A fluffy buttermilk biscuit is a classic type of soft, layered bread commonly found in Southern U.S. cuisine. Unlike cookies (which are also called “biscuits” in some countries), American-style biscuits are savory, buttery, and often served as a side dish at breakfast, lunch, or dinner.
Key Characteristics:
Fluffy Texture: Light and airy inside due to the use of leavening agents like baking powder and baking soda.
Flaky Layers: Created by folding the dough and using cold butter that steams during baking.
Golden Crust: Crisp and slightly browned on top, soft underneath.
Buttermilk Flavor: The tangy buttermilk reacts with baking soda to lift the dough and adds a rich flavor.
Common Uses:
Served with butter, honey, or jam for breakfast.
Smothered in sausage gravy for biscuits and gravy.
Used as a base for breakfast sandwiches.
Paired with fried chicken or soups and stews.
Ingredients:
2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp (85g) unsalted butter, very cold and cubed
¾ cup (180ml) cold buttermilk (plus a bit more for brushing tops)
Instructions:
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter: Add cold butter cubes to the flour. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs with pea-sized bits.
- Add buttermilk: Pour in the cold buttermilk and stir gently with a fork until just combined. Do not overmix.
- Fold the dough: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, then fold it over itself (like a letter). Repeat this folding 2 more times for flaky layers.
- Cut biscuits: Pat the dough to about ¾–1 inch thick. Use a round biscuit cutter to cut out biscuits, pressing straight down (do not twist). Re-roll scraps to make more.
- Bake: Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges. Brush tops with buttermilk. Bake for 12–15 minutes, or until golden brown on top.
- Serve: Enjoy warm with butter, jam, or honey.