Welcome to my kitchen! Today, we are diving into Chef John’s Buttermilk Biscuits, a timeless classic southern comfort food known for their light, flaky texture and rich, buttery flavor. I bring you this amazing recipe, with a few simple ingredients and straightforward steps, you can bring the taste of homemade goodness to your table.
I vividly recall the first time I made these buttermilk biscuits—my father absolutely loved them and praised me all day long! Baking Chef John’s Buttermilk Biscuits was a heartwarming experience that filled my kitchen with the comforting aroma of buttery goodness.
The process of mixing, cutting, and shaping the dough was both therapeutic and satisfying. It culminated in golden, flaky biscuits that exceeded my expectations. Sharing them fresh out of the oven with butter and honey made the moment even more special, as the smiles around the table were priceless.
If you, too, are seeking a simple yet rewarding baking project, I highly recommend trying these biscuits. If I could make them that well on my first try, I’m confident you can, too! Whether you are a seasoned baker or just starting, this recipe is perfect for creating those fluffy, golden-brown biscuits that are the hallmark of any great breakfast or brunch. So, grab your apron, preheat your oven, and let’s dive into the details and make some delicious buttermilk biscuits!
Equipments Required
- Mixing Bowls: I use one large mixing bowl for combining dry ingredients and one smaller bowl for wet ingredients.
- Measuring Cups and Spoons: I prefer using measuring cups and spoons to accurately measure the flour, baking powder, baking soda, salt, and buttermilk.
- Pastry Cutter or Fork: I prefer a pastry cutter to cut the chilled butter into flour. You can also use a fork if you don’t have a pastry cutter.
- Baking Sheet: I use a flat baking sheet or cookie sheet to place the biscuits on for baking.
- Parchment Paper or Silicone Baking Mat: I recommend using parchment paper to line the baking sheet. It prevents the biscuits from sticking and ensures easy cleanup.
- Rolling Pin: I prefer using a rolling pin to roll the dough to the desired thickness.
- Biscuit Cutter or Round Cookie Cutter: I use a biscuit cutter to cut the dough into shapes. A glass or jar lid can work as a substitute if you don’t have a biscuit cutter.
- Pastry Brush: I use a pastry brush to brush the tops of the biscuits with buttermilk before baking.
- Cooling Rack: I put the biscuits into a cooling rack to allow them to cool evenly after baking.
- Oven: I suggest using an oven preheated to the specified temperature in the recipe for baking the biscuits.
- Bench Scraper: I prefer using a bench scraper for handling and shaping the dough.
- Spatula: I use a spatula to easily transfer the cut biscuits to the baking sheet.
Chef John’s Buttermilk Biscuits Ingredients And Substitutions
Chef John’s Buttermilk Biscuits Ingredients And SubstitutionsNote: The ingredients in this section make 12 portions of Chef John’s Buttermilk Biscuits. You can always change and adjust the quantities of the ingredients according to your need for the number of servings.
- 2 Cups All-purpose Flour: I suggest using whole wheat flour in place of all-purpose flour for a nuttier flavor and added fiber, but this may result in a denser biscuit.
- 2 Teaspoons Baking Powder: If you don’t have baking powder, I recommend making your own by combining one teaspoon of baking soda with two teaspoons of cream of tartar.
- ¼ Teaspoon Baking Soda
- 1 Teaspoon Salt: I suggest using sea salt or kosher salt, adjusting the amount according to your taste.
- 7 Tablespoons Unsalted Butter, chilled in freezer and cut into thin slices: If you don’t have unsalted butter, you can use salted butter, but reduce the added salt in the recipe by half. I suggest using a plant-based butter or margarine as a non-dairy option but ensure it is chilled and firm.
- ¾ Cup Cold Buttermilk: If you don’t have buttermilk, I recommend mixing ¾ cups of milk with ¾ tablespoons of white vinegar or lemon juice and letting it sit for 5-10 minutes until it curdles. For a non-dairy option, I suggest using plant-based milk with some acid added, such as vinegar or lemon juice.
- 2 Tablespoons of Buttermilk, for brushing : I suggest using any milk or milk substitute for brushing the tops. You can also use melted butter or an egg wash (1 beaten egg with a splash of water) for a different finish.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 15 Minutes | 35 Minutes |
How To Make Chef John’s Buttermilk Biscuits At Home
- Add all-purpose flour and baking powder to a large mixing bowl. I suggest using a sifter or whisk to break up any lumps in the flour and baking powder for a smoother mixture.
- Then, add baking soda and salt to the bowl. I advise stirring the mixture thoroughly with a whisk or fork to ensure an even distribution of all the dry ingredients.
- Mix well until all dry ingredients are thoroughly combined. This is crucial to ensuring that the leavening agents are evenly spread throughout the flour.
- Then, add cold, unsalted butter (cut into thin slices) into the bowl. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs, with the butter pieces being pea-sized. I recommend working quickly to keep the butter cold. You can also use your fingertips, but make sure not to overwork the mixture, as the warmth of your hands can melt the butter.
- Pour cold buttermilk into the flour mixture. Stir gently with a spoon or spatula until combined, and the dough comes together. Be careful not to overmix the dough to avoid tough biscuits; it should be slightly sticky and shaggy.
- Transfer the dough onto a lightly floured surface. Pat or roll the dough out to about ½ inch thickness. Then, use a biscuit or round cookie cutter to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Place the cut biscuits on a prepared baking sheet lined with parchment paper or a silicone baking mat, about 1 inch apart.
- Brush the tops of the biscuits with two tablespoons of buttermilk using a pastry brush.
- Preheat your oven to 450°F (232°C) and bake the biscuits in the same for 15-20 minutes, or until they are golden brown on top.
- Remove the biscuits from the oven and let them cool on a cooling rack for a few minutes before serving.
Expert Tips That I Recommend
Expert Tips That I Recommend- Use Cold Ingredients: I freeze the butter until I cut it into the flour. Cold butter creates steam pockets in the dough as it melts during baking, making the biscuits flaky.
- Buttermilk: I always use cold buttermilk to keep the dough temperature low and prevent the butter from melting prematurely.
- Chill the Dough: If the dough becomes soft, I sometimes chill it in the refrigerator for about 15-20 minutes before rolling it out. This helps maintain the cold butter pieces in the dough.
- Layering for Extra Flakiness: I sometimes fold the dough a few times before rolling it out for extra flaky biscuits. After the initial roll-out, you can fold the dough into thirds (like folding a letter), then roll it out again and repeat 1-2 times. This creates more layers in the dough, and the biscuits turn out amazing.
- Use a Light-Colored Baking Sheet: I suggest using light-colored baking sheets. Light-colored baking sheets reflect heat more evenly than dark-colored ones, preventing the bottoms of the biscuits from over-browning.
- Experiment with Add-Ins: I have often tried customizing my biscuits by adding ingredients like shredded cheese, herbs (such as chives or rosemary), or spices (like black pepper or garlic powder) to the dry mix for extra flavor, and they turn out amazing every time.
- Keep Ingredients Cold: To create flakier biscuits, I also suggest keeping the butter and buttermilk very cold. Before adding the butter, you can even chill the flour mixture in the fridge.
- Using Grated Cold Butter: I suggest using grated cold butter for better and even distribution throughout the biscuit dough.
FAQs About Chef John’s Buttermilk Biscuits
Nutritional Information Per Serving
Chef John’s Buttermilk Biscuits are somewhat healthy and offer several nutritional benefits, making them a delightful addition to your diet when enjoyed in moderation.
Here, I have mentioned the nutritional breakdown of the recipe below:
Chef John’s Buttermilk Biscuits are delicious but may not fit all diets. They work for traditional Western, lactovegetarian, and comfort food diets but not for keto diets due to their high carbohydrate content, gluten-free diets because of all-purpose flour or vegan diets as they contain dairy. To adapt them and make the biscuits more inclusive, various modifications can be made to certain ingredients by using alternatives.
Recipe Variations For Different Diets
- Gluten-Free Diet: To make these biscuits suitable for those with gluten intolerance or celiac disease, I suggest using a 1:1 gluten-free flour blend. Be mindful that gluten-free doughs can be more delicate, so handle them gently.
- Dairy-Free Diet: For a dairy-free diet, I recommend substituting the butter with plant-based butter and the buttermilk with a mixture of almond milk and lemon juice or vinegar.
- Vegan Diet: For a vegan diet, I suggest using plant-based butter or margarine, always ensuring that it’s chilled and firm. You can also make vegan buttermilk by mixing ¾ cup of unsweetened plant-based milk, such as almond, soya, or oat milk, with 1 tablespoon of apple cider vinegar or lemon juice. Let it sit for 5 to 10 minutes to curdle, then use.
- Low-Carb/ Keto Diet: You can replace the all-purpose flour with almond flour or a low-carb flour blend. I also recommend using heavy cream mixed with a small amount of water in place of buttermilk to mimic the consistency of buttermilk.
Storing And Reheating This Recipe
Storing-
- Room Temperature: If you store the cooled-down biscuits at room temperature, I recommend placing them in an airtight container or tightly wrapping them in aluminum foil or plastic wrap. They can be stored at room temperature for up to 2 days.
- Refrigeration: I suggest wrapping the biscuits tightly in plastic wrap or aluminum foil, putting them in an airtight container or zip-top bag, and then storing them in the refrigerator for up to one week.
- Freezing: My advice for freezing these biscuits is to wrap each biscuit individually in plastic wrap or aluminum foil, then place them in a freezer-safe zip-top bag or airtight container and, finally, in the freezer. These buttermilk biscuits can be frozen for up to 3 months.
Reheating-
- Oven Method: I recommend reheating your biscuits in an oven by putting them in a preheated oven (350°F) and heating them for 5-10 minutes until warmed thoroughly. You can also wrap the biscuits in aluminum foil to prevent them from drying out. If reheating refrigerated biscuits, heat for 10-15 minutes, and you can also add a small pan of water to the oven to keep the biscuits moist. Lastly, if reheating frozen biscuits, thaw them overnight in the refrigerator before reheating.
- Microwave Method: I recommend placing individual biscuits on a microwave-safe plate, covering them with a damp paper towel, and then microwaving them on medium power for 20-30 seconds. Be cautious with the microwave, as it can make biscuits chewy if overdone. Moreover, microwaving frozen biscuits might alter their texture, so I suggest reheating frozen biscuits in an oven only.
What To Serve With This Recipe
This Chef John’s Buttermilk Biscuits recipe works well in various ways that can enhance the overall dining experience and help you enjoy its versatility and deliciousness. Here, I have mentioned some complementary sides and ways in which you can serve these Buttermilk Biscuits:
Classic Breakfast: I love serving it warm with butter, a drizzle of honey, or my favorite jam.
Biscuits and Gravy: Sometimes, I pair them with sausage gravy for a hearty breakfast.
Breakfast Sandwich: One of my favorite ways to eat these biscuits is to split them and fill them with scrambled eggs, cheese, and bacon or sausage. They’re yummy!
Strawberry Shortcakes: My sister loves them as a base for strawberry shortcakes. She tops them with fresh strawberries and whipped cream and enjoys it.
Ham and Cheese: I also like to enjoy it with sliced ham and cheese for a quick and tasty snack.
As a Side: These biscuits go perfectly well with soups, stews, chili, or fried chicken. The biscuits can soak up sauces and gravies beautifully. You can also try it at home.
Eggs Benedict: Another fantastic way I like to eat them is by using the biscuits as a base and topping them with poached eggs, ham, and hollandaise sauce.
Grilled Cheese Biscuit: I also love making a grilled cheese sandwich of the biscuits using split biscuits with my favorite cheese.
Biscuits and Berries: For a light dessert, serve them with fresh berries and a dollop of whipped cream or Greek yogurt.
Dessert Biscuits: For an indulgent dessert, I suggest serving them with a scoop of ice cream and a drizzle of caramel or chocolate sauce.
Printable Version
Chef John’s Buttermilk Biscuits Recipe
Ingredients
- 2 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- 1 Teaspoon Salt
- 7 Tablespoons Unsalted Butter chilled in freezer and cut into thin slices
- ¾ Cup Cold Buttermilk
- 2 Tablespoons of Buttermilk for brushing
Equipment
- Mixing Bowls
- Measuring Cups And Spoons
- Pastry Cutter or Fork
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Rolling Pin
- Biscuit Cutter or Round Cookie Cutter
- Pastry Brush
- Cooling Rack
- Oven
- Bench Scraper
Instructions
- Add all-purpose flour and baking powder to a large mixing bowl. I suggest using a sifter or whisk to break up any lumps in the flour and baking powder for a smoother mixture.
- Then, add baking soda and salt to the bowl. I advise stirring the mixture thoroughly with a whisk or fork to ensure an even distribution of all the dry ingredients.
- Mix well until all dry ingredients are thoroughly combined. This is crucial to ensuring that the leavening agents are evenly spread throughout the flour.
- Then, add cold, unsalted butter (cut into thin slices) into the bowl. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs, with the butter pieces being pea-sized. I recommend working quickly to keep the butter cold. You can also use your fingertips, but make sure not to overwork the mixture, as the warmth of your hands can melt the butter.
- Pour cold buttermilk into the flour mixture. Stir gently with a spoon or spatula until combined, and the dough comes together. Be careful not to overmix the dough to avoid tough biscuits; it should be slightly sticky and shaggy.
- Transfer the dough onto a lightly floured surface. Pat or roll the dough out to about ½ inch thickness. Then, use a biscuit or round cookie cutter to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Place the cut biscuits on a prepared baking sheet lined with parchment paper or a silicone baking mat, about 1 inch apart.
- Brush the tops of the biscuits with two tablespoons of buttermilk using a pastry brush.
- Preheat your oven to 450°F (232°C) and bake the biscuits in the same for 15-20 minutes, or until they are golden brown on top.
- Remove the biscuits from the oven and let them cool on a cooling rack for a few minutes before serving
Video
Nutrition
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Conclusion
And there you have it—Chef John’s Buttermilk Biscuits, a timeless recipe that brings warmth and comfort to any meal. For me, they are a delightful addition to any meal, providing a perfect balance of buttery richness and flaky texture.
With simple ingredients and easy steps, this recipe is a great way to bring Southern comfort to any kitchen. I bet these biscuits will become a beloved staple in your kitchen as well.
Now it’s your turn to bring this delightful treat to your table. Try the recipe, experiment with the serving suggestions, and make it your own. Don’t forget to share your creations with friends and family—they’ll surely ask for seconds!
We’ll eagerly wait to hear how your experience making these yummy biscuits turned out! Share your creations, any unique twist you added, and how you served them. Your feedback and stories make our community even more special.
Happy baking, and enjoy every bite!
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