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 bread and homemade pastries and cakes.
I need to book a trip to Seattle!
Today’s recipe is inspired and adapted from his “Malted Buttermilk Biscuits” recipe. 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 I was missing a couple of the original ingredients. Hence, I decided to adapt the recipe just a bit, and to my surprise, the biscuits came out pretty tasty!
And I call them buttermilk biscuits…
Here is the recipe:
Easy Buttermilk Biscuits
- 3¼ cups all-purpose flour
- 2 sticks butter really cold and cubed
- 1 cup buttermilk
- 2 tbsp white sugar
- 1½ tbsp baking powder
- 1 tsp salt
- Preheat the oven to 400°.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the cold butter, and using a pastry cutter, mix everything until the dough looks like small pea-size balls.
- Pour 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. Do not overmix
- Use a rolling pin to press the dough into a flattened ball, and using a round cookie cutter, cut out the biscuits.
- Place on a baking sheet and brush the top with melted butter, and baked until golden, about 20 minutes.
- Serve with your favorite spread!
No buttermilk? Make your own!
Please tell us what you think about this recipe and as always…
Disclaimer: This is not a sponsored post. I truly love Chef Tom Douglas’ recipes 🙂