Easy Buttermilk Biscuits

I hate dry and crumbly biscuits.

Easy Buttermilk Biscuits recipe and images by Lacey Baier, a sweet pea chef

I mean, carbs aside, what’s more satisfying than a moist, fluffy, warm biscuit?

Mmm.  Smothered in butter. And honey. 

Or gravy.

Easy Buttermilk Biscuits recipe and images by Lacey Baier, a sweet pea chef

There’s just no fighting it: homemade buttermilk biscuits are hard to resist.

Easy Buttermilk Biscuits recipe and images by Lacey Baier, a sweet pea chef

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. Or both!

Easy Buttermilk Biscuits recipe and images by Lacey Baier, a sweet pea chef

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.

Easy Buttermilk Biscuits recipe and images by Lacey Baier, a sweet pea chef

You don’t even have to use a rolling pin!  Super easy, right?

Easy Buttermilk Biscuits recipe and images by Lacey Baier, a sweet pea chef

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

Directions

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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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

3 comments… add one

  1. Lois September 26, 2011, 4:23 pm

    These look DELICIOUS!

    Reply
  2. jennie October 1, 2011, 12:25 pm

    Do these freeze well? They look great but with only two of us we need to cut it in half or freeze them or I would eat them all!

    Reply
    1. lacey - a sweet pea chef October 11, 2011, 9:56 pm

      Good question, Jennie. I haven’t tried freezing these biscuits. If you do, I’d love to know how they turn out.

      Reply

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