Yield: Yields 6 or 7 biscuits
These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.
Watch the video for a step-by-step demonstration on how to make these light, fluffy biscuits.
Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.
Pulse the flour, baking powder, and salt in the food processor until combined. Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl. Add the buttermilk, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.
Make Ahead Tips
The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. To make biscuits, add the buttermilk and proceed with the recipe.
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These were amazing. Definitely use the aluminum free baking powder and they taste perfect. I do have to add more buttermilk than is stated but that tends to be the case with all recipes for biscuits that I have found on here. Love these.... they are my new go to biscuit recipe
Even simpler--use self rising flour. My recipe is very similiar:
2.5 cups SR flour
1/4 cup white granulated sugar
10 Tbsp cold butter, cut into chunks
1 cup buttermilk
I break up the butter by hand, no need to clean a food processor for something that takes just 3 minutes by hand. Stir in the buttermilk, and you're all set. Yes, the dough is wet, but when you give it that quick knead on a well-floured countertop, it all comes together. I also prefer cooking mine hotter (450).
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