Heavenly Buttermilk Biscuits
Whether you like your buttermilk biscuits round or square, the perfect biscuit has to be flaky, tender, and buttery. These Heavenly Buttermilk Biscuits meet all those and more by using the right ingredients along with technique. The result is biscuit perfection. Serve with honey butter and enjoy.
Servings 6 biscuits
Ingredients
- 2 cups all-purpose flour plus a little more for dusting
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 8 tablespoons unsalted butter (4 ounces) cold, cubed
- ¾ cup buttermilk*
Instructions
- Preheat oven 425 degrees.
- Line a baking sheet with parchment.
- In a large bowl, combine flour, cornstarch, baking powder, sugar, baking soda, and salt.
- Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout.
- Drizzle buttermilk while mixing with fork just until incorporated.
- Turn dough out on lightly floured counter and gather together, pressing down to form a square about an inch in height.
- Cut square into four and stack them together.
- Flatten the dough to a square about an 1” in height. Using 2 ½” biscuit cutter or floured glass rim, push down but do not twist. Use the scraps to make 1 or 2 more. If cutting into squares, simply cut 6 pieces. Cut straight down and lift knife back up. Do not slide knife across.
- Refrigerate or freeze (if you have room) for 10 minutes prior to baking to harden the butter for better layers. If your kitchen is warm, I highly recommend this step.
- Place onto lined baking sheet. Bake for 20 - 25 minutes, but check at 15 because ovens vary.
- Serve hot with butter and a drizzle of honey. Enjoy.
Notes
These biscuits freeze well. Freeze unbaked biscuits in a single layer, then transfer biscuits to a resealable plastic bag. You may need to add a minute or two to the baking time.
To make buttermilk, add 2 teaspoons of lemon juice into a measuring cup. Add milk to make ¾ cup.