Buttermilk Biscuits

Written by Published on in Appetizers, Oven Baked

I like Buttermilk Biscuits. Yep, there’s nothing quite as satisfying as baking a fresh batch of these beauties.

I’m not sure if it’s the irresistible smell of them that gets me excited, the soft tender fluffy texture that makes me enjoy them or if it’s the fact that they’re so easy to make…

I like easy recipes….and this is such an easy Buttermilk Biscuit Recipe that I make quite often. It’s one of my “Most Baked”.

Ready to Bake
Hot out of the Oven

I’m of the opinion that these biscuits are complementary to most meals. They’re a great fit for breakfast, brunch, lunch, dinner…and snack time. Can’t forget that category – snack time. It’s a pretty important one don’t you think?

And I think you should know ….I’ve served my buttermilk biscuits with everything from stews, soups and creamy casseroles, I’ve sauced them, sausaged them and sandwiched them with bacon and eggs, fried chicken, boneless ribs, shrimp, fruit preserves,  

My fried Chicken Biscuit Sandwich

and yes…I’ve even put burger patties on them (called em’ Burscuits) because…why not?!

I don’t know what’s my favourite biscuit combination but one thing’s for certain…I like biscuits…and I like them alot!

Without any hesitation, I can honestly say that Buttermilk Biscuits are one of my all time favourites and I hope it can be one of your favourites too!

Behold….The Burscuit (burger-biscuit)
Buttermilk Biscuits
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Buttermilk Biscuits

Recipe by Amelia Does DinnerCourse: Appetizers, Oven Baked, BreadCuisine: American, British, Southern StyleDifficulty: Easy
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • 4 cups all purpose Flour plus a little extra for dusting

  • 1 cup Frozen Butter

  • 1 1/2cups Buttermilk

  • 2 tbsp. Baking Powder

  • 1tsp. Sea Salt

  • Melted Butter for brushing on top

Directions

  • Whisk dry ingredients(flour, baking powder,salt) in a freezer-proof bowl. Place in the freezer for 20mins.
  • Measure buttermilk and keep chilled until ready for use.
  • Preheat oven to 425 degrees F.
  • Remove bowl from freezer, using a grater, grate the frozen butter directly into the flour mixture.
  • Add the buttermilk and gently mix.
  • Empty the mixture onto your work surface, using gentle patting motions, pat the dough into place (it will be fairly dry and crumbly, but keep patting until it comes together – DO NOT KNEAD).
  • On a lightly floured surface, pat the dough into to a rectangular shape, then fold each side of the dough to the middle (like folding a letter), pat into a rectangular shape. Repeat this folding, patting process about 3-4 times.
  • If the butter starts melting/the dough starts warming up – Transfer to a lightly dusted pan or cling film and place in the freezer for about 15mins.*
  • Remove dough from freezer, roll out dough (on a floured surface) to desired thickness then cut out the biscuits using a biscuit cutter or sharp knife.
  • Place on a prepared baking sheet, gently brush the tops with butter, and bake for approx. 15 mins. or until golden.
    Serve warm.

Recipe Video

Notes

  • *If the dough is still cold/ butter still in tact skip step 8 and go directly to step 9.
  • Avoid handling the dough for too long, and never ever knead the dough. Less handling means softer, fluffier biscuits.
  • Always make sure the ingredients are cold. If you find your dough warming up, place in the freezer for 15 mins or so. Do this as many times as you like.
  • Unbaked biscuits can be cut, individually wrapped in parchment paper and stored in a freezer safe bag up to a month. Bake them frozen at the same temperature when ready to use.
  • BUTTERMILK SUBSTITUTE : Combine 1 cup whole/full cream milk with 1 tbsp. of lemon juice or white vinegar. Stir, let sit for at least 5 mins or until the mixture has thickened or looks slightly curdled. This recipe calls for 1 1/2 cups buttermilk so adjust your substitute amounts : 1 1/2 cups whole milk + 1 1/2 tbsp lemon juice or white vinegar.
  • Butter for brushing on top – You can brush the tops with butter before baking or after baking. I have done both and loved the results either way.
  • Biscuit Thickness and Bake times: The recommended bake time is 15 mins for biscuits that are approx 2 cm in height. Biscuits that are rolled thicker will have an increased bake time.

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