why make this recipe
Buttermilk biscuits are a classic comfort food loved by many. They are soft, flaky, and perfect for breakfast, lunch, or dinner. These biscuits are easy to make at home with just a few ingredients, and they pair wonderfully with butter, jam, or gravy. Making your own biscuits allows you to enjoy fresh, warm pastries that taste better than store-bought. Plus, they fill your home with a delicious aroma while baking.
how to make Buttermilk Biscuits
Ingredients:
- 2 cups self-rising flour, plus at least 1 cup more for dusting the work surface
- 1/2 stick butter, at room temperature, cut into small pieces
- 1 tablespoon melted butter
- 1/4 cup cream cheese, at room temperature
- 3/4 cup buttermilk
Directions:
- Preheat your oven to 500°F (260°C) with a rack set in the middle.
- In a large bowl, combine 2 cups of self-rising flour, butter pieces, and cream cheese. Use your fingers to mix until the mixture looks like cottage cheese.
- Make a well in the center of the mixture and add the buttermilk. Mix it with your hands or a small rubber spatula until combined.
- Sprinkle flour over the dough. Run a rubber spatula between the bowl and the dough. Sprinkle more flour on the exposed dough.
- Turn the dough out onto a well-floured surface. Generously sprinkle flour over the dough and your rolling pin. Roll it out to a 1/2-inch-thick oval (do not knead).
- Pour about 1/2 cup of flour into a small bowl. Dip a 2-inch square metal biscuit cutter into the flour, and cut out biscuits. Keep dipping the cutter in flour as needed. Gather any leftover dough, roll it out to a 1/2-inch-thick oval, and continue cutting biscuits.
- Place the biscuits, sides touching, in a cast-iron skillet or a baking pan lined with parchment paper. Brush the tops with melted butter.
- Put the pan in the oven and immediately reduce the temperature to 450°F (232°C). Bake for 16 to 18 minutes or until the tops are golden brown. Rotate the pan halfway through to ensure even baking.
how to serve Buttermilk Biscuits
Serve Buttermilk biscuits warm, straight from the oven. They are delicious with a pat of butter or your favorite jam. You can also enjoy them with country gravy or alongside fried chicken for a hearty meal. Pair them with a hot cup of coffee or tea for breakfast, and they’re sure to be a hit with family and friends.
how to store Buttermilk Biscuits
If you have any leftover biscuits, let them cool completely. Store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can last in the freezer for up to 3 months. To reheat, simply warm in the oven until heated through.
tips to make Buttermilk Biscuits
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Don’t overwork the dough; it should remain light and fluffy for the best texture.
- Use fresh buttermilk for a richer flavor and softer biscuits.
- Keep flour handy while rolling to prevent sticking.
variation
For a twist, you can add shredded cheese, chopped herbs, or cooked bacon bits to the dough for extra flavor. You can also substitute some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a little vinegar or lemon juice. Use 3/4 cup of milk and add 1 tablespoon of vinegar or lemon juice, then let it sit for a few minutes to thicken.
2. Can I make the dough ahead of time?
You can prepare the dough in advance and store it in the fridge for up to 2 days. Just bring it back to room temperature before rolling and cutting.
3. Why do my biscuits not rise?
If your biscuits did not rise, it could be due to expired baking powder or self-rising flour. Always check the expiration dates and ensure that the ingredients are fresh.
