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Classic Buttermilk Biscuits

A close-up stack of golden-brown, flaky buttermilk biscuits on a white plate.
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Learn to make tall, flaky, and tender buttermilk biscuits, a Southern comfort food staple perfect for any meal.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup cold shortening, cut into cubes
  • 1 cup cold buttermilk

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Pour in the cold buttermilk and stir gently with a fork until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.
  6. Fold the dough in half, then pat it down again. Repeat this folding process 2-3 more times to create layers.
  7. Pat the dough to about 3/4-inch thickness. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
  8. Place the biscuits on the prepared baking sheet, about 1 inch apart.
  9. Bake for 12-15 minutes, or until golden brown and risen.

Notes

  • For the flakiest biscuits, ensure your butter and shortening are very cold.
  • Avoid overworking the dough, as this can result in tough biscuits.
  • For extra tender biscuits, you can brush the tops with melted butter after baking.

Nutrition

Find it online: https://blissbatter.com/buttermilk-biscuits-recipe/