Easy, Amazing Buttermilk Biscuits

Hey, I’m John Cannell, and today on , we’re making easy, amazing buttermilk biscuits. So let’s get started. First off, set your oven to 425. It needs to be nice and hot and these biscuits are going to be into the oven before you know it.

Why You’ll Love This

These biscuits are so easy to make. There’s no chill time and it’s actually something my kids enjoy making with me too because the stacking and folding is really fun. We want little nuggets of butter throughout that’ll puff up in the oven and just like make these biscuits like flaky, tall and amazing. These butter milk biscuits go well with so many things. A lot of times if you have like a ho-hum dinner or you’re going to someone’s house and you want to like bring something special but like make it really easy. These biscuits are the way to go like these biscuits or a drop biscuit. Oh my gosh. So good. You could be having leftovers like for the second night in a row, but make these biscuits and it’s going to be amazing. I want a tender, flaky, amazing buttery biscuit.

Ingredients

• 2 cups or 240 grams of all-purpose flour
• One tablespoon baking powder
• Two teaspoons of granulated sugar
• Three quarters of a teaspoon of salt
• Quarter teaspoon of baking soda
• Six tablespoons (85 grams) of cold, unsalted butter
• Three quarters of a cup (180 mils) cold butter milk

For the Honey Butter (optional)

• A few tablespoons of butter
• Spoonful or so of honey
• A dash of vanilla, like half a teaspoon or less
• Cinnamon

Instructions

1. Set your oven to 425.
2. In a large bowl, add two cups or 240 grams of all-purpose flour.
3. Add one tablespoon baking powder.
4. Add two teaspoons of granulated sugar.
5. Add three quarters of a teaspoon of salt.
6. Grab a whisk and mix it up.
7. Add a quarter teaspoon of baking soda.
8. One more whisk, since we forgot things.
9. Grab six tablespoons of cold, unsalted butter, that’s 85 grams.
10. Grab two tablespoons and set that aside. We’re going to cube the rest.
11. Sprinkle the cubed butter into our flour.
12. Work the butter into pea-sized pieces with your clean hands or a pastry blender.
13. Wash your hands and now grab the cold butter milk.
14. Drizzle your butter milk in while you stir.
15. Stir as little as possible, just until it comes together.
16. Flour your work surface ever so lightly.
17. Pat the dough together into a rectangle, about 10 by 8 inches.
18. Fold the dough into thirds, like a letter.
19. Turn this 90 degrees.
20. Roll this out into another 8 by 10 inch rectangle quarter of an inch thick.
21. Repeat the process and fold one more time.
22. Fold that over to pat, pat, pat, pat and change this 90 degrees.
23. Roll this out.
24. I’m on my third fold and rotate.
25. Roll this into about three quarters of an inch to half an inch thick.
26. Go for a 10 by 5 inch piece of dough.
27. Cut two and a half inch circles of dough with your cookie cutter.
28. Reroll the scraps by pressing them together.
29. Brush buttermilk right over the top of the biscuits.
30. Place biscuits onto a baking sheet lined with parchment paper or a silt pat.
31. Put biscuits into the oven for 12 to 15 minutes, or until the tops are golden brown.

Cooking Tips

• If you’re using measuring cups, please do not scoop, fluff your flour up in your canister, sprinkle it into your measuring cup and level it off.
• I encourage you to use a nice sea salt. Iodized salt can be like really harsh and salty.
• If you’re reading a recipe like this and you get all your ingredients prepped, which I highly encourage, go ahead and cube the butter, but then pop it back into the fridge. If you forget, you’re like, oh, the butter’s too soft, your biscuits aren’t going to be the same.
• I just so happen to have ice cold skeleton hands, which is great for pastry making. If you have hot little hands, pastry blender. It’ll do all the work for you.
• You’re going to be very gentle. Gentle with my biscuit dough. Riding a liquid to the flour now and I don’t want to activate the gluten and have like a tough biscuit. So you’re stirring as little as possible. Just until it comes together.
• Don’t be scared if this looks crazy. Look, you lied to me. This isn’t a dough. It’s just a pile of nonsense. It works.
• I’ve been super stingy on the flour, relying on my bench scraper to lift up the dough, but you can add more as needed here.
• Have your flour handy though, because it’s always a good idea to flour your cutter in between each cut, so the edges don’t stick. You don’t want to seal the edge of your biscuit down. It should be relatively free, so it’s going to rise up and make those flakes.
• Your unbaked cut biscuits can be frozen, and you can bake them from frozen too. The last about a month in the freezer, and you can bake them straight from frozen just at about two minutes of bake time. They’re going to be golden and amazing.
• If you’re wondering why my biscuits are scrunched up together, it’s going to help them rise evenly. That’s why they’re almost touching.

Serving Suggestions

Soft, tender, amazing biscuits. Oh, with a honey butter. While my biscuits are baking, I’m going to whip up some honey butter. It’s so easy and totally worth it. Grab a few tablespoons of butter. It’s really up to you. Spoonful or so of honey. All you have to do now is just mix this up until it’s nice and combined. I love using salted butter with this because it’s like salty and sweet. If it’s unsalted, a little pinch will do you. If you want to have a little bit of extra flavor, a dash of vanilla, like half a teaspoon or less, you could use vanilla bean paste or add things like cinnamon in. It’s going to be so good.

My biscuits are out of the oven. Golden, flaky and amazing. These guys are destined for dinner. I’m treating myself to scrappy before the kids come home with a nice helping of honey butter. That is light and tender on the inside. Perfectly crisp on the outside. And I love the gentle tang of the buttermilk throughout. I hope you get a chance to make this recipe with the honey butter.