Homemade buttermilk biscuits that are deliciously rich, buttery and flaky. These biscuits are easy to make and pair perfectly with any savory or sweet meal.
It’s an accident to know about these biscuits. Back when I was living with my parents, my mom usually made beef stew for us as she knew we love it so much. It’s been our favorite for years and it makes it perfect when the weather is changing from summer to fall. Traditionally, bread is a good match for beef stew, but mom forgot about it in her grocery list, so we had to make something as a substitute. We decided to make biscuits as it’s quick and easy to make and as we already had all ingredients stocked up in the pantry, except yeast, which original plan was to make a homemade bread.
BUTTERMILK BISCUIT TIPS
These buttermilk biscuits require a minimum of ingredients including flour, granulated sugar, salt, butter, baking powder, baking soda and buttermilk and can be made in one bowl that takes under 30 minutes. To get these perfect buttermilk biscuits, here are some tips that I’ve learned during practice.
Use cold butter. Like to get a flaky pie crust, it’s important to use really cold butter. Butter contains both fat and water. As the biscuits are baking, butter will melt and release steam, thus creating pockets of air in the biscuits. If your butter begins to soften, place the dough in the fridge for 30 minutes to harden it up again.
Avoid using your hand too much. You know that our hands are getting warmer and therefore melt the butter during the work, which you will want to avoid.
Don’t twist the cutter. When you cut the biscuits with a cookie cutter (or biscuit cutter), push straight down. This step will help you achieve the tall and flaky shape of the dough.
HOW TO MAKE BUTTERMILK BISCUITS
You can make biscuits by using hands or a food processor. The first step is to mix all the dry ingredients together: flour, sugar, salt, baking powder and baking soda. Next, add in the cold butter cubes and pulsing (or use a pastry cutter) until the mixture is crumbly. If using a food processor, after the mixture becomes crumbs, transfer to a large bowl then add in the cold buttermilk and stir by hand or a wooden spoon until a sticky dough forms. If the dough is too wet, you can add in a bit of flour or buttermilk if the dough is too dry. Make sure not to over mix or the biscuits will become hard.
The next step is layering and patting the dough. This step is important in achieving the flaky buttermilk biscuits. Transfer the dough on the floured-surface and quickly form into a rough square. Pat the dough into a 3/4-inch-thick rectangle. Fold the dough in thirds (like a letter), then lightly pat the dough back out into another 3/4-inch rectangle. Repeat the process three more times, making sure to work the dough as quickly and lightly as possible. You may need to put the dough back in the fridge at some point to keep the butter cold when you feel the dough gets warmer.
Roll your dough with a rolling pin until it’s about 3/4 – 1 inch thick. Use a round cookie cutter (or biscuit cutter) to cut out the dough into rounds and place on the prepared baking sheet, making sure not to twist the cutter. You can gather all the scraps and reroll and cut until you get around 10-12 biscuits. Brush the tops lightly with buttermilk and bake them at 425°F for 13-15 minutes. Serve with any filling you like, from butter to jam, nutella or any kind of spread. You also can make Strawberry Short Cake with these buttermilk biscuits.
More Cookie Recipes:
Homemade Buttermilk Biscuits
- 2 1/2 cups (325g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup (1 stick/113g) unsalted butter, cold
- 3/4 cup (180 ml) cold buttermilk, plus for brushing
- Preheat oven to 425°F/218°C. Line a baking sheet with parchment paper.
- Place flour, sugar, baking powder, baking soda, and salt in a food processor or in a large bowl. Pulse in the food processor or whisk in a bowl until ingredients combine. Add cold butter cubes, and cut into the flour mixture by pulsing a food processor or using a pastry cutter until mixture resembles coarse crumbs. Transfer the mixture into a large bowl if you use a food processor before mixing with cold buttermilk.
- Add buttermilk to the bowl and stir by hand until a sticky dough is formed. Don’t overmix.
- Turn out dough onto a floured-surface and quickly form into a rough square. Pat the dough into a 3/4-inch-thick rectangle. Fold the dough in thirds (like folding a letter), then lightly pat the dough back out into another 3/4-inch rectangle. Repeat the process three more times, making sure to to work the dough as quickly and lightly as possible so the dough will stay cold during the work. You may need to put the dough back in the fridge at some point to keep the butter cold when you feel the dough gets warmer or butter starts to melt.
- Roll your dough with a rolling pin until it’s about 3/4 - 1 inch thick. Use a round cookie cutter (or biscuit cutter) firmly press down straight into the dough, don't twist the cutter. Place biscuits on the prepared baking sheet. You can gather all the scraps and reroll and cut until you get around 10-12 biscuits.
- Brush the tops lightly with buttermilk and bake them at 425°F for 13-15 minutes until risen and golden brown.
- Serve with any filling you like, from butter to jam, nutella or any kind of spread. Leftovers can be frozen for up to 2 months. Reheat in the oven before serving.