Description
Indulge in the warmth of homemade buttermilk biscuits, a classic comfort food that transforms any meal into a feast. With their golden-brown crust and tender, flaky layers, these biscuits are a symphony of buttery goodness. Imagine breaking apart a freshly baked biscuit, its steam rising as you spread a rich pat of butter that melts into every nook and cranny. Perfectly versatile, they pair beautifully with savory dishes like creamy sausage gravy or sweet toppings like honey and jam. Whether enjoyed at breakfast, as a side for dinner, or as a delightful snack, buttermilk biscuits are a timeless treat that brings the cozy charm of home-cooked meals to your table. Don’t miss the chance to savor each bite of this simple yet extraordinary delight!
Ingredients
For the Biscuits
- 2 cups all-purpose flour: The main ingredient for a tender biscuit.
- 1 tablespoon baking powder: Helps the biscuits rise.
- ½ teaspoon baking soda: Adds additional lift and tenderness.
- 1 teaspoon salt: Enhances the flavor of the biscuits.
- ½ cup unsalted butter, cold and cubed: For richness and flakiness.
- ¾ cup buttermilk: The star ingredient that adds moisture and tanginess.
Optional Add-ins
- 1 tablespoon sugar: For a hint of sweetness.
- 1 cup shredded cheese: Cheddar or your favorite cheese for cheesy biscuits.
- ¼ cup chopped fresh herbs: Such as chives or parsley for added flavor.
Instructions
STEP 1: PREHEAT THE OVEN
Preheat your oven to 450°F (232°C). A hot oven is essential for achieving the perfect rise and golden-brown color on your biscuits.
STEP 2: MIX DRY INGREDIENTS
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and optional sugar. Whisk the ingredients together until well blended. This ensures an even distribution of the leavening agents.
STEP 3: CUT IN THE BUTTER
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The key here is to work quickly to keep the butter cold, as this helps create flaky layers in the biscuits.
STEP 4: ADD THE BUTTERMILK
Make a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon or spatula, gently mix until just combined. Be careful not to overmix; some lumps are okay. Overmixing can lead to tough biscuits, and nobody wants that!
STEP 5: TURN OUT THE DOUGH
Lightly flour your work surface and turn out the biscuit dough onto it. Gently knead the dough 3-4 times until it comes together. Again, avoid overworking the dough; this will keep your biscuits tender.
STEP 6: FOLD THE DOUGH
Using a rolling pin, roll the dough to about ¾-inch thick. Then, fold the dough in half, patting it down gently. This folding method creates those lovely layers in the biscuits. Roll out the dough again to the same thickness and repeat the folding process one more time.
STEP 7: CUT THE BISCUITS
Using a floured biscuit cutter or a glass, cut out the biscuits. Press straight down without twisting to maintain the layers. Place the cut biscuits on a baking sheet lined with parchment paper, leaving about an inch of space between each one.
STEP 8: BAKE
Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown on top. Keep an eye on them as baking times may vary based on your oven.
STEP 9: COOL AND SERVE
Once baked, remove the biscuits from the oven and let them cool for a few minutes on a wire rack. Serve warm with butter, honey, or your favorite jam. These biscuits are best enjoyed fresh but can also be stored for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 200 kcal
- Fat: 10g
- Carbohydrates: 26g
- Protein: 10g