Buttermilk Sugar Biscuits
A delicious biscuit recipe that's a blend of buttermilk and cream biscuits.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 2 cups flour plus 1/4 cup for dusting counter tops
- 2 tbsp. table sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 6 tbsp. butter cold
- 1 cup buttermilk
Preheat oven to 425 degrees F.
Combine the flour, sugar, baking powder, and salt into a mixing bowl. Mix with a whisk to distribute everything evenly.
Cut in the butter using your hands, fork, or pastry cutter. We prefer using our hands because it's a little quicker, but a little more messy.
Mix in 3/4 of the buttermilk and bring together. If your dough feels too dry, use a little bit more butter milk. The exact amount of buttermilk you need will vary depending on the flour.
Dust counter with 1/8 of a cup of flour.
Pour dough out onto the counter.
Using your hands, smash the dough into one mass.
Using your hands to flatten the dough until it's roughly 1/2 inch thick.
Fold the dough in half and flatten again until 1/2 inch thick.
Repeat the folding and flattening steps 6-8 times. This is an important steps as this gives the biscuits layers.
Using a rolling pin, roll the dough out until it's a 1/4 inch thick.
Use a biscuit cutter or pastry ring to cut the biscuits into the size your prefer. Push straight down through the dough and then twist the ring slightly
Place your biscuits onto a greased baking sheet and bake for 12-15 minutes. The thinner you make your biscuits the shorter the cooking time.
Remove from the oven and let cool.
Slather each biscuit in butter and/or jam.
Serving: 1Biscuit | Calories: 173kcal | Carbohydrates: 23.6g | Protein: 3.5g | Fat: 7.4g | Saturated Fat: 4.6g | Cholesterol: 19mg | Sodium: 310mg | Fiber: 0.7g | Sugar: 3.7g