Easy Buttermilk Biscuits
Sometimes you just want to start the day with a warm flaky biscuit! I used to make these much more frequently when I fixed biscuits and gravy once or twice a month - but we don't really eat that anymore so I haven't had an "excuse" to make biscuits all that often. I had some buttermilk that needed using and was thinking a biscuit breakfast sandwich sounded really good so we pulled up a recipe to try and Lindsey helped me make these golden browned biscuits!
Mine didn't rise quite as much as I'd hoped they would, but they were a wonderful texture and worked very well for some butter and jam or as bread for a breakfast sandwich - just add an egg and bacon with some cheese on a warm biscuit and you're all set! Filling, homey, and classically comforting.
Easy Buttermilk Biscuits from Live Well Bake Often
2 cups all-purpose flour, leveled
1 TBS baking powder
1/4 tsp baking soda
2 tsp sugar
1 tsp salt
6 tablespoons cold butter, cubed
3/4 cup cold buttermilk, plus more for the tops of the biscuits
- Preheat oven to 450 degrees.
- Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk to combine. Use a pastry cutter to cut the cold butter into the dry ingredients.
- Blend in the buttermilk until your dough comes together. On a lightly floured surface, pat out the dough into a rectangle, fold in the sides on top of each other so you have 3 layers. Pat down or roll out again and repeat twice more.
- Pat the dough out to about 1/2-inch thickness and use a biscuit cutter to cut out about 12 biscuits. Place on a silpat lined baking sheet, with sides lightly touching. Brush with additional buttermilk and bake in the preheated oven for 15-17 minutes, until risen and golden brown on top.
- Serve warm with your preferred toppings (we like honey, butter, jam, or using for egg sandwiches)!
|My Baby Baker helping prep the biscuits for baking!