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Breakfast - Flaky Buttermilk Biscuits

Warm, buttery, and impossibly flaky — these classic buttermilk biscuits are a perfect start to any morning. Serve with jam, honey, or gravy!

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🧂 Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon (12 g) baking powder
  • 1 teaspoon (6 g) salt
  • ÂĽ teaspoon (1 g) baking soda
  • 6 tablespoons (85 g) cold unsalted butter
  • 1 cup (240 ml) cold buttermilk
  • 1–2 tablespoons (15–30 g) melted butter (for brushing)

🔧 Instructions

  1. Preheat the oven to 450°F (230°C).

  2. Mix the dry ingredients:
    In a large mixing bowl, combine:

  3. Flour
  4. Baking powder
  5. Salt

  6. Baking soda

  7. Cut in the butter:
    Add the cold butter to the dry ingredients. Use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs with pea-sized butter chunks.

  8. Add the buttermilk:
    Pour in 1 cup (240 ml) cold buttermilk and stir just until the dough comes together.

  9. Shape the dough:
    Lightly flour your work surface and turn the dough out onto it. Pat it into a rough rectangle, then fold the dough over itself and flatten. Repeat this folding and flattening 6 times to build layers.

  10. Cut the biscuits:
    Roll or pat the dough to about Âľ inch (2 cm) thickness. Use a biscuit cutter to cut out rounds. Place them on a parchment-lined baking sheet.

  11. Bake:
    Bake in the preheated oven for 15 minutes, or until golden brown on top.

  12. Finish:
    Remove from the oven and brush the tops with melted butter while still hot.

🍽 Tip

For extra tall biscuits, don’t twist the cutter—just press straight down!

Enjoy your flaky, buttery breakfast treat!