These flaky old fashioned buttermilk biscuits are perfect for an easy breakfast or side dish. They taste delicious and are really easy to make!
- ½ cup (1 stick) cold butter
- 2 ½ cups all-purpose flour, plus additional for kneading
- 2 teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 cup cold buttermilk, plus additional for brushing on the biscuits
- 2 tablespoons butter, melted
- 3-inch round biscuit cutter
- Parchment paper or a silicone baking mat
- Preheat oven to 425F.
- Use a cheese grater to grate the butter into a small bowl. Place the butter in the refrigerator to chill while you move on to the next step.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
- Add the grated butter to the dry mixture. Use a pastry blender or a fork to cut the butter into the flour mixture until it resembles coarse corn meal with some slightly larger pieces of butter.
- Add the cold butter milk and stir with a spatula just until the dough forms a soft ball. Do not over mix.
- Turn the dough out onto a lightly floured surface. Roll out into a triangle, about 1-inch thick. Fold the dough like a letter into thirds, then roll out again to 1-inch in thickness.
- Repeat the letter fold a second time, then roll the dough out into a 9 x 9 inch square. Use a 3-inch round biscuit cutter to cut out 9 biscuits (or simply cut the dough with a knife to form 9 square shaped biscuits).
- Place the biscuits on a baking sheet lined with parchment paper or a silicone baking mat. Brush just the top of each biscuit with a little buttermilk to give the finished biscuits a pretty shine (optional).
- Bake the biscuits at 425F for 10-15 minutes, until golden brown around the edges.
- Brush the hot biscuits with melted butter.
- Serve the biscuits warm with butter and jam, apple butter, or gravy.