Easy Buttermilk Biscuit Recipe

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Easy Buttermilk Biscuit Recipe:- These simple biscuits made with buttermilk are very soft, tall, flaky, and buttery. For a quick meal, put some jam or gravy on top of these.

 

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Easy Buttermilk Biscuit Recipe

It’s really not that hard to make buttermilk cookies from scratch. It only takes seven easy-to-find items and a little work.

Trust me, you’ll never buy store-bought cookies again after you learn how easy it is to make your own.

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This buttermilk cookie recipe is great because it can be used in many different ways. You can put your favorite sausage gravy, jam or marmalade, or butter and honey on top of the biscuits.

You will love these biscuits no matter how you dress them up!

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RECIPE INGREDIENTS 

Homemade buttermilk biscuits require just seven basic ingredients, so it’s important that you use all the right ones. Here’s what you’ll need to make this easy biscuit recipe:

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  • All-purpose flour: You need to spoon and level the flour when measuring it rather than scooping it straight from the bag. This will ensure that you don’t measure out too much by mistake, which would result in dense, dry biscuits.
  • Baking powder & baking soda: Make sure your baking powder and baking soda are still fresh before starting. Both ingredients are important to get a good rise.
  • Granulated sugar: Doesn’t make the biscuits taste sweet, it just gives them some flavor.
  • Salt: Like the sugar, the salt flavors the biscuits and makes them taste more buttery.
  • Unsalted butter: Needs to be cold before being cut into the flour. If you use warm butter, the biscuits won’t rise properly in the oven, nor will they be flaky.
  • Buttermilk: The acidity of the buttermilk reacts with the baking soda to help them rise as they’re baking in the oven. It also creates ultra tender biscuits! I highly recommend using real buttermilk for best results.

 

HOW TO MAKE BUTTERMILK BISCUITS 

Before you start the recipe, it’s important to note that you need to use cold butter and buttermilk in these biscuits. Prepare your dry ingredients first, then take your butter and buttermilk out of the refrigerator to ensure that they stay cold.

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  • Prepare the dry ingredients: Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
  • Add the cold, cubed butter to the flour mixture: The butter can be cut into the flour mixture using a fork, a pastry cutter, or a food processor. You want to see small pea-sized crumbs of butter in your dry ingredients, a few larger pieces are okay though.
  • Add the buttermilk: Pour the cold buttermilk into the bowl and mix just until the dough starts to come together.
  • Work the dough together: Turn the dough onto a lightly floured surface and very gently work it together with your hands.
  • Fold the dough: Form the dough into a rectangle, fold it into thirds like a letter (as shown in the photo above), and then pat it back out into a rectangle. This folding process needs to be repeated two more times. By folding the dough over itself, you’re creating layers. These layers result in ultra flaky, fluffy buttermilk biscuits! Trust me here, it’s worth the extra step.
  • Pat out the dough: After the dough has been folded a third time, pat it out into a 1/2-inch thick rectangle. Make sure to measure here! If the dough is too thin, the biscuits won’t rise very tall.
  • Cut out the biscuits: Use a floured 2.5-inch biscuit cutter to cut out the biscuits, and arrange them on a parchment paper-lined baking sheet. When cutting your biscuits out, don’t twist your cutter. This will seal off the edges of your dough and they won’t rise as high. Just cut the dough straight down and pull the cutter right back out.
  • Place them side by side on the baking sheet: Make sure the biscuits are touching each other like the picture above. Not only will this help the biscuits rise taller in the oven, but it will also give them softer sides.
  • Brush the tops of the biscuits with buttermilk: This step is optional, but it helps the tops turn a beautiful golden brown as they’re baking in the oven.
  • Bake until golden brown: This will take about 15 to 17 minutes, depending on your oven.

 

HOW TO FREEZE BUTTERMILK BISCUITS

Yes, you can either freeze the biscuits before baking them or after you have baked them.

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  • To freeze before baking: Place the cut out biscuits on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for 1 to 2 hours or until the biscuits are frozen solid. Place the biscuits in a large freezer bag and freeze for up to 3 months. The biscuits may be baked from frozen, just add a few extra minutes to the baking time. If they start to brown too much before they’re fully baked through, place a piece of foil over the top until they’re done.
  • To freeze the baked biscuits: Once the baked biscuits have cooled completely, place them in a large freezer bag and store in the freezer for up to 3 months. Bring to room temperature on the counter. Reheat in the microwave or in the oven at 300°F until warmed through

 

STORAGE INSTRUCTIONS

These biscuits are best eaten the same day that they are prepared. However, you can store them in an airtight container at room temperature for 2 to 3 days. I recommend warming them for a few seconds in the microwave or for a few minutes in the oven at 300°F.

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For longer storage, you may freeze the biscuits as mentioned above.

 

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INGREDIENTS

SERVINGS: 10 BISCUITS
  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter cubed (85 grams)
  • ¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)

 

INSTRUCTIONS

  • Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut it into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently mix until the dough starts to come together.
  • Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds (like a letter). Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat the folding process two more times.
  • Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Make sure not to twist the biscuit cutter as you’re cutting, just press the cutter straight down and pull it straight back up.
  • Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 8 to 10 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good.
  • Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
  • Bake for 15 to 17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter, if desired. Allow to cool for a few minutes, serve, and enjoy!

 

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NOTES

Storage Instructions: Biscuits are best eaten the same day that they are prepared. However, they may be stored in an airtight container at room temperature for 2 to 3 days. Reheat for a few seconds in the microwave or for a few minutes in the oven at 300°F.

 

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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