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    Fluffy Buttermilk-Style Biscuits

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    Pixicook editorial team

    Delightful, fluffy buttermilk-style biscuits with a crisp exterior and a soft, airy interior.

    Ingredients for Fluffy Buttermilk-Style Biscuits

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    All Purpose Flour

    cups

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    Baking Powder

    tablespoons

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    Baking Soda

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Unsalted Butter, cold

    cups

    Substitute chevron-down

    Buttermilk, cold

    cups

    Substitute chevron-down

    How to Make Fluffy Buttermilk-Style Biscuits

    1. Preheat Oven

    Preheat your oven to 425°F (220°C).

    2. Combine Dry Ingredients

    In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.

    3. Cut in Butter

    Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

    4. Add Buttermilk

    Pour the cold buttermilk into the bowl and stir gently with a fork until the dough just comes together. Be careful not to overmix.

    5. Fold Dough

    Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough into thirds, like a letter, and then pat it out again. Repeat this folding process two more times.

    6. Cut Biscuits

    After the final fold, pat the dough out to a 1-inch thickness again. Use a round biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting.

    7. Bake Biscuits

    Place the biscuits on a baking sheet, ensuring they are touching slightly. Bake in the preheated oven for 12-15 minutes, or until they are golden brown on top.

    8. Cool and Serve

    Once out of the oven, let the biscuits cool slightly on a wire rack. Serve them warm, with a pat of butter or your favorite jam.

    Variations

    Cheese Biscuits

    Add 1 cup of shredded sharp cheddar cheese to the dry ingredients for a savory breakfast or side.

    Blueberry Lemon Biscuits

    Fold in 3/4 cup fresh blueberries and 1 tablespoon of lemon zest for a spring brunch.

    Cheese Addition

    Add 1/2 to 3/4 cup of grated cheese, like sharp cheddar, Gruyère, or Parmesan, into the dry ingredients before mixing in the buttermilk for a cheesy twist.

    Bacon and Onion Biscuits

    Add 1/2 cup cooked bacon and 1/4 cup caramelized onions for a rich, savory biscuit.

    Spicy Jalapeño Cheddar Biscuits

    Include 1/2 cup shredded cheddar and 2 tablespoons chopped pickled jalapeños for a spicy kick.

    Pitfalls and tips

    Use Cold Ingredients

    Keep butter and buttermilk cold until use to ensure flaky layers in the biscuits. Consider freezing butter before incorporating it into the dough.

    Don't Overwork the Dough

    Handle the dough as little as possible to avoid developing gluten, which can make biscuits tough.

    Proper Flour Measurement

    Fluff and spoon flour into the measuring cup, then level off with a knife for accurate measurement and to prevent dense biscuits.

    Sharp Biscuit Cutter

    Use a sharp-edged biscuit cutter and press straight down without twisting to avoid sealing the edges and impeding the rise.

    Use a Folding Technique

    Laminate the dough by folding and rolling several times to create layers that will separate and rise in the oven.


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