The Best Buttermilk Biscuits Recipe
Biscuits are one of my favorite things to bake often. This recipe for biscuits is super simple to make and with only a few ingredients, meaning you can have fresh buttermilk biscuits in only a few minutes! Who would’ve ever thought it was possible? This recipe will make about 14 biscuits, may vary depending on size. Because of all the butter and buttermilk, they are very flaky. I love to keep these on hand for breakfast, lunch, and dinner regardless of how you serve it.
Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using. Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand. Leavening agent – We’re using both baking soda and baking powder today. Salt – So important for guaranteeing we get good flavor! Don’t forget the salt. Butter – Cold and unsalted. You can either cut this in cubes or shred it on a box grater. I find this easier to blend in with the flour, up to you. Egg – Just for egg wash at the end.
Imagine fresh hot biscuits in 20 minutes! Well, you don’t have to imagine anymore. You just have to follow these simple steps. This is the easiest buttermilk biscuit recipe you will ever make! To get started, preheat your oven temperature to 450°F (232°C) to get it ready for baking! Then grab a baking sheet and set it aside for now. It’s important to measure out the dry ingredients in a separate bowl. Add the flour, salt, baking powder, and baking soda to a large bowl and stir it together well. Make sure the butter is super cold before adding it to the flour mixture. Then cut the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs. You can also do this using 2 forks. Now, stir in the buttermilk and combine everything together using a wooden spoon. Then knead the dough a few times with your hands just until it barely starts to come together. Next, transfer the dough to a lightly floured surface and knead it just a few more times, being very careful not to over-knead. You don’t want the butter to start melting because it will cause the dough to begin developing gluten and become tough. Once the dough is made you can start forming biscuits! First, use a rolling pin to gently roll the dough out into a rectangle that is about ½ to ¾ of an inch in thickness. Next, use a 2-inch biscuit cutter to cut the dough into biscuits. Then place the cut biscuits on the ungreased baking sheet or into a buttered skillet. Now, gather the leftover dough and use it to cut more biscuits until there is no dough left. You should get about 12 biscuits. Place the biscuits on an ungreased baking sheet or in a cast iron skillet and brush with the egg wash to get a nice golden color as they bake. Now let’s bake! Transfer the pan to the hot oven and bake the biscuits for 10 to 15 minutes or until golden. Then transfer the baked biscuits to a wire rack to cool.
Why Buttermilk?
First of all, the buttermilk will add complexity and depth to your dinner rolls. Secondly, it’s what makes these dinner rolls super soft and light and what keeps them from browning too quickly so that you end up with rolls that are baked perfectly on the inside yet golden on the outside.
No Buttermilk On Hand?
If you don’t have buttermilk, use a measuring cup and to it add ½ tablespoon of lemon juice or vinegar and to it add milk to make ½ cup. Stir it then let it sit for 5 minutes.
Can I Use Shortening Instead Of Butter?
Yes! You can use vegetable shortening and the biscuits will be flaky. However, it will change the taste and they won’t be buttery. Another option is to use half butter and half shortening.
Can I Make Gluten-Free Biscuits?
Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.
How To Serve
The sky is the limit! You can smear these buttermilk biscuits with some jam or smother them with butter and honey and you’ll be in paradise till the very last bite. But if you want some entree accompaniments, here’s some suggestions:
Homemade Chicken Noodle Soup Tomato Tortellini Soup Beef Ragu Minestrone Soup Irish Lamb Stew Mexican Pork Stew Creamy Carbonara Crispy Fried Chicken
Leftovers
These biscuits will stay fresh for up to 3 days in covered and stored at room temperature.
Freeze
These buttermilk biscuits also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.
Other Delicious Biscuits Or Scone Recipes To Try
Copycat Red Lobster Cheddar Bay Biscuits Feta Cheese And Chives Biscuit Fluffy Mozzarella Biscuits Cheddar Cheese Biscuits Irish Scones Biscuits And Gravy Jalapeno Cheddar Biscuits Butter Swim Biscuits
title: “Buttermilk Biscuits” ShowToc: true date: “2024-10-25” author: “Jeffrey Calloway”
Buttermilk Biscuits
I am not typically a successful baker, and I have yet to mess these biscuits up. It hasn’t ever happened once. So I promise you, you can do the same. Be sure to check out my PRO TIPS and it will be a breeze, there are just a few simple rules to follow. (BONUS: You can even make these without buttermilk, check out my substitution options below!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine flour, baking powder, and salt. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter to work the butter in until coarse crumbs have formed. Create a hole in the middle and add cold buttermilk and honey. Use a silicone spatula to stir until just combined, don’t overmix.
Use your hands to gently form a 10-inch rectangle. Fold one side into the center, then the other side. Rotate the dough horizontally and gently form it back into a 10-inch rectangle. REPEAT the same folding technique 2 more times. This is what creates the layers in the biscuits. Form into a 10 x 7 inch rectangle about 1-inch thick. Use a 3-inch biscuit cutter (product link in tools section below) to cut out 6 biscuits. Roll back into a rectangle that’s 1-inch thick and cut out 2 more biscuits. You’ll end up with about 8 in total.
Place into a buttered cast iron skillet or on parchment paper. Place them close together- this is important as this helps them to rise. Bake at 425° for 15 minutes or until the tops are golden brown. Combine honey/melted butter and brush the tops when they come out of the oven. For more browning on top, bake for up to 5 more minutes at 450°. Serve and enjoy!
What Does Buttermilk Do For Biscuits?
Tang: Buttermilk adds a nice tangy component to baked goods. Acidity: The acidity in the buttermilk works in conjunction with the baking powder to help the biscuits rise. Liquid: This is what forms the dough and creates steam in the oven which in turn, allows the layers in the biscuits to rise. Low Fat Content: Buttermilk is usually low in fat content, which works as a nice offset since butter is dispersed throughout the dough and is high in fat.
Buttermilk Substitutes
To create a substitute for buttermilk, you’ll need milk and any one of the following: Sour Cream, Plain Yogurt, White Vinegar, or Lemon Juice. These instructions give you enough to make one cup, which is sufficient for this recipe.
4 tablespoons milk + 3/4 cup sour cream. 2 tablespoons milk + enough plain yogurt to make a cup. 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes. 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.
Make-Ahead Method
Method #1: Prepare the dough and cut the biscuits. Refrigerate for up to 2 days prior to baking. Alternatively, you can prepare the dough and complete the folding steps, cover the dough with plastic wrap and cut the biscuits prior to baking. Method #2: Make dough and cut biscuits as outlined. Flash freeze on a baking sheet for 2 hours, then store in a freezer bag for up to 3 months. Let them defrost in the fridge overnight, then bake as outlined.
Storage
Store in an airtight container and refrigerate for up to 5 days. Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature).
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Recipe Adapted from Sally’s Baking Addiction
