Name: Buttermilk Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.75 cup cold unsalted butter (cut into small pieces); 1 cup buttermilk

What is my favorite thing to bake?Buttermilk biscuits areIf I could only make one thing for the rest of my life, it would be these. They’re light, they’ve got that slight tang from the tongue. They are fluffy, and they are impossibly flaky. What is buttermilk that makes them *sing*? I know everyone thinks they have the best biscuit recipe, but these… these are next level. Think of them as the cooler, more sophisticated cousin of those canned biscuits—except way easier to make. Is it possible to make more money than you think? If you make them from scratch, you’ll never go back to eating them. Back to the store-bought kind. What is the difference between a handwritten love letter and an email?

What is buttermilk biscuits?

So, what are Buttermilk biscuits areThey’re essentially quick bread, leavened with baking powder and baking soda, and the star of the recipe. Show, buttermilk. Think of them as tender, flaky clouds of deliciousness that are perfect for breakfast, lunch, or dinner. What is a midnight snack? The buttermilk adds a subtle tang and richness that you just can’t get with regular milk. What gives these biscuits that signature flavor? What is happiness in pastry form?

Why you’ll love this recipe?

Okay, let me count the ways I adore this book.Buttermilk biscuits are recipe. First, the flavor is incredible. You get that buttery, slightly tangy taste that just makes your taste buds sing. It’s the kind of flavor that makes you close your eyes and sigh contentedly. The aroma while they’re baking is heavenly – it fills your entire house with warmth and comfort.
But the best thing? It’s shockingly simple. I know, I know, homemade biscuits can seem intimidating, but this recipe is foolproof. I’ve made these with kids running around, dogs barking, and a phone ringing off the hook, and they *still* turn out perfect. Plus, the ingredients are things you probably already have in your pantry and fridge. No fancy flours or hard-to-find spices.
And let’s talk cost-effectiveness. Making these biscuits is significantly cheaper than buying them from the store. You can whip up a batch for just a few dollars, and you’ll have enough to feed the whole family (or just yourself for a few days – no judgment!).
But the real magic is the versatility. You can serve these biscuits with practically anything. Slather them with butter and jam for breakfast, pile them high with fried chicken for a Southern feast, or dunk them in soup or chili for a cozy dinner. Honestly, they’re amazing on their own, straight from the oven. If you love the sound of this, you might also want to check out my cornbread recipe – it’s another family favorite that’s incredibly versatile. What I love most is that it’s such a crowd-pleaser. I’ve never met anyone who doesn’t love a good Buttermilk biscuits:Is it always a safe bet when I’m entertaining? The compliments are endless, and everyone always asks for the recipe. And now, I’m sharing it with you!

How do you make buttermilk biscuits?

Quick Overview

Making these Buttermilk biscuits areIs it easier than you think? We’re basically combining dry ingredients, cutting in cold butter, adding buttermilk, and then adding a little bit of butter. If we want to make something better, we’ What is the best way to fold it all together? What is the key to not overmix the dough? What creates flaky layers? What’s the best way to make biscuits? Is it really that simple? How quickly you can whip up a batch of these?

Ingredients

For the Main Batter:
* 2 cups all-purpose flour (I always use unbleached, but bleached works too)
* 1 tablespoon baking powder (make sure it’s fresh for the best rise)
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes (the colder, the better! ).
If you don’t have buttermilk, you can add 1 tablespoon of lemon juice or 2 tablespoons of water. * 3/4 cup cold butter milk. How do you add vinegar to regular milk?

How do I follow step

Step 1: Preheat & Prep Pan

First, preheat your oven to 450°F (232°C). While the oven is heating up, line a baking sheet with parchment paper. How do you clean biscuits? I’ve tried greasing the baking sheet directly, but the parchment paper really does make a difference. Is this true?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Make sure everything is well combined. How do you mix baking powder and baking soda? How do biscuits rise evenly? I always give it a good whisk for about 30 seconds, just to be sure.

Step 3: Cut in Butter

Add the cold, cubed butter to the dry ingredients. With a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles sour cream. The butter should be in small pieces, about the size of peas. The colder the butter, the better. I sometimes pop it in the freezer for 10 minutes before using it.

Step 4: Add Buttermilk

What is the best way to stir together the flour and buttermilk in a bowl? What is the best way to make dough? If you overmix flour, you will get gluten in your biscuits. I usually stop stirring when there are still streaks of flour visible. Is it better to undermix than overmix?

Step 5: Turn Out Dough & Pat

Lightly flour a clean work surface. Turn the dough out onto the floured surface and repeat. How do I shape dough into a 3/4 inch rectangle? How do you press butter pockets?

Step 6: Cut Biscuits

How do you cut biscuits? Try not to twist the cutter as you press down, as this can seal the edges and prevent them from sticking together. How do I rise properly Place the biscuits on the prepared baking sheet, leaving a little space between each one.

Step 7: Bake

Bake for 12-15 minutes, or until the biscuits are golden brown and have risen nicely. What are the best baking times to bake in your oven? I always rotate the baking sheet halfway through baking to ensure even browning.

Step 8: Serve

How do you remove biscuits from the oven? What are some good Side Dishes to serve warm, with butter, jam, honey, or whatever your heart desires? I personally love them with a little bit of salted butter and sprinkling of honey. It’s pure bliss!

What should I serve it with?

These Buttermilk biscuits areAre incredibly versatile and can be served with anything!For Breakfast:Serve warm with butter and jam. What are some good Side Dishes to serve with scrambled eggs, bacon and hot coffee? I love making a big batch on the weekend and enjoying them all week long.For Brunch:Can you make a biscuit bar with different toppings like honey, whipped cream, fresh berries, and chocolate? What are some great brunch recipes to serve with mimosas or iced tea?As Dessert:Drizzle them with honey and sprinkle with cinnamon sugar for a sweet treat. What are some good side dishes to serve with vanilla ice cream? What’s my go-to when I’m craving something sweet but don’t want to bake a whole cake?For Cozy Snacks:Enjoy them with a warm bowl of soup or chili. What are some of the best dipping sauces? My family loves tomato soup. It’s the ultimate comfort food. What is my favorite breakfast sandwich recipe with scrambled eggs? Cheese, and sausage. What’s a good way to start the day? What are some of the best biscuits?

How do you make buttermilk biscuits?

What are my top tips for making the best of life?Buttermilk biscuits areWhat is the best experience you’ve What are the little tricks I’ve learned over the years that really make a difference?Cold Ingredients are Key: The colder your butter and buttermilk, the flakier your biscuits will be. I sometimes even chill my flour and bowl in the freezer for 15 minutes before starting.
Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough biscuits. Mix until just combined, and don’t worry if there are still some streaks of flour visible.
Cut, Don’t Twist: When cutting out the biscuits, press straight down with the cutter or knife. Twisting can seal the edges and prevent them from rising properly.
Bake at a High Temperature: Baking the biscuits at a high temperature (450°F/232°C) helps them rise quickly and create a golden-brown crust.
Use Fresh Baking Powder: Make sure your baking powder is fresh for the best rise. You can test it by adding a spoonful to hot water. If it fizzes, it’s good to go.
Experiment with Flavors: Add a little bit of shredded cheese, chopped herbs, or a pinch of garlic powder to the dough for extra flavor. My kids love it when I add a sprinkle of cheddar cheese.
Don’t Be Afraid to Experiment with Alternatives: I’ve tried making these with almond milk and honestly I think they came out just as creamy so don’t be afraid to add a little of your own taste to them.
I learned the hard way that overmixing is the biggest biscuit sin. I used to think I needed to mix until everything was perfectly smooth, but that just resulted in hockey pucks. Now I know to stop mixing as soon as the dough comes together. It’s better to have a slightly shaggy dough than an overmixed one. Trust me!

Storing and Reheating Tips

If you happen to have any leftover buttermilk biscuits (which is rare in my house!), here are some tips for storing and reheating them:
Room Temperature: Store the biscuits in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they’ll still be good for a day or two.
Refrigerator Storage: For longer storage, keep the biscuits in an airtight container in the refrigerator for up to 5 days. They may dry out a bit, so I recommend reheating them before serving.
Freezer Instructions: To freeze the biscuits, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Reheating Tips: To reheat the biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but they may become a bit tough.
Glaze Timing Advice: If you plan to glaze the biscuits, it’s best to do so right before serving. Glazing them before storing can make them sticky and soggy.
I’ve found that the best way to revive day-old biscuits is to sprinkle them with a little bit of water before reheating them in the oven. This helps to rehydrate them and keep them from drying out. It’s a little trick that makes a big difference!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly different, but they’ll still be delicious. I recommend King Arthur or Bob’s Red Mill gluten-free blends. You might need to add a bit more buttermilk to get the right consistency.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. The skin is perfectly edible and adds a bit of texture and color to the biscuits. However, if you prefer, you can peel it. It’s really a matter of personal preference. I usually leave the skin on because it’s easier and adds a bit of extra nutrition.

Can I make this as muffins instead?

Yes, you can! Simply spoon the batter into muffin tins and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. They might be a little denser than the biscuits, but they’ll still be delicious.

How can I adjust the sweetness level?

If you prefer a less sweet biscuit, you can reduce the amount of sugar in the glaze. You can also use a natural sweetener like honey or maple syrup instead of granulated sugar. Taste as you go and adjust to your liking.

What can I use instead of the glaze?

If you don’t want to use a glaze, you can simply brush the biscuits with melted butter or sprinkle them with powdered sugar. You can also serve them with a dollop of whipped cream or a scoop of ice cream. The possibilities are endless!

Final Thoughts

So there you have it, friend! My tried-and-true recipe for the best ever buttermilk biscuits. I truly hope you give this recipe a try. It’s a recipe that’s been passed down, tweaked, and perfected over years, and it always brings a smile to everyone’s face. Whether it’s a lazy weekend breakfast or a cozy weeknight dinner, these biscuits are sure to become a staple in your kitchen. And honestly, is there anything better than the smell of freshly baked biscuits wafting through the house? If you enjoyed this recipe, you might also like my recipe for Classic Southern Cornbread – it’s another family favorite that’s perfect for any occasion. Happy baking! And please, let me know how yours turn out in the comments below. I can’t wait to hear about your biscuit adventures!