Each bite of these Buttermilk Biscuits II are so flaky, buttery, and soft. This recipe uses all-purpose flour with baking powder and salt as leavening. Buttermilk Biscuits are one of the easiest roll types to make. Follow my steps for a foolproof method. You’ll love this recipe!!!
I love biscuits because they’re the easiest type of rolls on the planet to make and they go with so many meals. On my blog I’ve posted two recipes for Buttermilk Biscuits. Both recipes, Buttermilk Biscuits and Buttermilk Biscuits II (this recipe) are flaky, buttery, and soft.
The difference in the two recipes is that the first, Buttermilk Biscuits, is made with self-rising flour and Buttermilk Biscuits II is made with all-purpose flour. Click on the link to the other recipe to learn more about self-rising flour.
Buttermilk Biscuits can be served so many ways. My favorite way to eat them is with good quality butter, like an Irish or French butter, and jam or honey. Occasionally on cold winter days, I love to eat them covered with a spoonful of my Apple Sausage Gravy for a comforting, hearty breakfast.
INGREDIENTS TO MAKE BUTTERMILK BISCUITS II
- All-purpose flour
- Baking powder
- Salt
- Cold butter
- Cold buttermilk
HOW TO MAKE BUTTERMILK BISCUITS II
- Preheat the oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, and salt.
- Add the cubed butter and cut in with a pastry blender until pea-sized clumps form.
- Create a well in the center of the flour mixture and pour buttermilk into the well.
- Mix gently with a fork until just combined.
- (DO NOT over mix! It will make tough biscuits).
- Turn the dough out onto a floured surface and form into a 1-inch thick rectangle with your hands.
- Fold the dough into thirds.
- Fold left side over the center, then right side, so it’s a rectangle shape.
- Roll the dough back to 1-inch thick and repeat folding and rolling process two more times, rolling the dough out into ½-inch thick after the last fold.
- Using a 2 ½-inch to 3-inch cutter, cut out 10 to 12 biscuits.
- Gently press scraps together, roll gently with the rolling pin, and cut remaining biscuits.
- Place on a parchment-lined or silpat-lined rimmed baking sheet so that the biscuits are touching each other.
- Brush the tops with 2 Tbsps melted butter (optional) and bake for 13-15 minutes until the tops are golden brown.
NOTES
- Buttermilk Biscuits are delicious topped with your favorite butter and jam or served with my recipe for Apple Sausage Gravy.
- Try my other biscuit recipe, Buttermilk Biscuits, that uses self-rising flour instead of all-purpose flour.
Buttermilk Biscuits II
Ingredients
- 2 ½ cups all-purpose flour
- 2 Tbsp baking powder
- 1 tsp salt
- ½ cup (1 stick) cold butter, cut into cubes, plus 2 Tbsps melted to brush on the tops before baking
- 1 cup cold buttermilk
Instructions
- Preheat the oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, and salt. Add the cubed butter and cut in with a pastry blender until pea-sized clumps form. Create a well in the center of the flour mixture and pour buttermilk into the well. Mix gently with a fork until just combined. (DO NOT over mix! It will make tough biscuits).
- Turn the dough out onto a floured surface and form into a 1-inch thick rectangle with your hands. Fold the dough into thirds. Fold left side over the center, then right side, so it's a rectangle shape. Roll the dough back to 1-inch thick and repeat folding and rolling process two more times, rolling the dough out into ½-inch thick after the last fold.
- Using a 2 ½-inch to 3-inch cutter, cut out 10 to 12 biscuits. Gently press scraps together, roll gently with the rolling pin, and cut remaining biscuits. Place on a parchment-lined or silpat-lined rimmed baking sheet so that the biscuits are touching each other. Brush the tops with 2 Tbsps melted butter (optional) and bake for 13-15 minutes until the tops are golden brown.
