Prep 15 mins
Cook 12 mins
These biscuits are easy to do and always come out perfect.
Make and share this Light and Fluffy Buttermilk Biscuits recipe from Food.com.
- Preheat oven to 450 degrees.
- Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
- Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
- Gently knead dough about 10-12 times on a floured surface.
- Pat dough out to 1/2 inch think.
- Cut dough with a 2 1/2 inch biscuit cutter or a glass.
- Dredge buiscuits in the 1/2 stick melted butter.
- Bake for 10-12 minutes, until golden.
My DH also made these for dinner. They were very, very good! He was so proud of himself. The biscuits were light on the inside and lightly crisp on the outside. They got a tiny bit crisp on the bottom, but not burnt. I had a 2 1/2 inch biscuit cutter and we got 10 biscuits out of this recipe. We will definitely make these again. Thanks for sharing. *Made for PAC Spring 2008*
I made my husband make these last night for dinner and they were very light and fluffy. I hate to make biscuits but love to eat them. The leftovers will be my breakfast this morning, Thanks, YungB!
Excellent biscuits, they were indeed light and fluffy. Served these great tasting biscuits with Umberele's Italian Mixed Bean Soup making for a lovely evening meal. Made as posted but hesitated a moment or two before dredging - I followed though and found it made for lovely golden biscuits which tasted as good as they looked. Thank you for sharing!