Buttermilk Biscuits Recipe

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If you have been searching for a timeless Southern classic that melts in your mouth and fills your kitchen with the most irresistible aroma, this Buttermilk Biscuits Recipe is exactly what you need. Soft, flaky, and perfectly golden, these biscuits have a tender crumb that comes from just the right balance of cold butter and tangy buttermilk. They rise beautifully in the oven to deliver that fluffy texture everyone craves, making them the ultimate comfort food to enjoy any time of day.

Ingredients You’ll Need

These ingredients come together in the simplest way but each plays a vital role in creating the perfect biscuit. From the flakiness lent by cold butter to the subtle tang from buttermilk, every component enhances texture, flavor, and color for a truly delightful bite.

• 2 cups all-purpose flour (240 grams): Provides the structure for the biscuits, choose a light, fresh flour for best results.
• 1 tablespoon baking powder (12 grams): The leavening agent that helps the biscuits rise with a fluffy texture.
• ¼ teaspoon baking soda: Works alongside the acid in the buttermilk to give extra lift and tenderness.
• 1 tablespoon granulated sugar (13 grams): Adds a hint of sweetness that balances the savory notes.
• 1 teaspoon kosher salt (3 grams): Enhances all the flavors and prevents the biscuits from tasting flat.
• 7 tablespoons unsalted butter (99 grams, cold and sliced thin): Keeps the dough cold to create layers of flaky goodness.
• ¾ cup cold buttermilk (170 grams, plus more for brushing): Adds moisture and a subtle tang that makes these biscuits unique.

How to Make Buttermilk Biscuits Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 425°F. While the oven warms up, line a baking sheet with parchment paper to keep your biscuits from sticking and to ensure easy cleanup. Setting the right oven temperature upfront is crucial for that rapid rise and golden crust.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl. This step evenly distributes the leavening agents so your biscuits rise uniformly and have consistent flavor throughout.

Step 3: Cut in the Butter

Add the thin slices of cold butter to the dry mix. Using a pastry cutter, fork, or even your hands, quickly work the butter into the flour until the mixture looks like coarse peas. This technique is the secret to flaky layers, so don’t overwork it.

Step 4: Add the Buttermilk

Pour in the cold buttermilk and gently stir until the dough just comes together. Avoid overmixing; you want the dough shaggy yet cohesive—this keeps your biscuits tender and fluffy.

Step 5: Shape the Dough

Turn out the dough onto a floured surface and pat or roll it into a rectangle about ¾ inch thick. This shape will make the folding step easier and ensures even thickness for the final biscuits.

Step 6: Fold for Layers

Fold one side of the dough into the center, then fold the other side over it, like folding a letter. Flatten it again to ¾ inch, then fold once more. Repeat this process three times in total. These folds create the layers that make biscuits delightfully flaky.

Step 7: Final Flattening

After your last fold, gently flatten the dough once more to about ¾ inch thickness, ready for cutting. Keep your hands and the surface lightly floured to prevent sticking.

Step 8: Cut the Biscuits

Use a 2-3 inch biscuit cutter to cut straight down into the dough without twisting. Twisting seals the edges and can prevent a good rise. Gather the scraps, gently press them back together, and keep cutting until all the dough is used.

Step 9: Bake the Biscuits

Arrange your biscuits on the parchment-lined baking sheet, leaving a little space between each. Brush the tops with a bit of buttermilk to encourage a golden, shiny crust. Bake in the preheated oven for around 15 minutes or until beautifully golden.

Step 10: Cool and Enjoy

Once out of the oven, let your biscuits cool for about 5 minutes. This rest allows the crumb to settle perfectly while still offering that warm, melt-in-your-mouth experience when you dig in.

How to Serve Buttermilk Biscuits Recipe

Garnishes

These biscuits are delightful on their own, but adding a pat of melting butter or a drizzle of honey instantly elevates them. Fresh herbs like chives or parsley sprinkled on top also bring a fresh, pretty touch that brightens the flavor.

Side Dishes

Serving these biscuits alongside a bowl of hearty chicken stew, creamy gravy, or even a classic breakfast spread makes the meal feel complete. Their slight tang and fluffy texture perfectly complement rich or savory dishes.

Creative Ways to Present

Try slicing the biscuits in half and stuffing them with fried chicken or scrambled eggs for a fantastic handheld meal. You can also tear them up and use as a base for a panzanella-style biscuit salad or serve mini biscuit sliders for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits can be stored in an airtight container at room temperature for up to two days without losing their tender crumb. To maintain freshness, avoid refrigerating as it can dry them out quickly.

Freezing

To keep biscuits longer, freeze them in a sealed plastic bag after they have completely cooled. They freeze well for up to 2 months, making them perfect for quick breakfasts or snacks anytime.

Reheating

Reheat your biscuits gently in a warm oven (about 350°F) for 5-7 minutes or pop them in the toaster oven until warmed through. If microwaving, wrap them in a damp paper towel to keep moisture and softness intact.

FAQs

Can I substitute regular milk for buttermilk in this recipe?

While buttermilk’s acidity helps tenderize the dough and activate the baking soda, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup to mimic that effect. The texture might vary slightly but will still be delicious.

Why is cold butter important in this Buttermilk Biscuits Recipe?

Cold butter creates steam pockets during baking, which helps produce flaky, layered biscuits. If the butter melts before baking, the texture could become dense and less tender.

Can I make these biscuits gluten-free?

You can experiment with gluten-free flour blends, but keep in mind that the texture and rise may differ. Look for blends designed for baking and add a bit of xanthan gum if your blend lacks it.

Is it better to use a biscuit cutter or a glass to cut the biscuits?

A biscuit cutter is ideal because of its thin, sharp edge that cuts cleanly without twisting, ensuring your biscuits rise properly. A glass can work in a pinch, but be careful not to twist when pressing down.

What’s the best way to get flaky layers in my biscuits?

The key is cold butter, minimal handling, and folding the dough several times as described in this Buttermilk Biscuits Recipe. These steps create distinct layers that puff up beautifully when baked.

Final Thoughts

There’s something truly special about homemade biscuits, and this Buttermilk Biscuits Recipe will quickly become your go-to for breakfast, dinner, or anytime you crave a bite of warm, flaky comfort. Give it a try, share them with friends, and savor every buttery, tender mouthful!

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