Go-To Buttermilk Biscuits
Every recipe box needs a simple go-to biscuit. These are light, buttery and ready in no time.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 16 biscuits
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 16 biscuits
Ingredients
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
1 cup buttermilk, plus more for brushing
Directions
- Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt.
- Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
- Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
