Buttermilk Biscuits are on the menu for this week! They’re flaky and are so easy and quick to prep. Prep takes only about ten minutes. Cooking takes about twelve minutes. From start to finish, you’ll be eating these flaky biscuits in just under half an hour.
The great thing about making this recipe is that it doesn’t require any yeast. So, there is no need to wait for them to rise. Simply mix all of the ingredients. Then, roll out the dough, layer and shape it into biscuits. Then, bake them in the oven for about 10 to 12 minutes. This recipe requires seven ingredients. They are all-purpose flour, baking soda, baking powder, buttermilk, unsalted butter, salt, and granulated sugar. That’s it! These are the ingredients that make the perfect biscuit.
The perfect biscuit has layers. To get layers, you’ll need to roll and fold the dough. These biscuits have 3 layers. So, they’ll need to be folded over twice. You might wonder why you should use buttermilk for biscuits. Well, you use buttermilk for a very specific reason. Buttermilk paired with baking powder helps the biscuits to rise. And, in turn, yields a fluffy biscuit. If you didn’t use these two ingredients you would almost have a tough and flat disc shape.
If you don’t have buttermilk on hand, you can simply whip some up by combining milk with a bit of vinegar or lemon juice. Combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. It’s that easy!
Pair these fluffy Buttermilk Biscuits with a spread of your choice. I tend to serve these for breakfast along with apple butter, bacon, and eggs. Hopefully, you enjoy making and eating these quick and easy Buttermilk Biscuits. Happy Rolling, Layering, and Baking! Until next time. Enjoy them to the Fullest!
1 thought on “Homemade Buttermilk Biscuits”
The recipe is fine, but the directions could use a little help. The cold butter pieces are not mixed in…they are either cut with the pastry cutter, as stated, or PINCHED into the flour with fingertips so the flour looks like it has some little lumps in it. To “layer” the dough on the floured surface, dust it and your hands with flour and shape it into a rectangle about an inch thick. Now fold it twice, one-third left and one-third right to center. You do not need a rolling pin. PAT the dough into a larger rectangle again, and fold again. Then pat it out to about 1/2 inch thickness. Dust your biscuit cutter with flour to avoid stickiness. Place biscuits about half an inch apart on parchment lined baking sheet. Gather remains of dough, pat out and cut again until all the dough has been formed into biscuits. I like to brush melted butter over the biscuits before and after baking. My oven takes 18 minutes to bake these biscuits. Love biscuits. Hot or cold.