If you’ve ever tried to make homemade biscuits, you know that the process can be a little daunting.
Buttermilk biscuits seem to be the tricky. But don’t worry, we’re here to show you how easy it is to make biscuits.
With just a few simple ingredients, you’ll be able to make these light and fluffy biscuits in no time. So grab your apron and let’s get started!
The Perfect Biscuit
Making biscuits used to scare the heck out of me. I’d follow the directions on the recipe, but somehow they would come out of the oven as hard as a hockey puck.
So, for a long time, I decided that I’d never make a good biscuit. And for years, I didn’t try. And I’d laugh, because biscuits can’t be that hard to make.
But, they were for me.
I finally decided to try again. I got out a recipe and planned to make my grandmother proud. After all, she was the queen of making biscuits. She could whip up a sheet and have them in the oven before I even got done washing my hands for lunch.
My grandmother lived in Tennessee, and in the South, biscuits are a staple–a way of life, especially at her table. She was an expert–so much that they even talked about her biscuits at her funeral.
Those flaky layers, the perfect size, the wonderful flavor.
There is some serious comfort in a warm biscuit with a spoonful of whipped butter melting on top. In fact, I think buttermilk biscuits might be one of the top things in this world that bring me comfort.
You can add some homemade jam right on top, or dip them in your soup, or just eat the perfect buttermilk biscuits right out of the oven.
I recently broke out my cast iron skillet, and hoped to try some recipes in it. Why not biscuits? I was pleasantly surprised at the outcome.
I buckled down and tried the recipe a few times, only to find out that I really could make some delicious biscuits without significant effort, and I didn’t have to throw them onto the ice rink for the hockey players.
If you’re nervous about biscuits, try this recipe, and I know you’ll be pretty darn happy.
Ingredients For Buttermilk Biscuits
- All-purpose flour
- Baking powder
- Butter (softened)
Full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Step 1: Add the flour, sugar, baking powder, and salt to the bowl. Mix it together and add softened butter.
Start mixing the butter in with a fork or a pastry blender until it creates little pea shapes in the flour. You can see in the picture above what it will start to look like.
Step 2: Create a little valley in the middle and add the cold buttermilk. Stir until the entire mixture is combined.
Most of the time, I don’t need to add any extra buttermilk, but on occasion, if the mixture seems a little dry, add a teaspoon of buttermilk at a time.
Once the mixture is combined and a tad sticky, you can set it out on the counter to press the dough out into biscuits. Try not to overwork it, because the biscuits might become a little too hard when they bake.
Step 3: I place either Glad Press’n Seal, or wax paper down on the counter, and add a little flour.
I usually press it out with a little flour on my hands, as well. I press it out until it is about 1-inch thick.
My grandmother had a little cookie cutter to cut the biscuits. It looked older than me and worked perfectly. I didn’t have that, so instead, I grabbed a small Tupperware cup from the cabinet and used it. It was the perfect size for biscuits.
Step 4: Add the dough to a buttered skillet or baking sheet and bake for 12-15 minutes on 450-degrees.
When they are golden brown on top they are done!
If you’re nervous about creating a hard biscuit, never fear, this recipe will give you the confidence to bring easy buttermilk biscuits right into your kitchen.
And there’s nothing yummier than a warm biscuit with some butter and jelly on top.
Follow These Tips For The Best Results When Making The Best Buttermilk Biscuits
- Quality Ingredients: Start with high-quality ingredients. Use fresh buttermilk if possible, unsalted butter, and a good brand of all-purpose flour for the best results.
- Cold Ingredients: Make sure your butter and buttermilk are cold. Cold ingredients area always going to help create a flaky texture in the biscuits.
- Proper Butter Incorporation: Cut the cold butter into small cubes and mix it into the dry ingredients using a pastry cutter or your fingertips. The butter should be a pea-sized course mixture and evenly distributed throughout the flour mixture.
- Minimal Handling: Try not to handle the dough too much. If you overwork the dough it can lead to tough biscuits. Mix the ingredients until just combined, and avoid kneading or over mixing.
- Use a Light Touch: When shaping the dough, lightly pat it with your hands or use a rolling pin. Don’t press down hard on the layers, otherwise you won’t be able to maintain the flakiness.
- Baking Temperature: Preheat your oven to a high temperature, around 450°F (230°C). The high heat helps give you that golden brown crust while maintaining a soft interior.
- Baking Surface: Place the biscuits on a baking sheet lined with parchment paper or a silicone baking mat. This helps prevent sticking and promotes even browning on the biscuit.
- Proper Cutting Technique: When cutting out the biscuits, use a sharp biscuit cutter or a round cookie cutter. Try not to twist the cutter while pressing down, because it will seal the edges and keep it from rising properly.
- Close Placement on the cookie sheet or pan: Arrange the biscuits on the baking sheet with their sides touching. This helps them rise higher and supports each other during baking.
- Timely Baking: Bake the biscuits until they are golden brown on top, usually around 12 to 15 minutes. Avoid over-baking the biscuits, or you might end up with dry and hard biscuits.
- Cooling: Allow the biscuits to cool for a few minutes on a wire rack before serving. This allows them to set and ensures a better texture. This is the hard part because they smell so good!
- 2 cups flour
- 1 Tablespoon of baking powder
- 1 teaspoon of salt
- 8 Tablespoons of butter, cut into small cubes
- 3/4 cup of liquid buttermilk
- Preheat oven to 450-degrees.
- Mix the flour, sugar, baking powder and salt together in a medium-sized bowl.
- Add the butter and mix into the flour with a fork or pastry blender until you end up with little pea-sized bits.
- Add the cold buttermilk and stir until combined.
- Place the dough on a floured surface and flatten out to about 1-inch thick.
- Cut out the biscuits and place into a buttered iron skillet or onto a baking sheet.
- Bake for 20-25 minutes, or until golden brown.
If the mixture is too thick, add one teaspoon of buttermilk at a time until it's at the right texture.
If it's too liquidy, add a tablespoon of flour until it reaches the right texture. You want it to be a little sticky.
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By following these tips, you should be able to achieve delicious, flaky, and tender buttermilk biscuits. Enjoy your baking!