Buttermilk Biscuits are a classic comfort food that’s flaky, buttery, and perfect with any meal—whether it’s breakfast, lunch, or dinner. They’re surprisingly easy to make, and the buttermilk adds a subtle tang that makes them extra delicious. Here’s a simple and reliable recipe for light, fluffy buttermilk biscuits:
Buttermilk Biscuits Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for a slightly sweet flavor)
- 1/2 cup cold unsalted butter, cubed (you can also use shortening for a slightly flakier texture)
- 3/4 cup buttermilk (cold, straight from the fridge)
- 1 tablespoon butter (melted, for brushing on top)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 450°F (230°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
- In a large 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, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs or pea-sized pieces of butter.
- This step is key to making the biscuits flaky, so try not to overwork the butter into the flour.
4. Add the Buttermilk:
- Pour in the cold buttermilk and stir gently with a spoon or spatula until the dough just comes together. Don’t overmix; it’s okay if the dough is a little shaggy and messy. Overmixing can result in dense biscuits.
5. Turn Out and Pat the Dough:
- Turn the dough out onto a floured surface. Gently knead it a few times to bring it together (about 5-6 times), but don’t knead it too much.
- Pat the dough into a rectangle or circle about 1-inch thick. You can use your hands or a rolling pin. If you roll it, make sure to flour the rolling pin to prevent sticking.
6. Cut the Biscuits:
- Using a round biscuit cutter or a floured glass, cut out the biscuits from the dough. Press the cutter straight down without twisting, as twisting can seal the edges and prevent the biscuits from rising properly.
- Gather the scraps, gently press them together, and cut out the remaining biscuits.
7. Bake the Biscuits:
- Arrange the biscuits on the prepared baking sheet, making sure they are close together so their sides touch (this will help them rise higher).
- Bake for 10-12 minutes, or until the tops are golden brown.
8. Brush with Butter:
- When the biscuits come out of the oven, brush the tops with melted butter for a shiny, flavorful finish.
9. Serve Warm:
- Let the biscuits cool slightly before serving. Serve warm with butter, jam, honey, or gravy!
Tips:
- Use Cold Ingredients: Cold butter and cold buttermilk are key to flaky biscuits, so keep your ingredients chilled.
- Don’t Overwork the Dough: The more you handle the dough, the denser the biscuits will be. Gently mix and knead as little as possible.
- Resting the Dough: If you have time, you can refrigerate the dough for 30 minutes before cutting and baking to make the biscuits even more tender.
- Flour Your Cutter: Be sure to flour your biscuit cutter to prevent it from sticking to the dough.
- Freezing: You can freeze unbaked biscuits on a baking sheet, then transfer them to a freezer bag for up to a month. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Variations:
- Cheese Biscuits: Add 1/2 cup shredded cheddar or your favorite cheese to the dry ingredients for cheesy biscuits.
- Herb Biscuits: Add a tablespoon of chopped fresh rosemary or parsley to the dough for added flavor.
- Sweet Biscuits: For a sweet twist, add a tablespoon of honey or cinnamon sugar to the dough.
These Buttermilk Biscuits are light, flaky, and absolutely perfect for any meal. Whether you’re having them for breakfast with some butter and jam or as a side with a hearty stew, they’re sure to be a hit! How do you like to serve your biscuits—any favorite toppings or additions?
