Buttermilk Biscuits
Recipe by Erin Anz
Our Recipe Books•Feb 7, 2025
These classic biscuits are easier to make than you think! Grating the butter instead of cutting it in guarantees you a flakey biscuit!
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Instructions
Preheat oven to 400°F degrees. Spray a baking sheet with cooking spray.
Grate the butter (½ cup) on a cheese grater then place on a plate and set in the freezer.
Combine the flour (3 cups), baking powder (2 tsp), baking soda (½ tsp), salt (1 tsp), and sugar (1 Tbsp) by whisking together in a large bowl.
Take the butter out of the freezer and use your hands to toss with the flour mixture.
It may seem counter intuitive to leave the butter in such large chunks but this is what will give you flakey biscuits. So resist the urge to get them smaller!
Mix buttermilk (1 ¼–1 ½ cups) into the flour/butter mixture using a wooden spoon or rubber spatula. If the dough doesn't come together add the rest of the buttermilk to form a slightly sticky dough.
Lightly flour the counter then dump the dough onto the flour. Gently kneed about 8 times, then pat into a circle about an inch thick. Use a sharp biscuit cutter to cut the dough and place the biscuits on the prepared baking sheet. Gather the scraps and repeat until all the dough is cut out.
Place in the oven and bake until risen and golden brown, about 12-15 minutes.
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