Fluffy Homemade Buttermilk Biscuits
Eight savory cut biscuits made with cold butter and cultured buttermilk, with a gently folded dough and a hot oven finish.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ¾ cup cultured buttermilk cold
Only If Needed
- 1–2 tablespoons additional cold buttermilk use only when loose flour remains and the dough will not form clumps
- as needed extra flour for lightly dusting the work surface
Instructions
- Preheat to 425°F. Line a baking sheet with parchment rated for that temperature. Whisk the flour, baking powder, baking soda, and salt together.
- Cut in the cold cubed butter quickly, leaving small pea-sized pieces among finer crumbs. Pour in the ¾ cup cold buttermilk and stir gently to form shaggy clumps. Only if dry flour prevents the dough holding together, add extra buttermilk 1 tablespoon at a time, up to 2 tablespoons.
- Transfer to a lightly floured board. Press into a rectangle, fold into thirds once or twice, and pat to about 1 inch thick without vigorous kneading.
- Cut straight down with a 2-inch cutter, without twisting. Gently gather scraps and cut again for approximately 8 biscuits. Place on the tray with about ¼ inch between them.
- Bake for 12–18 minutes until golden, with set sides and fully cooked centers. Transfer to a rack, cool 5 minutes, and serve warm.
Notes
About 8 biscuits with a 2-inch cutter. Additional chilling, if the butter softens during shaping, adds to the estimated total time.