These buttermilk biscuits are fluffy, buttery and perfect for Thanksgiving — a wonderful addition to complement your feast! With their golden tops and flaky layers, these delightful treats are more than just a side dish — they're a hug on a plate, adding a touch of homemade love to your festive table.
Here's the recipe for classic buttermilk biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3/4 cup buttermilk, cold
- Additional buttermilk for brushing
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. You want some pea-sized pieces of butter remaining.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Use a fork or a spatula to gently stir the mixture until it just comes together. Be careful not to overmix; the dough should be shaggy.
- Form Biscuits: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1/2 to 3/4 inch thick. Use a biscuit cutter or a sharp knife to cut out rounds or squares, dipping the cutter in flour before each cut. Place the biscuits on the prepared baking sheet, leaving a little space between each.
- Bake: Brush the tops of the biscuits lightly with buttermilk. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Serve: Once done, transfer the biscuits to a wire rack to cool slightly. Serve warm with butter, honey, or your favorite gravy!