Ingredients
Scale
- 1/2 cup butter, frozen and grated
- 2–1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 cup buttermilk
- 2 Tbsp melted butter (for brushing)
Instructions
- Preheat the oven to 425°F (220°C). Line a 9″ round cake pan with parchment paper.
- Grate the frozen butter and return to the freezer until needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the frozen butter to the flour mixture and toss together with a fork.
- Make a well in the center, then add the buttermilk and stir until just combined.
- Transfer the dough to a lightly floured surface and form it into a rectangle.
- Roll out to about 3/4 inch thick, fold in thirds, and roll again. Repeat 3-4 more times for flakiness.
- Cut out biscuits with a 3-inch cutter and place them in the prepared pan, touching slightly.
- Chill the pan in the freezer for 10 minutes.
- Brush the tops with buttermilk before baking.
- Bake for 14-16 minutes until golden brown.
- Brush with melted butter immediately and serve warm.
Notes
For a lighter option, reduce the butter and replace with Greek yogurt. These biscuits can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: biscuits, buttermilk biscuits, homemade biscuits