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Nothing beats a good buttermilk biscuit. This one’s got the perfect taste and texture.
There are so many things to love about a good buttermilk biscuit. First, they are easy to make. They don’t need to rise like a yeast roll, so you can have them ready within 20 minutes. Second, they are versatile. You eat them just as they are, slather them in butter, honey and or jam or you can turn them into a sandwich. I love a good breakfast biscuit myself. Add a cooked egg, some cheese and sausage and bacon and you’ve got a delicious breakfast!
This particular biscuit recipe uses buttermilk. I love to use buttermilk in my baking because the tanginess of the buttermilk adds some extra depth to the flavor. Buttermilk makes the biscuit lighter. It reacts with the baking soda to create carbon dioxide which lightens the dough. It gives you a more tender biscuit. That is your science lesson for the day.
Ingredients Needed
- All Purpose Flour
- Buttermilk
- Butter, unsalted
- Sugar
- Baking Soda
- Baking Powder
- Salt
How To Make Buttermilk Biscuits
- Whisk flour, sugar, baking powder, salt and baking soda in large bowl.
- Use pastry blender or fingertips and blend 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.
- Pour in buttermilk and mix until evenly moistened. Don’t over mix.
- Pat dough into a 6 x 9″ rectangle on a lightly floured surface.
- Cut into 12 evenly shaped pieces.
- Place biscuits onto baking sheet, spacing 2 inches apart.
- Bake at 425 degrees F until biscuits are golden brown on top, about 15 minutes.
Homemade Buttermilk Biscuits are so easy to make and make the perfect addition to any meal – breakfast, lunch or dinner. You can have fresh warm biscuits in 20 minutes!
Check out more of my favorite biscuit recipes:
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Buttermilk Biscuits
Ingredients
- 3 cups all purpose flour
- 2 Tbs sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup unsalted butter chilled, cut into 1/4-inch pieces
- 1 cup buttermilk
Instructions
- Preheat oven to 425°F.
- Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend.
- Use pastry blender or fingertips and blend 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.
- Pour in buttermilk and mix until evenly moistened. Don’t over mix.
- Pat dough into a 6 x 9″ rectangle on a lightly floured surface.
- Place biscuits onto baking sheet, spacing 2 inches apart.
- Bake until biscuits are golden brown on top, about 15 minutes.
- Serve warm with butter and honey.
Tips & Notes:
Nutrition Facts:
Kahwana says
I made this recipe changing the quantity from 12 to 4 biscuits. I just needed biscuits for 2 people. The recipe was easy. I always sift my flour to bring air into the dough. I would recommend this recipe and I will reuse again. It’s a keeper recipe!
Cat says
I’ve always wondered – if you substitute milk with lemon juice for buttermilk, do you think you get the exact same results?
Leigh Anne says
I don’t think it is exactly the same, the flavor and texture of buttermilk is different. I will do it though when I don’t have buttermilk on hand. I also use vinegar in the milk.
Abby says
HI,
I have powdered buttermilk on hand…. can I use that & would I mix it up to liquid first or just stir the dry powder in with the flour etc. ?? Appreciate any help & advise you can give me.
Leigh Anne says
Abby I have never substituted powdered buttermilk in a recipe but I think it would be best to mix it up with liquid first and then add it.