Fresh from the oven today comes this recipe for the best buttermilk biscuits ever, or at least the best one that I’ve ever posted. They’re moist. They’re flaky. They soak up butter and honey like nobody’s business. And they’re ready in 15 minutes.
Anyone can make buttermilk biscuits, but not everyone can make the best.
We’ve made them using regular all-purpose flour, whole wheat and sprouted flour (for a healthier version), and I hear if you can find some of that White Lily stuff, they’ll be even lighter and flakier. I have no doubts that your buttermilk biscuits could also be made with gluten-free flour, it just might have a slightly different crumb (most of the stuff we make with gluten-free flour is just a little bit more dense than normal).
Start by mixing your flour, baking powder, baking soda, and salt in a bowl.
Cut in chunks of butter with a fork or pastry blender.
Stir in the buttermilk, or just some milk that’s a bit past its prime. Dump it on a cutting board or counter. It’ll be a little sticky, so you’ll need to flour whatever surface you’re using. Pat it down, fold it over, and pat it down again, then cut the biscuits out. Be very gentle with the dough, and don’t use a rolling pin, as this will overwork it and develop the gluten, and then you’ll end up with something that’s more chewy than flaky.
Eat them while they’re still warm and soft for best results, but you can also freeze them (either before or after baking). Spread your favorite jam on them. Use them as a base for sausage gravy. Or keep it simple with just a pat of fresh butter. However you eat them, I’m confident that you too will call these the best buttermilk biscuits!