How to Make Homemade Biscuits
August 15, 2024
Let’s make homemade biscuits today. We are going to use buttermilk to make them extra flaky. Don’t worry if you can’t find buttermilk. You will find tips on how to make a substitute inside the recipe below.
Buttermilk biscuits are a classic comfort food with a rich, buttery flavor and a slight tanginess from the buttermilk. The combination of baking powder and baking soda gives them a light, fluffy texture with a golden, slightly crisp exterior. The cold butter, when mixed into the flour, creates small pockets of steam as the biscuits bake, resulting in a tender, flaky interior.
The subtle tang from the buttermilk balances the richness of the butter, adding a mild acidity that enhances the overall flavor without overpowering the biscuit’s natural, savory taste. This slight tang also gives the biscuits a more complex flavor profile, making them a perfect base for both sweet and savory toppings, such as honey, jam, gravy, or sausage.
Overall, buttermilk biscuits offer a delightful combination of rich, buttery goodness and a soft, flaky texture, making them a versatile and beloved staple in many kitchens.
Buttermilk Biscuits
Ingredients
2 cups (484 grams) cold buttermilk (see substitutes below)
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 tablespoons (170 grams) unsalted butter, cubed and chilled
Instructions
1. Preheat the Oven:
Preheat your oven to 450°F (230°C).
2. Prepare Buttermilk Substitute (if needed):
Option A: Place 2 tablespoons of vinegar or lemon juice into a measuring pitcher. Add milk to reach a total of 2 cups. Do not stir. Let it stand for about 5 minutes, until the milk begins to curdle. Chill in the refrigerator.
Option B: Mix 1 1/2 cups of plain yogurt with 1/2 cup of milk. Stir well and chill.
3. Prepare the Dough:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the chilled, cubed butter to the dry ingredients. Using a pastry blender, two knives, or a food processor, incorporate the butter until the mixture resembles coarse crumbs. Work quickly to prevent the butter from warming.
Create a well in the center of the dry mixture and pour in the cold buttermilk. Gently mix with a wooden spoon to combine, being careful not to knead the dough. If the dough is too dry, add more buttermilk, milk, or cream, one tablespoon at a time.
4. Shape the Biscuits:
Transfer the dough to a lightly floured surface. Gently fold the dough just until all ingredients are fully combined, avoiding any dry spots.
Pat the dough out to a uniform thickness of about 1/2 inch.
Using a biscuit cutter or a glass, cut out the biscuits. Avoid twisting the cutter to ensure clean cuts.
5. Bake the Biscuits:
Place the biscuits on a lined baking pan, ensuring they are touching each other to prevent crusty sides.
Position the pan on the lower shelf of the preheated oven and bake for about 15 minutes, or until golden brown.
6. Serve:
Serve the biscuits warm, with your favorite toppings. Enjoy!