My Go-To Buttermilk Biscuit Recipe

Did you know that I used to strongly dislike biscuits?  It was something about the dry feeling that makes you feel like you couldn't swallow without a glass of water (or milk for you milk lovers) that I couldn't stand.  I must have been eating really bad store-bought biscuits, because I really like homemade biscuits now. My perfect biscuit is crispy on the outside, but soft, buttery and flaky in the inside.  This is my go-to recipe for biscuits.  They satisfy all four of my perfect biscuit requirements and they are a sweeter biscuit.  I love them warm with jam or honey or with eggs, ham, Feta cheese and Cheddar cheese for a breakfast sandwich or even with sausage gravy.  I still like to try new biscuit recipes, but when I feel like biscuits I know I will love, I make this recipe.  

Buttermilk Biscuits
from: Jenn@eatcakefordinner


2 1/2 c. all-purpose flour
3 Tbl. sugar
1 1/2 Tbl. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, cold, cut into cubes
1 c. buttermilk, plus more if needed


Combine flour, sugar, baking powder and salt; mix well.  Add the cold butter cubes and using a pastry cutter, cut in the cold butter until resembles coarse crumbs with small chunks of butter throughout.  Make a well in the center and slowly incorporate the buttermilk until just combined.  If dough seems too dry, add a little extra buttermilk.  Do not overmix.  Turn out dough onto a lightly floured surface and pat into rectangle (try to handle dough as little as possible).  Cut out biscuits using a round cutter.  Place on greased cookie sheet.  Bake at 350 degrees for 12-15 minutes.  Yield: 8-12 biscuits.