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.
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!