Buttermilk Biscuits
There’s something wonderful about warm, homemade buttermilk biscuits fresh from the oven. Fluffy inside with a golden, buttery crust and perfect for any meal.
They’re surprisingly easy to make and can be whipped up quickly, making them ideal for everyday meals and special occasions. Get ready to enjoy that fresh-baked biscuit goodness right at home!
If You Don’t Have Buttermilk
DON’T PANIC! You can easily add some vinegar to regular milk and let it get sour. And if THAT doesn’t work for you, check out this post on making buttermilk at home. There are 7 ways to make it, and one has to work for you.
One thing I love to do is keep powdered buttermilk on hand for occasions like this. But when I run out I use one those substitutions and the biscuits work just fine.
When To Serve Buttermilk Biscuits
There’s not a bad time to serve buttermilk biscuits. They work perfectly for breakfast, lunch or dinner.
I love to serve them with a hearty dinner soup like the Crock Pot Cabbage Roll Soup. Or alongside omelets or scrambled eggs.
I also find keeping a few for later a handy tactic to send them along in lunches. Or making quick breakfast sandwiches during the week.
Serve Them With
Buttermilk biscuits are best served hot with a pat of cold creamy butter and a spoonful of homemade jam. This carrot cake jam is particularly good on hot biscuits. It’s so good one of my sons requests it as a birthday gift every year.
But also try any jelly you have on hand. And local honey with cold butter in a hot biscuit is transformational. I said what I said!
Leftover Biscuits?
You’re in luck because you can toss them in a recycled bread bag and store them at room temperature for 2-3 days. You can use them as is or reheat as desired.
Easy Buttermilk Biscuits
Equipment
- Cheese Grater
- Biscuit Cutter
- Pastry Cutter, optional
Ingredients
- 2 1/2 cups all purpose flour additional flour for kneading
- 1 TBSP baking soda
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 8 tbsp unsalted butter frozen
- 2 tbsp vegetable shortening
- 1 1/2 cup cold buttermilk
Instructions
- Line a baking sheet with foil or parchment
- Combine all purpose flour, salt, sugar, baking powder and baking soda together in a large bowl
- Stir to incorporate, set aside
- Grate the frozen butter with the cheese grater
- Add to shortening and toss together
- Rub the butter mix into the flour until the mixture resembles coarse crumbs
- Add the buttermilk to the flour mixture and gently mix until there’s no dry bit of flour left over, the dough will be sticky.
- Lightly coat you’re working space with flour your work surface
- Turn the dough out onto the prepared surface and gently pat into a half inch thick rectangle
- Sprinkle the dough with flour, then fold it in thirds as if mailing a letter
- Repeat that two more times
- Pat the dough into a 3/4 inch thickness it should no longer be sticky at this point
- Dip your biscuit cutter into flour and then cut out as many biscuits as you can, dip in flour as needed
- Stack the scraps and pat them into a 3/4 inch thickness and cut once more
- Place biscuits on prepared sheet
- Chill the biscuits for 15 minutes
- Meanwhile preheat the oven to 450°
- Bake until the tops are golden and crisp, about 15- 16 minutes
- Let cool for five minutes on the pan before serving.
I’m going to try the EASY BUTTERMILK BISCUITS. But I live alone, so I can eat only one or two at a meal. Can I freeze them for later use? And if so, do I freeze them before or after they are baked?