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feather light buttermilk biscuits

★★★★★ 3
a recipe by
Family Favorites
Not Far From Green Bay, WI

These are the only biscuits my family will eat. Mile high, light, fluffy and moist, this recipe is the only one you will ever need. Just the right balance of fluffy, white center and a buttery golden bottom. We love them smothered in butter, honey or jam, right out of the oven. The ingredients in most biscuit recipes are pretty much alike. Everyone can make great biscuits... it's all in the method. =) My Photo

★★★★★ 3
serves Makes 9 large biscuits
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For feather light buttermilk biscuits

  • 2 c
  • 1 tsp
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 6 Tbsp
    very cold butter
  • 3/4 c
    cold buttermilk (plus a little more to achieve proper consistency)
  • 1 pinch
    baking soda (add to buttermilk)

How To Make feather light buttermilk biscuits

  • 1
    Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk. Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
  • 2
    Put the bowl containing the flour and butter combo in the freezer for 15 minutes. *IMPORTANT* Please don't skip this step.
  • 3
    Pour buttermilk into a measuring cup. Add a large pinch of baking soda to the buttermilk.
  • 4
    After 15 minutes, take the bowl from the freezer and add 3/4 cup buttermilk. Stir just until it is mixed. Don't over-mix. Add additional buttermilk a little at a time until a stiff but sticky dough just forms. Over mixing will make them tough and dense. Leave the dough a little stickier than you think because you will be adding more flour on the counter.
  • 5
    Flour your counter and hands. Take dough from bowl, place on counter and fold in half, very gently, 6-8 times, no more. Be extra careful not to handle the dough very much. The dough will be rough looking, not smooth like bread dough. This is what you want.
  • 6
    Flatten dough gently with hands to about 1 to 1 1/2 inches high. I use a small glass, 2 1/2" in diameter. Push straight down once. Do not twist or edges will seal and they will not rise when baked. Extra dough can be patted gently back together once or twice and re-cut. *Never use a rolling pin. This is the best way to get "hockey pucks" instead of light, feathery biscuits! lol
  • 7
    Place on parchment lined shiny cookie sheet with sides gently touching forming a square, 3 across, 3 down.
  • 8
    Brush tops with milk and place on top of stove while oven is preheating. Preheat oven to 425 degrees. When preheated, bake for 11-18 minutes or until golden. Watch closely. Don't over bake. Brush lightly with melted butter when done.