How to Make Delicious Buttermilk Biscuits. These are as easy to make as they are to eat. A family favorite!
I love delicious buttermilk biscuits and they are very easy to make. I cook from scratch and nothing is better than buttermilk biscuits from real ingredients. No baking mix can even come close in flavor.
The most Delicious Buttermilk Biscuits start with the Ingredients
Start with your ingredients. If you are like me you have the basics already in your pantry. You can also make a version with milk instead of buttermilk and there is a slight adjustment with the baking powder/baking soda, I will create separate post for that at another time.
But I love the flavor of real buttermilk. Don’t be fooled by the fake homemade type using milk and vinegar, that does NOT taste like real buttermilk. What that really is called is clabbered milk and it is a food unto itself. Some swear they get the same flavor using it but that does not prove true to my taste buds.
Be kind to yourself and buy REAL buttermilk!
Biscuits and Scones?
(some claim scones and biscuits are the same. They are not. Biscuits do not typically contain any sugar or eggs, but Scones do, they are close, very close but not the same animal. True old fashioned biscuits do not have sugar in them)
Biscuits are savory, Scones are slightly sweet.
The full recipe is below but I wanted to add a few helpful tips so read through before you begin.
Tips and Tricks for Success
The oven needs to be HOT, 450 to 500 degrees.
Make sure your butter is cold. Cutting it in with a pastry cutter or food processor works best (I use my KitchenAid mixer) This helps to keep the butter from softening to quickly as it would if you used your hands.
One thing I need to stress is do NOT over mix once you add the liquids.
You can see below it is not all into one piece when I poured it out of the mixing bowl. You will finish it by kneading it about 3 times. Gently. Overworking the dough is a sure way to get tough biscuits.
Once you have it combined, flatten it out with your hands with a gentle patting motion. You can make yours thinner or thicker but I try to get mine about an inch thick.
I use my fancy, custom biscuit cutter. (aka: large soup can, this one came from a can of Campbells Chunky soup) Cut out the bottom of the can as well as the top to make this biscuit cutter. This one has been used for 15 years so you can see it lasts
Make sure to cut as many as you can the first time around by placing the cutter close to the prior cut edge and the sides of the dough.
Gently pull the leftovers together and pat back out for another round of cutting. There may be a tiny bit left and I usually make a little funny shaped biscuit with it. (you can see it in the center of the baking sheet below)
Lining them Up
Place on your baking sheet. Some like to place them closer together but I like the side to get toasty too so I separate them. I use parchment paper under the biscuits but that is optional.
If you have trouble with the bottoms getting too brown before the tops look cooked then place a sheet of aluminum foil under your baking sheet. It works every time.
Before you know it you have delicious home made buttermilk biscuits that are tender and flaky. These probably could’ve stayed in the oven a minute or two more for a bit more browning but they were still wonderful.
Now for the recipe:
- ⅓ Cup cold Butter (regular salted, not unsalted butter)
- 2 Cups Flour
- 2 Tsp baking powder
- ¼ Tsp baking soda
- ½ Tsp salt
- 1 cup Buttermilk
- Heat Oven to 450 to 475 degrees
- Sift together flour, baking powder, baking soda and salt.
- Cut cold butter into flour mixture with pastry cutter, food processor until it resembles crumbs. (cube butter into smaller sizes first before adding to flour makes it go faster)
- Add buttermilk and blend lightly until just combined.
- Turn out onto a floured surface.
- Knead gently about 3 times.
- Pat out to ¾" to 1 inch thickness.
- Cut out and place on baking sheet.
- Bake until golden brown, approximately 12 to 15 minutes depending on oven.
Betty Crocker Baking https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Happy Baking (and eating)!