Buttermilk Biscuits Recipe
Flaky, golden, and irresistibly soft, buttermilk biscuits are a staple comfort food that brings warmth and joy to any table. Their tender, buttery layers practically melt in your mouth, making them the ideal accompaniment for a wide variety of dishes. Whether you’re serving them up for breakfast with rich, creamy gravy or pairing them with dinner, these biscuits are sure to become a beloved favorite in your household.
Ingredients Overview
The beauty of buttermilk biscuits lies in the simplicity of their ingredients. Each component plays an essential role in crafting the perfect texture and flavor. The key to achieving that signature flaky bite is cold butter. Using cubed, chilled butter creates pockets of steam when baked, resulting in those distinct layers that make the biscuits so irresistible.
Buttermilk, another star ingredient, adds a tangy richness to the dough, while the acidity helps the biscuits rise higher and achieve a soft crumb. It’s important to use buttermilk straight from the fridge to keep the dough as cold as possible before baking. Aluminum-free baking powder ensures a clean rise without leaving a metallic aftertaste, while a touch of honey rounds out the flavors with a subtle sweetness. These ingredients come together harmoniously, each contributing to the magic that is a perfect buttermilk biscuit.
Step-by-Step Instructions
Creating flawless buttermilk biscuits may seem like a delicate process, but with attention to detail and careful handling, you’ll achieve bakery-quality results every time.
The first step is preparing the dough. Begin by whisking together the dry ingredients—flour, baking powder, and salt. This ensures the baking powder is evenly distributed for consistent rising. Once the dry ingredients are mixed, add in the cold butter cubes. Using a pastry cutter or food processor, incorporate the butter until the mixture resembles coarse crumbs. The butter should remain visible in pea-sized chunks, as this is what will create those desired flaky layers once baked.
Next, create a well in the center of the mixture and pour in the cold buttermilk, followed by the honey. Gently fold the ingredients together with a spatula, being careful not to overmix. The dough should look slightly shaggy and have some wet spots—this is normal and will give the biscuits their tender texture.
Once the dough is formed, it’s time for shaping and folding. Turn it out onto a well-floured surface and lightly dust your hands with flour to prevent sticking. Shape the dough into a rectangle about 3/4 inch thick and fold one side toward the center, then the other side over the top. Rotate the dough, flatten again, and repeat this folding process twice more. This technique helps build the layers that give biscuits their flaky structure.
After folding, flatten the dough one final time before using a biscuit cutter to cut out rounds. Press the cutter straight down without twisting to avoid sealing the edges, which can hinder rising. Arrange the biscuits in a cast iron skillet or on a parchment-lined baking sheet, ensuring they’re touching for a better rise. Brush the tops with the remaining buttermilk and bake at 425°F until golden brown.
Recipe Tips
Keep the butter cold:
Cold butter is crucial for flaky layers. The steam from the cold butter as it bakes creates the distinct layers that make biscuits light and tender.
Avoid overmixing:
Overworking the dough can lead to tough biscuits. Mix just until the dough comes together and remains slightly shaggy.
Sharp biscuit cutter:
Use a sharp biscuit cutter, and press straight down without twisting. Twisting seals the edges, which can prevent the biscuits from rising fully.
Honey butter finishing:
For an extra layer of indulgence, brush the warm biscuits with a blend of melted butter and honey right out of the oven.
What to Serve With This Recipe
Buttermilk biscuits are incredibly versatile and can be served with a variety of dishes. For breakfast, they’re a match made in heaven with sausage gravy. The rich, creamy gravy complements the soft, flaky biscuit, making for a hearty and satisfying morning meal.
For lunch or dinner, pair these biscuits with soups or stews. Their soft texture soaks up the flavors beautifully, making them an ideal side to hearty dishes like beef stew or chicken pot pie. They also work well as a base for biscuit sandwiches, especially when filled with fried chicken or ham.
If you’re looking for a sweeter option, enjoy them with a pat of butter, a drizzle of honey, or your favorite jam. The slight sweetness of the biscuits pairs wonderfully with fruity jams or preserves, making them a delightful treat at any time of day.
Variations to Try
While classic buttermilk biscuits are perfection on their own, you can easily customize the recipe to suit your tastes or the occasion. Adding shredded cheddar cheese to the dough will result in rich, savory cheese biscuits, perfect for pairing with soups or salads. For an herby twist, fold in fresh rosemary or thyme, which adds a fragrant, earthy flavor that pairs well with roasted meats or poultry.
For those with a sweet tooth, try adding a sprinkle of cinnamon and sugar to the dough before baking. This creates a delightful contrast between the soft biscuit and the crunchy, caramelized sugar topping. These sweet biscuits make a lovely addition to brunch spreads or can be enjoyed on their own as a simple dessert.
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead and store it in the fridge for up to 24 hours before baking. You can also freeze unbaked biscuits and bake them directly from the freezer, adding a few extra minutes to the baking time.
How should I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the oven at 350°F for a few minutes until warmed through.
Can I freeze the biscuit dough for later use?
Absolutely! Simply shape and cut the dough as directed, then place the unbaked biscuits on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen biscuits on a baking sheet and bake without thawing.
What can I substitute for buttermilk if I don’t have any?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for a few minutes to thicken, and it will work in place of buttermilk in the recipe.
Buttermilk biscuits are an easy yet delicious addition to any meal. Whether you’re enjoying them fresh from the oven with a dollop of honey butter or serving them alongside your favorite savory dish, these biscuits are sure to please. With a few simple ingredients and careful handling, you’ll have light, flaky biscuits that are perfect for any occasion. So gather your ingredients, fire up the oven, and bake up a batch of these classic buttermilk biscuits—you won’t be disappointed!
Ingredients
1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and chilled
2 and 1/2 cups (313g) all-purpose flour, spooned and leveled, with extra for dusting
1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
2 Tablespoons aluminum-free baking powder
2 teaspoons (14g) honey
1 teaspoon salt
Optional honey butter topping:
2 Tablespoons melted butter combined with 1 Tablespoon honey
Instructions
Preheat your oven to 425°F (218°C) and have your baking equipment ready.
Prepare the Dough
In a large bowl, whisk together the flour, baking powder, and salt. If using a food processor, pulse the ingredients until well-mixed. Add the cold butter cubes, and cut them into the dry ingredients with a pastry cutter. Alternatively, if using a food processor, pulse until you achieve a coarse, crumbly texture resembling small peas. Once the butter is incorporated, transfer the mixture to a large mixing bowl if needed.
Combine Ingredients
Make a well in the center of the dry mix, pour in 1 cup of buttermilk, and drizzle the honey over the top. Using a large spoon or spatula, gently fold everything together until the dough starts to come together. Be mindful not to overmix; the dough should remain a little shaggy and crumbly with some moist spots.
Shaping the Biscuits
Turn the dough out onto a floured surface and gently bring it together with floured hands. The dough will be sticky at this stage, so keep flouring your hands and the work surface as necessary. Pat the dough into a rough rectangle about 3/4 inch thick. Fold one side towards the center, then fold the opposite side over the top. Rotate the dough, flatten it again to 3/4 inch thickness, and repeat the folding process twice more. After the final fold, shape the dough into a 3/4 inch thick rectangle.
Cutting and Baking
Using a 2.5 or 3-inch biscuit cutter, cut out rounds from the dough. Remember to press straight down without twisting to ensure the edges of the biscuits remain intact and can rise fully. Re-roll any scraps and continue cutting until all the dough is used. You should have about 8-10 biscuits in total. Arrange the biscuits in a 10-inch cast iron skillet or close together on a parchment-lined baking sheet, ensuring they touch slightly for better rise.
Brush the tops of the biscuits with the remaining buttermilk before placing them in the oven. Bake for 18-20 minutes, or until the tops turn a lovely golden brown.
Serve
Once baked, remove the biscuits from the oven and brush them with the optional honey butter topping. Serve warm and enjoy.
Store any leftover biscuits in an airtight container at room temperature or in the fridge for up to 5 days.
Buttermilk Biscuits Recipe
Ingredients
- 1/2 cup 8 Tbsp; 113g unsalted butter, cubed and chilled
- 2 and 1/2 cups 313g all-purpose flour, spooned and leveled, with extra for dusting
- 1 cup + 2 Tablespoons 270ml cold buttermilk, divided
- 2 Tablespoons aluminum-free baking powder
- 2 teaspoons 14g honey
- 1 teaspoon salt
- Optional honey butter topping:
- 2 Tablespoons melted butter combined with 1 Tablespoon honey
Instructions
- Preheat your oven to 425°F (218°C) and have your baking equipment ready.
Prepare the Dough
- In a large bowl, whisk together the flour, baking powder, and salt. If using a food processor, pulse the ingredients until well-mixed. Add the cold butter cubes, and cut them into the dry ingredients with a pastry cutter. Alternatively, if using a food processor, pulse until you achieve a coarse, crumbly texture resembling small peas. Once the butter is incorporated, transfer the mixture to a large mixing bowl if needed.
Combine Ingredients
- Make a well in the center of the dry mix, pour in 1 cup of buttermilk, and drizzle the honey over the top. Using a large spoon or spatula, gently fold everything together until the dough starts to come together. Be mindful not to overmix; the dough should remain a little shaggy and crumbly with some moist spots.
Shaping the Biscuits
- Turn the dough out onto a floured surface and gently bring it together with floured hands. The dough will be sticky at this stage, so keep flouring your hands and the work surface as necessary. Pat the dough into a rough rectangle about 3/4 inch thick. Fold one side towards the center, then fold the opposite side over the top. Rotate the dough, flatten it again to 3/4 inch thickness, and repeat the folding process twice more. After the final fold, shape the dough into a 3/4 inch thick rectangle.
Cutting and Baking
- Using a 2.5 or 3-inch biscuit cutter, cut out rounds from the dough. Remember to press straight down without twisting to ensure the edges of the biscuits remain intact and can rise fully. Re-roll any scraps and continue cutting until all the dough is used. You should have about 8-10 biscuits in total. Arrange the biscuits in a 10-inch cast iron skillet or close together on a parchment-lined baking sheet, ensuring they touch slightly for better rise.
- Brush the tops of the biscuits with the remaining buttermilk before placing them in the oven. Bake for 18-20 minutes, or until the tops turn a lovely golden brown.
Serve
- Once baked, remove the biscuits from the oven and brush them with the optional honey butter topping. Serve warm and enjoy.
- Store any leftover biscuits in an airtight container at room temperature or in the fridge for up to 5 days.