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    Peak to Plate » Other (Snacks, Dessert, etc.)

    Fluffy Buttermilk Biscuits

    Published: Feb 18, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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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!

    buttermilk biscuit on cooling rack

    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.

    buttermilk biscuit ingredients
    butter cubes in flour
    Add butter cubes to dry ingredients
    squishing butter into flour
    Squish butter into flour with your hands
    butter cut into flour in hand
    Use pastry blender to cut butter into flour mixture
    biscuit dough on counter
    Dough should be soft but not sticky
    biscuit dough rolled out
    Roll the dough into a rough square, ½" thick
    biscuit dough folded into thirds
    Fold the dough into thirds
    biscuit dough rolled out
    Roll it out again until it's ½" thick
    biscuit dough folded into thirds
    Fold it into thirds again
    biscuit dough square on granite
    Roll it out into a square, ½" thick
    biscuit dough with trimmed edges
    Trim the edges. Don't throw away the scraps. You can still bake them up for snacks!
    biscuit dough cut into squares
    Cut into 9 squares
    biscuits on pan ready to be baked
    Bake!

    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!

    buttermilk biscuit
    fluffy buttermilk biscuit on wire rack.

    Fluffy Buttermilk Biscuit Recipe

    Annie Weisz
    These fluffy little biscuits are melt-in-your-mouth good. Enjoy them on their own or smothered in warm sausage gravy.
    5 from 2 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Breakfast, Side Dish
    Cuisine American
    Servings 9 biscuits
    Calories 255 kcal
    Prevent your screen from going dark

    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

    Calories: 255kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 460mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 366IUCalcium: 126mgIron: 2mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    Biscuits and Gravy Recipe:

    Venison Biscuits and Gravy

    Wondering what to do with extra buttermilk? Try this Blueberry Buttermilk Ice Cream Recipe!

    Blueberry Buttermilk Ice Cream with Shortbread Crumble

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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