Buttermilk biscuits best served warm from the oven.
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2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter cut into 1/2-inch pieces
1 cup buttermilk
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 425°F.
Combine flour, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead until smooth (about 10 times). Roll out dough to 3/4-inch thickness. Cut out biscuits with 2 1/2-inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet.
Bake 12-14 minutes or until lightly browned.
Explore reviews fromour online community
Delicious! I used a newly learned trick and froze my sticks of butter (I used 11 Tablespoons) and they mixed up well. Also used self rising flour and omitted the salt and baking powder.
So I made this recipe and followed it to a T and way to much butter. Next time I will have to cut down the amount of butter for sure. I had so much I had to pour it off as it baked. Also to much buttermilk the dough was so runny I had to use a ton of flour and over worked the dough so my biscuits came out tough will not use this recipe again