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    Home » Appetizer Recipes

    The Best Buttermilk Biscuits

    BY: Ben Rayl PUBLISHED: 20 Oct, '17 UPDATED: 6 Aug, '21 2 Comments

    RecipeVideoPrintComments
    5 from 2 votes

    I love, love, love biscuits.  They're super easy to make and ridiculously delicious.  Served hot out of the oven with butter and honey, or split open and topped with delicious sausage gravy, or my chicken and biscuits for dinner - the possibilities are endless.

    Easy buttermilk biscuit recipe.

    These Buttermilk Biscuits are light and flaky and dense at the same time.  When you're making the dough, make sure that you add enough buttermilk to make the dough wet and sticky, then while you're folding it and kneading you add extra flour sprinkled on top and you'll see the dough take shape.  The more times you fold it over, the more flaky these will be.

    You can try this recipe with my country style white gravy. It is super easy to make and tastes fenomenal.

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    Easy buttermilk biscuit recipe.

    How to Make The Best Buttermilk Biscuits

    I love, love, love biscuits. They're super easy to make and ridiculously delicious. Served hot out of the oven with butter and honey, or split open and topped with delicious sausage gravy, or for dinner on top of chicken gravy - the possibilities are endless.
    5 from 2 votes
    Print Pin Rate Save Saved! Share
    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 servings
    Calories: 136kcal
    Author: Ben Rayl

    Ingredients
     

    • 3 cups all purpose flour - plus more for dusting
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • ¾ cup butter - cold and cut into small pieces
    • 1 cup buttermilk - cold
    • salt - a pinch

    Instructions

    • Preheat the oven to 450°F and line a baking sheet with parchment paper.
    • In a large bowl, whisk together the flour, baking powder, salt and baking soda.
    • Add the butter pieces and use a pastry blender, or your hands to mix together until it resembles coarse meal.
    • Add about ¾ cup of the buttermilk and mix together until just combined - do not overmix.  If the mixture is not very wet, add a bit more buttermilk.
    • Turn the dough out onto a heavily floured surface and pat with your hands to form a rectangle about ½" thick.
    • Fold the dough over onto itself several time, then pat out to a thickness of about 1".
    • Use a biscuit cutter to cut out the biscuits, brush the tops with any remaining buttermilk, then bake for about 15 minutes.  Cool slightly on a rack and serve warm.

    Video

    Nutrition

    Calories: 136kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 235mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Calcium: 104mg | Iron: 2mg

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      Recipe Rating




    1. Janis

      August 28, 2018 at 2:40 pm

      5 stars
      If you let your biscuits touch they will raised high
      I would use self rising flour since it has baking powder and baking soda in it. Would I use the same measurement too?
      Have you tried the two ingredients biscuit recipe?
      Two cups self rising flour
      Two cups heavy cream
      Knead 10-15!times
      Cut out
      Bake 10-12 mins 425 degrees

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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