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Buttermilk Biscuits
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Buttermilk Biscuits
Scott Youkilis
Scott Youkilis
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$1.00
These classic, fluffy biscuits can take egg and cheese, sausage gravy, home made jam, or just about anything you throw in there. Sometime you may just want good butter and flakey salt. It's all good! Feel free to double this recipe and freeze the other half for a midweek breakfast special and your kids will leave for school happy. Tip: if you freeze the biscuits for a later bake off, let sit out a room temp while the oven preheats. Bake at 350 degrees for 18-20 min or until golden brown.
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You Need

12 Biscuits
0:35
  • 2 cups AP Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 tsp Sugar
  • 4 oz Butter, unsalted, cold
  • 1 cup Buttermilk

    • How To

    1. Preheat oven to 400 degrees.
    2. Add flour, baking powder, baking soda, salt, and sugar to food processor. Mix until fully incorporated.
    3. Cut butter into smaller pieces then add to food processor. Pulse several times until the flour mix is textured like sand.
    4. Add buttermilk and pulse until it starts to come together.
    5. Dump on well floured cutting board, collect dough, and gently knead it until all comes together. Knead lightly for few more times and press down into a wide disc.
    6. With a rolling pin, roll dough out to 1 inch thick. Using a mason jar, dip the top of jar in flour and cut out biscuits. Place raw biscuits on sheet pan lined with parchment paper leaving no less than 1 inch between biscuits.
    7. Mash leftover dough together just enough to form back into a disc, roll out to 1 inch thick again, cut out more biscuits, and discard the remaining dough.
    8. Bake for 10-12 or until golden browning on top and bottom. Split one of the biscuits to make sure they are dry on inside as well.
    9. Serve biscuits immediately with preferred spreads, honey, gravy, meat, eggs, combination of all of the above, or just butter and pinch of salt.