How to Make Buttermilk Biscuits
How to make perfect flaky and light buttermilk biscuits in less than 30 minutes, this is my go-to recipe!
I spent so many hours on the computer this past weekend working on a fun new project for you guys that I gave myself a two-day long migraine. Ouch. That project is a *free* Favorite Desserts e-cookbook compiling all the most popular and favorite dessert recipes that I’ve posted over the years that you can receive if you subscribe to my email list! If you already subscribe, keep an eye out for an email tomorrow with a link to the download for the cookbook. I know recipes can sometimes get lost in my blog’s archives or among your personal recipe collection so I thought it would be really fun to have all your favorite sweet treats in one place.
Sometimes I get so focused on learning something new that I hunch over, furrow my brow, and just stare at the computer for what feels like 30 minutes but was actually 2 hours. I realized that through blogging I’ve learned how to do a LOT of things with various software and technology. A lot of people thinking food blogging mostly happens in the kitchen but I’ve learned how to use a DSLR camera, Photoshop, Lightroom, WordPress, iMovie, and now Indesign all to create content! It’s pretty crazy and luckily I actually kind of enjoy teaching myself how to do things. It turns out food blogging can involve a lot more than just being an enthusiastic cook/baker. What new things do you love to learn?
I learned how to make biscuits in culinary school, they weren’t something I grew up eating though I certainly would not have minded having a sweet southern grandma teaching me how to make these! Either way, I’m sharing my favorite buttermilk biscuit recipe today alongside a quick video with all the tips and tricks you need to make tender, flaky, light, and golden brown biscuits. I promise these aren’t bland and heavy like so many store-bought ones are!
Taste: Buttery, tangy goodness.
Texture: The outside is slightly crisp while the inside is super light and fluffy with flaky buttery layers throughout. No hockey puck biscuits here!
Ease: Super duper easy. Just make sure you don’t overwork the dough. Watch the video to see how these are made!
Appearance: Gorgeous in a slightly rustic way.
Pros: Quick comfort food.
Cons: Probably not an everyday indulgence.
Would I make this again? I’ve made this recipe many times!
Feel free to spice these biscuits up by adding fresh herbs, garlic, grated cheese, green onions, bacon or whatever your heart desires to the dough!
Yield: 10 to 12 biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar OR 1 tablespoon honey
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk, chilled
Preheat the oven to 450°F.
In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor. The faster you do this the better, you want the butter to remain cold. Stir in the buttermilk until just combined. DO NOT overmix, the dough will be sticky.
Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s 1/2-inch thickness. Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 1/2-inch thickness, being sure to work with it as little as possible, before cutting out more circles. At this point the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple more minutes to the baking time
Bake the biscuits until golden brown, about 12 to 15 minutes.