Homemade buttermilk biscuits are a classic comfort food that’s perfect for breakfast, brunch, or as a side dish for any meal. With their soft, flaky layers and rich, buttery flavor, these biscuits are sure to become a family favorite. This simple recipe uses basic ingredients to create biscuits that are tender on the inside with a golden, crispy crust. Let’s dive into making these delicious biscuits from scratch!
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup salted butter (cold, cut into small cubes)
- 1 ¼ cup buttermilk (cold)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined.
Step 3: Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. There should still be small pea-sized pieces of butter throughout the dough, which will help create flaky layers.
Step 4: Add the Buttermilk
- Pour the cold buttermilk into the flour and butter mixture.
- Stir gently with a wooden spoon or spatula until the dough begins to come together. Be careful not to overmix; the dough should be slightly shaggy but still hold together.
Step 5: Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Gently knead the dough 3-4 times, just until it comes together. Be careful not to overwork the dough to keep the biscuits tender.
Step 6: Roll and Cut the Biscuits
- Using a rolling pin, roll the dough out to about ¾-inch thickness.
- Use a round biscuit cutter or a glass dipped in flour to cut out the biscuits. Press straight down without twisting to ensure the biscuits rise evenly.
- Place the biscuits on the prepared baking sheet, with the edges touching slightly for softer sides, or spaced apart for crispier sides.
Step 7: Bake the Biscuits
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and brush the tops with melted butter if desired for an extra buttery flavor.
Step 8: Serve and Enjoy
- Serve the biscuits warm with butter, jam, honey, or your favorite toppings.
- Enjoy the flaky, buttery goodness of these homemade buttermilk biscuits!
Cook’s Notes
- Butter: Keep the butter as cold as possible. Cold butter creates steam as it bakes, which helps the biscuits rise and creates flaky layers.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 ¼ cup of milk. Let it sit for 5 minutes before using.
- Storage: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven to regain their original texture.
Variations
Cheddar Buttermilk Biscuits
Add 1 cup of shredded sharp cheddar cheese to the dry ingredients before adding the buttermilk for cheesy, savory biscuits.
Herb Biscuits
Mix in 1 tablespoon of chopped fresh herbs like rosemary, thyme, or chives to the dough for an herby twist.
Sweet Buttermilk Biscuits
Add 2 tablespoons of sugar to the dry ingredients for a slightly sweet version that pairs well with jam or honey.
Garlic Parmesan Biscuits
Add 1 teaspoon of garlic powder and ¼ cup of grated Parmesan cheese to the dry ingredients for a flavorful, savory biscuit.
Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes, you can prepare the dough and cut out the biscuits, then refrigerate them on the baking sheet for up to 2 hours before baking. This allows the butter to stay cold, resulting in flakier biscuits.
2. Can I freeze the biscuits?
Yes, you can freeze the unbaked biscuits. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
3. Why didn’t my biscuits rise?
Make sure your baking powder is fresh, as old baking powder can lose its effectiveness. Also, avoid overworking the dough, which can prevent the biscuits from rising properly.
4. Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour, but omit the baking powder and reduce the salt to ¼ teaspoon since self-rising flour already contains leavening agents.
5. How do I reheat leftover biscuits?
Reheat leftover biscuits in a 350°F (175°C) oven for about 5-7 minutes until warmed through. This will help them regain their crispy exterior.
Homemade Buttermilk Biscuits are a delightful addition to any meal, offering a warm, flaky, and buttery flavor that’s hard to resist. Whether you enjoy them plain, with a dollop of jam, or as the base for a hearty breakfast sandwich, these biscuits are sure to impress. With this simple recipe and a few helpful tips, you’ll be baking up batches of delicious biscuits in no time. Enjoy the comfort and satisfaction of homemade goodness!
