Buttermilk Biscuits
There’s something undeniably comforting about the smell of freshly baked biscuits in the air, especially when they’re warm, fluffy, and utterly irresistible. These golden, flaky biscuits are a staple in southern comfort food. Whether you’re craving a classic breakfast or looking to impress your guests at brunch, these homemade buttermilk biscuits are sure to become your go-to recipe.
Buttermilk Biscuits
With a touch of buttery goodness and a soft interior, these biscuits are the ultimate morning treat. While many people get scared when they see a “from scratch” recipe, I’ll share some tips and tricks that make this recipe simple and easy. They’re great enough to enjoy solo, smeared with creamy butter, jam, or as the perfect sidekick to a hearty breakfast or brunch. With just a handful of simple ingredients and a few easy steps, you’ll be amazed at how effortlessly you can bring these delicious biscuits to life. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is destined to become a beloved staple. Say goodbye to store-bought and hello to homemade perfection!
What makes biscuits fluffy & flaky?
Remember those tips I told you about earlier? Well here’s one of them. In order to get your biscuits fluffy, buttery and flaky. You want all your ingredients to be freezing cold. Cold everything. Cold butter, cold buttermilk, cold cheese. When cutting (mixing dough with a pastry cutter) your dough you want small chunks of butter to still be visible. Those chunks of butter will melt in the oven, creating steam and causing the layers of flour to push apart creating flaky layers.
Ingredients you’ll need to make these tender buttermilk biscuits
Are you ready dive into the world of tender buttermilk biscuits. With just a handful of essential ingredients, you’ll be well on your way to creating these irresistible treats. Here’s what you’ll need:
- All-purpose flour: The foundation of our biscuits, this versatile flour provides the perfect texture and structure.
- Baking powder: This leavening agent is what gives our biscuits their delightful rise and fluffiness.
- Salt: Just a pinch will enhance the flavors and balance the sweetness of the biscuits.
- Unsalted butter: Be sure to use cold butter and grate it for that coveted flaky texture.
- Buttermilk: The secret ingredient that adds tanginess and moisture to our biscuits. Its acidity also helps activate the baking powder.
Why use buttermilk in your biscuits?
Buttermilk is both acidic and fatty. The acidity in buttermilk works with leaveners to help the dough rise, creating a tall and fluffy biscuit. Buttermilk also adds a bit of tangy-ness.
How to store your buttermilk biscuits?
Once you’ve baked up a batch of these tasty buttermilk biscuits, you’ll want to ensure they stay fresh and delicious for as long as possible. Follow these simple storage tips to keep your biscuits at their best:
- Store in an airtight container: Place the cooled biscuits in an airtight container to maintain their freshness. This helps to preserve their texture and flavor.
- Keep at room temperature: Biscuits are best stored at room temperature. Avoid refrigerating them, as this can make them dry out faster.
- Consume within a few days: For the best taste and texture, enjoy your buttermilk biscuits within a few days of baking. While they may still be safe to eat beyond that, they are at their prime when fresh.
I hope you’ll love these buttermilk biscuits as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
Buttermilk Biscuits
Ingredients
- 300 g All Purpose Flour (about 2 ½ cups)
- 15 g baking power
- 10 g baking soda
- 10 g sugar
- 5 g salt
- 170 g butter (frozen & grated)
- 100 g gruyere cheese (or cheese of choice) (frozen & grated)
- 170 g buttermilk (cold)
Instructions
- Preheat the oven to 425°F (220°C). Place the butter and cheese in the freezer until solid, approximately 20 minutes.
- In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
- Grate the frozen butter and cheese into the dry ingredients. Mix gently until the butter and cheese are evenly distributed.
- Add the buttermilk to the mixture and use your hands to gently combine the ingredients until a dough forms. Be careful not to overwork the dough.
- On a floured surface, roll out the dough to a thickness of about 1 inch. Use a bench scraper or a cookie cutter to cut out biscuits in your desired shape.
- Place the biscuits on a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with flaky salt.
- Bake for 15 to 20 minutes, or until the biscuits are golden brown.
- Remove from the oven and let the biscuits cool slightly before serving. Enjoy!