Easy Southern
homemade Buttermilk Biscuit Recipe
Whip up perfect flaky buttermilk biscuits in minutes with our easy recipe! Freeze for later use - ideal for Once-A-Month Cooking (OAMC). Enjoy homemade goodness anytime with this convenient and delicious solution. Give it a try today!
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Ingredients:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cut into small cubes
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1 cup fresh buttermilk (cold)
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4 tablespoons additional all-purpose flour (for dusting and adjusting consistency)
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How do you make Easy Homemade Buttermilk Biscuits in Minutes?
Instructions:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized or smaller.
Make a well in the center of the mixture and pour in the cold fresh buttermilk. Stir the mixture until just combined. If the dough seems too sticky, gradually add the additional 4 tablespoons of flour until it comes together. Do not overmix; it's okay if there are some lumps.
Turn the dough out onto a floured surface and gently knead it a couple of times until it comes together. Pat the dough into a rectangle about 1/2 to 3/4 inch thick.
Use a round biscuit cutter to cut out biscuits from the dough. Place the biscuits on the prepared baking sheet, leaving a little space between each.
Gather any remaining dough, gently pat it out again, and cut out more biscuits until you've used all the dough.
Bake in the preheated oven for 10-12 minutes or until the biscuits are golden brown on top.
Optional: Brush the tops of the biscuits with melted butter immediately after removing them from the oven for added flavor.
Allow the biscuits to cool slightly before serving. Enjoy them warm with butter, jam, or your favorite toppings!
Flavor Enhancements:
Herbs: Add chopped fresh herbs such as parsley, chives, or thyme to the dough for a savory twist.
Cheese: Fold in grated cheese like cheddar, parmesan, or a blend of your favorites for a cheesy flavor.
Garlic Butter Glaze: Mix melted butter with minced garlic and brush it over the warm biscuits for a delicious garlic butter flavor.
Honey Butter: Prepare a honey butter mixture by combining softened butter and honey. Spread it on warm biscuits for a sweet and savory taste.
Easy
Breakfast Recipes
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Tips and Tricks for Flawless, Fluffy Biscuits!
Chilled Cookie Cutter:
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Place your normal-sized round cookie cutter in the freezer for a few minutes before cutting the biscuits. This helps create cleaner edges and prevents the dough from sticking.
Flour the Cutter:
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Dip the edges of the cookie cutter in flour before each cut to prevent sticking and ensure a smooth release of the biscuit dough.
Press Straight Down:
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When cutting the biscuits, press the cookie cutter straight down into the dough without twisting. Twisting can seal the edges and affect the biscuits' rise.
Size Consistency:
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Using a normal-sized cookie cutter ensures more standard-sized biscuits. Apply uniform pressure when cutting to maintain consistent sizing for even baking.
Dust with Flour Between Cuts:
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After each biscuit cut, dip the cookie cutter in flour again to prevent sticking. This ensures a clean cut for each biscuit.
Flour the Work Surface:
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Keep the work surface well-floured to prevent the dough from sticking. This helps in easy transfer of the cut biscuits to the baking sheet.
Gather and Re-roll Scraps:
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After cutting out as many biscuits as possible, gather the remaining scraps, gently pat them out, and cut additional biscuits. Try to minimize the number of times you re-roll the scraps to maintain flakiness.
Close Placement on Baking Sheet:
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Arrange the normal-sized biscuits relatively close together on the baking sheet. This encourages the biscuits to support each other as they rise during baking.
Adjust Baking Time:
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Normal-sized biscuits may require a standard baking time. Keep an eye on them, and once the tops are golden brown, they should be ready.
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Biscuits for Once-A-Month Cooking (OAMC) and freezing
Prepare the Dough:
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Follow the biscuit recipe until you have a well-mixed dough.
Roll Out the Dough:
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On a floured surface, roll out the biscuit dough to the desired thickness.
Cut Out Individual Biscuits:
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Use a round biscuit cutter to cut out individual biscuits from the rolled-out dough. If you're aiming for a specific number of servings, count and cut accordingly.
Place on a Baking Sheet:
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Arrange the cut-out biscuits on a baking sheet lined with parchment paper. Make sure they are not touching each other.
Flash Freeze:
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Place the baking sheet in the freezer for about 1-2 hours or until the individual biscuits are firm.
Wrap and Store:
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Once the biscuits are firm, remove them from the freezer.
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Individually wrap each biscuit in plastic wrap or place them in a single layer in a resealable plastic bag.
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Label the bag with the date and any baking instructions.
Freeze for Long-Term Storage:
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Store the wrapped or bagged biscuits in the freezer. They can be stored for several weeks to a few months.
Baking Instructions for Frozen Individual Biscuits:Preheat your oven to the temperature specified in the original recipe.
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Take the desired number of frozen individual biscuits from the freezer.
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Unwrap them and place on a baking sheet, allowing some space between each biscuit.
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Bake according to the original recipe instructions, adding a few extra minutes to account for the biscuits being frozen.