Description
Flaky Buttermilk Cream Biscuits are tender, buttery layers with a golden exterior and subtly tangy finish—ideal for breakfast, brunch, or a side for soups and dinners.
Ingredients
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- 2 1/2 cups all‑purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar (optional)
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1/3 cup cold heavy cream (plus extra for brushing)
Instructions
- Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
- Stir in cold buttermilk and cream just until the dough comes together—do not overmix.
- Turn out onto a lightly floured surface. Pat into a rough ¾” rectangle, then fold into thirds, rotate 90°, and pat again. Repeat folding once more.
- Pat dough to about 1″ thickness. Use a floured 2½” round cutter—press straight down and lift. Place biscuits on the sheet almost touching. Re-roll scraps if needed.
- Brush tops with cream. Bake for 12–15 minutes, until golden on top and bottom.
- Remove from oven, brush again with cream or melted butter, and serve warm.
Notes
- Keep butter and dairy cold to ensure flaky layers.
- Fold gently and avoid twisting the cutter to preserve rise.
- Dough can rest in the fridge for up to 12 hours before baking.
- For savory variations, omit sugar or mix in cheese and herbs.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg