Flaky Buttermilk Biscuits

The best buttery and flaky buttermilk biscuits you’ll ever have.



Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step: 2

Whisk flour, baking powder, sugar, baking soda, and salt together in a large bowl. Cut butter in with a pastry blender or 2 knives until it resembles bread crumbs. Gently stir in 1 1/2 cups buttermilk.

Step: 3

Put biscuit dough onto a floured surface and sprinkle a bit of extra flour on top. Cut out 16 biscuits with a biscuit or cookie cutter and place on the prepared baking sheet. Brush tops with remaining buttermilk.

Step: 4

Bake in the preheated oven until golden brown on top, about 10 minutes.


Per Serving: 229 calories; protein 4.2g; carbohydrates 26.1g; fat 12g; cholesterol 31.5mg; sodium 381.7mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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