Homemade buttermilk biscuits are irresistibly soft and so easy to make in about 30 minutes. It’s the perfect side for any dinner, whether it’s a holiday or any day of the week! All you need is a few simple ingredients that you most likely have on hand.
How can you possibly resist soft, warm, flakey biscuits sitting in front of you at the dinner table? The answer is, you don’t!
Don’t try to resist them and just enjoy. There are many foods that can make you feel warm and fuzzy inside and biscuits do just that. They will make you feel comforted whether it’s just a side bread dish or you’re enjoying them for breakfast with jam or sausage gravy.
TYPES OF BISCUITS
In the US, we know biscuits as a side bread dish that’s often served with dinner. Another popular way to serve them is for breakfast or snack with a little butter, jam, and honey.
Biscuits are considered quick bread since there is no yeast involved. They are soft and flakey and raised high with the help of baking powder instead of yeast.
Few types of biscuits include:
- Rolled biscuits: This is a classic buttermilk biscuit recipe, where the dough is rolled out and cut into rounds. Sometimes they are made with whole milk.
- Drop biscuits: Drop biscuit recipes have a higher volume of liquid so the dough is looser. Rather than rolling it, you would drop the dough onto the baking sheet by the spoonful.
- Scones: Scones are also a type of biscuit that is rolled and cut, but they are generally sweeter and much more dense than the classic biscuits we know.
Homemade Buttermilk Biscuits
Making a batch of this recipe requires just six ingredients, and they are all basic baking staples. The only ingredient you might not have in the fridge is buttermilk, but you can easily make your own!
While they don’t have quite the same tangy flavor as using traditional buttermilk, using an acidic ingredient such as vinegar or lemon juice does the trick.
This is a simple buttermilk substitute that you can make anytime you need one:
- To a glass measuring cup, add 1 tablespoon of either fresh squeezed lemon juice or white vinegar.
- Fill it to the 1 cup line with cold whole or reduced fat milk.
- Allow the mixture to rest for 5 to 10 minutes, until the milk begins to curdle. At this point, it is ready to use.
Sour cream and plain yogurt (not Greek) are other commonly used buttermilk substitutes, but they don’t work well for this type of recipe.
This is because they have a higher amount of acid, and it changes the taste and texture of biscuits too much. So, it is best to use the milk substitute described above.
If you have a favorite 1:1 gluten-free flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe.
Avoid substituting almond flour or coconut flour, as those require different liquid ratios than what our recipe calls for.
Be prepared that texture will be quite different with gluten free flour.
HOW TO MAKE IT
- Combine the dry ingredients in a mixing bowl and give it a quick stir to combine.
For best results, make sure to use cold butter and cold buttermilk.
- Cut cold butter into small pieces and use an electric mixer to incorporate them into the flour mixture.
Mix on low until the mixture looks crumbly.
- Pour in cold buttermilk to the bowl with the mixer running on low.
- Lightly knead the dough on a floured surface, then pat it into a ½-inch thick circle. Handle the dough as little as possible.
Don’t overmix or overwork the dough. Mix just until dough is formed, then knead a few times, and shape quickly!
5. Use a cutter to cut out as many circles of dough as possible. Re-roll the scraps and cut more biscuits until you have used all of the dough.
6. Place biscuits on the baking sheet and bake for 10-13 minutes.
- After baking, immediately brush the tops with melted butter.
RECIPE TIPS AND NOTES:
- Use cold ingredients– For the best results, use cold butter and buttermilk straight from the fridge.
- Avoid overworking the dough– Handle the dough as lightly and as little as possible. This is what gives biscuits their light layers.
- Don’t have a cookie cutter? Grab a narrow glass from your cabinet.
- Don’t twist the cookie cutter when cutting out biscuits. Just gently press down to cut.
- If you plan to make biscuits frequently, you may just want to purchase a set of cutters.
You can store baked biscuits at room temperature for up to 2 days. Make sure your container or storage bag is airtight to prevent them from going stale.
To keep them fresh a few days longer, store them in the refrigerator for up to a week. Again, be sure to store them in an airtight container or storage bag.
You can easily reheat cold biscuits in a microwave for a few seconds.
Freezing Buttermilk Biscuits
You can easily freeze them baked or raw!
- Cut circles of raw dough and place them on a well-floured baking sheet. Sprinkle them with a little extra flour to prevent them from sticking together.
- Freeze the circles of dough for about 2 hours, or until solid. (Set the timer so you won’t forget.)
- Transfer frozen, raw biscuits into freezer zip-top bags, get the air out, and seal. Return the bags to the freezer and keep for up to 3 months.
- When you’re ready, bake them frozen in a 425° oven for 20-25 minutes.
To freeze baked biscuits: After baking, allow them to cool completely and place them into a freezer zip-top bag. Get as much air out as you can without squeezing biscuits and seal. Freeze for up to 3 months.
Thaw on the counter for about 30 minutes.
Buttermilk biscuits are a blank canvas for creating many different things. Try serving them split in half with butter, jam, or honey. A classic, comforting southern dish is to serve biscuits and gravy.
They also make great gifts! A new neighbor or your favorite delivery person will appreciate a basket full of homemade buttermilk biscuits paired with a jar of jam.
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Homemade Buttermilk Biscuits
- 2 cups all purpose flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt more or less to taste
- 6 tbsp cold butter
- 1 cup cold low fat buttermilk
- 2 tbsp butter melted for brushing
- 2 tsp white granulated sugar
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Combine dry ingredients in a mixing bowl and give it a quick stir to combine.
- Chop cold butter into small pieces and add it into the flour mixture. Mix on low speed until the mixture resembles coarse crumbs.
- Pour cold buttermilk into the center of the mixture and mix, still on low, until just combined and dough is sticky.
- Take the dough out onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times, folding it on top of itself, and pat into a ½ inch-think circle. (Try to handle it as little or as quick as you can.)
- Use a cookie cutter (about 2 to 2 1/2 inches in diameter) to cut out the biscuits.
- Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
- Place biscuits on the baking sheet leaving about an inch in between and bake until golden on top, for about 10-13 minutes.
- As soon as biscuits are out of the oven, brush them with melted butter.
- You can store biscuits on the counter for up to 2 days. To prevent them from drying and hardening, make sure to cover them air-tight as soon as they cool down to room temperature. Store them in a plastic zip-top bag or a food storage container with air-tight lid.You can also store them in the refrigerator for up to a week. Place them into a plastic zip-top bag or a food storage container with air-tight lid.
- It's easy to freeze biscuits before or after baking. Place cut out raw biscuits on a well-floured baking sheet, sprinkles with a little more flour just so biscuits don’t stick together. Freeze them for about 2 hours, until solid. Transfer frozen biscuits into a large zip-top bag or portion it into several smaller bags. Place the bags back into the freezer and keep for up to 3 months. Bake them frozen for 20-25 minutes at 425°.
- You can also freeze baked biscuits in a zip-top freezer bag for up to 3 months.