Buttermilk Biscuits
Buttermilk biscuits are light, fluffy, and incredibly satisfying. They are a classic side dish in many homes and perfect for breakfast, lunch, or dinner. Warm, buttery, and just a bit crispy on the outside, these biscuits are great on their own or served with gravy, jam, or honey.
Why Make This Recipe
Making your own buttermilk biscuits is easy and rewarding. They are far tastier than store-bought options and can be tailored to your liking. Plus, the smell of freshly baked biscuits will bring everyone to the kitchen. With basic ingredients and simple steps, you can whip up a batch of these delightful biscuits in no time. Perfect for family gatherings or a cozy breakfast at home!
How to Make Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 3/4 to 1 cup cold buttermilk
- 1 tablespoon melted butter (for brushing, optional)
Directions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add cold, cubed butter to the flour mixture. Work it into the flour until it resembles coarse crumbs.
- Pour in 3/4 cup of cold buttermilk and stir gently until just combined.
- Turn the dough onto a floured surface and pat it into a 3/4-inch thick rectangle. Fold and pat down 2-3 times to create flaky layers.
- Cut out circles with a biscuit cutter and place them on the baking sheet.
- Bake for 12–15 minutes or until golden on top.
- Brush warm biscuits with melted butter and serve immediately.
How to Serve Buttermilk Biscuits
Buttermilk biscuits are best served warm. You can enjoy them plain, or with a spread of butter, honey, or your favorite jam. For a heartier meal, pair them with sausage gravy or alongside your morning eggs. They also make a great addition to soups and stews.
How to Store Buttermilk Biscuits
To keep your biscuits fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Place the cooled biscuits in a freezer bag, and they will last for about a month. To reheat, simply warm them in the oven until heated through.
Tips to Make Buttermilk Biscuits
- Make sure to use very cold butter. This helps create flaky layers.
- Don’t overmix the dough; gentle handling keeps the biscuits tender.
- If the dough seems too dry, add a little more buttermilk, one tablespoon at a time.
- For extra flavor, consider adding herbs or cheese to the dough.
Variation
You can easily customize buttermilk biscuits. Try adding grated cheese, cooked bacon bits, or fresh herbs to give them a unique twist. For a sweet variation, fold in some chocolate chips or dried fruit.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes before using.
2. How do I know when my biscuits are done?
Biscuits are done when they are golden brown on top. You can also tap the top; if it sounds hollow, they are likely ready.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and wrap it tightly in plastic wrap. Keep it in the fridge for up to 24 hours before baking. Just remember to pat it out gently when you’re ready to bake.
