Fluffy, flaky buttermilk biscuits that can be made from start to finish in less than 30 minutes!
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About Buttermilk Biscuits
Since I started learning to cook, one of my favorite things is making breakfast on Saturday and Sunday morning. I still prefer to keep it simple, but a no-hassle breakfast is so much more soothing than a hectic dinner at the end of the day.
There’s no time constraints, no elaborate prep, no stopping what you’re already doing – with breakfast you just wake up, cook, and eat.
That’s a schedule I can work with.
But as much as I love making breakfast, I’m still experimenting with what qualifies as an “easy” way to do it.
I know I want there to be minimal dishes, a short prep time, and it should cook to perfection in 30 minutes or less.
That’s not asking for much, but you’d be surprised just how many (delicious) breakfast recipes just don’t fit in that perfect little box.
But you know what does?
Buttermilk biscuits and sausage gravy.
Yeah, that shocked me, too.
This post will focus just on the biscuits, and I should have the gravy post out some time next week (update: it’s posted!). They were both so good that they really deserved their own places to shine.
As for the biscuits, I gotta be honest:
I was pretty nervous going into this. Maybe because I read the words “flaky layers” and immediately wanted to close my browser because I still have residual laminating shock from making homemade croissants a few weeks back (which are amazing, really, but they definitely do not fit in my easy-to-make requirements for breakfast.)
However, these buttermilk biscuits are far less fussy when it comes to laminating. You still need to work with super cold butter, but there’s very minimal layering and you do not need to let the dough rest in the refrigerator multiple times. You only have to grate the butter (I froze mine for a few hours), mix it in, and you’re ready to bake.
That’s a type of laminating I can work with.
The end result were fluffy, flaky biscuits that were cooked to perfection in less than 30 minutes.
They’re just aching to be made into a breakfast sandwich or smothered with sausage gravy (which we totally did, and I promise that the recipe is coming for that soon!)
- 6 tablespoon unsalted butter, frozen
- 2 cup all-purpose flour, plus more for working dough
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Prepare work area by generously flouring a flat surface for working dough. Place roughly 1/4 cup flour in a nearby cup for dusting your hands. Set aside for now.
- Grate frozen butter like you would cheese. Keep grated butter cold by placing it in the freezer while preparing the next step.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- Remove butter from freezer. Using a fork, mix frozen butter in with dry ingredients. Mix and fluff mixture so that grated butter is thoroughly covered by the dry ingredients.
- Create a well in the center of the dough and pour in buttermilk. Using your hands, kneed and work dough until all the dry ingredients are absorbed. Dough will be very sticky - use nearby 1/4 cup of flour to dust your hands and pat the outside of the dough to form a ball.
- Place dough ball on work surface. Add more flour to your work space or hands as needed. Flatten dough into a 9x5 inch rectangle, then fold dough in thirds f(like an envelope). Flatten dough into another 9x5 and fold in thirds again. Repeat the process one more time. This is the process that creates flaky layers in the biscuits.
- Flatten the dough so that it is about an inch thick. Using a biscuit cutter, press straight down (do not twist or turn) to cut biscuits. To get last few biscuits, gently pinch dough together - do not roll or it will ruin the dough folds. When finished, place cut biscuits on prepared baking sheet.
- Bake biscuits for 15 minutes. Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.