Buttermilk Biscuits
Flaky, buttery, and irresistibly delicious, these homemade buttermilk biscuits are a classic comfort food that will have you coming back for more. Baked to golden perfection, they are perfect for serving hot with a generous slather of butter and a drizzle of honey for an extra touch of sweetness. This recipe yields 6 to 8 biscuits, making them ideal for sharing and enjoying with loved ones. You can also customize these biscuits by adding savory ingredients like sharp Cheddar cheese, fresh chives, and black pepper for a delightful twist on the traditional recipe. Gather your ingredients and get ready to bake up a batch of these warm, comforting biscuits that are sure to be a hit at any meal.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 6 Tbs. chilled unsalted butter, plus more for serving
- 3/4 cup buttermilk
- Honey for serving (optional)
Instructions
- Preheat an oven to 400°F. Have ready an ungreased rimmed baking sheet.
- In a bowl, sift together the all-purpose and cake flours, baking powder, baking soda and salt. Cut the butter into tablespoons and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in the bowl.
- Turn out the dough onto a lightly floured work surface. Using a light touch, pat out the dough into a round 3/4 inch thick. Using a 2 1/2-inch round biscuit cutter or cookie cutter, cut out as many rounds as possible. Place them 1 inch apart on the baking sheet. Gather up the dough scraps, pat them out again, cut out more dough rounds, and add them to the baking sheet. Bake the biscuits until they have risen and are golden brown, 18 to 20 minutes. Serve hot with butter and honey, if desired. Makes 6 to 8 biscuits.
- Variation: For savory biscuits, stir 1/2 cup shredded sharp Cheddar cheese, 1 1/2 Tbs. minced fresh chives and 1/4 tsp. freshly ground pepper into the flour and butter mixture before adding the buttermilk. You may need to use a little more buttermilk. The biscuits won’t rise as high, but they will still be delicious.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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