Quick & Easy Buttermilk Biscuits
All you need are 6 ingredients, one bowl, and 30 minutes to make these buttery, soft, and flaky buttermilk biscuits from scratch. This quick and easy biscuit recipe makes a small batch of just 6 delicious, homemade biscuits.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Slice the cold butter into cubes and cut the butter into the flour mixture using a pastry blender until the flour mixture is full of pea-sized chunks of butter.
Add about a third of the buttermilk buttermilk and gently stir until blended. Add another third of the buttermilk and gently stir until blended. Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour. Be careful not to overwork the dough when mixing. When all of the buttermilk is added, the dough will be a bit wet and sticky.
Place the dough onto a generously floured surface and knead the dough gently a few times. Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.
Using a rolling pin, gently roll the dough to ½ inch (about 1.25 cm) thickness.
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Continue Reading at Alwayseatdessert →Chef's Notes
Storage: Biscuits are best when fresh but can be stored in an airtight container at room temperature for up to 2 days.
*All-Purpose Flour - This recipe works best with a higher protein all-purpose flour, like King Arthur Baking all-purpose flour.
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Reviews from the Original Source
I think a little more salt would add to the biscuit taste.
I absolutely love this recipe! Very simple. I am a biscuit lover and make biscuits often. I've been baking for years and I use milk with a little bit of lemon juice to make my buttermilk if I don't have the powder or the regular in the carton. It does not affect it at all. I've been doing this trick for years. It doesn't work in every application, but for this one it does. I also do this for cakes if I don't have any. Thanks for another great recipe.
Used these as my topping for individual pot pies and they are great. For all you cooks out there who throw away your unused buttermilk, DON’T!!!! It freezes very well, just like milk and 1/2 and 1/2. Once thawed, shake well before using.
I made these using 2%milk with vinegar and they came out great! will be making these often!
This recipe produced biscuits like my mother used to make.
Made them twice and this is now my new go to biscuit recipe. It's fast and easy. Makes just enough and they are moist and tasty. only used half the sugar. Perfect love it. thanks for sharing.
Great small batch recipe - I use buttermilk powder and half whole wheat flour and they are delicious! Thank you for sharing!!
tender and delicious. i made the recipe as written. this recipe is a keeper.
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