Get ready to enjoy the warm, flaky goodness of homemade buttermilk biscuits! They’re perfect for breakfast or as a side for dinner. Let’s dive into this delightful recipe!
Tips for Success
Make sure your butter is very cold to achieve those perfect layers. This part’s so satisfying!
Why You’ll Love These
These biscuits are incredibly versatile and can be enjoyed with anything from jam to gravy. Trust me, you’ll love it!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare the Oven:
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Step 1- Preheat the Oven: Preheat the oven to 450°F.
- Make the Biscuit Dough:
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Step 2- Combine Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this the better, you want the fat to remain cold. Stir in the buttermilk until just combined. DO NOT overmix, the dough will be slightly sticky.
- Shape the Biscuits:
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Step 3- Cut and Arrange: Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it's a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
- Bake the Biscuits:
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Step 4- Bake: Bake the biscuits until golden brown, about 12 to 15 minutes.
Nutrition
- Calories: 200, Fat: 8g, Carbs: 30g, Protein: 3g
Cooking techniques
Cutting in the butter is key to achieving flaky layers in your biscuits. Remember, the colder the butter, the better!
Variations or substitutions
You can substitute the buttermilk with yogurt or milk mixed with a little vinegar for a similar result. For a twist, add herbs or cheese to the dough!
Storage tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven when ready to enjoy!
Notes
Feel free to experiment with different flours, such as whole wheat, for a nuttier flavor!
