Buttermilk Biscuits

Name: Buttermilk Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2-3/4 c Self Rising Flour 473 g; 1/2 t Salt 5 g; 1 T Sugar 14 g; 1 T Baking Powder 15 g; 1 stick Unsalted Cold Butter 113 g; 1-1/4 c Buttermilk 323 g; 1/4 c Sour Cream 63 g

by A Quarter Baked

8 Biscuits

45 min

There are a couple must have recipes every baker needs. One of them is a good biscuit recipe. Who doesn't love a soft fluffy buttermilk biscuit with butter or honey? I love having this recipe on hand because I can whip them up in a snap, but also it gives me a sense of pride knowing I made the food on my table. These biscuits are light, tasty, and they stay wonderfully soft when they cool off. My favorite way to enjoy them is with sausage gravy, but they are just as tasty with some jam or honey. You will definitely want to make these on a nice Saturday morning for breakfast.

Buttermilk Biscuits

You can do it! Saved to your recipes

Recipe details

Yield 8 Biscuits
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Pre heat your oven to 425 degrees.
Whisk together the buttermilk and sour cream and set aside.
In a separate bowl combine the flour, salt, sugar, and baking powder. Then give it a mix.
Use a cheese grater to grate your butter into the flour. Then mix the flour and butter together until the butter is coated with flour and is evenly distributed.
Make a well in the middle of your dry ingredients, and pour the cold buttermilk mixture in it.
Use a spatula to mix the biscuit dough together until its just combined. Be careful not to over mix the dough.
Cover the bowl with cling wrap and refrigerate it for 20 minutes. Your oven should be preheating to 425 degrees.
Lay your dough on a lightly floured surface and pat it out into a even square. About 11 inches and should be 1 inch thick. I used a 3 in circle cutter to cut out my biscuits.
Cut out 8 biscuits with your cutter. You will need to pat the dough back together and recut for your last 2 biscuits. DO NOT OVER WORK YOUR DOUGH. Be very gentle and press it together. If you over work it the biscuits will be tough.
Place your biscuits on a lined baking sheet. The biscuits should be touching each other.
Use some aluminum foil to build a little wall around the biscuit sides that aren't touching the pan or another biscuit. (See video for clarity)
Brush off any excess flour and brush the biscuits with buttermilk.
Bake in the oven until the biscuits are a golden brown and enjoy!

Tips

I used a 3 in circle cutter to cut out my biscuits.
DO NOT OVER WORK YOUR DOUGH. Be very gentle and press it together. If you over work it the biscuits will be tough.
You may have to turn your pan at some point during baking if your biscuits aren't browning evenly across the pan.

Comments

Nan17428328 on Aug 13, 2021

Great and yummy recipe. Thanks

4 Reply
- A Quarter Baked on Aug 13, 2021
  
  You're welcome!
  
  Like
Callista Milroy on Aug 13, 2021

Thank you Britney
your biscuit recipe sounds wonderful,
you sound wonderful ! can’t wait to try it!

3 Reply
- A Quarter Baked on Aug 13, 2021
  
  Thank you! I'm so happy you like the recipe.
  
  2

Load more comments

4 of 56 comments

Top stories