Easy Homemade Buttermilk Biscuits

Easy Homemade Buttermilk Biscuits Recipe

Buttermilk biscuits are a classic comfort food that’s surprisingly simple to make. Whether you’re serving them alongside a hearty breakfast, a cozy bowl of soup, or just enjoying them with a pat of butter and jam, these flaky, golden biscuits are a crowd-pleaser. What sets this recipe apart is its simplicity and foolproof steps, ensuring even first-time bakers can whip up biscuits that taste like they came straight from Grandma’s kitchen.

Easy Homemade Buttermilk Biscuits
Easy Homemade Buttermilk Biscuits

Why You’ll Love Easy Homemade Buttermilk Biscuits

These biscuits are absolutely wonderful because they’re:

  • Quick to prepare: You can have warm, fresh biscuits on your table in under 30 minutes.
  • Made with basic ingredients: Most of the ingredients are pantry staples, making it easy to whip these up anytime.
  • Perfectly flaky and tender: Thanks to the buttermilk and the folding technique, each bite is soft, buttery, and irresistible.
  • Family-friendly: Kids love helping with cutting the dough, and the biscuits are a hit with all ages.
  • Flexible: You can customize with add-ins like cheese, herbs, or even a hint of cinnamon for a sweet twist.

Ingredients

To make about 12 biscuits, you’ll need:

  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter (cold, diced into small cubes)
  • ¾ cup cold buttermilk (plus extra for brushing tops)
  • Optional: 1 tablespoon sugar (if you prefer a slightly sweeter biscuit)

How To Make Easy Homemade Buttermilk Biscuits

How To Make Easy Homemade Buttermilk Biscuits
How To Make Easy Homemade Buttermilk Biscuits
  1. Preheat your oven: Set it to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
  3. Cut in the butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be pea-sized for a flaky texture.
  4. Add the buttermilk: Pour in the cold buttermilk and gently stir until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky.
  5. Shape the dough: Turn the dough onto a lightly floured surface. Gently press it into a rectangle about ¾ inch thick. Fold the dough in half, then rotate it and fold again. Repeat this process 3-4 times to create layers for extra flakiness.
  6. Cut out the biscuits: Use a round biscuit cutter (or the rim of a glass) to cut out circles. Press straight down without twisting to ensure the biscuits rise evenly. Gather the scraps, gently reshape, and cut out more biscuits.
  7. Bake: Place the biscuits on the prepared baking sheet, slightly touching if you want softer sides. Brush the tops with buttermilk for a golden finish. Bake for 12-15 minutes, or until the tops are golden brown.
  8. Cool slightly and serve: Let the biscuits cool for a few minutes before serving warm with your favorite toppings.

Pro Tips

  • Keep everything cold: Cold butter and buttermilk are essential for flaky biscuits. If your kitchen is warm, chill your bowl and flour in the fridge for a few minutes before starting.
  • Don’t overwork the dough: Overmixing or over-kneading can result in tough biscuits. Handle the dough gently.
  • Use sharp cutters: A sharp biscuit cutter ensures clean edges, helping the biscuits rise evenly.
  • Freeze butter: For even flakier layers, freeze the butter and grate it into the flour.

How To Serve

  • Classic style: Serve with butter, honey, or jam for a traditional breakfast treat.
  • Savory twist: Pair with sausage gravy, eggs, or ham for a hearty meal.
  • Sweet option: Add a drizzle of maple syrup or a dusting of powdered sugar for a dessert-style biscuit.
  • Family-style: Present a basket of warm biscuits at the center of the table for everyone to enjoy.

Nutritional Information (Per Serving)

  • Calories: 160
  • Protein: 3g
  • Carbohydrates: 21g
  • Fat: 7g
  • Fiber: 1g
  • Adjustments: Use low-fat buttermilk or substitute whole wheat flour for a healthier version.

Storage and Reheating Tips

  • Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days.
  • Reheating: Warm biscuits in a 350°F oven for 5-7 minutes or microwave for 10-15 seconds.
  • Freezing: Freeze unbaked biscuits on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Conclusion

Easy homemade buttermilk biscuits are a must-try for any home baker. Their buttery layers and tender texture make them an instant hit. Plus, they’re versatile enough to suit any meal or occasion. I’d love to hear how yours turn out—leave a comment below to share your experience! And if you’re craving more baking inspiration, check out our recipes for fluffy banana pancakes or cheesy breakfast muffins.

FAQ Section

Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

What if I don’t have a biscuit cutter?
No problem! Use a glass or even shape the dough into squares with a knife for a rustic look.

Can I make these in advance?
Yes, prepare the dough, cut the biscuits, and refrigerate them for up to 24 hours before baking.

Enjoy baking these delightful biscuits, and happy cooking!

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