Description
Delicious and fluffy buttermilk biscuits perfect for serving warm with jam, honey, gravy, or butter.
Ingredients
Scale
- 2½ cups all-purpose flour (spooned and leveled or weighed)
- 4 teaspoons baking powder (must be fresh)
- 1½ teaspoons salt
- 4 teaspoons granulated sugar
- 1¾ cups buttermilk (real buttermilk only)
- ½ cup unsalted butter
Instructions
- Preheat your oven to 450°F. Place ½ cup (1 stick) of unsalted butter directly into an 8×8-inch baking dish. Put the dish in the oven while it preheats. After 5 to 8 minutes, the butter will be fully melted.
- While the butter melts, whisk together the flour, baking powder, salt, and sugar in a large bowl until evenly combined.
- Pour the buttermilk into the center of the dry ingredients. Gently stir and fold with a spatula until just combined and no dry flour is visible. The batter should be thick and wet like thick pancake batter, not a stiff dough. Do not overmix.
- Carefully remove the hot dish from the oven and set it on a rimmed baking sheet. Pour the batter directly on top of the melted butter. Using a greased spatula, gently spread the batter until it reaches all four sides.
- Grease a sharp knife and score the batter into 9 equal squares in a 3×3 pattern (do not cut all the way through).
- Bake at 450°F for 20 to 25 minutes until golden brown, puffy, and the edges are crispy and caramelized.
- Let the biscuits rest in the pan for 5 minutes. Break or cut along the score lines into 9 squares. Serve warm with jam, honey, gravy, or butter.
Notes
- For best results, ensure the baking powder is fresh for optimal rise.
- The batter should not be overmixed to maintain the biscuit’s fluffiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg