Ina Garten’s Buttermilk Biscuits is made with all-purpose flour, baking powder, kosher salt, unsalted butter, buttermilk, and extra-large eggs. This delicious buttermilk biscuit recipe creates a tasty breakfast or side that takes about 30 minutes to prepare and can serve up to 8 people.
This Buttermilk Biscuits Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Kosher salt
- 12 tablespoons (1½ sticks) cold unsalted butter, coarsely grated (see note)
- ½ cup plus 2 tablespoons cold buttermilk, shaken
- 1 cold extra-large egg
- 1 extra-large egg beaten with 1 tablespoon water or milk, for egg wash
- Flaked sea salt, such as Maldon
How To Make Buttermilk Biscuits?
- Preheat the oven: Preheat the oven to 220°C (fan 200°C) / 425°F. Line a sheet pan with parchment paper.
- Mix dry ingredients: In the bowl of an electric mixer fitted with the paddle attachment, add the flour, baking powder, and kosher salt. With the mixer on low, add the cold grated butter and mix just until combined.
- Prepare wet ingredients: In a small measuring cup, combine the buttermilk and one egg; beat lightly with a fork.
- Combine wet and dry ingredients: With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix just until all of the dough is moistened.
- Knead and roll the dough: Dump the dough onto a well-floured surface and knead briefly (about 6 times). Roll the dough out to a thickness of about 2 cm / ¾ inch.
- Cut and arrange biscuits: Using a 6 cm / 2½ inch round cutter, cut out biscuits and place them on the prepared sheet pan. Gather any scraps, roll out again, and cut additional biscuits.
- Apply egg wash and salt: Brush the tops of the biscuits with the egg wash, then sprinkle with flaked sea salt.
- Bake and serve: Bake for 20 to 22 minutes until the tops are golden brown and the biscuits are fully cooked. Serve hot or warm.
Recipe Tips:
- Keep Butter Cold: Use cold butter straight from the fridge. This helps make flaky biscuits, so try not to handle it too much.
- Avoid Overmixing: Only mix the dough until it just comes together. Too much mixing makes biscuits tough, not soft.
- Use a Sharp Biscuit Cutter: A sharp cutter gives clean edges for better rising. Press down firmly without twisting the cutter.
- Brush with Egg Wash Well: Cover each biscuit top with egg wash to get a golden, shiny finish.
- Bake Right Away: Bake the biscuits as soon as you finish preparing them. Waiting too long can make them dense.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover buttermilk biscuits cool completely to room temperature. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap, and refrigerate for up to 3 days.
- Freeze: Allow the buttermilk biscuits to cool to room temperature before placing them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Preheat the oven to 170°C (350°F). Place the biscuits on a baking sheet and cover them with foil to prevent drying out. Warm for about 5–10 minutes until heated through.
Nutrition Facts
Serving Size: 1 biscuit (approx. 55g)
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 530mg
- Potassium: 120mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 4g
Try More Ina Garten Recipe:
- Ina Garten Parsnip Purée
- Ina Garten Garlic-roasted Haricots Verts
- Ina Garten Maple-roasted Honeynut Squash
- Ina Garten Marble Potatoes With Garlic & Herbs
Ina Garten Buttermilk Biscuits
Description
Ina Garten’s Buttermilk Biscuits is made with all-purpose flour, baking powder, kosher salt, unsalted butter, buttermilk, and extra-large eggs. This delicious buttermilk biscuit recipe creates a tasty breakfast or side that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (fan 200°C) / 425°F. Line a sheet pan with parchment paper.
- Mix dry ingredients: In the bowl of an electric mixer fitted with the paddle attachment, add the flour, baking powder, and kosher salt. With the mixer on low, add the cold grated butter and mix just until combined.
- Prepare wet ingredients: In a small measuring cup, combine the buttermilk and one egg; beat lightly with a fork.
- Combine wet and dry ingredients: With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix just until all of the dough is moistened.
- Knead and roll the dough: Dump the dough onto a well-floured surface and knead briefly (about 6 times). Roll the dough out to a thickness of about 2 cm / ¾ inch.
- Cut and arrange biscuits: Using a 6 cm / 2½ inch round cutter, cut out biscuits and place them on the prepared sheet pan. Gather any scraps, roll out again, and cut additional biscuits.
- Apply egg wash and salt: Brush the tops of the biscuits with the egg wash, then sprinkle with flaked sea salt.
- Bake and serve: Bake for 20 to 22 minutes until the tops are golden brown and the biscuits are fully cooked. Serve hot or warm.
Notes
- Keep Butter Cold: Use cold butter straight from the fridge. This helps make flaky biscuits, so try not to handle it too much.
- Avoid Overmixing: Only mix the dough until it just comes together. Too much mixing makes biscuits tough, not soft.
- Use a Sharp Biscuit Cutter: A sharp cutter gives clean edges for better rising. Press down firmly without twisting the cutter.
- Brush with Egg Wash Well: Cover each biscuit top with egg wash to get a golden, shiny finish.
- Bake Right Away: Bake the biscuits as soon as you finish preparing them. Waiting too long can make them dense.
Ina Garten Buttermilk Biscuits