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Fool-Proof Buttermilk Biscuits from Scratch

Step by step directions for making fool-proof light, flaky, buttery buttermilk biscuits from scratch. No baking mixes or canned biscuits required.
Course Breads
Cuisine American
Keyword biscuits from scratch, buttermilk biscuits, buttermilk biscuits from scratch, easy homemade biscuits
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 14 biscuits
Calories 133kcal
Author Allison McGee

Equipment

  • Microplane Premium Classic Series Zester Grater, 18/8, Green
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
  • Simply Gourmet Measuring Cups and Measuring Spoons Set
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Norpro, Metallic, Scallop Biscuit/Cookie Cutter, Set of 3, One Size
  • YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans & Rolling with Measurements, Heat Resistant Cookie Sheets for Macaroon/Pastry, 16" x 11.5", Brown)
  • Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

Ingredients

  • 2 cups all-purpose flour + additional for rolling
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup milk cold
  • 4 teaspoons white vinegar
  • 1 stick 8 tablespoons of salted butter, frozen

Instructions

  • In a mixing bowl combine flour, baking powder, and baking soda.
  • Using a box cheese grater placed over a piece of parchment paper, grate 6 of the 8 tablespoons of frozen butter, reserve the remaining 2 tablespoons for later (no need to keep it cold).
  • Add the grated butter to the flour mixture and gently combine using your hands. Place the bowl of flour mixture in the freezer.
  • Measure 1 cup of milk into a bowl and add the vinegar. Let it sit for 10 minutes.
  • After the 10 minutes, remove the bowl from the freezer, make a well in the butter and flour mixture and pour the milk mixture into the well. Gently stir the mixture with a wooden spoon about 15-18 times until the dough is fully combined, but still slightly sticky and lumpy.
  • Place dough on a lightly floured surface and sprinkle a little additional flour on top of the dough.
  • With floured hands, gently pat the dough into a rectangle about 5.5 inches by 11.5 inches and ½ inch thick.
  • Fold the dough over onto itself, then pat out that rectangle to its previous size. Repeat this process 4 more times (5 folds total). Cut biscuit shapes using a 2.25 inch diameter cutter, dipped in flour. Reshape leftover scraps to cut out more biscuits.
  • Place the biscuits almost touching on a jelly roll pan lined with parchment paper and bake at 475 degrees on the center rack of the oven for about 15 minutes, or until lightly browned on top. While biscuits are cooking, melt remaining butter in the microwave. When biscuits are done remove from the oven, brush with melted butter, and serve.

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