Buttery, flaky, and tender-Homemade buttermilk biscuits are a simple yet classic way to add a touch of Southern comfort food to your weekend.
Happy Sunday!! Depending on how you look at it, it’s either the end of the weekend or the beginning of the week. For me, Sunday means it’s almost time to go back to work. This weekend wasn’t nearly long enough. A few hours ago I was standing in my kitchen, declaring I wanted a redo.
I was completely out of sorts as I stood surrounded by an overfull, but good pan of cinnamon roll monkey bread and a loaf of tasty but not so airy ciabatta bread. All the while my son’s computer just wouldn’t boot up, so all my blog software and photos were seemingly lost. I was beginning to think I should’ve stayed in bed. *SIGH!*
But, if I had stayed in bed, I wouldn’t have been able to make these amazing homemade buttermilk biscuits. I am delighted to say, these biscuits are one of the things that DID turn out today. Oh, my!! I sound like quite a Negative Nancy!! Forgive me; it’s been a long day, and these biscuits were the silver lining.
Growing up, I only liked biscuits out of the can. Homemade biscuits didn’t taste good (I don’t know what was wrong with me!). In fact, I can’t recall anyone in my family making biscuits from scratch. I was determined to learn to make this delicious breakfast favorite so, I started experimenting with various recipes and techniques until I found one I liked. Here’s how I make these homemade buttermilk biscuits.
It’s a simple recipe and the hands-on time is only about 10 to 15 minutes.
In a large bowl, mix salt, baking powder, and flour. Add the cold butter and cut into the flour mixture with a pastry cutter. It’s important not to use your hands to incorporate the butter because it needs to stay as cold as possible. I like to cut the butter into small pieces and place it in the freezer for a few minutes prior to adding it to the flour. Once you’ve cut the butter into the flour, it should resemble a coarse cornmeal.
Next, add the buttermilk. Using a metal spoon, mix buttermilk into the flour mixture. The dough will have a shaggy look and feel sticky. Place the dough on a well-floured surface and gently form into a flat circle. Try not to handle the dough too much. The more you handle it, the more heat you will transfer to the butter. Fold the dough over itself and gently pat down again. Repeat this step 5 to 6 more times. If dough becomes sticky, additional flour can be added. Bare in mind that additional flour can cause biscuits to become dense and dry.
After you’ve finished folding the dough, pat it into a rectangular shape about 1/2 inch thick. Using a round biscuit cutter, press straight down (DO NOT TWIST) and cut out a round biscuit. Twisting seals the edges and will not allow the biscuit to rise.
Place biscuits on a silicone baking mat or greased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until golden brown. Add your favorite jam, jelly, or honey and enjoy!
- 2 cups All-Purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoon unsalted butter (very cold)
- 3/4 cup - 1 cup buttermilk (varies depending on how wet or dry the dough is)
Preheat oven to 450 degrees.
In a large bowl, combine flour, baking powder, and salt.
With a pastry cutter, mix in butter until well combined. Flour mixture will resemble a coarse cornmeal.
Add buttermilk and using a metal spoon combine well with flour and butter mixture. The dough will look shaggy and be sticky.
Remove dough from bowl and place on a well-floured surface. Pat into a flat circle.
Fold in half on top of itself and pat flat again.
Repeat this step 5 to 6 times.
Shape dough into a rectangular shape about 1/2 an inch thick.
Use a biscuit cutter and press down firmly. Do not twist.
Place biscuits on prepared baking sheet or silicone baking mat.
Place in oven for 10-12 minutes or until golden brown.
Enjoy with your favorite jams, jellies, or honey!
I've recently added an adjustment to the buttermilk measurement. Depending on the humidity and altitude where you live, the amount of liquid required may vary. Start with the smaller amount and add more as needed.