Super Easy Buttermilk Biscuits are soft and they have yummy layers of flaky goodness. No biscuit cutter or pastry blender required!
This Super Easy Buttermilk Biscuits recipe is my most favorite. Can I just tell you that I love biscuits?!
They are so easy to whip up. No yeast is involved, so you can have warm biscuits to eat in about 25 minutes.
I adapted the recipe from 12 Tomatoes to create the recipe below.
I really like that you grate the cold butter with a box grater, so you don’t need a pastry blender.
A pastry blender is just something that I have never bought, and honestly it would just be another gadget I don’t have room for.
Using two knives to cut the butter into the flour is doable, and I don’t mind doing it, but grating the butter speeds up the process.
And I’m all for that!
The other element of this recipe that I really like is that you just pat out the dough (no rolling pin!) and then cut it into twelve biscuits (no biscuit cutter either!).
No, they aren’t round, but that is okay by me.
I have also seen this type of biscuit referred to as baking powder biscuits because baking powder is the leavening agent that makes them rise.
When baking at home I tend to make everything a very light brown, but you could leave yours in longer, so they are more brown.
I am not sure why I like most baked goods lightly browned, but my kids are the same way.
In fact, when they make toast it is so light that Lee always jokes about how they eat “warm bread”. It is true.
These Super Easy Buttermilk Biscuits go great with butter and jelly!
They are also really good topped with Sausage or Bacon Gravy, and I have easy recipes for both!
Super Easy Buttermilk Biscuits
Ingredients
- 2 ½ cups flour + additional
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- ½ teaspoon baking soda
- ½ cup cold butter one stick
- 1 ¼ cups buttermilk
- 2 tablespoons milk optional
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper or spray with cooking spray.
- In a large bowl mix flour, sugar, baking powder, salt and baking soda.
- With a box grater, grate cold butter into flour mixture, mix to combine.
- Add buttermilk and mix just until combined.
- Turn out onto floured surface and knead 10-12 times, until smooth. Pat into a ½ inch thick rectangle. Cut into 12 pieces, transfer to prepared baking sheet.
- Brush with milk, (if using) bake 13-15 minutes or until golden brown.
Nutrition Facts
Adapted from 12 Tomatoes.
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Look at those flaky layers! I am drooling…
Thanks, Angie!