These Buttermilk Biscuits are big, fluffy, and ethereally buttery. (In fact, I baked them multiple times just to ensure that this description is accurate.) Even better, these biscuits are EASY and quick to make (under 30 minutes). There’s no special equipment required – just two clean hands! The Buttermilk Biscuits are perfect split open while still hot with a little pat of butter, or amazing with this Raspberry Peach Jam. I was so excited about them, that I just slapped a thick slice of ham into a split biscuit and devoured it without a second thought.
Notes: I used a round cutter to make these buttermilk biscuits, but you could also use a clean, empty soup can or just shape the dough into a rectangle and cut into large squares. Two-inch wide biscuits are great for breakfast or tea with a bit of jam, while 3-inch wide biscuits are the ideal mate for ham and egg sandwiches.
Variations – Make them extra decadent by brushing the baked biscuits with melted butter. Add 1/2 cup shredded sharp cheddar or other hard cheese. Add chopped chives or green onions.
The dough can also be shaped and frozen to enjoy at a later date. Bake them from frozen and add a few extra minutes to the bake time.
Time: 30 minutes
Yield: 6 large 3″ biscuits or 9 medium 2″ biscuits
2 1/4 cups all-purpose flour1 tablespoon sugar1 tablespoon baking powder1/2 teaspoon baking soda1 teaspoon kosher salt (or 1/2 teaspoon table salt)1/2 cup (1 stick) very cold, unsalted butter, diced into 1/2″ pieces
1 cup buttermilk