Easy Buttermilk Biscuits

Ingredients

• 2.5 cup all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 1.25 cup buttermilk
• 1 stick unsalted butter (Cold and shredded; using cold butter makes it easier to shred and helps create flaky biscuits.)
• 1 tbsp unsalted butter (For coating the cast-iron skillet or baking pan so the biscuits do not stick; additional butter beyond the dough butter.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Grease a cast-iron skillet or another baking pan with butter, coating the bottom and sides to prevent sticking.

2. 2

   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix thoroughly so the leavening and salt are evenly distributed.

3. 3

   Add the cold shredded butter to the dry ingredients, distributing the shreds through the flour mixture.

4. 4

   Pour in the buttermilk. Mix until the ingredients come together into a shaggy dough; do not overmix.

5. 5

   Turn the dough onto a lightly floured surface and knead it gently by hand for about 2–3 minutes, just until cohesive. The dough does not need to rise.

6. 6

   Pat or gently roll the dough to about 1/2 inch thick. Use the rim of a cup or another round cutter to cut out the biscuits, pressing straight down rather than twisting if possible.

7. 7

   Arrange the biscuits in the buttered skillet or pan, placing them close together for softer sides or slightly apart for more browning around the edges.

8. 8

   Bake at 425°F (220°C) for about 18 minutes, until the biscuits are puffed and golden on top and cooked through.

9. 9

   Serve warm, optionally with honey and additional butter. The biscuits may also be used as a topping for chicken pot pie.

Notes

Keep the butter cold for the flakiest texture. The creator uses a cast-iron skillet but says any suitable pan will work. No rising time is required.

Nutrition per serving

• breakfast
• side dish
• baked
• vegetarian
• American
• buttermilk biscuits
• quick recipe
• comfort food