Biscuits Recipe Buttermilk! This deceptively easy buttermilk biscuit recipe may be made a million different ways with minimal changes to the ingredients and quantities.
This is my favorite since it’s flaky but not dry, chewy but not rough, and crunchy in exactly the right places. Each golden brown buttermilk biscuit has several flaky layers thanks to ice-cold butter and some extra dough folding. Biscuits Recipe Buttermilk!
Every baker should have an excellent buttermilk biscuit recipe on hand. If you don’t already have a go-to, you’re in luck! Chef John’s twist on basic buttermilk biscuits is a fan favorite among Allrecipes users. Best of all, it’s simple to create with things you most likely already have on hand. Biscuits Recipe Buttermilk!
Cream Biscuits vs. Buttermilk Biscuits
Because of its acidity and fat content, buttermilk is utilized in the production of biscuits. Its acidity aids the rise of the dough, resulting in a taller and fluffier cookie. Buttermilk provides a little taste as well. Biscuits Recipe Buttermilk!
Heavy cream is used to make cream biscuits. Cream cookies are popular because they are so simple to make. However, because the cream is milder than buttermilk, they will not be as tasty (unless you incorporate more spices and seasonings). Also, cream biscuits are unlikely to rise as high as buttermilk biscuits, particularly if the recipe lacks sufficient leavener.
Buttermilk Biscuits Recipe
The complete, step-by-step recipe is included below, but here’s a quick rundown of what to anticipate while making these homemade buttermilk biscuits: Biscuits Recipe Buttermilk!
Combine the dry ingredients.
In a large mixing basin, combine the flour, baking powder, baking soda, and salt. Biscuits Recipe Buttermilk!
Mix in the Wet Ingredients
Using a pastry blender, cut cold butter slices into the flour mixture until the dough resembles coarse crumbs. Then, in the center of the dough, form a well. Pour in the cool buttermilk and gently whisk until incorporated. Biscuits Recipe Buttermilk!
The dough is folded and rolled.
Place the dough on a floured surface and pat it into a rectangular shape. Fold the rectangle in thirds, then half-turn the dough. Collect any crumbs and flatten them into a rectangle. Repeat the process twice more.
Roll the dough out on a floured board until it is approximately 12 inches thick. Biscuits Recipe Buttermilk!
Biscuits, cut and baked
Cut the biscuits with a circular biscuit cutter. Reroll the leftovers and cut them till the dough is gone.
Place the biscuits on a baking sheet that has been lined with parchment paper. Make an indent at the top of each biscuit with your thumb. Buttermilk should be brushed over the tops.
Bake the biscuits till golden brown. Biscuits Recipe Buttermilk!
What Should You Serve With Buttermilk Biscuits?
What should you serve with your buttermilk biscuits? We’ve got your back. Check out our 10 Ways to Dress Up Your Homemade Biscuits collection. Biscuits go nicely with any of Our 20 Top-Rated Soups Give You Comfort By the Bowlful if you’re looking for something a little heartier. You may also use them to create biscuits and gravy, breakfast sandwiches, and a variety of other dishes. Biscuits Recipe Buttermilk!
Buttermilk Biscuit Storage
Homemade buttermilk biscuits can be stored at room temperature for two days or in the fridge for up to a week. In any case, keep them in an airtight container or firmly wrapped in foil to keep them from drying out. Biscuits Recipe Buttermilk!
Can Buttermilk Biscuits Be Freeze?
Yes, you may freeze buttermilk biscuits if you don’t plan on eating the entire recipe within a week. Allow the biscuits to cool fully before individually wrapping them in one layer of plastic wrap and one layer of foil. You may keep it in the freezer for up to three months.
It is not necessary to defrost frozen biscuits. Place them on a baking pan and bake at 350 degrees F for 15-20 minutes, or until well warmed. Biscuits Recipe Buttermilk!
Tips and Praise from the Allrecipes Community
Bitchnkitchen writes, “Whipped up a double batch of these wonderful buttermilk biscuits.” “Chef John, you never disappoint. I watched the video to ensure that I understood the technique. My husband and daughter adored them, and my grandfather declared that the route to a man’s heart is undoubtedly paved with these biscuits. The only difference was that instead of cutting circles and touching the dough more, I used a pizza cutter to make equal-sized squares.” Biscuits Recipe Buttermilk!
“This dish is just excellent,” Noah Ribaric exclaims. “I’ve never had scratch biscuits turn out so nicely; this recipe has earned a place in my cooking hall of fame.”
“There’s no need to go any further for a superb biscuit; this is the only recipe you’ll ever need,” Vintage American Male says. “Flaky, buttery creamy taste with a high rise! What else could you ask for in a biscuit? You will not be disappointed if you follow the instructions exactly.”
I’m not usually a good baker, but these biscuits have yet to fail me. It has never occurred before. So I assure you that you can do the same.
Check out my PRO TIPS and it will be a piece of cake; there are just a few basic principles to follow. (BONUS: You can make these without buttermilk; see my substitute suggestions below!) Biscuits Recipe Buttermilk!
What Effect Does Buttermilk Have on Biscuits?
- Tang: Buttermilk gives baked items a wonderful tangy flavor.
- Acidity: The acidity in the buttermilk, along with the baking powder, helps the biscuits rise.
- Liquid: This is what forms the dough and produces steam in the oven, allowing the layers of the biscuits to rise.
- Low-Fat Content: Because butter is spread throughout the dough and thus heavy in fat, buttermilk is often low in fat content. Biscuits Recipe Buttermilk!
Substitutes for Buttermilk
To make a buttermilk alternative, combine milk and one of the following ingredients: sour cream, plain yogurt, white vinegar, or lemon juice. These directions create enough for a cup, which is adequate for this dish. Biscuits Recipe Buttermilk!
- 4 tbsp milk plus enough sour cream to form a cup
- 2 tbsp milk + enough plain yogurt to create 1 cup
- 1 tablespoon white vinegar + 1 cup milk Allow for 5-10 minutes.
- 1 tbsp lemon juice + enough milk to create 1 cup Allow for a 10-minute resting period. It will seem curdled. To blend, stir everything together. Bitchnkitchen
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Biscuits Recipe Buttermilk
This deceptively easy buttermilk biscuit recipe may be made a million various ways with little changes to the ingredients and amounts.
- Preheat the oven to 425°F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing basin, combine the flour, baking powder, baking soda, and salt.
- With a pastry blender, chop in the cold butter slices until the mixture resembles coarse crumbs.
- In the center of the mixture, make a well. Pour in the cool buttermilk and gently whisk until just blended.
- Place the dough on a floured work surface and pat it into a rectangle.
- Divide the rectangle into thirds. Turn the dough in half, gather any crumbs, and flatten it into a rectangle again.
- Repeat twice more, folding and pressing the dough three times total.
- Roll out the dough to approximately 1/2 inch thick on a floured surface.
- Cut biscuits using a 2 1/2-inch circular biscuit cutter.
- Reroll any leftovers to make more biscuits; you should obtain a total of 12 biscuits.
- Place the biscuits on the prepared baking sheet.
- With your thumb, make an indent at the top of each biscuit. Brush the tops with buttermilk.
- Bake for 15 minutes, or until the biscuits are flaky and golden brown.
- For this recipe, be sure to use cold butter and cold buttermilk!
Serving Size 12
- Amount Per Serving
- Calories 142.8
- Calories from Fat 63.7
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 4.4g23%
- Cholesterol 18.5mg7%
- Sodium 321.3mg14%
- Potassium 51.4mg2%
- Total Carbohydrate 17g6%
- Dietary Fiber 0.6g3%
- Sugars 0.9g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.