Baking Recipes, Beginner, Brunch and Breakfast, Kitchen Basics

Buttermilk Biscuits

Looking for an easy, homemade buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.

Looking for an easy, homemade buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.

Looking for an easy, homemade buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.

I’m gonna go out on a limb here and toot my own horn. Because it’s my blog and if I can’t do it here, then where?

I make good biscuits.

No, I make DAMN good biscuits.

I didn’t always. When I was first starting out, and actually up until fairly recently, my biscuit recipe consisted of following the directions on the back of a box of Bisquick.

Then one Saturday morning I had my heart set on biscuits and realized I was out of Bisquick. Going to the store was out of the question. I don’t know about you, but whenever I think I’m going to run into the store unnoticed to grab one thing and be out in five minutes, that’s when I run into every single guy I have ever dated (even the ones I thought left the country), that girl who shunned me in high school (hopefully she weighs 900 pounds now and has 12 bratty children), the CEO of my company, and my minister. It was either settle for a slice of whole wheat toast, or make my own biscuits from scratch.

buttermilk biscuits 030

It did involve more than throwing a couple cups of mix and some milk into a bowl, but really it was very easy. And when I pulled that first batch out of the oven, I was surprised by how good they were.

Tips for making fluffy buttermilk biscuits from scratch:

1. Check the expiration date on your dry ingredients. If you have a container of baking powder that has been sitting forgotten in the back of your pantry for the last six years, throw it out and go buy some fresh or your hockey pucks biscuits will fall flat.

2. Really cold grated butter makes a huge difference. I like to throw mine in the freezer, preferably overnight, but if you don’t have that kind of time try 20-30 minutes. And rather than trying to cut the butter into your dry ingredients with two knives (I never could get that to work) or a pastry cutter (arm workout) I grate my butter using a box grater, then put it back in the freezer while I mix together my dry ingredients. You could also do this with a food processor.

3. For taller biscuits, don’t roll the dough out to any more than ½ -inch thick. I like my biscuits to look like little top hats when they come out of the oven.

Looking for an easy, homemade buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.

4. Spend a couple bucks and go buy a for-real biscuit cutter. I used to use the end of a drinking glass to cut my biscuits. Then I read that using something with a dull edge pinches the dough together and prevents the biscuits from rising. You need to use something with a semi-sharp edge.

It is so gratifying when you open the oven door to reveal a pan of golden brown, fluffy buttermilk biscuits and watch that quick puff of steam rise as you pull one apart to lather on a healthy swipe of butter or jelly.

Looking for some sausage gravy to go with those biscuits? Check out my recipe for sausage gravy and biscuits.

Looking for an easy, homemade buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.

 

Buttermilk Biscuits - CookingBride.com
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5 from 5 votes

Buttermilk Biscuits

Looking for an easy, homemade buttermilk biscuit recipe you can make from scratch? Follow these four tips for light fluffy biscuits every time.
Cook Time 12 minutes
Total Time 12 minutes
Servings 4 -6
Calories 212kcal
Author Lisa B.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chilled unsalted butter or shortening
  • 3/4 to 1 cup cold buttermilk

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut butter into mixture until it resembles course crumbs. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
  • Turn dough out onto a floured surface. Lightly knead 10 times. Roll or pat dough to 1/2-inch thickness. Cut into disks using a 2 to 2-1/4- inch round cutter. Place on a greased cookie sheet about one inch apart.
  • Bake for 10 to 12 minutes until golden brown. Serve warm.

Makes 6-8 biscuits.

    Nutrition

    Serving: 1biscuit | Calories: 212kcal | Carbohydrates: 27g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.2g | Cholesterol: 1.8mg | Sodium: 348mg | Potassium: 73mg | Fiber: 0.9g | Sugar: 1.3g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.7mg

     

    18 Comments

    1. Biscuits are such a weakness of mine. If I made them from scratch, I’d be scared how many could be consumed in a single sitting.

    2. Lisa, I love reading your material. You really have a gift. I did not know your grandmother, but as a grandmother I can say that she would be so very proud of you. I know I am. I have many sweet memories of you and Christie. Love you.
      Ruth

    3. Lindsey Brooks

      My mouth is watering…When are you going to cook more for Godwin?? 🙂

    4. Chris Magee

      I remember years ago making biscuits at a fast food restaurant, I was trained to “relax” the dough before cutting by picking up the corners a little to take the tension out of the dough. Don’t know if it helps or not, but I thought my biscuits were pretty darn good. 🙂

    5. Paula @ Dishing the Divine

      I have a biscuit recipe that I love, but I am totally going to try these because they also look delicious. I’m a southern girl at heart (living in CA now – talk about cultural whiplash!) and love great biscuits. 🙂

    6. Yummy! I love how golden these are. I really need to make some biscuits because those look amazing. I’m sure everyone in my house would go crazy for them. Thanks for the tips!

    7. 5 stars
      Just made these! My first biscuits in years that haven’t been dry. We ate them with more butter and honey. Thanks, will use this recipe again!!!

    8. 5 stars
      I tried this last weekend. They were delicious and so easy to make! Thanks for the tip on grating the frozen butter – the last time I attempted biscuits many years ago I could not, for the life of me, get the butter to incorporate all the way. My last biscuits were bitter also, but these were light and fluffy with just enough sweetness. Yum! My husband, Cedric (from Grenada), says thank you very much! He’s been begging for homemade biscuits since we said “I do” 5 years ago.

      • The Cooking Bride

        Keyana, thanks for coming back and letting me know how they turned out! I’ve known Cedric since grade school. You tell him he’s welcome!

    9. 5 stars
      I’ve made these 3 times now, always great!

    10. 5 stars
      I made these and they are so perfect! Of all the biscuit recipes I have tried these biscuits are by far the most beautiful and super easy clean up.

    11. 5 stars
      Just made these today, can’t wait for them to come out of the oven. I mixed mine up in the food processor just till they were moist then hand patted them out to the thickness I wanted. They just came out of oven, YUM! These will be my go to Biscuit.

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