These tender buttermilk biscuits are fluffy and buttery. They bake up golden and are perfect for breakfast or any meal. Just imagine biting into that soft goodness!
I love slathering mine with butter or jam—yum! They’re super easy to make, so I whip them up whenever there’s a craving for a warm biscuit. Give them a try; they’re a hit!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our biscuits. If you’re looking for a healthier option, you can use whole wheat flour. Just keep in mind that it may make the biscuits a bit denser.
Buttermilk: Buttermilk adds a nice tang and helps the biscuits rise. If you don’t have any, you can mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes to sour.
Butter: Cold butter is essential for flaky layers. If you need a dairy-free option, you can substitute it with cold coconut oil or a vegan butter substitute. Just make sure it’s cold for the best results!
How Do I Get Flaky Layers in My Biscuits?
The secret to flaky biscuits is all in the mixing and how you handle the dough. When you add the cold butter to the dry ingredients, use a pastry cutter or your fingers to mix until you see pea-sized chunks of butter. This is key for those tender layers!
- Be gentle: Don’t overmix when you add the buttermilk. Stir just until combined for a softer biscuit.
- Pat, fold, and flatten: Lightly folding the dough a few times helps create more layers without overworking it.
- Cut straight down: When cutting the biscuits, press down without twisting. Twisting seals the edges and makes it harder for them to rise.
Tender Buttermilk Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk, plus extra for brushing
How Much Time Will You Need?
This delightful biscuit recipe takes about 10 minutes to prepare and 12-15 minutes to bake. So, in under 30 minutes, you can have warm, fluffy biscuits ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 425°F (220°C). While that’s warming up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier later.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together well so they’re evenly mixed.
3. Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, mix until it looks like coarse crumbs with some pea-sized pieces of butter. This helps create those flaky layers!
4. Add the Buttermilk:
Pour in the cold buttermilk. Stir gently with a spoon until everything is just combined. Don’t overmix—it’s okay if the dough is a little sticky!
5. Shape the Dough:
Turn the dough onto a lightly floured surface. Gently pat and fold the dough over itself 3 to 4 times to build layers. Then, pat it into a rectangle that’s about 3/4 inch thick.
6. Cut the Biscuits:
Using a floured biscuit cutter or a glass, cut out biscuits by pressing straight down without twisting (this helps them rise better!). Gather any scraps, pat them out gently again, and cut out more biscuits.
7. Arrange and Brush:
Place the biscuits close together on the prepared baking sheet. This helps them rise tall. Brush the tops lightly with some extra buttermilk for a lovely golden finish.
8. Bake:
Pop them in the oven and bake for about 12-15 minutes, or until they’re golden brown and nicely risen. Your kitchen will start smelling wonderful!
9. Enjoy!
Take the biscuits out of the oven and let them cool slightly on a rack. Serve them warm with butter, honey, or jam. Enjoy these tasty bites!
Your tender, fluffy buttermilk biscuits are ready to delight your taste buds!
Can I Use Milk Instead of Buttermilk?
Yes, you can substitute milk by mixing 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes. This will mimic the tanginess and acidity of buttermilk.
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, sprinkle a little more flour on your work surface and on your hands while shaping the biscuits. Just be careful not to add too much flour as it can make the biscuits dense.
How Should I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just make sure they’re completely cool before wrapping them in plastic wrap and placing them in a freezer-safe bag. They can be stored this way for up to 3 months.
Can I Reheat the Biscuits?
Absolutely! You can reheat them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. This will help restore their fluffy texture. You can also microwave them for about 20-30 seconds, but they may not be as crisp.
