Easy Buttermilk Biscuits Recipe

There’s nothing better than warm homemade sugar buttermilk biscuits. You’ll love how wonderfully soft and buttery they are, with many fluffy, flaky layers. Start by preheating your oven to 350F degrees Fahrenheit. Add two cups of all-purpose flour, one tablespoon of baking powder, two teaspoons of granulated sugar, and three-quarters of a teaspoon of salt in a large bowl.

Whisk it up, add a quarter teaspoon of baking soda, give it another whisk, then add six tablespoons of cold unsalted butter in bite-sized pieces. You can use your hands or a pastry blender to work on the mixture until the butter is well mixed and broken into tiny bits in the flour mixture. Measure three-quarters of a cup of cold buttermilk and gently add to the flour mixture with a spoon. Mix the dough to bring it together until it’s shaggy.

Lightly flour your work surface, place your dough on it, and then work on it until it comes together. Use a rolling pin to roll the dough, then sprinkle a teaspoon of granulated sugar. Fold the dough and roll it again, then add sugar, fold it and roll it again. You are creating pages of butter to create those layers that will rise and make those wonderful flaky biscuits.

Finally, add a tablespoon of sugar and spread it evenly over the surface, then roll it three-quarters of an inch thick so it can rise and not be a thin biscuit. Cut them into squares, triangles or circles and place them on a parchment-lined baking tray. Bake them in a 350F/180C oven for 20 to 25 minutes or until the tops are golden brown. Your unbaked cut biscuits can be frozen, and you can bake them from frozen while the biscuits are baking.

Whip up some honey butter; it’s so easy and worth it. Grab a few tablespoons of butter in a small bowl and add a spoonful of honey, then mix that up until it’s pleasant and combined. Add half a teaspoon of vanilla essence or cinnamon and mix that in. Once they are out of the oven, let them cool down and serve with a nice heaping of honey butter. Enjoy.