My husband must have been feeling super nostalgic because he asked me to make him some biscuits the other day. His mom always makes buttermilk biscuits for breakfast whenever we go visit them in Alabama and he loves it. They were light and fluffy and soft like pillows. I don’t think there is anything more satisfying than ripping open a biscuit to see the steam coming out of it just calling your name. This was a super easy recipe and we might have ended up eating biscuits for breakfast, lunch, and dinner that day. I’m glad no one is judging me….
Cook time: 45 min to 1 hr Makes: 6 biscuits
2.5 cups all purpose flour
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp cold butter, cubed
1 cup buttermilk
1. Preheat oven to 450 F.
2. In a small bowl whisk together the flour, baking powder, baking soda and salt.
3. In a separate bowl (I used my Kitchenaid mixer bowl), add the butter and flour mixture. I used the paddle attachment and mixed this for 2-3 minutes until crumbly.
4. Add the buttermilk a 1/4 cup at a time and mix in between additions. The dough is super sticky, but you should still be able to manage it. I ended up having to add 2 tablespoons of flour because my dough was too moist. If you dough is too dry, add 1-2 tablespoons of buttermilk. At this point you can add cheddar cheese, chives, or anything else you would want to use to flavor your biscuits.
5. Turn your dough out on a floured surface and flatten with your hands until the dough is 1.5 inches thick. Then fold in half and flatten out. repeat this 4 more times until you have a nice small circle of 2.5 inch high dough. Cut out your rolls using a biscuit cutter or a glass, which is what I used. Continue folding the dough, flattening it out and cutting the dough until you use it all up.
6. Place the biscuits on a baking sheet so that they are all touching. I did 2 rows of 3 biscuits all touching. Bake for 20-25 minutes or until golden brown. Enjoy with jam, butter, or just on their own