These homestyle buttermilk biscuits are extremely easy to make. All you need to do is mix in the ingredients, handle the dough with much love and bake. The final result is a flaky, soft and exquisite bread that you can enjoy with butter, honey, marmalade, eggs, bacon or as a sandwich. Delish!
If you cannot find buttermilk, or have non at home, do not fret. You can make your own with milk and lemon juice or white vinegar. Read below for those instructions.
Biscuits are known as scones in some countries. In fact, biscuits are cookies for said countries. So, homemade scones is also appropriate for these!
This is what you are going to need for these flaky homestyle buttermilk biscuits –
Makes about 14 biscuits
2 cups (484 grams) cold buttermilk (see below for substitutes) + extra if dough is dry
4 cups (580 grams) all-purpose flour
2 tablespoons (29 grams) baking powder
1 teaspoon (6 grams) baking soda
2 teaspoons (11 grams) salt
12 TBS (170 grams) of unsalted butter — cubed and chilled
Preheat oven to 450F (230 C).
If you do not have buttermilk do one of the following:
Place two TBS of vinegar or lemon juice into a measuring pitcher. Add milk to complete two cups. Do not mix. Let it stand for about five minutes, until the milk starts to curdle. Place in the fridge to chill.
Mix 1 1/2 cups of plain yogurt with 1/2 cup of milk. Mix well and chill.
Whisk all of the dry ingredients together in a large bowl.
Add the cubed butter and start incorporating it with a pastry blender or two knives. You can also do this in a food processor. Work fast so as not to warm up the mixture but make sure all of the butter is mixed in. You want your flour to resemble coarse crumbs.
Make a well in the middle and add the buttermilk. Carefully incorporate the dry and wet ingredients, using a wooden spoon. Do not knead your dough. If the mixture is too dry, add extra buttermilk or milk or cream, a tablespoon at a time.
Transfer the dough to a lightly floured, clean counter. Softly finish folding all the ingredients in, until you no longer have dry spots.
Carefully spread out the dough with your hands until it is about 1/2 inch thick. Try and keep it all the same thickness.
Start cutting your biscuits with a biscuit cutter or a glass. Do not rotate the cutter. Make a clean cut.
Transfer the biscuits to a lined baking pan. Make sure they are touching each other so that your sides are not crusty.
Place the pan on the lower shelf of the heated oven and bake for about 15 minutes.