Easy Buttermilk Biscuit Recipe

This Easy Buttermilk Biscuit Recipe is fluffy, soft, and buttery. Who does not like to wake up to the smell of biscuits baking in the oven? Some warm biscuits with some butter and some honey are to die for.

Who remembers those Pillsbury doughboy cans of biscuits? When you would open the can, it makes a loud pop sound. I was always scared to open them; I would close my eyes and brace myself before opening the can.

In my household growing up, we only made biscuits from scratch during the holidays. My aunt would be the one that would make them. I honestly don’t remember how they tasted, but I do remember her making them from scratch.

There are so many recipes for biscuits, but here I would like to share how I make mine.

Tips to make buttermilk biscuits

• Use a food processor to cut the butter into the flour. This helps keep the butter cold by cutting the butter into the flour and mixing it quickly.
• Do not over-mix the dough; all you need is for the dough to come together.
• Cut the butter into small pieces; this helps speed up the freezing time and mixing it into the flour.
• If the dough feels sticky, add flour a little at a time, just enough for the dough not to be sticky.
• You can use a pastry cutter if you don’t have a food processor.
• Don’t use your hands because it warms up the butter, and you need the butter to be as cold as possible.

This Easy Buttermilk Biscuit Recipe goes great with…

Easy Breakfast Sausage Recipe

Apple Cinnamon Oatmeal

Slow Cooker Cinnamon Tea

Classic Mashed Potatoes

Honey Butter

Let’s start making Easy Buttermilk Biscuit Recipe

Ingredients

• All-purpose flour
• Baking powder– This is what makes it rise.
• Salt
• Unsalted butter- I like to use unsalted butter because I can control the salt. Cut butter into small pieces, place on a plate, and put it in the freezer for 15-20 minutes.
• Buttermilk- The milk you also want to be as cold as possible.
• Melted butter– This is to brush on top of the biscuits before you put them in the oven to it give them a hint of golden brown.

Instructions

1. Preheat the oven to 450 degrees and line your cookie sheet with parchment paper.
2. Place butter on a plate and freeze for 15-20 minutes. You need the butter to be cold.
3. In a food processor, place all-purpose flour, baking powder, salt, and butter; begin by pulsing the food processor 3-4 times, then turn it on until it’s mixed well for about 30 seconds.
4. In a medium bowl, place the flour mixture; slowly add buttermilk to the flour mixture; mix just enough for the dough to come together. You don’t want to over-mix.
5. Once the dough has come together, place dough on a floured surface, and with a rolling pin, flatten out the dough to about ½ inch thick and cut with a 1-inch biscuit cutter.
6. Place biscuits on the prepared cookie sheet 2 inches apart, brush melted butter on top of the biscuits, and bake for 10-12 minutes until the bottoms are golden brown.

NOTES

• Place the remaining biscuits in an airtight container, and they keep well for 1-2 days.

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