Get ready to transform your kitchen into a Southern comfort haven with these mouthwatering buttermilk biscuits that will make your taste buds dance! Imagine pulling apart a perfectly golden, flaky biscuit that's crisp on the outside and impossibly tender on the inside - a recipe passed down through generations and guaranteed to become your new breakfast obsession. Whether you're a baking novice or a seasoned pro, these Annie Mae Jones Buttermilk Biscuits are about to become your ultimate culinary secret weapon.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter, cold
- 3/4 cup buttermilk
Instructions
- Prepare your workspace by preheating the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Ensure all dry ingredients are well combined and free of lumps.
- Remove the cold butter from the refrigerator and cut it into small, quarter-inch cubes. The butter must be very cold to create flaky biscuits.
- Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients. Continue until the mixture resembles coarse, pea-sized crumbs. Be careful not to overwork the dough.
- Make a well in the center of the mixture and pour in the cold buttermilk. Gently mix with a fork or wooden spoon until the dough just comes together. The dough should be slightly sticky but not wet.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle, being careful not to overwork or knead the dough.
- Using a 2-inch round biscuit cutter, cut out biscuits by pressing straight down without twisting. This ensures the biscuits will rise evenly.
- Place the cut biscuits onto the prepared baking sheet, positioning them close together so they touch slightly. This helps them rise higher and stay moist.
- Optional: Brush the tops of the biscuits with additional buttermilk or melted butter for a golden, rich finish.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let rest on the baking sheet for 2-3 minutes. Transfer to a wire rack or serve immediately while warm.
Tips
- • Keep your butter ICE cold - this is the key to achieving those signature flaky layers • Don't overwork the dough! Mix just until ingredients come together to prevent tough biscuits • Use a sharp biscuit cutter and press straight down without twisting to ensure even rising • Position biscuits close together on the baking sheet so they support each other while baking • For extra richness, brush the tops with melted butter right before serving • Serve immediately for the most incredible texture - these biscuits are best enjoyed warm • If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5 minutes
Nutrition Facts
Calories: 184kcal
Carbohydrates: 24g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 10mg
