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Nothing beats the aroma of freshly baked buttermilk biscuits wafting through the kitchen. These golden, flaky delights are perfect for breakfast or as a side to your favorite meal. With just a few simple ingredients, you can whip up a batch of these biscuits that will have everyone reaching for seconds. Let's get baking!
Buttermilk Biscuits Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cut into small pieces unsalted butter, cold
- 1 cup buttermilk
Instructions:
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1/2 inch thick.
- Fold the dough over onto itself a few times to create layers, then pat it out again to 1/2 inch thickness.
- Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Serve warm with butter or jam.
What You Will Need
Read more: Buttermilk Casserole Recipe
What you will need to make buttermilk biscuits
- All-purpose flour: Provides structure and base for the biscuits, ensuring they hold together and have the right texture.
- Baking powder: Helps the biscuits rise, making them fluffy and light.
- Baking soda: Reacts with buttermilk to create extra lift, enhancing the biscuit's texture.
- Unsalted butter: Adds richness and flakiness, creating layers in the biscuits.
- Buttermilk: Gives a tangy flavor and reacts with baking soda for a tender, airy biscuit.
Tools and Instruments Required
What tools/instruments will be needed to make buttermilk biscuits
- Mixing bowl: Essential for combining dry and wet ingredients, ensuring an even mixture without overworking the dough.
- Pastry cutter: Helps cut cold butter into the flour mixture, creating a crumbly texture crucial for flaky biscuits.
- Biscuit cutter: Shapes the dough into uniform biscuits, ensuring even baking and a consistent look.
- Baking sheet: Provides a flat surface for baking the biscuits, allowing them to rise and brown evenly.
- Whisk: Useful for blending dry ingredients thoroughly, preventing clumps and ensuring an even distribution of leavening agents.
Buttermilk Biscuits Recipe
Fluffy, buttery biscuits perfect for breakfast or dinner.
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter, cold cut into small pieces
- 1 cup buttermilk
Instructions:
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1/2 inch thick.
- Fold the dough over onto itself a few times to create layers, then pat it out again to 1/2 inch thickness.
- Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Serve warm with butter or jam.
Notes:
For extra flaky biscuits, make sure your butter is very cold.
Read more: Sausage Biscuit Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 100mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the dough as directed.
- Cut out the biscuits.
- Place them on a baking sheet lined with parchment paper.
- Cover with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Prepare and cut out the biscuits.
- Place on a baking sheet lined with parchment paper.
- Freeze until solid.
- Transfer to a freezer bag or airtight container.
- Store for up to 3 months.
- Bake from frozen, adding a few extra minutes to the baking time.
For extra flaky biscuits, freeze the butter before cutting it into the flour mixture. This keeps it from melting too quickly, creating steam pockets that make the biscuits rise higher and become flakier.
Frequently Asked Questions
FAQ:
How do I keep my biscuits from turning out tough?
Handle the dough as little as possible. Overmixing can make them tough.
Can I use a food processor to cut in the butter?
Yes, just pulse a few times until the mixture looks like coarse crumbs.
What if I don't have buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
How do I store leftover biscuits?
Keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
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