Description
Tender, flaky buttermilk biscuits modeled after the ones from Cracker Barrel—made with just 5 ingredients and baked to golden perfection.
Ingredients
- 2 cups all‑purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup unsalted butter, chilled and cubed
- ¾ cup buttermilk, chilled
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat your oven to 450 °F (232 °C). Prepare a baking sheet by lining it with parchment paper or lightly greasing the surface.
- In a large bowl, combine the all‑purpose flour, baking powder, and salt. Mix thoroughly.
- Add the chilled, cubed butter to the flour mixture. Using a pastry blender, fork, or your fingers, incorporate the butter until the mixture looks like small pea‑sized crumbs.
- Create a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon until the dough is just combined and slightly sticky. Be careful not to overmix.
- Transfer the dough onto a lightly floured work surface. Knead it gently about 5‑6 times until it holds together, then pat into a rectangle about ½‑inch thick.
- Use a biscuit cutter (or a floured glass) to cut out biscuits. Press straight down without twisting. Gather scraps and re‑roll to cut more biscuits.
- Place the biscuits on the prepared baking sheet, close but not touching. Brush the tops with melted butter.
- Bake for 10‑12 minutes in the preheated oven until the tops are golden and the biscuits have risen.
- After baking, remove from the oven and brush with more melted butter if desired. Serve warm.
Notes
- Keep butter very cold; use cold cubed butter in the dough for flakiness.
- Don’t overmix the dough—overworking will make biscuits tough.
- Press straight down when cutting biscuits; twisting seals the edges and limits rise.
- Brush with melted butter before and after baking for flavor and browning.
- If dough is too dry, add a little more buttermilk; if too sticky, add a touch more flour.
- You can prepare dough ahead (up to a day), refrigerate, then bake when ready.
Nutrition
- Serving Size: 1 biscuit
- Calories: 182 cal
- Sugar: 1 g
- Sodium: 422 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 22 mg
