When cutting your biscuits out, don’t twist your cutter. Cut out the biscuits: Use a floured 2.5-inch biscuit cutter to cut out the biscuits, and arrange them on a parchment paper-lined baking sheet.Make sure to measure here! If the dough is too thin, the biscuits won’t rise very tall. Pat out the dough: After the dough has been folded a third time, pat it out into a 1/2-inch thick rectangle.These layers result in ultra flaky, fluffy buttermilk biscuits! Trust me here, it’s worth the extra step. By folding the dough over itself, you’re creating layers. This folding process needs to be repeated two more times. Fold the dough: Form the dough into a rectangle, fold it into thirds like a letter (as shown in the photo above), and then pat it back out into a rectangle.Work the dough together: Turn the dough onto a lightly floured surface and very gently work it together with your hands.Add the buttermilk: Pour the cold buttermilk into the bowl and mix just until the dough starts to come together.You want to see small pea-sized crumbs of butter in your dry ingredients, a few larger pieces are okay though. Add the cold, cubed butter to the flour mixture: The butter can be cut into the flour mixture using a fork, a pastry cutter, or a food processor.Prepare the dry ingredients: Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.Prepare your dry ingredients first, then take your butter and buttermilk out of the refrigerator to ensure that they stay cold. It also creates ultra tender biscuits! I highly recommend using real buttermilk for best results.īefore you start the recipe, it’s important to note that you need to use cold butter and buttermilk in these biscuits. Buttermilk: The acidity of the buttermilk reacts with the baking soda to help them rise as they’re baking in the oven.If you use warm butter, the biscuits won’t rise properly in the oven, nor will they be flaky. Unsalted butter: Needs to be cold before being cut into the flour.Salt: Like the sugar, the salt flavors the biscuits and makes them taste more buttery.Granulated sugar: Doesn’t make the biscuits taste sweet, it just gives them some flavor.Both ingredients are important to get a good rise. Baking powder & baking soda: Make sure your baking powder and baking soda are still fresh before starting.This will ensure that you don’t measure out too much by mistake, which would result in dense, dry biscuits. All-purpose flour: You need to spoon and level the flour when measuring it rather than scooping it straight from the bag.Here’s what you’ll need to make this easy biscuit recipe: Homemade buttermilk biscuits require just seven basic ingredients, so it’s important that you use all the right ones. No matter how you dress them up, you’re going to love these biscuits! Top the biscuits with your favorite sausage gravy, jam or marmalade, or a little butter and a drizzle of honey. One thing I love about this buttermilk biscuit recipe is how versatile it is.
All it takes is seven simple ingredients and a little elbow grease - just a little!īelieve me, once you find out how easy it is to make your own biscuits you’ll never buy the pre-made kind again. Making buttermilk biscuits from scratch is so much easier than you’d think.
Serve these with some jam or gravy for an easy breakfast! These easy buttermilk biscuits are incredibly soft, tall, flaky, and buttery.
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