Buttermilk Biscuit Recipe - Celebrating Sweets
The Only Buttermilk Biscuit Recipe You’ll Ever Need – Fluffy, Buttery, Melt-in-Your-Mouth Biscuits! This Easy Recipe Requires No Special Equipment, and It’s...
The only Buttermilk Biscuit Recipe you’ll ever need – fluffy, buttery, melt-in-your-mouth biscuits! This easy recipe requires no special equipment, and it’s ready in 30 minutes.
Operation “Homemade Buttermilk Biscuits” is in full effect around here. I have been testing/baking/eating Buttermilk Biscuits like it’s my job (wait, I guess it is?). I’ve finally found the perfect recipe, and in the process I have come to the conclusion that a freshly baked, buttery, fluffy biscuit is one of my favorite things on Earth.
These Buttermilk Biscuits are super easy. I mean, not as easy as popping open a tube of biscuits, but in terms of effort vs. end result, these are off the charts. These biscuits can be made into drop biscuits (your easiest option), or you can take a couple extra steps to make cut-out biscuits. I also use this recipe for my Strawberry Biscuits (they’re perfect for spring and summer)!
Buttermilk Biscuit Recipe:
- Combine flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add cubed cold butter and work it into the flour. You can do this by hand (my preferred method) by simply rubbing the bits of butter into the flour. Alternately, you can use a pastry cutter.
- Add buttermilk and stir until a sticky dough comes together.
- Scoop the dough onto a baking sheet (easy peasy)!
- Bake until golden brown on the outside and fluffy on the inside.
How to Make Drop Biscuits:
This is my preferred method for this recipe. Prepare the dough and scoop the dough into mounds on a baking sheet. An ice cream scoop works perfectly for this and it guarantees all of the biscuits will be the same size. If you don’t have an ice cream scoop, a ¼ measuring cup works great as well.
In addition to being easy, I also prefer drop biscuits because the craggily tops get extra golden and crunchy. That crunchy exterior contrasts beautifully with the fluffy interior of these biscuits.
How to Make Cut-out Biscuits:
Prepare the dough, adding a little more flour to make it easier to work with. Knead the dough a couple times on a floured work surface, then pat the dough into a thick square. Use a biscuit cutter to cut biscuits.
The key here is NOT to overwork the dough. Kneading too long or mixing too much will lead to a tough biscuit. Also, work quickly before the warmth of your hand, and your kitchen, begins to melt the butter.
Whether you make drop biscuits, or cut-out biscuits, you’re going to end up with a fluffy biscuit, with a tender interior and slightly crisp and buttery exterior. They are fabulous on their own, nibbling them straight from the baking sheet, but here are some other ideas:
Spread these on them: Salted butter (my fave), Strawberry Jam or Honey Butter, Maple Butter.
Serve them with: Chili, Soup, Stew, Egg Casserole, Sausage Gravy.
Recipe adapted from Homemade with Love (a fabulous cookbook)!
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