Buttermilk Biscuits
Tender, fluffy biscuits made with buttermilk and butter, perfect as a versatile base for both sweet and savory toppings. Customize with herbs, cheese, or spices to suit any meal.
Ingredients
Method
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, salt, sugar, and any dry spices or herbs you're using.
Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible.
If using cheese, fold it in at this point. Pour the cold buttermilk into the center and gently stir with a fork just until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently press together, folding once or twice. Pat into a 3/4-inch thick rectangle.
Cut biscuits using a 2-inch round cutter or knife, pushing straight down without twisting. Place biscuits 2 inches apart on the prepared baking sheet.
Bake for 12–15 minutes until golden brown on top. Serve warm with your choice of toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →