These buttery, flaky buttermilk biscuits are incredibly light and melt-in-your-mouth delicious. They’re simple to make and perfect for serving warm with brunch, soups, stews, fried chicken, or at your next picnic. This will quickly become your favorite biscuit recipe!
INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup (1 stick) cold butter, thinly sliced
- 1 cup cold buttermilk
- 3 tablespoons melted butter
INSTRUCTIONS
- Preheat your oven to 425°F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter and use a pastry blender to cut it in until the mixture forms pea-sized clumps.
- Create a well in the center of the mixture and pour in the buttermilk. Gently mix with a fork until just combined—avoid over-mixing to keep the biscuits tender.
- Turn the dough onto a floured surface and gently shape it into a rectangle with your hands.
- Fold the dough into thirds (like folding a letter), then roll it out to 1 inch thick. Repeat the folding and rolling process two more times, rolling the dough to ½ inch thick on the final round.
- Using a 2 ½-3 inch round cutter, cut out about 12 biscuits. Re-roll any scraps to make about 6 more biscuits.
- Place the biscuits on a baking sheet so that they are touching each other along the edges.
- Bake at 425°F for about 13 minutes, or until golden brown on top and fully cooked through.
- Brush the warm biscuits with melted butter and serve. Enjoy!
