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

  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


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