Whip up these biscuits with a few simple pantry staples, a touch of butter, and creamy buttermilk for an effortless and delicious treat. Spread them with lots of butter, homemade jam, or smother them in sausage gravy. Did you enjoy this Buttermilk Biscuits Recipe? Be sure to leave a comment and a rating below! Butter – For the best flaky layers, use cold butter. Cut it into pieces and then mix it into the flour with a fork or pastry cutter until it is the size of small peas. Buttermilk –Buttermilk adds tenderness and combined with baking soda, it helps the biscuits rise. It has a very slightly tangy flavor and makes baked goods tender. Variations – Buttermilk biscuits are great with variations in the dough. Try about 1 cup of cheddar cheese and a sprinkle of chives, feta, dill, or bacon. Use part whole-wheat flour or brush with melted butter or garlic butter after baking!
Ensure butter is COLD, if time allows, cut it into cubes and place it in the freezer for a few minutes before starting. Work the butter into the flour until you have crumbs about the size of peas. When cutting the biscuits, don’t twist the cutter. Use one simple cut straight down. Twisting the cutter seals the edges and the biscuits won’t rise as well. The dough can also be patted into a rectangle and cut into squares with a sharp knife. Ensure the cutter is sharp, don’t use a glass to cut biscuits because the blunt edge will cause the same issue as above. Don’t overmix, the dough needs to just hold together and the butter needs to stay cold. Handling the dough too much will result in a tough biscuit. The heat from your hands will melt the butter. Use a lightly floured surface so you don’t add too much additional flour to the dough.
To bake from frozen, preheat the oven to 425° and bake the biscuits for 20 minutes or until golden brown. Any leftover biscuits can be stored in an airtight container on the counter for 1-2 days. They will keep it in an air-tight container in the freezer for 1 week. Reheat in the oven. Recipe slightly adapted from Food.com © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
