Biscuit recipes are often passed down from generation to generation – and this recipe for Sweet Buttermilk Biscuits is our family’s go-to recipe. It’s a fairly basic recipe, and in our opinion, simple is best when it comes to buttermilk biscuits as long as the results are light, moist and flakey like ours!
Our recipe also has a touch of sweetness that we think complements savory dishes quite nicely. These sweet buttermilk biscuits can also be used for desserts such as strawberry shortcake, and you can adjust the sugar in the recipe by a tablespoon or two depending on how sweet you like your dessert biscuits.
My husband Jack also likes to sprinkle sugar on the crust of savory dishes (such as chicken pot pie or dumplings) and he’s done that again with these sweet buttermilk biscuits – but feel free to skip that step if you’d prefer.
- 6 tablespoons unsalted butter
- 2 cups all purpose flour
- 1 tablespoon sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup fat free buttermilk
- Preheat oven to 450 degrees.
- Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
- In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
- Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
- With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
- Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it’s too dry, add more buttermilk.
- Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
- Fold the dough onto itself six times then pat down to 1 inch thick.
- With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.
- Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
- Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.
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