Making buttermilk biscuits is now a breeze! With just a few simple ingredients, you can whip up fluffy, golden biscuits that are perfect for dipping. They're versatile enough to pair with any Proper Good soup, but we especially love dunking them in our Chicken Noodle Soup for the ultimate comfort meal. Give it a try!
Prep Time: 9 Minutes
Cook Time: 25 minutes
Serves: 9 biscuits
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 4 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 cups cold buttermilk
Method
- Place a rack in the middle of the oven and heat the oven to 400°F.
- Place 1 stick unsalted butter in a saucepan and melt on the stovetop over low heat.Pour the melted butter into an 8x8-inch baking dish and swirl it around so it coats the sides.
- Place the all-purpose flour, baking powder, granulated sugar, salt, and baking soda in a large bowl and whisk to combine, using a hand whisk is fine.
- Add the cold buttermilk and stir with a rubber spatula until a sticky flaky dough forms and there are no pockets of dry flour left.
- Transfer the dough into the prepared baking pan. Using damp hands, press the dough evenly into the pan until it touches all the sides. (The dough will be swimming in melted butter.) Cut the dough all the way down to the bottom of the pan in a 3x3 grid to make 9 squares. (The squares will still be touching each other.)
- Bake until the top is golden-brown and the biscuits have puffed up significantly, 25 to 27 minutes. Immediately cut along the scores again to separate the biscuits. Let cool for at least 15 minutes in the pan before serving.
We love having these delicious flaky squares as a side on our Chicken Noodle Soup! Dip in, or break into small pieces and add on top!
