Simple Homemade Buttermilk Biscuits
Quick and Easy Buttermilk Biscuits
Rated 5.0 stars by 1 users
Cuisine
American
Servings
9
Prep Time
15 minutes
Cook Time
15 minutes
Calories
205
Buttermilk biscuits are a quintessential Southern comfort food, cherished for their tender crumb, flaky layers, and tangy flavor. These biscuits are a culinary delight, perfect for any occasion from a leisurely breakfast to a festive dinner.
To craft the perfect batch of buttermilk biscuits, skilled hands combine simple yet essential ingredients: all-purpose flour, cold butter, baking powder, baking soda, salt, and of course, buttermilk. The flour is sifted and combined with leavening agents like baking powder and baking soda, imparting the biscuits with their characteristic rise. Cold, cubed butter is then incorporated into the flour mixture, creating a coarse, sandy texture that promises a tender crumb and delicate layers once baked.
Buttermilk, with its creamy texture and subtle tang, plays a pivotal role in the biscuit's flavor and texture. When added to the flour-butter mixture, buttermilk activates the leavening agents, encouraging the dough to rise and ensuring a light and airy interior. Its acidic nature also tenderizes the gluten in the flour, resulting in biscuits with a tender, melt-in-your-mouth consistency.
After gently kneading the dough to just the right consistency, it's rolled out to the desired thickness and cut into rounds using a floured biscuit cutter. Each round is lovingly placed onto a baking sheet, their sides touching for that quintessential softness. A quick brush of melted butter on the tops promises a golden, buttery finish that beckons with irresistible aroma as it bakes to perfection in a hot oven.
The result? A batch of buttermilk biscuits that are nothing short of heavenly—golden brown on the outside, fluffy and tender on the inside, with layers so delicate they practically beg to be pulled apart. Whether served warm with a dollop of creamy butter and a drizzle of honey, or alongside a steaming bowl of soup or hearty stew, buttermilk biscuits are a timeless classic that never fails to satisfy the soul.
Author:Robert Moreland
Ingredients
- 2 cups all-purpose flour
-
1 tablespoon baking powder (not needed if using self rising flour)
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1 teaspoon salt (not needed if using self rising flour)
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6 tablespoons cold unsalted butter or vegetable shortening, cubed
- 3/4 cup cold buttermilk
Directions
Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with foil parchment paper.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cut in the butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about the size of peas.
- Add the buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Using a wooden spoon or spatula, gently stir the mixture until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Knead the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times, just until it holds together. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.
- Cut out the biscuits: Using a floured biscuit cutter or the rim of a glass, cut out rounds from the dough. Press straight down without twisting the cutter to ensure the biscuits rise evenly. Place the cut biscuits onto the prepared baking sheet, arranging them close together for soft sides.
- Bake the biscuits: Transfer the baking sheet to the preheated oven and bake the biscuits for 12 to 15 minutes, or until they are golden brown on top and cooked through.
- Serve: Once baked, remove the biscuits from the oven. Optionally, brush the tops with melted butter for added flavor and shine. Serve the buttermilk biscuits warm with butter, jam, honey, or your favorite toppings.
Recipe Video
Recipe Note
You can use self rising flower for this recipe but if you do do not add baking powder or salt since self rising flower already had leavening agent and is already very salty.
