Flaky, Buttery, Perfect: Homemade Buttermilk Biscuits (No Fuss)
Description
Flaky on the outside, fluffy on the inside—these homemade buttermilk biscuits are easier than you think. No fancy tools, no overcomplicated steps, just classic comfort food done right. Perfect for slow weekends, brunch plans, or leveling up your breakfast game.
Ingredients
Instructions
-
Gather large bowl, sifter, scale, rubber spatula, whisk, bench scraper, biscuit cutter, large board or surface to roll out dough and line a half sheet pan with parchment.
-
Mix the lemon juice with milk, set aside. This mixture should sit for 20 minutes up to 24 hours refrigerated.
-
Set sifter over bowl and on top of a digital scale to measure out flour. Add sugar, baking powder, salt. Â Sift dry ingredients and mix with whisk. Add cold butter and mix by hand pinching butter down as you go until the sizes are between that of a pea up to an almond size.
-
Using a spatula, incorporate the buttermilk until almost combined. Turn entire mixture out onto a lightly floured surface. Using a bench scraper and your hand, form dough into a 1" rectangle. Dough should be slightly sticky at this point.
-
Cut dough in half width-wise, and fold one half on top of the other, having both sides of equal shape on top of each other. Dust slightly with flour as necessary, being careful not to add too much. Any butter blots or flour can be scraped up and added to the dough blocks.
-
Repeat shaping and pressing dough to another 1" tall rectangle, cut, and stack as before, and repeat 2 more times. for a total of 4 presses. On the last "roll out", Â shoot more for a round shape, as this is the final stage before we cut the biscuits out.
-
Dip your cutter in flour and cut biscuits with a decisive smooth "cut", being careful not to pinch the edges down (which should impede your biscuits from rising in the oven). Line biscuits up on a sheet pan and take any dough scraps and form them into another 1" tall round to stamp out the remainder of the dough. This recipe should yield between 10-12 biscuit, depending on how wide your cutter is.
-
Freeze dough for 20-30 minutes while you preheat oven to 425 degrees (you can also freeze these for a week if you wrap them well. Do not thaw first when baking).
-
Bake for about 20 minutes, or until golden brown. Turn pan around half way through baking. Cool on a wire rack, if there are any leftovers (there never are in my house!)
