This is the only recipe you will ever need for sweet biscuits. Period. I’ve been making this recipe exactly as it was published in Bon Appetit in 2014 and have used no other recipe for biscuits since then. Well, actually, I use the exact ingredients/proportions but I’ve tweaked the baking steps to make it even easier/faster. You’re welcome. We go through these reallll quick so I would recommend immediately making a double batch.
The original recipe says a batch will make 24 small biscuits. This has never worked for me. I bake them in a 12-cup muffin tin and like this size best.
Note: these are NOT savory biscuits. They are sweet, buttery, and delicious. But they are great served with a spicy, hot meal like chili since the sweetness can balance out your heat. They are also dessert perfection. In the summer I serve them simply with fruit and whipped cream. And then the next morning for breakfast with jam. And then as a snack, if there are still any left by that point, which is doubtful because my husband eats like five at a time.
Find the original recipe (by Rosa Pacheco at Del Posto) here.
Sweet Buttermilk Biscuits
- 2.5 cups AP flour
- 3/4 cup sugar
- 2.5 tsp. baking powder
- 1.5 tsp. salt
- 2 sticks of cold, unsalted butter
- 3/4 cup of cold buttermilk
Preheat oven to 350.
Cut butter into small pieces then put it back in the fridge to keep cold as you prep the other ingredients. Using cold butter is really important! I cut each stick lengthwise into four quarters and then slice into little cubes.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add the butter to the flour mixture and work until fully combined into little bits. I use a pastry blender or my hands.
Add the buttermilk and use a fork or knife to gently blend until the liquid is combined.
Butter a 12 cup muffin pan OR line a baking sheet with parchment. Pinch the dough and gently drop into each cup OR gently roll into a ball and space 2" apart. If the dough is too warm at this point, pop it back in the fridge for a good 10-15 minutes before baking it.
Bake for 25-30 minutes until biscuits are a beautiful golden brown.
If you don't have buttermilk hanging around in your fridge (I usually don't), add about 3/4 tablespoon of vinegar or lemon juice to the 3/4 cup of milk.