The Ultimate Buttermilk Biscuits
Rock your morning routine or breakfast spread with these tantalizing buttermilk biscuits. Lightly crispy on the outside and fluffy on the inside, with no yeast required.
- 4 cups all-purpose flour
- 2 tsp Kosher salt
- 4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups buttermilk cold and shaken
- 1 cup unsalted butter cold and cut into cubes
- 3 tbsp unsalted butter melted
Preheat oven to 450 degrees F and grease a cast- iron skillet or an oven-safe baking sheet.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Add the cold butter and use a pastry cutter to combine the cold butter and the flour mixture. Do not overwork the dough, you want the mixture to resemble coarse crumbs.
Add the buttermilk and mix until well combined but do not over mix too much. You want to be able to still see butter chunks throughout the dough.
Flour your work surface, and place the dough on the work surface. Sprinkle the dough with a tsp of flour and knead for 5 minutes. Roll the dough out to a 1-inch thickness sheet and cut with a floured biscuit cutter or glass.
Place the biscuits in the greased skillet and brush the tops with melted butter. Bake for 15 minutes. Broil for 1 minute. Enjoy warm!
Calories: 499kcal | Carbohydrates: 51g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 77mg | Sodium: 793mg | Potassium: 387mg | Fiber: 2g | Sugar: 2g | Vitamin A: 916IU | Calcium: 178mg | Iron: 3mg