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Getting my hands messy in the kitchen on a cozy winter Saturday is one of my absolute favorite things to do. Whenever there's flour involved, I'm sure to make a mess. I just can't help it. I always seem to throw a little too much flour on the counter when I roll out my dough. Or I get a little too zealous with my mixing. Or things just spill and I don't know how it happens. A good amount of flour is guaranteed to end up on the floor, on my face, or literally anywhere else. Mom, if you're reading this, some things never change. I certainly lived up to my messy reputation while making these biscuits. If you look carefully, you might see I had a little helper this time!
It's taken me a while to perfect my biscuit recipe but it's finally here, and it was sure worth the wait. These fluffy little things are the perfect texture and melt-in-your-mouth good. The key is to use a good butter, use buttermilk for the liquid, don't overwork the dough, and fold it a few times to get those perfect, fluffy layers. I like to cut mine into squares to minimize waste. My 3 year old likes to take the scraps and make his own biscuits. See the pictures below for how to get those perfect, fluffy layers.
You can serve these biscuits however you wish. They're delicious warm out of the oven, spread with a little of my favorite jam, or topped with venison sausage gravy. Whatever you choose to do with them, you'll definitely want to keep this recipe on hand!
Fluffy Buttermilk Biscuit Recipe
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¾ teaspoon salt
- 8 tablespoon salted butter, cut into ½" cubes
- 1 ¼ cups buttermilk
Instructions
- Preheat oven to 425°F.
- Combine dry ingredients in a medium bowl.
- Add in butter cubes. Use your hands to squish the butter into flat pieces in the flour mixture. Once all butter pieces are flattened, use pastry blender to incorporate butter into flour mixture. Continue blending until all butter pieces are pea-sized or smaller.
- Add in buttermilk. Mix by hand until a soft dough forms.
- Place dough onto lightly floured surface. Roll into a ½" thick rectangle.
- Fold dough into thirds, then roll out into a longer ½" thick rectangle.
- Fold dough into thirds again, starting on the short ends. This will make a rough square.
- Use a dough cutter or sharp knife to trim the very edges of the square. This helps expose the layers inside and ensures all your biscuits rise evenly
- Cut square into 9 equal squares. Place on parchment paper-lined baking sheet. Bake for approximately 15 minutes or until lightly browned. Brush tops with melted butter, if desired. Serve warm.
Nutrition
Biscuits and Gravy Recipe:
Wondering what to do with extra buttermilk? Try this Blueberry Buttermilk Ice Cream Recipe!
[…] combo that will never get old. This recipe was born out of a need to use up some buttermilk (hello buttermilk biscuits) and a love for ice cream (obviously). It’s tangy, not too sweet, and perfectly […]