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.
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.
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.
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.
The printable recipe, with measurements, is listed at the end of the post.
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 until it creates little pea shapes in the flour. You can see in the picture below what it will start to look like.
Step 2: Create a little valley in the middle and add the liquid 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 20-25 minutes on 425-degrees.
When they are golden brown on the top, they are done!
If you’re nervous about creating a hard biscuit, never fear, this recipe will give you the confidence to bring comfort right into your kitchen. And there’s nothing yummier than a warm biscuit with some butter and jelly on top.
- 2 cups flour
- 1 tsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 8 Tbsp. butter (softened)
- 3/4 cup liquid buttermilk
- Preheat oven to 425-degrees.
- Mix the flour, sugar, baking powder and salt together in a medium-sized bowl.
- Add the butter and mix into the flour until you end up with little pea-sized bits.
- Add the buttermilk and stir until blended.
- 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.