Buttermilk biscuits are a classic Southern delight that brings warmth and comfort to any meal. Whether served for breakfast with a pat of butter and jam, as a side for a hearty dinner, or even as a base for a savory dish like biscuits and gravy, these fluffy, tender biscuits are always a hit. This recipe for homemade buttermilk biscuits is simple and straightforward, ensuring you achieve the perfect biscuit every time. Let’s dive into the ingredients, instructions, and some handy cooking notes and variations to make your biscuit-baking experience delightful and successful.
in

Homemade Buttermilk Biscuits

Advertisements

Buttermilk biscuits are a classic Southern delight that brings warmth and comfort to any meal. Whether served for breakfast with a pat of butter and jam, as a side for a hearty dinner, or even as a base for a savory dish like biscuits and gravy, these fluffy, tender biscuits are always a hit. This recipe for homemade buttermilk biscuits is simple and straightforward, ensuring you achieve the perfect biscuit every time. Let’s dive into the ingredients, instructions, and some handy cooking notes and variations to make your biscuit-baking experience delightful and successful.

Advertisements
Advertisements
Advertisements

Ingredients

  • All-Purpose Flour: 2 cups
  • Baking Powder: 2 teaspoons
  • Salt: 1 teaspoon
  • Baking Soda: ¼ teaspoon
  • Unsalted Butter: 7 tablespoons, chilled in the freezer and cut into thin slices
  • Cold Buttermilk: ¾ cup
  • Buttermilk: 2 tablespoons, for brushing

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and ¼ teaspoon of baking soda until well combined.

Step 3: Cut in the Butter

Add the chilled, thinly sliced 7 tablespoons of unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized.

Advertisements

Step 4: Add the Buttermilk

Make a well in the center of the flour mixture and pour in the ¾ cup of cold buttermilk. Gently stir the mixture with a fork or a spatula until just combined. Be careful not to overmix; the dough should be slightly shaggy and sticky.

Step 5: Knead the Dough

Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, just until it comes together. Pat the dough into a rectangle about 1 inch thick.

Step 6: Fold the Dough

Fold the dough into thirds like a letter, then pat it out into a rectangle again. Repeat this folding process 2 more times. This technique creates layers that help the biscuits rise and become flaky.

Step 7: Cut the Biscuits

Using a floured biscuit cutter or a round glass, cut out the biscuits from the dough. Press straight down without twisting to ensure the biscuits rise evenly. Gather the scraps, gently knead together, and cut out more biscuits until all the dough is used.

Step 8: Brush with Buttermilk

Place the biscuits on the prepared baking sheet, making sure they are touching slightly. Brush the tops with the remaining 2 tablespoons of buttermilk.

Step 9: Bake

Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.

Step 10: Serve

Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with your favorite toppings or alongside your meal.

Cooking Notes and Variations

Cooking Notes:

  • Butter Temperature: Keeping the butter cold is crucial for flaky biscuits. If the butter starts to melt while you’re working with it, place the dough in the refrigerator for a few minutes to chill before proceeding.
  • Buttermilk: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to ¾ cup of milk. Let it sit for 5 minutes before using.

Variations:

  • Cheddar and Chive Biscuits: Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of finely chopped fresh chives to the dry ingredients before adding the buttermilk.
  • Garlic and Herb Biscuits: Add 1 teaspoon of garlic powder and 1 tablespoon of mixed dried herbs (such as thyme, rosemary, and parsley) to the dry ingredients.
  • Sweet Biscuits: Increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla extract to the buttermilk for a sweet twist. Serve with fruit and whipped cream for a delightful dessert.

Frequently Asked Questions (FAQs)

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. When ready to bake, follow the instructions from the kneading step onwards.

Q: Can I freeze the biscuits?

A: Absolutely! You can freeze the unbaked biscuits on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: What should I do if my biscuits are not rising?

A: Ensure your baking powder and baking soda are fresh. Also, make sure not to twist the biscuit cutter when cutting out the biscuits, as this can seal the edges and prevent them from rising properly.

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute half of the all-purpose flour with whole wheat flour for a slightly denser biscuit. If you use entirely whole wheat flour, the biscuits will be denser and may require a bit more buttermilk.

Homemade buttermilk biscuits are a versatile and delicious addition to any meal. Their flaky, tender texture and rich buttery flavor make them irresistible. With this easy-to-follow recipe and a few helpful tips, you can bake the perfect batch of biscuits every time. Don’t be afraid to experiment with different variations to find your favorite version. Enjoy these biscuits fresh out of the oven with your favorite toppings, and watch them disappear in no time. Happy baking!