There’s something undeniably magical about homemade buttermilk biscuits, isn’t there? Like, the way they fill the kitchen with that comforting, buttery aroma—it’s like a warm hug on a chilly morning. I recently tried making them after binge-watching a cooking show, and honestly, they turned out so flaky and tender that I couldn’t help but sneak one before dinner.
Steps
- Preheat your oven to 450°F (230°C) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt until they are well blended.
- Add cold, cubed butter to the flour mixture. Use a pastry cutter or food processor to combine until the mixture looks like small pea-sized crumbs.
- Pour cold buttermilk into the mixture and gently stir until the dough just begins to come together.
- Place the dough onto a lightly floured surface and gently work it together with your hands to form a cohesive mass.
- Shape the dough into a rectangle, fold it into thirds like a letter, then pat it back out into a rectangle. Repeat this folding process two more times to create layers.
- Roll out the dough into a 1/2-inch thick rectangle. Use a floured 2.5-inch biscuit cutter to cut out biscuits, being careful not to twist the cutter.
- Arrange the biscuits on the prepared baking sheet, ensuring they touch each other. Brush the tops with a little additional buttermilk if desired.
- Bake in the oven for 15 to 17 minutes until the biscuits are lightly golden brown. Optionally, brush with melted butter before serving.
- Allow the biscuits to cool for a few minutes, then enjoy them warm with your choice of toppings or sides.
Ingredients
- 2 cups all-purpose flour, spooned and leveled (250 grams)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed (85 grams)
- 3/4 cup cold buttermilk, plus extra for brushing on top (180 ml)
FAQ
- Can I use salted butter instead of unsalted butter in the biscuit recipe?
- Yes, you can use salted butter, but you might want to reduce the added salt in the recipe slightly to balance the flavors.
- What can I substitute for buttermilk if I don’t have any on hand?
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for about 5 minutes.
- How should I store leftover biscuits?
- You can store leftover biscuits in an airtight container at room temperature for 2 to 3 days. For longer storage, consider freezing them.
- Can I make the biscuits ahead of time and freeze them?
- Yes, you can freeze the biscuits either before or after baking. If freezing before baking, place them on a baking sheet and freeze until solid, then store in a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- What is the best way to reheat frozen biscuits?
- For reheating frozen biscuits, allow them to come to room temperature and then warm them in the microwave or in the oven at 300°F until heated through.
Tips
- Use Cold Ingredients: Ensure both your butter and buttermilk are cold before you start the recipe. This helps the biscuits rise properly and become flaky.
- Handle the Dough Gently: Be careful not to overwork the dough. Gentle handling ensures the biscuits remain tender and soft.
- Cutting Technique: When cutting out the biscuits, press the cutter straight down without twisting it. Twisting can seal the edges and prevent the biscuits from rising well.
- Bake Touching Each Other: Arrange the biscuits on the baking sheet so they are touching. This encourages them to rise taller and helps achieve soft sides.
Equipment
- Pastry Cutter – Used to cut the butter into the flour mixture.
- 2.5-inch Biscuit Cutter – For cutting out the biscuit shapes.
- Silicone Baking Mat – Optional, but used to line the baking sheet.
- Food Processor – Optional, but can be used to cut the butter into the flour mixture instead of a pastry cutter.
