Buttermilk biscuits y’all. Who doesn’t love a delicious, flakey on the outside, soft and moist on the inside biscuit to go alongside of their morning breakfast? Personally, I jump at the chance to devour one or three–oops.
Strangely, buttermilk is basically my most secretest weapon in the kitchen. It adds the such an incredible moistness and tenderness to virtually any recipe. Marinating chicken in buttermilk makes stereotypically dry, flavorless chicken in to chicken that was kissed by a cumulus cloud from Flavorville. Add it to cake batter and you literally don’t know what hit it, it’s so good. To make my love of buttermilk ever more evident than it needs to be, I will put up a fight if I can’t make buttermilk pancakes on a Saturday morning. I just love the stuff. Apparently my grandpa did too. My dad used to tell me that he would drink it straight out of the carton! That may be a little far for me though…
Lets get into the recipe shall we!? I decided to make these biscuits because Patrick had a really long day at work yesterday (he works through the night so we eat breakfast when he gets home in the morning) and I thought it would be nice for him to come home to the smell of fragrant, buttery biscuits wafting through the air. Harlie certainly enjoyed the smell as well. She waited patiently for any stray ingredients to be dropped to the floor!
I don’t normally make biscuits on weekdays, but there’s a first for everything I guess! The recipe is fairly simple. Flour, buttermilk, butter, salt, baking powder and baking soda, that’s it! If you don’t have any buttermilk on hand, you can take a cup of milk and mix it with 2 tablespoons for fresh lemon juice or white vinegar. Let that mixture sit on the counter for about 15 minutes and you’ve got buttermilk!
These biscuits are super forgiving. Simply cut the butter into the dry ingredients with a pastry cutter and then gently mix in the buttermilk. Sprinkle flour on the countertop, plop the dough down and sprinkle a little more flour on the dough. It depends on what I’m making but I usually will pat the dough out with my hands to about 1/2 inch to an inch thick. You can use a rolling pin but why dirty another dish? Hands work perfectly fine and adds to the “homemadeness”! I don’t kneed this dough because I want it to remain as tender as possible. Nobody likes a tough biscuit.
Once the dough is evenly distributed, take some sort of circle cutter and cut out the biscuits. I use either a large sugar cooke round, mason jar, or coffee mug.
Yesterday, bacon, egg and cheese biscuits were on the menu, so I kept the dough closer to an inch thick and use a large circle cutter. For biscuits and gravy I usually pat the dough around a 1/2 inch thick and use something smaller to cut the biscuits like the mason jar I mentioned.
These bake at 450 degrees fahrenheit. Yes it’s hot, but it’s fine, trust me! The biscuits will bake anywhere from 10-20 minutes depending on the size of biscuit you make.
There you have it! These biscuits are literally perfect for any task you put them up to no matter how big or small. They are also super easy to make. My mom used my recipe to make some biscuits for my dad on Father’s Day. She is doesn’t really bake much and I had to walk her though it a little but her biscuits came out awesome and actually better looking than mine!
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- 2 cups flour
- 6 tablespoons ice cold butter + one tablespoon melted
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- Preheat oven to 450.
- Combine the dry ingredients and mix throughly.
- Slice butter into cubes and cut in with a pastry cutter or use your hands.
- Add buttermilk and gently mix in.
- Turn dough out onto a lightly floured surface and pat dough out to about a 1/2 inch thick.
- Use a circular cutter to cut out biscuits and place on a greased cookie sheet.
- Bake for 10-20 minutes and brush with melted butter about five minutes into the cooking time.