Buttermilk biscuits are a must for weekend brunch! All you need are 6 ingredients and 30 minutes to make these buttery, soft and flaky buttermilk biscuits.
I developed a whole new appreciation for buttermilk biscuits during our recent trip to the south. We ate so much incredible food during our time in Charleston and Savannah, and still one of the highlights was the buttermilk biscuits that were served for breakfast at our B&B in Savannah! The biscuits were hot and flaky and dripping in honey. They practically melted in your mouth. They were just SO GOOD!
I found myself craving buttermilk biscuits after we returned home to Pittsburgh, so I rolled up my sleeves and put on my apron. I love making biscuits because they’re just so quick and easy. No need to wake up early in order to make breakfast. These buttermilk biscuits take just 30 minutes start to finish, so you can roll out of bed whenever you want and still be eating breakfast in no time! Plus, all you need are 6 ingredients!
The biscuits are delicious plain, and I love them with a drizzle of honey or a spread of jam. But they’re great for so many things! You can top them with sausage gravy. Use them in place of an English muffin to make eggs Benedict. Use them as the bread of a sandwich (this is especially great for a BLT). The options are endless!
Quick & Easy Buttermilk Biscuits
1 cup all purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. granulated sugar
1/8 tsp. salt
4 T (1/4 cup) unsalted butter, cold
1/2 cup buttermilk, at room temperature
Preheat oven to 425°F.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Slice the cold butter into cubes and cut the butter into the flour mixture using a pastry blender until a crumbly dough forms. Add the buttermilk slowly and stir until the dough becomes moistened.
On a lightly floured surface, knead the dough gently a few times. Using a rolling pin, roll the dough to 1/2-inch thickness. Dip the edges of a 2-1/2 inch circle cutter in flour, then use it to cut the dough into circles. Re-roll the remaining dough to cut additional biscuits.
Place the biscuit dough circles in a cast iron skillet or on a parchment-lined baking sheet. Bake until the edges are slightly golden, about 15 minutes. Place the biscuits on a wire rack to cool. Serve warm with the toppings of your choice.