Easy Buttermilk Biscuits Recipe
Since marrying a southern man in 2011, I’ve been on the hunt for the best biscuit recipe. I’ve tried drop biscuits, skillet biscuits and even stuffed biscuit recipes. None of them compare to this Easy Buttermilk Biscuits recipe. That’s because it’s one of the most reliable recipes I’ve ever put together. They make golden brown on top with a buttery and flakey center – every. single. time.
Tips For Baking Biscuits Beautifully Every Time
There are so many different techniques to making biscuits. Honestly, I’ve tried a ton of them. Sometimes it even boils down to your altitude of where you’re baking – they can be that picky! In the end, there are some tried-and-true techniques that can help you achieve a perfect biscuit:
- Use cold butter – this recipe takes that a step further and uses frozen butter. It’ll be easier to work with as well. I know it sounds crazy, but trust me that you want to start with frozen butter.
- Shred Your Butter – when you have chunks of butter, it’s harder to disperse the butter evenly. If you use a cheese grater, with your frozen butter, you can definitely achieve an even spread of butter throughout your dough.
- Invest in a biscuit cutter – while you can use a round cookie cutter or even a tall glass, it’s best to break down and invest in a biscuit cutter. Don’t press and twist either. Just push down into your dough and pop up. That will keep your biscuit edges nice and neat.
How To Make This Easy Buttermilk Biscuits Recipe
Preheat your oven to 375º and line a baking sheet with either parchment paper or use a French Sil Pat. In a large bowl, whisk together your flour, baking powder and salt.
Use a box grater and shred your frozen butter. Work quickly so that you don’t melt the butter from the warmth of your hands.
Add the grated butter into your bowl.
Next, add the buttermilk. Then, you’ll start to mix everything by hand.
Keep mixing until you’ve created a dry dough. If you need to add a tablespoon more of buttermilk, feel free. It will still be a dry dough, but make sure everything is combined.
Place the dough onto a lightly floured surface. Pat into a square.
Fold the outside edges into the center and then re-pat into another square. This helps to create those flakey layers we all love about biscuits. Use your biscuit cutter and cut out your biscuits. Re-pat dough when needed to ensure you’ve used all of the dough.
Place onto your baking sheet and add an egg wash to the tops of each biscuit. This gives them the nice golden-brown color on top.
Bake for 25 minutes or until golden brown. Serve warm with honey, jams and jellies or honey butter. I’m also a big fan of apple butter during the fall.
- 4 Cups All Purpose Flour
- 2 Tablespoons Baking Powder
- 1 Teaspoon Salt
- 2 Sticks Butter, Frozen
- 1 1/2 Cups Buttermilk
- 1 Egg (With 2 Teaspoons Water) For Egg Wash
- Preheat oven to 375 and line baking sheet with Sil Pat.
- In a large bowl, whisk together the flour, baking powder and salt.
- Grate your frozen butter. Be sure to work quickly.
- Add the frozen butter and buttermilk to your flour mixture.
- By hand, work to combine into a dry dough. If needed, add a teaspoon more of buttermilk until everything is combined.
- Turn onto a lightly floured surface and pat into a square.
- Fold the sides into the center and re-pat into another square.
- Use a biscuit cutter to cut out 15 biscuits. Re-shape the dough when needed.
- Add egg wash on top of every biscuit and bake for 25 minutes until golden brown.
Serving Size:1 biscuit
Amount Per Serving: Calories: 246 Total Fat: 13g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 48mg Sodium: 486mg Carbohydrates: 27g Fiber: 1g Sugar: 1g Protein: 5g