Easy Buttermilk Biscuits Recipe

These buttery, fluffy and mouthwatering buttermilk biscuits are easy to make and so delicious!

A while back I met one of my favorites chefs–the one and only– Tom Douglas. Not only did I have the opportunity to try some of his famous dishes, but as I was gifted his famous book: The Dahlia Bakery cookbook.

The Dahlia Bakery is, in fact, a famous bakery located in Seattle, Washington and it is known for its famous artisan breads, and homemade pastries and cakes.

I need to book a trip to Seattle.

Today’s recipe is inspired and adapted from his recipe of “Malted Buttermilk Biscuits”… These biscuits are AMAZING. They are buttery and fluffy with a hint of sweetness because of the barley malt.

A couple of weekends ago, as I was getting ready to make these delectable biscuits, I realized that I was missing a couple of the original ingredients so I decided to adapt the recipe just a bit and to my surprise, the biscuits came out pretty tasty!

And I just simply call them buttermilk biscuits…

Here is the recipe:

Easy Buttermilk Biscuits Recipe

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Serves: 10-12 biscuits

Ingredients

3¼ cups of all-purpose flour
2 sticks of really cold butter, cubed
1 cup of buttermilk
2 tablespoons of white sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon of salt

Instructions

Preheat the oven to 400 F
In a large bowl, add the flour, sugar, baking powder and salt. Combine well.
Add the cold butter and using a pastry cutter mix everything together.
Drizzle the buttermilk over the flour and butter, stirring slowly until the dough comes together.
Transfer the dough to a clean, lightly floured work surface.
Knead the dough for about 10 minutes, until everything comes together.
Use a rolling pin to press the dough into a flattened ball.
Using a round cookie cutter, cut out the biscuits. Place on a baking sheet
Brush the top with melted butter and baked until golden, about 20 minutes.