Fluffy Buttermilk Biscuits are the perfect addition to any breakfast or brunch spread. Their tender, flaky layers paired with a hint of tang from the buttermilk make them irresistibly delicious. Let’s whip up a batch of the delightful biscuits that will surely impress family and friends.
When it comes to making the biscuits, quality ingredients can make all the difference. If you don’t have cake flour on hand, you can substitute it with all-purpose flour, but the texture might be slightly denser. For those with dairy sensitivities, a non-dairy milk mixed with a bit of vinegar can mimic buttermilk’s tanginess, while still yielding fluffy results. Always check for any allergies related to gluten or dairy before serving.
Scones, Biscuits & Pastry
Fluffy Buttermilk Biscuits Recipe
Ingredients
- 1 1/4 cups cake flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, cut into small chunks
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 500 degrees F.
- Prepare ingredients: Cut the butter into small chunks, place them in a bowl, and return to the fridge. Measure out the buttermilk and set it aside. Sprinkle flour on a clean work surface and keep extra flour nearby for your hands and biscuit cutter. Have your biscuit cutter and an ungreased baking sheet ready to go.
- Mix the dough: In a medium-large bowl, whisk together 1 1/4 cups of cake flour, 3/4 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until they’re well blended. Add the chilled butter and cut it into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. Pour in 3/4 cup of buttermilk and stir lightly until the dough comes together in a ball.
- Knead the dough and cut biscuits: Dump the dough mixture onto the floured work surface. With floured hands, lightly knead the dough a few times until it is fairly well blended. Pat it out into a circle about 3/4 to 1 inch thick. Dip the cutter into flour and cut out biscuits without twisting the cutter to maintain their rise. Form any leftover scraps into an extra biscuit shape instead of re-rolling the dough. Place the cut biscuits on the baking sheet so that their sides are touching. You can brush the tops with melted butter if you’d like a golden finish.
- Bake the biscuits: Place the baking sheet in the middle of the preheated 500 degree F oven and bake for 8-10 minutes until the biscuits are golden brown. Remove them from the oven and transfer to a wire rack to cool for a few minutes before serving.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: