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Buttermilk Biscuits

homemade biscuits that are actually light and flakey

Ingredients

  • 2 c. all-purpose flour
  • 1/4 t. baking soda
  • 1 T. baking powder
  • 1 t. course salt
  • 6 T. cold butter, cut into small cubes
  • 1 c. buttermilk
  • 2 green onions, finely chopped (optional)
  • 4 T. butter, melted

Directions

  1. Preheat oven to 450°.
  2. Whisk the flour, baking soda, baking powder and salt in a large bowl.
  3. Crumble the butter into the flour until it’s . . . crumbly.
  4. Add the buttermilk and green onion. Stir until JUST combined. Don't overdo it. It should be on the wet side.
  5. Plop it out onto a floured work surface. Gently pat the mix until it’s about 1/2 inch thick. Fold it over 4 or 5 times and pat it down until it’s about an inch thick (this makes it flakey). Don't roll it out or do too much. The key is just barely working it.
  6. Using a cookie cutter, cut the dough into 9-10 circles.
  7. Place them on a (very lightly greased) baking sheet or onto a baking stone. If you put the biscuits right next to each other, they'll rise more. If you space them out about an inch apart, they won’t rise as high, but you’ll get a nice crusty exterior all over.
  8. Brush the top of the biscuits with melted butter and bake for 10 to 12 minutes, checking to see when they’re golden brown.