Buttermilk biscuits. These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers!

Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner Classic buttermilk biscuits are a staple in my household. Although I used unsalted butter and added smoked sea salt on top and herb butter instead of egg wash. You can have Buttermilk biscuits using 6 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Buttermilk biscuits

Prepare 2 cup of of all-purpose flour, plus more for dusting the board..
It's 1/4 tsp of baking soda.
You need 1 tbsp of baking powder ( use one without aluminum it said but I did just regular).
Prepare 1 tsp of kosher salt OR 1 teaspoon of salt.
Prepare 6 tbsp of unsalted butter, very cold( I used salted and tasted great).
Prepare 1 cup of Buttermilk (approx).

Warm and fluffy Buttermilk Biscuits are often the crown jewels of a great holiday feast. But you don't need an advanced degree in southern cooking to be able to make great buttermilk biscuits. How to Make PERECT Buttermilk Biscuits that are tall, flaky, and tender. Buttermilk biscuits made from scratch are incredibly easy and come out tall, fluffy and flaky with just one simple trick.

Buttermilk biscuits instructions

Preheat your oven to 450.
Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time..
Cut the butter into chunks and cut into the flour until it resembles course meal..
If your using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board..
Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones..
Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together..
Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!.
The dough needs to be handled as little as possible or you will have tough biscuits..
Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing..
You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit.
Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110..

Buttermilk Biscuits are an amazingly flaky, buttery addition to any meal. Soft and fluffy buttermilk biscuits, perfectly big yet light at the same time, smothered with a creamy homemade sausage gravy… classic down home cooking! For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill the dough before baking it. Buttermilk biscuits are flaky, soft, buttery, and perfect. They come hot out of the oven and are just begging to be slathered in butter!