Classic All-Butter Buttermilk Biscuits

A soft, flaky biscuit is the staple of a southern dinner table. Make your best batch ever!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings biscuits

Calories 114kcal

Author Rachel Ballard

Makes: 2inch round, 2inch height

Preheat the oven to 450. Line a rimmed baking tray with parchment paper and set aside.
Cut cubes of cold butter and toss it around lightly in the flour to coat on all sides.
Use your thumb and index finger to "pinch" and flatten each cube of butter. Be quick here so it doesn't soften.
Once the butter is flattened, use your hands to lift the butter and flour, tossing and breaking up the butter until it's about the size of a dime or a little smaller.
Stir in the cold buttermilk with a fork until everything is well incorporated and no pockets of dry flour remain, about 20 strokes.
On a lightly floured counter, turn your dough over on itself three to four times and then pat it to a 1 1/2" thick circle with your fingers. Don't knead it.
Using a biscuit cutter or a glass with a sharp edge, cut out your biscuits. Don't twist the cutter--go straight down and back up to prevent sealing the edges--it can keep your biscuits from rising.
Place the biscuits on a lightly greased cookie sheet and bake at 450 degrees for 5 minutes then turn down the heat to 400 and continue baking until the biscuits are golden brown about 12 to 15 minutes longer.

Note 1: If you don't have self rising flour, use:

Mix together and proceed with the recipe.

Note 2: Dark cookie sheets can burn the bottom of your biscuits. Keep a close eye on them if your pan is black.