There’s something magical about the aroma of freshly baked biscuits wafting through the kitchen. These flaky homemade buttermilk biscuits are a timeless classic, perfect for breakfast or as a comforting side dish. With a golden crust and tender layers, they melt in your mouth and pair beautifully with butter, jam, or gravy. Get ready to enjoy warm, fluffy goodness straight from your oven.
Steps
- Begin by gathering all your ingredients and preheating the oven to 425°F (220°C). Prepare a baking sheet by lining it with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the cold, sliced butter to the mixture, using a pastry blender to blend until it forms coarse crumbs.
- Create a well in the center of the dry mixture and pour in the cold buttermilk. Stir gently until the ingredients are just combined, then transfer the dough to a floured surface and shape it into a rectangle.
- Fold the dough rectangle into thirds, turn it a half turn, and press it back into a rectangle. Repeat this folding and turning process two more times to ensure a flaky texture.
- Roll out the dough on a floured surface until it reaches about ½ inch thickness. Use a 2½-inch round cutter to cut out the biscuits, rerolling the scraps as needed to make a total of 12 biscuits.
- Arrange the biscuits on the prepared baking sheet, and press a small indent into the top of each one with your thumb. Lightly brush the tops with buttermilk for a glossy finish.
- Bake the biscuits in the preheated oven until they achieve a golden brown color and flaky texture, which should take about 15 minutes. Serve warm and enjoy!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 7 tablespoons unsalted butter, chilled and cut into thin slices
- ¾ cup cold buttermilk
- 2 tablespoons buttermilk for brushing
Nutritional Values
Calories: 1716 | Total Fat: 84g | Saturated Fat: 48g | Cholesterol: 228mg | Sodium: 3852mg | Total Carbohydrate: 204g | Dietary Fiber: 12g | Total Sugars: 12g | Protein: 36g | Vitamin C: 0mg | Calcium: 852mg | Iron: 12mg | Potassium: 612mg
FAQ
- What is the difference between buttermilk biscuits and cream biscuits?
- Buttermilk biscuits utilize buttermilk for its acidity and fat content, which helps the dough rise and adds a subtle tang to the flavor. In contrast, cream biscuits are made with heavy cream and are simpler to make, but they tend to be milder in flavor and may not rise as high without sufficient leavening.
- How should buttermilk biscuits be stored?
- To store homemade buttermilk biscuits, keep them at room temperature for up to two days or in the refrigerator for about a week. Ensure they are kept in an airtight container or tightly wrapped in foil to maintain their freshness.
- Can buttermilk biscuits be frozen?
- Yes, buttermilk biscuits can be frozen for up to three months. Allow them to cool completely, then wrap each biscuit individually in a layer of storage wrap and foil. To reheat, place frozen biscuits on a baking sheet and bake at 350 degrees F for 15-20 minutes without thawing.
- What are some serving suggestions for buttermilk biscuits?
- Buttermilk biscuits can be served in various ways, such as paired with soups, used in breakfast sandwiches, or topped with gravy. They can also be enjoyed with a range of toppings and sides to enhance their flavor.
- What is a crucial tip for making perfect buttermilk biscuits?
- It is essential to use cold butter and cold buttermilk when preparing the dough, as this helps achieve the desired flaky texture in the biscuits.
Tips
- Ensure both the butter and buttermilk are cold before incorporating them into the dough. This helps create flaky layers in the biscuits.
- When folding and rolling the dough, do it gently and avoid overworking it to maintain a tender texture.
- Use a light touch when cutting out the biscuits; press straight down with the cutter without twisting to help the biscuits rise evenly.
- To freeze the biscuits for later, allow them to cool completely, wrap them individually in plastic wrap and foil, and store them in the freezer for up to three months. Reheat directly from frozen in a 350°F oven for 15-20 minutes.
Equipment
- Pastry blender
- Round biscuit cutter
- Silicone baking mat
