Buttermilk Biscuits

Buttermilk Biscuits are classic. If you’ve only ever made them from one of those spring apart cans, you owe it to yourself to try to make them from scratch. They really are super easy and take less than a half hour from start to finish. These biscuits are beautifully fluffy with just a bit of chew.

Buttermilk Biscuits
Buttermilk Biscuits

Obviously with the holidays coming up my mind has been on festive foods for the dinner table. I’m also thinking ahead to my favorite part of the holidays – left overs. While this Buttermilk Biscuit recipe works great all on it’s own, it actually part of a two part recipe I’ll post later in the week. Lots of pictures in this post with descriptions below each of them.

This recipe is loosely based on a recipe found in The Joy of Cooking. I think it must have been misprinted though because there was no acid in the recipe to activate the baking power. If you use regular milk in the recipe, like Joy Of Cooking suggests, you’ll end up with biscuits that don’t rise. Still tasty but not as tall. If you’re fresh out of buttermilk you can add one tablespoon of white vinegar to whole milk. Let that sit out while you’re combining the dry ingredients and butter in the food processor. You could also use Yogurt or Sour Cream.

While you’re working with the butter for these biscuits be sure to keep it as cold as possible. Melted butter does not produce biscuits. I like to start off with cutting a stick of butter in to thirds lengthwise then each piece in half and finally in to small 3/8″ cubes. Then I put it right in the freezer while I’m getting all the other stuff together.

These are some solid Buttermilk Biscuits. The interiors are soft and fluffy and perfect for spreading on a quality salted butter without them falling apart. I think using a silpat for these is ideal as it gives a nice chew to the crusty bottom. I do hope you make these and you let me know how they turn out in the comments below!

Buttermilk Biscuits
Add Flour, Salt, Sugar, and Baking Powder to a food processor. Pulse a few times to combine.
Buttermilk Biscuits
Cut butter in to 3/8″ cubes and place in the freezer while you’re prepping your ingredients.
Buttermilk Biscuits
Add semi-frozen butter to the flour and pulse 4 times to incorporate.
Buttermilk Biscuits
Remove the top of the food processor and distribute buttermilk in to the flour.
Buttermilk Biscuits
Place top back on food processor and pulse until milk and flour form a solid mass – about 10 pulses.
Buttermilk Biscuits
Let dough chill in freezer for 5-10 minutes before dumping out to a well floured work surface.
Buttermilk Biscuits
Gently press dough out to 3/8″ thick rectangle.
Buttermilk Biscuits
Fold dough in to thirds then gently press out to 3/8″ thick rectangle.
Buttermilk Biscuits
Repeat – fold dough in to thirds then gently press out to 3/8″ thick rectangle.
Buttermilk Biscuits
Press dough out to a 3/8″ rectangle. Use a well floured cookie cutter to cut in to 3 inch rounds. Transfer to a lined baking pan.
Buttermilk Biscuits
Bake in a 450°F preheated oven for 14-16 minutes turning half way through.
Buttermilk Biscuits
Buttermilk Biscuits
Buttermilk Biscuits
Buttermilk Biscuits

Buttermilk Biscuits

Recipe by AnthonyCourse: SidesCuisine: American
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Buttermilk Biscuits are classic. If you’ve only ever made them from one of those spring apart cans, you owe it to yourself to try to make them from scratch. They really are super easy and take less than a half hour from start to finish. These biscuits are fluffy with just a bit of chew.

Ingredients

  • 8 Tbsp Unsalted Butter

  • 2 Cups All Purpose Flour

  • 1 tsp Table Salt

  • 2 tsp Sugar

  • 3 tsp Baking Power

  • 3/4 Cup Buttermilk Or Milk + 1 Tbs White Vinegar

Directions

  • Preheat oven to 450°F. Prep a baking sheet with silpat or parchment paper.
  • Cut a stick of butter in to 3/8 inch pieces and place in the freezer while prepping.
  • Combine Flour, Salt, Sugar, and Baking Powder in a food processor. Pulse a few times to incorporate.
  • Add the semi-frozen butter and pulse 4 times in the food processor.
  • Remove the lid of the food processor and evenly distribute the milk in the dry ingredients. Place the lid on top and pulse several times until a solid mass forms – about 10 pulses. Place the bowl of the food processor in the freezer for 5 minutes.
  • Dump out biscuit dough on to a well floured work surface. Dust with flour. Gently press dough out to a rectangle measuring 3/8″ thick. Fold in to thirds and press out again. Repeat folding in to thirds and pressing out to a rectangle that measures about 3/8″ thick. Cut in to 3 inch rounds with a floured cookie cutter or straight sided glass. Transfer to baking sheet.
  • Bake for 14-16 minutes turning the sheet halfway through.

Notes

  • Milk and White Vinegar work great in place of Buttermilk. That’s what I used for this recipe. Just combine the two and let them sit out for 10 minutes while you get everything else together.
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