Go Back
+ servings
Print

Homemade Buttermilk Biscuits

These biscuits are super flaky and tender.  Serve warm with butter and jam!
Course Breakfast
Cuisine American
Keyword bread, Breakfast, Butter, gravy, Side Dish
Prep Time 30 minutes
Cook Time 18 minutes
0 minutes
Total Time 48 minutes
Servings 12 servings
Calories 338kcal
Author Amy Williams mynameissnickerdoodle.com
Cost $5

Ingredients

  • 4 Cups All Purpose Flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1/2 tsp Kosher Salt
  • 3/4 Cup Butter, Cold and Cubed
  • 3/4 Cup Buttermilk
  • 1 Cup Heavy Cream, Divided
  • 1 Large Egg

Instructions

  • In a large bowl sift or whisk together all dry ingredients.
  • Add in butter and mix in with your fingers or a pastry cutter until small pea size clumps form.
  • In a separate bowl whisk together buttermilk, 3/4 cup heavy cream and egg.
  • Slowly mix in liquids to dry ingredients.
  • Mix briefly to combine. Do not over mix. Mixture will be slightly wet.
  • Turn out mixture onto a lightly flour surface and knead until dough has just come together.
  • Using your hand or a floured rolling pin press dough out into a 4x8 rectangle.
  • Using the long ends of the rectangle, fold the dough into thirds.
  • Turn the dough 90 degrees and roll out into another 4x8 rectangle. Sprinkle with a little flour if dough is too sticky.
  • Repeat folding it into thirds one more time.
  • Gently roll out until it's an 1" thick.
  • Using a 3" round cookie cutter, cut out circles from dough. You may need to flour your cutter. Never twist, just press down to cut.
  • Lightly spray a baking sheet with cooking spray and place biscuits about 1 inch apart. You should get 12 biscuits.
  • Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
  • Chill bisuits in the fridge for 10 minutes while the oven is preheating.
  • Preheat oven to 425 degrees.
  • Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through.
  • Biscuits should puff up almost double their original size.
  • Serve immediately.
  • Once biscuits are cooled they can be stored in an airtight container for 3 days.

Nutrition

Calories: 338kcal | Carbohydrates: 34g | Protein: 6g | Saturated Fat: 12g | Cholesterol: 75mg | Fiber: 1g | Sugar: 1g