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Sweet Buttermilk Biscuits
These Sweet Buttermilk Biscuits are soft and tender, flaky, light and buttery with the perfect hint of sweetness on top! This is sure to become your new go-to biscuit recipe!
Yield: 6-8 biscuits
Prep: 15 minsCook: 15 minsTotal: 30 minutes
Ingredients
6 tablespoons unsalted butter
2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
Optional: melted butter and coarse sparkling sugar
Instructions
- 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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