work-surface. Drizzle the cold buttermilk over the dry mixer while tossing to coat the flour with the other hand. Create a shaggy mass and then begin to press into a mass. 
  3. Roll out about ½ inch thick and do an envelope fold. It will not actually be a cohesive dough at this point. Repeat twice more. Wrap in plastic wrap and chill at least 1 hour or overnight. 
  4. Preheat oven to 350°F. 
  5. Roll into ¾ inch thick and then cut into square or circles using a ring cutter. 
  6. Place in baking dish or cast iron pan. Bake 350°F until golden brown around the edges. Pull out about 2 minutes before it is done and brush the tops with honey. Continue to cook until done, approximately 16-18 minutes. They will be golden brown and have a slight resistance to the touch in the center. 
  7. Serve immediately or rewarm in oven before servings

Keywords: biscuits, buttermilk biscuits, the best buttermilk buscuits

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