I mean, carbs aside, what’s more satisfying than a moist, fluffy, warm biscuit?
Mmm. Smothered in butter. And honey.
There’s just no fighting it: homemade buttermilk biscuits are hard to resist.
I somehow forget just how easy biscuits are to make.
Now that I think about it, though, I suppose it’s probably a good thing I forget — since I’d likely make biscuits for dinner every night if I remembered. Or breakfast.
To make them, just throw all the ingredients in a food processor, pulse a few times to mix, pat out the dough, cut and bake.
You don’t even have to use a rolling pin! Super easy, right?
Try this recipe the next time you find yourself wishing you had some tasty biscuits to enjoy.
Easy Buttermilk Biscuits
Makes 8-10 biscuits
1 cup cake flour
1 cup all-purpose flour
1 tbsp. baking powder
1 tsp. kosher salt
1 tsp. sugar
1/4 tsp. baking soda
6 tbsp. unsalted butter, cold and diced into small pieces
1 cup cold buttermilk
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Add dry ingredients (flours, baking powder, baking soda, salt and sugar) in the bowl of a food processor and pulse a few times to combine. Add butter and pulse 6-8 times until butter is evenly dispersed and broken into very small pieces.
Add buttermilk and pulse until mixture is just combined. Do not over-mix. If mixture seems too dry (should be quite moist), add a little more buttermilk as needed and pulse again.
On a lightly floured surface, pat the dough into a thick 3/4-inch to 1-inch circle. Use your hands to pat the dough, not a rolling pin. Try to handle the dough as little as possible, as you don’t want the butter to melt or the gluten in the dough to get too activated.
Using a biscuit cutter or the rim of a glass cup, cut out as many biscuits as possible from the circle. Gently transfer biscuits to baking sheet. If you prefer biscuits to be soft on all sides, place them all touching on the baking sheet. If you prefer the sides to be crisp, place about 2 inches apart.
Combine left-over dough and pat into another circle. Repeat as needed until all dough is used. Discard scraps if necessary.
Bake until tops are lightly brown, about 8-12 minutes.
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