Here's How to Make Buttermilk Biscuits so that you get light and fluffy biscuits every time. The aroma of freshly baked biscuits will fill your home as they are baking in the oven. This easy recipe is perfect for breakfast or as an afternoon snack.
In a large bowl, sift or whisk together all the dry ingredients.
Using a cheese grater, grate frozen butter over dry ingredients.
Toss gently to incorporate the butter.
Make a well and pour in the cold buttermilk.
Stir until just combined (I use a wooden spoon).
Turn out onto a lightly floured surface.
Knead gently 4-5 times and then pat into a 1-1½ inch thick rectangle or round.
Cut into rectangles or wedges (this avoids any left over scraps you would get by using a round cutter).
Place close together on parchment paper.
Bake until fluffy and golden brown, about 15-20 minutes.
Transfer to a wire rack to cool slightly.
Serve warm with your favorite toppings.
Preheat your oven. This will ensure that it is hot enough so the biscuits will rise and create a crispy outer crust.
Use cold butter. This is one of the most important tips! The colder the butter, the flakier the biscuit will be. I like to place my butter in the freezer for about 20 minutes before grating it into the dry ingredients.
Handle the dough correctly. Overmixing will result in tough biscuits. Stir just until the ingredients are combined. When butter is too overworked into the dry ingredients, it will create a tough biscuit. To avoid this, use a light hand when mixing the sticky dough and avoid overworking it.
Avoid patting the dough too thin. You want your biscuits to be at least an inch thick. Making them thinner will result in biscuits that are tougher and not as fluffy.
Place the biscuits close together on the baking sheet. This will help them to rise and stay soft.
Bake the biscuits until they're a light golden brown. You don't want to overcook them or they'll be dry. As every oven is different, check them a minute or two before the suggested baking time.
Serve warm. Biscuits are best served on the day they are made, slightly cooled, straight out of the oven.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Adapted slightly from Alton Brown