Description: These Buttermilk Biscuits are flaky, tender, and golden brown, with a rich, buttery flavor. The addition of buttermilk makes them extra soft and adds a slight tang, perfectly complementing the buttery, flaky texture. They are the ultimate comfort food, ideal for breakfast, brunch, or as a side with soups, stews, or fried chicken.
Origin: Biscuits are a traditional part of Southern American cuisine. The use of buttermilk in biscuits is especially common in the South, where it helps create a light, airy texture while adding a subtle tangy flavor that pairs beautifully with the buttery crust.
Ingredients (for 10-12 biscuits):
- 2 cups all-purpose flour (plus extra for rolling)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk (cold)
- 1 tablespoon milk (optional, for brushing on top)
Instructions:
- Preheat the oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. This will help create a flaky texture in the biscuits.
- Add the buttermilk: Pour the cold buttermilk into the flour mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this could lead to tough biscuits.
- Knead the dough: Turn the dough out onto a lightly floured surface and gently knead it 4-5 times, just until it comes together. If the dough is too sticky, sprinkle it with a little more flour.
- Roll and cut the biscuits: Using a rolling pin, roll the dough to about 1-inch thickness. Using a round biscuit cutter (or a glass), cut out biscuits from the dough. Place the biscuits on the prepared baking sheet, with the edges just touching each other for softer sides, or spaced apart for crispier edges.
- Brush with milk (optional): For a golden finish, brush the tops of the biscuits with a little milk before baking.
- Bake the biscuits: Bake for 10-12 minutes, or until the biscuits are golden brown and have risen beautifully. Keep an eye on them to avoid overbaking.
- Cool and serve: Remove the biscuits from the oven and let them cool slightly. Serve warm with butter, jam, honey, or gravy.
Tips for Success:
- Cold butter: The key to flaky biscuits is cold butter. Make sure the butter is well-chilled, and work quickly when incorporating it into the dough.
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with milk to the ¾ cup mark. Let it sit for 5 minutes before using.
- Don’t overwork the dough: Mix just until combined. Overworking the dough will lead to tough biscuits.
- Flour your rolling pin: To avoid sticking, lightly flour your rolling pin or use your hands to press out the dough.
Recommendations:
- Serve your buttermilk biscuits with gravy for a classic Southern breakfast, or pair them with fried chicken for a comforting meal.
- They also make a great addition to a brunch spread with eggs, bacon, or sausage.
Nutrition (per biscuit, approximate):
- Calories: 180-200
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 1g
- Sugar: 2g
- Sodium: 300mg
These Buttermilk Biscuits are perfect for any occasion, offering a rich, buttery flavor with a light and fluffy texture. Whether enjoyed for breakfast or as a savory side, they are a timeless and delicious treat!
