These buttermilk biscuits are warm and moist and are perfect for a big weekend breakfast. Eat them on their own or use them to make delicious breakfast sandwiches.
Pre-heat the over to 450 degrees.
Gather up your ingredients.
Add the dry ingredients to a food processor, top with butter, and pulse for just a few seconds so the butter incorporates a bit.
Slowly add the buttermilk and mix just until the batter comes together. Do not over-mix as this will make a tough biscuit. You want small little specks of butter sprinkled throughout. I thought mine looked a bit like ice cream when it was mixed.
Sprinkle a bit of flour on the area where you will want to flatten the dough. Just use your hands and flatten out to about ½" thick. Use a biscuit cutter or even a coffee mug, whatever works to give you the size of biscuit you'd like.
Lay the cut biscuit dough onto a parchment-lined cookie sheet. This batch perfectly made 9 biscuits.
Bake at 450 degrees for 10-12 minutes. The tops of the biscuits should be a nice golden color.Print
2 c. all-purpose flour (plus extra for cutting biscuits)
¼ tsp. baking soda
1 tbs. baking powder
1 tsp. salt
6 tbs. cold butter cut into chunks
1 c. buttermilk
Pre-heat the oven to 450 degrees.
Add dry ingredients to food processor and top with butter chunks.
Pulse food processor until butter is incorporated in small chunks.
Add buttermilk and mix just until ingredients have come together, do not overmix.
Sprinkle flour on clean surface.
Add dough and flatten to ½" with hands.
Use biscuit cutter to cut approximately 9 biscuits.
Put cut biscuit dough on parchment-lined cookie sheet.
Bake for 10-12 minutes, until golden on top.
Let cool 5 minutes.