These fluffy buttermilk biscuits are quick, easy, and delicious; you’ll never need to buy a sketchy biscuit mix again! They’re perfect alone, with your favorite jam, or as an epic breakfast sandwich to start your day with.
Today is actually National Buttermilk Biscuit day!
Yes, that’s a thing apparently.
A very delicious thing!
Clearly I need to make another batch tonight in honor of this fantabulous coincidence.
Are you with me?
Let’s do this!
Fluffy Buttermilk Biscuits
This easy peasy recipe yields 6 fluffy and flavorful biscuits.
Pile them high with all your favorite breakfast essentials for the most epic biscuit breakfast sandwich or serve them up the old fashioned way with butter and jam.
No matter how you spread them – they’re delicious!
Fluffy Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 TBSP baking powder
- 1/2-1 teaspoon salt
- 1/2 tablespoon sugar (optional)
- 1/4 cup cold unsalted butter
- 1 cup lowfat buttermilk
- Preheat oven to 425 degrees F.
- In a large bowl, mix together flour, baking powder, salt, and sugar.
- Cut cold butter into the flour mixture using a pastry cutter or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I actually use a box cheese grater and coarsely grate my butter into the flour. It’s easy and saves me $$ on fancy gadgets!
- Slowly pour in your milk while gently mixing with a fork.
- Once all the milk has been added the dough will be a bit dry.
- Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
- Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
- Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.
- Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.
These biscuits are dangerously good!
Every time I make these I nearly burn my face off stuffing a straight-from-the-oven biscuit in my face.
Since they’re best fresh, you can easily cut the recipe in half to make a mini batch for breakfast/brunch/brinner for two, or make the full batch and whip up a handful of fluffy egg sandwiches for weekday grab and go breakfasts.
They’re out of this world with chopped bell peppers, onion, and even tomato thrown into the mix too. Raid your crisper drawer and get your breakfast on!
You could even spread them with butter and jam. I totally want to try making The Busy Baker’s 3-Ingredient Chia Strawberry Jam – YUM!
more breakfast favorites
Need a quick breakfast sammie? Whip up a speedy Croissant Breakfast Sandwich!
Filling your freezer? These Breakfast Burritos are a must-make and totally vegetarian too!
You can also think out of the box and make these Breakfast Wonton Egg Cups with all your favorite veggies and a sprinkling of cheese.