This classic buttermilk biscuit recipe will give you light, fluffy, and perfectly golden biscuits that are deliciously soft on the inside with a slightly crispy exterior. They’re great for breakfast, a side dish for dinner, or simply a quick snack any time of day. Using cold butter and cream cheese helps to create flaky layers, and the buttermilk gives the biscuits a slight tang that enhances their flavor.

Full Recipe:

Ingredients:

All-purpose flour: 4 cups, plus more for dusting your work surface
White sugar: 2 tablespoons

Baking powder: 2 tablespoons (this helps the biscuits rise and become fluffy)
Kosher salt: 2 teaspoons
Baking soda: 3/4 teaspoon

Cold unsalted butter: 1/2 cup (1 stick), cubed
Cold cream cheese: 4 ounces, cubed
Cold whole buttermilk: 1 1/2 cups plus 1 tablespoon (divided)

Step-by-Step Instructions:

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the 4 cups of flour, 2 tablespoons of sugar, 2 tablespoons of baking powder, 2 teaspoons of kosher salt, and 3/4 teaspoon of baking soda until well combined. These ingredients will form the base of your biscuits.

Step 3: Incorporate Cold Butter and Cream Cheese

Add the 1/2 cup of cold cubed butter and 4 ounces of cold cream cheese into the flour mixture. Using a pastry cutter, fork, or your hands, cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. This step is crucial to achieving flaky layers in your biscuits.

Step 4: Add Buttermilk

Gradually pour in 1 1/2 cups of cold buttermilk, stirring gently with a wooden spoon or spatula until the dough just begins to come together. Be careful not to overmix, as this can result in tough biscuits.

Step 5: Shape the Dough

Turn the dough out onto a lightly floured work surface. Gently knead the dough a few times until it comes together, but again, avoid overworking it. Pat the dough out to a thickness of about 1 inch.

Step 6: Cut the Biscuits

Using a 2 1/2-inch biscuit cutter, cut out the biscuits and place them on the prepared baking sheet. Press straight down with the cutter and avoid twisting to ensure the biscuits rise evenly. Gather the dough scraps, gently pat them back together, and cut more biscuits until all the dough is used.

Step 7: Brush with Buttermilk

Lightly brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. This step will help the biscuits brown nicely in the oven.

Step 8: Bake

Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are fully baked. They should rise nicely, with flaky layers visible when broken open.

Step 9: Cool and Serve

Remove the biscuits from the oven and allow them to cool on a wire rack for a few minutes. Serve them warm with butter, honey, or your favorite jam.

Nutritional Information (Approximate per biscuit):

Calories: 280 kcal
Protein: 5g
Fat: 14g

Carbohydrates: 33g
Fiber: 1g
Sugar: 3g

Sodium: 490mg

Storage Tips:

Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, you can refrigerate them for up to 5 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes.

Freezing: Biscuits can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. To reheat, thaw at room temperature and then bake in the oven at 350°F (175°C) for about 10 minutes.

Cooking Tips:

Keep Ingredients Cold: One of the key factors in making flaky biscuits is using cold ingredients. Make sure the butter, cream cheese, and buttermilk are cold to create pockets of steam during baking, which results in flaky layers.
Don’t Overwork the Dough: Over-kneading or overmixing the dough will develop the gluten in the flour, resulting in dense and tough biscuits. Mix just until the ingredients come together.

High Heat Baking: Baking at a high temperature helps the biscuits rise quickly and gives them a golden brown exterior without overcooking the inside.

FAQs:

Q: Can I use self-rising flour instead of all-purpose flour?
- A: Yes, but if you use self-rising flour, you can omit the baking powder and reduce the salt in the recipe, as self-rising flour already contains leavening agents and salt.

Q: Can I substitute the cream cheese with something else?
- A: You can substitute cream cheese with an equal amount of cold butter if you prefer. The cream cheese adds a bit of tanginess and richness to the biscuits, but butter will work just as well.
Q: Can I make these biscuits gluten-free?
- A: Yes, you can use a gluten-free flour blend that’s designed for baking. However, the texture may differ slightly, so be sure to follow the package instructions for any additional binding agents like xanthan gum.
Q: Can I use a dairy-free alternative for buttermilk?
- A: Yes, you can make dairy-free buttermilk by mixing 1 ½ cups of almond milk (or any other non-dairy milk) with 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5-10 minutes before using it in the recipe.

Conclusion:

These classic buttermilk biscuits are the perfect combination of light, flaky, and buttery goodness. With a few simple ingredients and easy-to-follow steps, you can enjoy warm, homemade biscuits that pair well with any meal. Whether served with breakfast or as a side for lunch or dinner, these biscuits are sure to be a hit with family and friends. The addition of cream cheese and cold butter ensures that each bite is packed with flavor and flakiness.

For best results, enjoy the biscuits fresh out of the oven, slathered with butter or your favorite spread. And don’t hesitate to customize the recipe by adding herbs, cheese, or even a bit of honey to the dough for a different flavor profile. Happy baking!