Buttermilk Biscuits
Buttery soft biscuits with lots of butter and layers but without all the fuss of cold butter and finicky dough.
Servings: 8 Biscuits
Calories: 222kcal
Ingredients
- 6 tablespoon butter, softened
- 1 egg
- 1 cup buttermilk
- 2 cups flour + ¼ cup
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, roughly combine the butter, egg, and buttermilk. I use a large spoon and break up the softened butter a little bit, while mixing the egg and buttermilk.
- Add the 2 cups flour, baking powder, baking soda, salt, and sugar. Stir until just combined.
- Fill a quarter cup measuring cup with flour, and set it aside. I use this flour to dust the counter and the dough. I will typically only use about half or even less than half of the quarter cup. Separating it out helps you see how much extra flour you are using which helps you to limit how much you are adding.
- Dust a sprinkle of flour on the counter and turn out the dough. Dust the top of the dough with flour and roughly shape into a ball. Then flatten out the ball of dough into a rectangle, ensuring that there’s a small dusting of flour underneath so that it does not stick. It should be an inch thick or even slightly thicker. If you have a ruler handy you can measure it.
- Using a biscuit cutter, or a sharp knife, cut out 6 biscuits, I use a 2 ¾ inch biscuit cutter.
- Place close together on a baking sheet. Having them close tougher will help them to rise.
- Bake at 375°F for 15-16 minutes.
Notes
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- Softening Butter: If you have not softened your butter to room temperature ahead of time you can add it to an empty microwavable mixing bowl and microwave it at 40% power for 45 seconds to 1 minute. Be sure not to melt the butter.
- The thickness of the dough and the time baking in the oven makes all the difference. These need to be in balance in order to get a buttery, moist biscuit. Even a minute too long in the oven can dry out the biscuits. So, watch it carefully. It’s just like cooking shrimp, one minute too long can ruin it.
- You do not need to brush the tops with melted butter or an egg wash before baking. It’s an extra step that can be eliminated. It does not change the appearance of the biscuits all that significantly. (Though this does make a difference for pie crusts.) Feel free to brush the biscuits with butter or drizzle with honey after they come out of the oven.
- Don’t overmix or overwork the dough. This will create tough, rather than light and fluffy biscuits.
- Do not use a rolling pin. Use your fingers to pat out the dough.
- Cutting the Biscuits: Using a sharp knife or a biscuit cutter (with sharp bottom), allows the biscuits to rise by not sealing the edges when cutting into the dough. You can also use a thin-rimmed glass. If it has a thicker or dull rim, you're better off using a knife.
- Using a Knife: Slice the dough softly without too much pressure to prevent sealing the sides of the biscuits as you press down.
- Using a Biscuit Cutter: If using a biscuit cutter, press straight up and down, and do not twist, to avoid sealing the edges.
- Serve Immediately: Biscuits are best served immediately out of the oven and at the latest on the day of baking.
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 469mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 342IU | Calcium: 89mg | Iron: 2mg
