These classic buttermilk biscuits are light, flaky, and buttery with a crisp golden-brown exterior. Perfect for breakfast or as a side dish, they are quick and easy to make, requiring minimal ingredients. Whether enjoyed with butter, jam, or as a base for a hearty breakfast sandwich, these biscuits will be a hit with your family and friends. With their soft, airy texture and rich flavor, they are sure to become a staple in your baking repertoire.
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Total Time: 25 minutes
Servings: 8 biscuits
Ingredients:
- 2 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons cold butter, cut into small cubes
- 3/4 cup + 2 tablespoons milk or buttermilk
Directions:
- Prepare the Dry Ingredients:
- In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse until well blended.
- Add the Butter:
- Scatter the cold butter cubes over the flour mixture. Pulse until the butter is cut into small bits. Alternatively, use a pastry cutter or fork to incorporate the butter into the flour mixture.
- Mix in the Milk:
- Transfer the flour and butter mixture to a bowl. Make a well in the center and pour in the milk or buttermilk. Stir gently until the dough just begins to come together.
- Knead the Dough:
- Transfer the dough onto a lightly floured surface. Gently bring it together with your hands, sprinkling a bit more flour on top if necessary. Pat the dough into a rectangle about 3/4 inch thick.
- Fold the dough into thirds like a letter, rotate 90 degrees, and pat it down again. Repeat the folding process once more to ensure the biscuits are flaky.
- Shape the Biscuits:
- Pat the dough into a rectangle about 1/2 to 3/4 inches thick. Use a 3-inch biscuit cutter to cut out biscuits. Avoid twisting the cutter as you press it into the dough to ensure a good rise.
- Bake the Biscuits:
- Place the biscuits on an oven-safe skillet or baking sheet. Gather any remaining dough scraps, press them together, and cut out 2 more biscuits.
- Bake in a preheated oven at 220°C (425°F) for 10-15 minutes, or until the biscuits are golden brown on top and cooked through.
Serving Suggestions:
- Serve with a pat of butter and honey for a sweet breakfast treat.
- Top with sausage gravy for a classic Southern-style breakfast.
- Make a breakfast sandwich with scrambled eggs, bacon, and cheese.
- Pair with a hearty bowl of soup or stew.
- Serve as a side dish with fried chicken or roasted meats.
Cooking Tips:
- Ensure the butter is very cold to create flaky layers.
- Don’t overwork the dough; mix and knead just enough to bring it together.
- If you don’t have a biscuit cutter, a drinking glass can work in a pinch.
- For extra flaky biscuits, refrigerate the dough for 30 minutes before baking.
Nutritional Benefits:
- High in calcium and protein when made with buttermilk.
- Provides essential vitamins and minerals like B vitamins and iron.
- Contains healthy fats from butter that can support cell function.
Dietary Information:
- Not suitable for gluten-free diets, unless a gluten-free flour is substituted.
- Contains dairy due to the use of butter and buttermilk.
Nutritional Facts (per biscuit):
- Calories: 190
- Fat: 12g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 1g
- Sugar: 2g
- Sodium: 350mg
Storage:
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- To keep them fresh for longer, wrap the biscuits in foil and freeze for up to 3 months. Reheat in the oven for best results.
Why You’ll Love This Recipe:
- These biscuits are incredibly easy to make and can be whipped up in under 30 minutes.
- The flaky, buttery texture is perfectly balanced with a slightly tangy flavor from the buttermilk.
- They are versatile, working well for breakfast, lunch, or dinner.
- The recipe uses pantry staples, making it affordable and accessible for everyone.
Conclusion: These homemade buttermilk biscuits are the perfect treat for any meal. Their buttery, flaky layers make them irresistible, and with minimal effort, they can be ready in just 25 minutes. Whether you enjoy them with a cup of tea or as part of a hearty breakfast, they’ll quickly become your go-to biscuit recipe. Give them a try and enjoy the warmth and comfort of freshly baked biscuits in no time.
Frequently Asked Questions:
- Can I make these biscuits without buttermilk?
- Yes, you can substitute regular milk, but buttermilk gives the biscuits a richer flavor and helps them rise more.
- Can I freeze the dough?
- Yes, you can freeze the biscuit dough. Shape the dough into biscuits, place them on a baking sheet, and freeze until firm. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Can I use margarine instead of butter?
- Yes, margarine can be used, but the biscuits may not be as flaky. Butter provides a richer flavor and better texture.
- How do I know when the biscuits are done?
- The biscuits should be golden brown on top and firm to the touch. You can also insert a toothpick into the center to check if it’s cooked through.
- Can I add cheese to the biscuits?
- Absolutely! Adding shredded cheddar or Parmesan to the dough will give the biscuits extra flavor.
- Why are my biscuits not rising?
- If your biscuits aren’t rising, it could be because your baking powder is old or you overworked the dough. Be sure to use fresh baking powder and handle the dough gently.
- Can I make these biscuits ahead of time?
- Yes, you can prepare the dough the night before, refrigerate it, and bake it the next morning.
- What’s the best way to reheat leftover biscuits?
- Reheat biscuits in the oven at 180°C (350°F) for about 5-10 minutes for a crispy exterior and warm interior.
- Can I use whole wheat flour?
- Yes, you can substitute up to half of the all-purpose flour with whole wheat flour, but the biscuits may be denser.
- Why are my biscuits tough?
- Biscuits can become tough if the dough is overworked or if too much flour is added during kneading. Handle the dough gently and lightly flour your surface.