Buttermilk Biscuits

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If you’ve ever tasted a warm, flaky buttermilk biscuit, you know there’s something magical about them.

They’re the ultimate comfort food, perfect for breakfast, brunch, or as a side for dinner.

The beauty of buttermilk biscuits lies not only in their taste but also in their simplicity.

With just a handful of ingredients, you can whip up a batch that will make your kitchen smell like heaven.

Today, we’re bringing you a foolproof recipe for delicious, buttery buttermilk biscuits that are sure to impress even the pickiest of eaters.

Why This Recipe Is a Must-Try

These buttermilk biscuits are a classic for a reason.

They are light, flaky, and incredibly satisfying to eat.

Using cold buttermilk and butter gives them a tender crumb, while the baking powder ensures they rise beautifully.

The addition of a touch of sugar adds just the right hint of sweetness, making these biscuits perfect with honey or jam, or even slathered with butter.

Whether you’re serving them with fried chicken or enjoying them with your morning coffee, you won’t be able to resist reaching for just one more!

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons granulated sugar
• 1 stick (113 grams) unsalted butter, cold and cut into small cubes
• ¾ cup (175 ml) buttermilk, cold, plus extra for brushing the biscuits
• 2 tablespoons unsalted butter, melted

How To Make Buttermilk Biscuits

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C).

This high temperature is key to achieving that golden-brown finish that we all crave in a biscuit.

Step 2: Prepare Your Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar.

Whisk them together until they are well mixed.

Step 3: Cut in the Butter

Add the cold, cubed unsalted butter to the dry ingredients.

Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Be careful not to overwork it; you want some small chunks of butter to remain for that flaky texture.

Step 4: Add the Buttermilk

Create a well in the center of your flour mixture and pour in the cold buttermilk.

Stir gently with a wooden spoon or spatula until the dough starts to come together.

It should be a bit sticky, but if it’s too dry, feel free to add a splash more buttermilk.

Step 5: Knead the Dough

Turn the dough out onto a lightly floured surface.

With floured hands, gently knead the dough about 3-4 times to bring it together.

Be sure to handle it with care; the less you work the dough, the flakier your biscuits will be.

Step 6: Roll and Cut the Biscuits

Using a rolling pin, roll out the dough to about 1-inch thickness.

Use a biscuit cutter or a glass to cut out rounds of dough.

Place the rounds on a parchment-lined baking sheet, making sure they are touching slightly for soft sides.

Step 7: Brush and Bake

Before baking, brush the tops of the biscuits with a little bit of cold buttermilk.

This will create a beautiful golden color.

Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.

Step 8: Brush with Melted Butter

Once out of the oven, immediately brush the tops with the melted unsalted butter for an extra rich flavor.

Let them cool for a few minutes before serving.

Enjoy these delectable biscuits warm!

Expert Tips

• Make sure your butter and buttermilk are as cold as possible. This helps to create that flaky texture.
• Do not overwork the dough; handle it delicately to keep the biscuits light and fluffy.
• If you prefer a more buttery flavor, consider using European-style butter, which has a higher fat content.
• For an added touch, try sprinkling a little sea salt on top before baking for an extra burst of flavor.

Variations and Customizations

• For cheesy biscuits, add 1 cup of shredded cheese (like cheddar) to the dry ingredients.
• Add fresh herbs such as rosemary or thyme for a savory twist.
• If you want a sweeter biscuit, fold in some chopped dried fruits such as cranberries or raisins.
• For a unique flavor, substitute half of the all-purpose flour with whole wheat flour.

How to Store Leftovers

If you happen to have any biscuits left (which is rarely the case!), store them in an airtight container at room temperature for up to 2 days.

For longer storage, consider wrapping them individually in plastic wrap and placing them in a freezer-safe bag.

They can be frozen for up to 3 months.

When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

FAQ

Can I use self-rising flour instead of all-purpose flour?

Yes, you can use self-rising flour, but be sure to omit the baking powder and salt from the recipe, as self-rising flour contains both.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk.

Let it sit for 5-10 minutes to thicken slightly before using.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough ahead of time, wrap it in plastic wrap, and store it in the refrigerator for up to 24 hours.

Just remember to bring it back to room temperature before rolling out and baking.

Why are my biscuits tough?

Tough biscuits can result from overworking the dough or using warm ingredients.

Always mix just until combined and keep your ingredients chilled for the best texture.

Conclusion

These buttermilk biscuits are not only simple to make, but they also pack a punch with their buttery flavor and flaky texture.

Perfect for breakfast, brunch, or as a side to any meal, they will quickly become a staple in your kitchen.

So gather your ingredients, preheat your oven, and get ready to indulge in the best homemade buttermilk biscuits you’ve ever tasted! Trust us, once you try this recipe, you’ll never look back.

Enjoy!

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