Buttermilk biscuits are flaky, soft, buttery, and perfect. They come hot out of the oven and are just begging to be slathered in butter!
They are the best thing to make when having guests over. They are my best friend's favorite, so I make them a lot! You can whip up the biscuits in no time and simply serve them with scrambled eggs, bacon, and sausage. People can make their own biscuit sandwiches or just eat them separately. You can also turn them into biscuits and gravy! Nothing beats hot, sausage gravy poured over these babies. It's to die for!
When preparing the biscuits, it's important to make sure you incorporate the butter when it is very cold. This helps the biscuits stay flaky, with little pockets of butter. Make sure to not over mix the dough. It should be just combined so the butter and dough aren't over worked! Also, there is no need to actually have buttermilk. I always have trouble using up buttermilk when I buy the quart that it always seems to come in. Simply add a little vinegar to milk and let it sit for a minute. The vinegar will curdle the milk a little and you will achieve the buttermilk flavor and texture. I rely on this trick all of the time with biscuits, pancakes, and fried chicken!
The thicker you roll out the the biscuits, the taller and puffier they will be. I think they look prettiest when they are brushed with butter when they are hot out of the oven. The extra butter also tastes amazing.
These biscuits freeze really well, too. Just pop them out of the freezer and into the oven or toaster oven when you are ready to serve them. They will heat back up in about 10 minutes time.
Make sure to have fresh jam and butter, too!
- 4 cups flour
- 2 sticks butter (cold)
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1 1/2 cups buttermilk (or regular milk with 2 teaspoons of vinegar mixed in)
- Preheat the oven to 400 degrees.
- Take the butter out of the refrigerator or freezer, the colder it is the better this recipe will work! Cut it into small chunks.
- Combine all dry ingredients and butter in food processor, pulse until it forms fine crumbs. You can also use a handheld pastry blender and a large bowl.
- Slowly add in buttermilk, pulsing as you combine ingredients.
- Turn out dough onto a clean flour surface.
- Roll out into a thick sheet, about 1/2 inch thick.
- Cut using a biscuit cutter and place onto an un-greased baking sheet.
- Bake for 15 minutes, until golden brown. Top with melted butter if you wish!
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||10 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|