Homemade buttermilk biscuits are a perfect comfort food. These light and flaky biscuits that you cannot resist are perfect for topping with gravy, jam, honey or butter.
These biscuits require some simple ingredients and require less than an hour to be ready. Flaky, fluffy, layered buttery and golden biscuits are so delicious and hearty.
Preparation time: 20 minutes Cook time: 15 minutes Freeze time: 15 minutes
Total time: 50 minutes
Ingredients:
- 3cups flour
- 1 ½ teaspoon salt
- 2 teaspoon sugar
- 2 tablespoon & 1 teaspoon baking powder
- ¾ cup cold butter
- 1 egg
- ¾ cup cold buttermilk
- 1-2 tablespoon ice water
- 1 tablespoon softened butter
- Buttermilk for brushing
- Honey and butter for serving
Instructions:
- Preheat the oven to 425F.
- In a large bowl combine flour, salt, sugar, and baking powder. Mix to evenly combine everything.
- Use a pastry cutterto cut the butter into the flour. Work the butter into the dough until it looks crumbly.
- In a small bowl combine the egg and buttermilk and beat with a fork.
- Add the buttermilk mixture to the flour mixture. Try not to overwork the dough because otherwise it will get hard.
- Add 1 tablespoon of ice water at a time to help the flour absorb into the wet ingredients.
- Knead carefully until thick and slightly sticky dough is formed. If it is too sticky, then add some flour and knead.
- Place the dough on a lightly floured work surface. Using a rolling pin, roll out the dough in a rectangle. Don’t worry if it is not so perfect.
- Don’t roll it too thin. Flatten the dough enough to where you will be able to cut at least 6-8 biscuits.
- Use a 3-inch biscuit cutterto cut the dough. Firmly push the cutter straight down, then pull up. If the dough happens to stick to the cutter, use your fingers to gently loosen the dough from the cutter.
- Continue with the rest of the dough until there are only scraps. Gather the scraps in your hands, gently press them together, then roll out again, remembering to keep the dough thick. Continue until the entire dough is used.
- Grease a 12-inch cast iron skillet with 1 tablespoon softened butter. Grease the sides too.
- Place the biscuits in the pan. They should be touching each other, as this helps them rise in the oven.
- At this point it is recommended to freeze or at least refrigerate the pan of biscuit dough for 15-20 minutes.
- Just before you put it in the oven, brush the top of each biscuit with buttermilk to get brown topping.
- Bake at 425F for 15-20 minutes, or until the tops are golden.
- If desired, brush the biscuits with melted butter. Or you could just eat them immediately, serving with soft butter, honey, jam or gravy.
