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Buttermilk biscuits are my go to for a quick dessert on a cold, winter-weekend night. I always have a stick of butter in the freezer for these craving emergencies. Cutting the butter up into small pieces prior to freezing will eliminate the step of grating it later on. You can also keep strawberries in the freezer too. If I don’t have buttermilk on hand, I make using 1tbs of vinegar in a measuring cup, then fill to the 1 cup mark with whole milk. However, I recommend purchasing and experimenting with different brands of buttermilk to find which one works best. Using good quality butter and buttermilk really makes a difference.

Serve these delicious, flaky biscuits with Strawberry Jam and Whipped Cream for dessert or fried chicken, French fries or mashed potatoes and corn for a super satisfying main meal.

Buttermilk Biscuits

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Course: Breakfast, Dessert, Side Dish

Cuisine: American

Keyword: buttermilk biscuits, flaky biscuits, kfc biscuits, southern biscuits

Servings:

Calories: 169kcal

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder aluminum free
1/4 teaspoon baking soda
3 tbs granulated sugar
1 teaspoon Himalayan salt
1 stick butter 4 oz, 1/2 cup, cold or semi frozen
1 cup buttermilk full fat, cold

Instructions

Preheat oven to 400F.
In a bowl combine flour, sugar, baking powder and baking soda.
In a food processor fitted with the grater attachment or using a grater, grate butter.
Add grated butter to the flour mixture (you can also do this in the food processor) and rub in (or pulse) to combine until it forms crumbs.
Gradually add buttermilk and squeeze together to make a soft and sticky dough. Do not knead.
Place dough on a lightly floured counter. Flatten into a square and fold one end towards the middle, fold the other side over the entire dough to allow the edges to meet. Rotate horizontally and repeat a total of 4 times.
Flatten out until 1/2 inch thick and using a 2 inch pastry cutter, cut into 10-12 pieces. Place on a buttered cast iron pan or narrow tray. Ensure that they are close together to allow them to rise instead of spreading out. Brush with buttermilk.
Place in a preheated oven and bake for 12-15 minutes or until fully risen, cooked and the top is golden brown.

Video

Notes

Notes: If you do not have buttermilk, add 1 tbs of vinegar or lemon juice to a measuring cup and fill to the 1 cup mark with cold milk. Wait for 5 minutes.