The Simple Yet Perfect Ingredient List for Buttermilk Biscuits
With only a handful of ingredients, you can have a batch of melt-in-your-mouth buttermilk biscuits coming out of the oven in no time. The key is using high-quality ingredients and handling them properly.

Flour
All-purpose flour provides structure to biscuits. Measure the flour accurately and avoid over-mixing, which can result in tough biscuits. Gently fold the flour into the wet ingredients, mixing just until the dough comes together.

Baking Powder and Salt

Baking powder and salt add lift and flavor to biscuits. Make sure your baking powder is fresh for maximum leavening power. The salt enhances the other flavors and helps balance the sweetness.

Sugar
Just a tablespoon of sugar helps activate the yeast in the buttermilk and enhances browning. Don’t leave it out or your biscuits won’t have that classic golden color.

Butter
Cold butter is essential for creating flaky layers in biscuits. Cut the butter into cubes and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Leave some larger pieces of butter intact.

Buttermilk
Buttermilk adds moisture, tenderness, and a slight tangy kick. For the best results, use full-fat buttermilk and don’t overmix the dough once you’ve added the liquid. Mix just until the dough comes together.

With simple, high-quality ingredients and careful handling, you’ll be enjoying light and flaky buttermilk biscuits in no time. Their melt-in-your-mouth texture and rich buttery flavor make them the perfect accompaniment for any meal.

Step-by-Step Instructions for Making Flaky, Buttery Buttermilk Biscuits
Once you’ve gathered the simple ingredients, it’s time to make the magic happen. Follow these easy steps to bake up a batch of melt-in-your-mouth buttermilk biscuits.

Mix the Dry Ingredients
In a large bowl, combine 2 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar. Whisk the ingredients together thoroughly to distribute the leavening agents evenly.

Cut in the Butter
Add 1/2 cup of cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly so the butter remains chilled.