Buttermilk Biscuits

There’s something timeless about homemade buttermilk biscuits. With their buttery aroma and layers of flaky goodness, they bring comfort to every bite. Whether paired with honey butter or served alongside hearty dishes, these biscuits are irresistibly versatile.

This recipe is a tribute to simplicity, using just six basic ingredients to create a bakery-worthy masterpiece in only 35 minutes. Each layer is crafted with care, ensuring that the result is tender, golden perfection.

Perfect for breakfast, dinner, or any meal in between, these buttermilk biscuits are a must-try for bakers of all skill levels. A delicious reward awaits with every warm, flaky bite!

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Buttermilk Biscuits: Ingredients that Create Flaky Perfection

• All-Purpose Flour: The sturdy foundation for layers of softness and structure.
• Aluminum-Free Baking Powder: Ensures a lofty rise without any unwanted aftertaste.
• Cold Unsalted Butter: The secret to those irresistible, buttery flakes.
• Chilled Buttermilk: Adds a subtle tang and tender crumb to every bite.
• Golden Honey: A touch of natural sweetness for balance and depth.

Recipe Tips for Perfect Buttermilk Biscuits

1. Keep Ingredients Cold: Cold butter and buttermilk are crucial for flaky layers. Place the butter in the freezer for 10-15 minutes before using and chill your buttermilk until just before mixing to prevent melting.
2. Handle Dough Gently: Avoid overworking the dough; it should remain shaggy and slightly sticky. Over-kneading can lead to dense biscuits. Use floured hands and a light touch when shaping to preserve the airiness.
3. Use Proper Cutting Techniques: When cutting the biscuits, press straight down with a biscuit cutter—no twisting. Twisting seals the edges and hinders the rise, preventing those beautiful layers from forming.

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What to Serve with Buttermilk Biscuits

1. Homemade Jam or Jelly: Enhance the buttery, flaky texture with a dollop of fruity sweetness. Strawberry or blackberry jam pairs exceptionally well.
2. Creamy Gravy: Classic sausage or country gravy turns these biscuits into a comforting and hearty breakfast dish.
3. Soup or Stew: Serve alongside a bowl of warm, hearty chicken noodle soup or beef stew. The biscuits are perfect for soaking up rich, flavorful broths.

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Frequently Asked Questions (FAQ)

1. Can I use milk instead of buttermilk?
   Yes, you can substitute whole milk with a splash of vinegar or lemon juice to mimic the tangy flavor of buttermilk.
2. Why is my dough too sticky?
   The dough should be shaggy and slightly sticky, but excessive stickiness may mean the butter wasn’t cold enough. Add a sprinkle of flour as needed while shaping.
3. How do I store leftover biscuits?
   Store tightly covered at room temperature for 1-2 days or refrigerate for up to 5 days. Reheat in the oven for a crisp exterior.
4. Can I freeze biscuit dough?
   Absolutely! Wrap the prepared dough tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge before baking.

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Buttermilk Biscuits

These soft, buttery buttermilk biscuits boast a delightful flakiness with countless layers. Using only six straightforward ingredients, this recipe comes together in approximately 35 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 13 Biscuits

Ingredients

  

• Ingredients
• Unsalted Butter 113g, 8 Tbsp: Cold and cubed into ½-inch pieces
• All-Purpose Flour 313g, 2 ½ cups: Measured by spooning and leveling, with additional for dusting
• Baking Powder 2 Tbsp: Aluminum-free for optimal taste
• Salt 1 tsp: Enhances overall flavor
• Cold Buttermilk 270ml, 1 cup + 2 Tbsp: Divided into portions
• Honey 2 tsp, 14g: Provides subtle sweetness
• Optional Honey Butter Topping: Combine 2 Tbsp melted butter with 1 Tbsp honey

Instructions

 

• Instructions
• Preheat the Oven
• Set the oven temperature to 425°F (218°C).
• Combine Dry Ingredients
• In a large mixing bowl or food processor, mix together the flour, baking powder, and salt until evenly distributed.
• Incorporate Butter
• Add the cubed butter into the dry ingredients. Use a pastry cutter or pulse the mixture in the processor until it resembles coarse crumbs. If processed, transfer to a large bowl.
• Prepare the Dough
• Create a well in the center of the mixture and pour in 1 cup (240ml) of buttermilk along with the honey. Gently fold with a spatula until the mixture begins to form. Take care not to overmix; the dough should be slightly crumbly with wet patches.
• Shape and Fold
• On a floured surface, gather the dough using floured hands. Flatten it into a ¾-inch thick rectangle. Fold one side into the center, followed by the other, and rotate horizontally. Repeat the flattening and folding process three more times. Shape into a final ¾-inch thick rectangle.
• Cut Biscuits
• Using a 2.5 to 3-inch biscuit cutter, press straight down into the dough without twisting. Re-roll scraps as needed to create 8-10 biscuits. Arrange the biscuits close together on a parchment-lined baking sheet or in a greased 10-inch cast iron skillet, ensuring they touch.
• Bake
• Brush the tops with the remaining 2 tablespoons of buttermilk. Bake for 18-20 minutes until the tops are golden.
• Finish and Serve
• If desired, brush the warm biscuits with honey butter. Serve immediately.

Notes

Notes
Storage: Biscuits can be stored tightly covered at room temperature or in the refrigerator for up to 5 days.
Freezing Instructions: Both baked biscuits and prepared dough freeze well for up to three months. For dough, wrap securely in plastic and thaw in the refrigerator before baking.
Buttermilk Substitute: Combine 2 tsp of lemon juice or vinegar with milk to make 1 cup. Let it sit for 5 minutes before use.
Baking Tools: Grease a cast iron skillet if it is not well-seasoned. Preheating the skillet is optional but may enhance baking results.

Keyword Buttermilk Biscuits