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Preheat your oven to 450°F (230°C).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a rectangle about 1 inch thick.
Using a biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper. Gather any scraps, gently re-roll, and cut out more biscuits.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let them cool slightly before serving.
Variations & Tips
For a cheesy twist, add 1/2 cup of shredded cheddar cheese to the dry ingredients before adding the buttermilk. You can also sprinkle a bit of garlic powder for a savory flavor. If you prefer a sweeter biscuit, add a tablespoon of sugar to the dry ingredients. For a touch of herbs, mix in a teaspoon of dried rosemary or thyme. Remember, the key to tender biscuits is handling the dough as little as possible.Buttermilk biscuits are a cherished staple in Midwestern kitchens, a recipe passed down through generations. These fluffy, golden delights have graced many a family table, bringing comfort and warmth to gatherings large and small. The buttermilk biscuit is a testament to the simplicity and richness of rural cooking, where every ingredient tells a story of the land and the hands that worked it. Making these biscuits is like taking a step back in time, connecting with the traditions of our ancestors while creating new memories with loved ones.
These buttermilk biscuits are perfect alongside a hearty bowl of chicken and dumplings or a steaming plate of beef stew. They also pair beautifully with a dollop of homemade apple butter or a drizzle of honey for a sweet touch. For breakfast, serve them with scrambled eggs and crispy bacon, or use them as the base for a classic sausage gravy. Their versatility makes them a beloved addition to any meal.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, chilled and cubed
3/4 cup buttermilk, cold
Directions
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