If you guys love tea, then you will surely love this recipe. My favorite snack with tea is buttermilk biscuits, which too homemade. So, today I will share the recipe for buttermilk biscuits with you all.
Start by preheating your oven to 425°F. Whisk flour, baking powder, sugar, salt, butter, and buttermilk until it forms a dough. Roll the dough out on a floured surface and bake it in the oven for 20 minutes until brown and crisper.
Mix blueberry, bacon-cheddar, and pumpkin fig in the butter. Also, you can substitute buttermilk with your sour milk, but it doesn’t taste as rich or rise quite tall using lower fat or nondairy milk.
The first step is to gather the ingredients needed to make these biscuits. Here is the list of ingredients provided in the table below. Also, there are other recipes that you can have as starters. Let’s check them out.
Other Starter Recipes That You Can Try
- Potato Mojos Recipe
- Bagel Chips Recipe
- Corn Nuggets Recipe
- Pizza Sticks Recipe
- Animal Style Fries Recipe
- Dairy Free Lobster Bisque Recipe
- Pumpkin Soup Without Cream Recipe
- Holiday Only Mashed Potatoes Recipe
- Tamale Dressing Recipe
- Sausage And Stuffing Balls Recipe
What Equipment Will You Need To Make Buttermilk Biscuits?
- Oven – Bake your buttermilk biscuits for 15 minutes until the biscuits turn brown and fluffy.
- Baking Tray – Bake the biscuits on the baking tray.
- Pastry Blender – Cut the cold butter using a pastry blender into small pieces while coating them in flour.
- Mixing Bowl – Combine dry ingredients and buttermilk to make a dough.
- Biscuit Cutter – Cut the dough into circles with a biscuit cutter. Please do not twist the biscuit cutter when pressing down; otherwise, it will seal off the edges of the biscuit, which prevents them from fully rising.
- Wooden Spatula – Toss the dry ingredients with a wooden spatula until the dough resembles coarse crumbs.
- Rolling Pin – Roll out the buttermilk biscuit dough with the help of a rolling pin and flatten it into a ¾-inch-thick rectangle as best you can.
- Parchment Paper – Place the parchment paper on a baking sheet to keep it from burning and ensure even baking.
- Baking Paper – Line the baking sheet on the baking tray to provide the base for the biscuits.
- Wire Rack – Cool the biscuits on a wire rack for 15 minutes before serving them with jam.
How Much Time Will You Need To Make Buttermilk Biscuits?
|Preparation Time||Cooking Time||Total Time|
|15 Minutes||15 Minutes||30 Minutes|
What Ingredients Will You Need To Make Buttermilk Biscuits?
- All-purpose Flour – Use all-purpose flour for lighter, fluffier, and less airy biscuits.
- Butter – The butter will melt and cause steam, helping produce flaky layers and a higher lift to the biscuits.
- Buttermilk – Buttermilk will give the most tender biscuit with a tangy texture. It will also help the dough rise, producing taller and fluffier biscuits.
- Baking Powder – Baking powder will encourage the dough to spread up and out.
- Salt – Salt adds flavor to baking and balances flavors, especially sweetness.
- Sugar – It will not add sweetness, rather will make biscuits crispy.
Steps To Make Buttermilk Biscuits
1. Prep The Sheet
Set your oven up at 425-degree F and align a baking sheet with parchment paper on a baking tray. Meanwhile, take a large bowl and mix flour, salt, baking powder, and sugar in it.
Grate the butter and add it to the mixture. With the help of a wooden spatula make a well and pour buttermilk in it. Whisk it properly to form a dough.
Knead the dough a little and roll it in thin sheets and continue the rolling by folding the sheets.
2. Shape Of You
After folding three to four times, make a thin sheet of some millimeters and cut out a round biscuit from it with the help of a biscuit cutter.
Now brush the biscuits with some melted butter on the top. Bake them until they are slightly brown in color.
Serve them warm. Or you can store them in airtight containers for a few weeks.
How Will Buttermilk Biscuits Look And Taste Like?
Buttermilk biscuits have a perfectly light and fluffy texture since they are folded into layers. These easy buttermilk biscuits are incredibly soft, tall, flaky, and chewy but not tough, crispy, and buttery in the right spots.
They are buttery and a little sweet, these biscuits are so delicious. With a little tang from the buttermilk, they pair well with almost any dish. These biscuits are airy, fluffy, and oh so flaky. Their light texture makes them irresistible.
Buttermilk Biscuits Recipe
- Baking Tray
- Pastry Blender
- Mixing Bowl
- Biscuit Cutter
- Wooden Spatula
- Rolling Pin
- Parchment Paper
- Baking Paper
- Wire Rack
- 1 cup Buttermilk
- ½ cup Butter
- 2½ cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Granulated Sugar
- 1 teaspoon Kosher Salt
- Set your oven up to 425-degree F and align a baking sheet with parchment paper.
- Meanwhile, take a large bowl and mix flour, salt, baking powder, and sugar in it.
- Grate the butter and add it to the mixture.
- With the help of a wooden spatula make a well and pour buttermilk in it.
- Whisk it properly to form a dough.
- Knead the dough a little and roll it in thin sheets and continue the rolling by folding the sheets.
- After folding three to four times, make a thin sheet of some millimeters and cut out a round biscuit from it with the help of a biscuit cutter.
- Now brush the biscuits with some melted butter on the top.
- Bake them until they are slightly brown in color.
- Serve them warm. Or you can store them in airtight containers for a few weeks.
Frequently Asked Questions (FAQs)
Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour instead of all-purpose flour, but make sure to omit the baking powder and salt from the recipe.
Can I make the biscuits ahead of time?
Yes, you can make the biscuits ahead of time. Form them into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen biscuits to a resealable freezer bag and store them in the freezer for up to 3 months. When you’re ready to bake them, thaw them at room temperature for about 30 minutes, then bake as directed.
What’s the best way to freeze biscuits?
The best way to freeze the biscuits is to place them on a baking sheet until they are solid. Then transfer the frozen biscuits to a resealable freezer bag and store them in the freezer for up to 3 months.
Why do my buttermilk biscuits taste bland?
Buttermilk adds flavor to bland biscuits, so don’t substitute with regular milk. If you don’t have buttermilk, you can make some by mixing one tablespoon of white vinegar or lemon juice followed by milk in the cup. Let stand for 5-10 minutes before using.
I hope you will like this recipe and will try this at home. Make sure to share your views and thoughts about these buttermilk biscuits in the comments section below.
We will be eagerly waiting for your response, till then take care and stay tuned for more such recipes.