These Buttermilk Biscuits are big, fluffy, and ethereally buttery. (In fact, I baked them multiple times just to ensure that this description is accurate.) Even better, these biscuits are EASY and quick to make (under 30 minutes). There's no special equipment required - just two clean hands! The Buttermilk Biscuits are perfect split open while still hot with a little pat of butter, or amazing with this Raspberry Peach Jam. I was so excited about them, that I just slapped a thick slice of ham into a split biscuit and devoured it without a second thought.
Notes: I used a round cutter to make these buttermilk biscuits, but you could also use a clean, empty soup can or just shape the dough into a rectangle and cut into large squares. Two-inch wide biscuits are great for breakfast or tea with a bit of jam, while 3-inch wide biscuits are the ideal mate for ham and egg sandwiches.
Variations - Make them extra decadent by brushing the baked biscuits with melted butter. Add 1/2 cup shredded sharp cheddar or other hard cheese. Add chopped chives or green onions.
The dough can also be shaped and frozen to enjoy at a later date. Bake them from frozen and add a few extra minutes to the bake time.
Read More: The Shared Labor of Love
Time: 30 minutes
Yield: 6 large 3" biscuits or 9 medium 2" biscuits
2 1/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1/2 cup (1 stick) very cold, unsalted butter, diced into 1/2" pieces
1 cup buttermilk
Preheat the oven to 450 degrees.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Toss very cold butter pieces into the flour. Using your fingers, squish the butter into the flour, until the flour looks like wet sand with visible flattened pieces of butter.
Pour the buttermilk into the flour mixture and stir using a fork or your fingers until a soft, sticky dough is just formed.
For round or square biscuits: Turn the dough onto a lightly floured surface. Using a rolling pin or just your hands, flatten and shape the dough into a rectangle with an even 3/4 to 1-inch thickness. Use a round cutter or cut the dough into squares, pushing the cutter straight down, without twisting. Transfer biscuits to a cookie sheet lined with parchment paper, spacing them 2 inches apart.
For drop biscuits: Use a large spoon to drop large spoonfuls of dough onto a cookie sheet lined with parchment paper, spacing them 2 inches apart.
Bake for 12-15 minutes, or until buttermilk biscuits are fluffy and tops are lightly golden brown. Serve while still warm.