Quick and Easy Biscuits (with your Food Processor)
These Quick and Easy Biscuits come together in no time, thanks to your food processor. No need for a mixing bowl or cutting in butter by hand — let your food processor do the work, and you’ll be tucking into these fluffy buttermilk biscuits in under 30 minutes!
Servings: 12 biscuits
Calories: 155kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter very cold
- ¾ cup buttermilk very cold
Instructions
- Measure your all-purpose flour, baking powder, baking soda, sugar, and kosher salt into the bowl of your food processor. Add cubes of cold butter.
- Pulse the ingredients for three 1 second pulses, or as we say in America for three Mississippi's (1 Mississippi-2 Mississippi-3 Mississippi).
- Turn the food processor on while slowly pouring your buttermilk in through the opening on the top for another 3 Mississippi's. Stop as soon as the dough forms a ball.
- Dump the dough out onto a lightly floured surface. Roll out to about ½ to ¾ inch thick.
- Cut with floured 2-inch round cutter. Gather together your scraps and cut out as many biscuits as you can. Place on your prepared baking sheet.
- Place on a parchment paper lined baking sheet and place into the fridge or freezer while you preheat your oven to 450°F. Brush the tops with a little more buttermilk or an egg wash.
- Bake at 450°F for 12 to 15 minutes, or until golden brown. Allow to cool for at least 10 minutes before enjoying with more butter, some honey, or by slicing it open and sliding in a piece of ham.
- Remove from the oven and let cool for at least 10 minutes. I like to brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt.
Notes
For the most accurate and consistent results, I recommend that you measure your ingredients using a scale. If using volume measurements read the post for tips on doing so accurately.
Expert tip: Don't twist the cutter when cutting out biscuits. Doing so will compress the edges and your biscuits won't reach their tall and fluffy potential! Press straight down and pull straight back up!
Storage: I like to serve biscuits warm, but wrap any leftovers or keep them covered for 2 days at room temperature.
Make ahead freezer biscuits: Freeze biscuits unbaked for up to 3 months. Remove desired number of biscuits from freezer and place on lined baking sheet. Brush tops with egg wash and sprinkle with flaky salt, if desired. Bake in a preheated to 425°F oven for 15 to 20 minutes, or until fluffy and golden brown.
Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 363mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Calcium: 82mg | Iron: 1mg
