If you’ve been eating store-bought biscuits as making the biscuits from scratch haunts you, you’re missing out. Making Chef John’s buttermilk biscuits from scratch is much easier than you think.
These buttermilk biscuits became our favorite and the best when our chef made us try them. They’re made with quite a few simple ingredients and are flaky, tender-y, fluffy, and buttery. You’ll forget those pre-made biscuits once you find them easy to make.
The trick to making perfect buttermilk biscuits is using fresh and top-notch ingredients. Also, prepare your dry ingredients first, then move on to the next step.
So, what are you waiting for? Try this easy Chef John’s buttermilk biscuit immediately and enjoy it on your breakfast or mid-day snack. You will find all the necessary information below relating to this recipe. Just follow them for the best flavors.
Is This The Exact Chef John’s Buttermilk Biscuits Recipe?
Yes, this is the Chef John’s buttermilk biscuits our chef has prepared. This recipe is tricky, but following the steps in sequence will pay you off.
Our chef has followed the same steps as Chef John. The result is unbelievable. It’s flaky, tender-y, and tangy buttermilk biscuits. The best part is that it is straightforward and requires only six ingredients to prepare. This recipe is sure to try. We bet you will relish this recipe.
Are Chef John’s Buttermilk Biscuits Different From Regular Buttermilk Biscuits?
Yes, Chef John, buttermilk biscuits differ slightly from regular buttermilk biscuits. Chef John has used all-purpose flour as a biscuit base, while other recipes might use cornmeal or oat flour.
Other than this, the method may vary. Chef John’s recipe calls for cutting butter into the dry ingredients using a pastry blender, while other recipes combine everything. It may result in flaky and tender biscuits but with a neutral flavor.
Why You’ll Love These Chef John Buttermilk Biscuits?
- Easy-To-Make – Once you find it easy to make, you will never repurchase the store-bought biscuits.
- No Fancy Ingredients – This recipe takes just six ingredients, and you can easily find them in nearby stores.
- Customization – The best part of these biscuits is adding or swapping any ingredient per your taste and preferences.
- Delicious – Though this recipe is simple and easy, it has everything you need: golden-brown crust, tender inside, and wonderfully flaky.
Are Buttermilk Biscuits Different From Regular Biscuits?
Yes, buttermilk biscuits are different from regular biscuits. The only difference is buttermilk, as traditional biscuits are made with milk or water. At the same time, the buttermilk biscuits have buttermilk added to them.
Buttermilk gives the biscuits a tangy flavor and helps them rise better, while regular biscuits taste mild. Buttermilk biscuits, when baked, turn golden brown and increase slightly. While traditional biscuits, when baked, won’t grow.
Also, buttermilk biscuits are tender and flaky, while regular biscuits are denser.
Equipment Required For Chef John Buttermilk Biscuits
- Oven – Bake the buttermilk biscuits in the oven for fifteen minutes until flaky but tender.
- Baking Tray – Line the baking tray with a baking sheet to help prevent crispy edges.
- Baking Sheet – A baking sheet allows hot air to sweep over the cookies, which means quicker baking immediately.
- Bowl – Prepare the buttermilk biscuit dough in the bowl.
- Wire Whisk – We will mix the dry ingredients with a wire whisk to thoroughly mix.
- Wired Pastry Blender – Mix the cold butter cubes with the dry ingredients using a pastry blender until you have a crumbly mixture.
- Pastry Brush – Brush the biscuits with buttermilk using a pastry brush to help them turn golden brown.
- Spatula – Mix the ingredients until you have a crumbly dough.
- Rolling Pin – Roll out the prepared dough on a floured surface using a rolling pin to cut out the biscuits.
- Biscuit Cutter – Cut the biscuits using a biscuit cutter for the perfect shape.
Chef John Buttermilk Biscuits Spaghetti Ingredients
- White All-Purpose Flour – We will take a cup of white all-purpose flour as it will yield soft cookies with a chewy texture.
- Butter – Cold butter will give buttermilk biscuits richness, tenderness, and structure.
- Buttermilk – Pour a cup of buttermilk into the dry ingredients to make the biscuits tender, flaky texture yet fluffier.
- Baking Powder – Baking powder will create air bubbles that will help get a light and airy texture.
- Baking Soda – Add a pinch of baking soda so the batter rises, making your biscuits dense.
- Salt – Salt will help make the cookies chewy and enhance flavor.
Chef John Buttermilk Biscuits Ingredients Substitutions
- Buttermilk – Buttermilk is the crucial ingredient in these biscuits. Still, if you don’t have buttermilk, substitute it with sour milk, yogurt, or kefir. Otherwise, you can make your buttermilk by mixing a tablespoon of vinegar or freshly squeezed lemon juice with a cup of milk and let it stand for a few minutes before using.
- All-Purpose Flour – Substitute white all-purpose flour with whole wheat flour, cake flour, or rolled oats. It will make the biscuits a bit denser and chewier.
- Rising Agent – You can substitute baking powder or soda with apple cider vinegar or club soda. But keep in mind that the flavor will be different.
- Butter – You can substitute butter with shortening or margarine, but the biscuits will not be as flaky. Use vegan butter and almond milk.
Should You Freeze Your Butter Before Using?
Yes, it would help if you froze butter before using it. The reason is it will help to create a flaky texture. And when you cream butter with dry ingredients, it creates tiny air pockets, which allow the cookies to rise and become crisp.
However, if you use melted butter, the air pockets will not form, and the cookies will be more dense. Also, if the butter is too warm, it will melt quickly, and the cookies will spread too much.
Chef John Buttermilk Biscuits Preparation And Cooking Time
|Preparation Time||Cooking Time||Total Time|
|30 Minutes||15 Minutes||45 Minutes|
Chef John Buttermilk Biscuits Recipe Steps
Step 1- Sift two cups of all-purpose flour in a bowl.
Step 2- Whisk two teaspoons of baking powder, half teaspoon of baking soda, and a teaspoon of salt.
Step 3- Mix the dry ingredients well with a whisk.
Step 4- Cut butter into flour mixture and mix it until the flour mixture resembles coarse crumb.
Step 5- Next, pour in buttermilk and stir until just combined.
Step 6- Shape the biscuits and transfer them to the prepared baking sheet.
Step 7– Brush the tops with buttermilk.
Step 8- Pop the tray in the oven and bake the biscuits until browned.
Step 9- Your Chef John’s Buttermilk Biscuits are ready.
Tips To Make These Chef John Buttermilk Biscuits Better
To make these biscuits flaky and perfect, consider these tips:
- Our chef recommends using cold butter for these biscuits. Cold butter will help create more layers and pockets as it melts in the oven.
- We recommend not mixing the mixture much, as it may activate the gluten, leading to tough cookies. Mix all the ingredients until they are thoroughly combined.
- Make sure to use quality baking soda. If it isn’t good, you will get tough cookies.
- If you prefer softer sides, bake the biscuits side by side on the baking sheet. However, if you prefer crisper sides, leave a little space between each one.
- Ensure your milk is cold to add tenderness to your biscuits.
- While cutting out the biscuits, don’t twist the cutter. Or else your biscuits will need to be appropriately baked. If you don’t have a biscuit cutter, use a sharp knife to cut your biscuits.
- Leave a room between each biscuit, or the sides won’t get brown.
- Use a rolling pin to roll out the dough, as your hands may soften the dough.
- Remember to brush the tops with melted butter for a rich experience.
Why Are My Buttermilk Biscuits Flat And Dense?
We know that making buttermilk biscuits takes work. Even after investing so much time, your biscuits may have become flat and dense, disheartening. But what can be the possible reason? We’ve mentioned a few points below, which can be why flat and thick biscuits exist.
- If you have used softened butter instead of cold butter, the flour will fully absorb it. It means you will have flat and dense biscuits, as the water in the butter won’t create layers.
- You will get tough and dense biscuits if you have used warm buttermilk for buttermilk biscuits. Warm buttermilk breaks down the gluten and makes the biscuits tough, preventing the formation of flaky layers.
- You will have flat and dense biscuits if you use too much flour. So, measure the flour correctly.
- Working the dough for too long develops the gluten, which makes the biscuits tough.
- Baking powder and baking soda are the essentials to help biscuits rise. The biscuits will be flat and dense if you don’t use enough of these leavening agents.
Why Are My Buttermilk Biscuits Bitter?
There are a few possible reasons why your buttermilk biscuit is bitter. Here are some of the most common causes:
- Baking powder and baking soda help biscuits rise. However, if you use too much, they can give the biscuits a bitter taste. So, it is recommended to use one teaspoon per cup of flour.
- Rancid butter will give your biscuits a bitter taste. Make sure to use fresh, cold butter for the best results.
- Gluten develops when you overmix the dough, making the biscuits harsh and bitter. Try to handle the dough as little as possible to avoid its bitterness.
- You must bake the biscuits in a hot oven, or they will taste bitter if you bake them longer.
- Sour buttermilk can give biscuits a bitter taste, so it’s best to use fresh buttermilk if possible.
How Will These Buttermilk Biscuits Look And Taste Like?
If you have not tried Chef John’s buttermilk biscuits, you are in for a real treat. These biscuits are incredibly soft, flaky, and buttery since they are folded into layers. The best part of these biscuits is buttermilk, which gives them a little extra moisture and a pretty color.
Our chef bought these biscuits from the oven with a golden brown and slightly crispy exterior and a soft and tender interior with a slight chewiness. When we tasted it, these biscuits had a distinct buttery flavor with a slightly sweet and tangy taste.
Are Chef John Buttermilk Biscuits Healthy
Yes, these biscuits are very healthy as they are made with buttermilk, a heavy protein source. Luckily, they are a clear winner if you want something healthy. We’ve jotted a list of its nutritional values below for your reference; take a look at the table below:
|Total Fat||7 g|
How to Store These Buttermilk Biscuits Properly?
These Chef John’s buttermilk biscuits are best consumed when it is prepared. However, you can store them properly in a few ways. They are:
- Transfer freshly baked biscuits to an airtight container and store them at room temperature for two to three days.
- For more extended storage, you can freeze them, too. For this, let the freshly baked biscuits cool completely. Please place them in a large freezer bag and store them in the freezer for up to three months.
- If you want to store biscuit dough, place the cut-out on a baking sheet lined with parchment paper. Transfer it to the freezer and freeze for an hour to two until the biscuits are frozen solid. Now, place the biscuits in a large freezer bag and freeze for up to 3 months.
Can You Reheat These Buttermilk Biscuits?
Reheating buttermilk biscuits is generally not recommended as it may affect its texture and flavor. Still, if you want to reheat Chef John’s buttermilk biscuits, the best way is to reheat them in the oven.
To Reheat Buttermilk Biscuits In The Oven
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper
- Place the biscuits, making sure they won’t touch each other.
- Bake the biscuits for five minutes until heated.
To Reheat In The Microwave
- Cover the biscuits with a damp towel to prevent moisture.
- Place biscuits in a microwave-safe container.
- Then, microwave for twenty to thirty seconds.
You can also reheat biscuits on the stove or in an air fryer. However, it’s pretty tricky. But the ultimate choice is yours.
What To Serve With These Chef John Buttermilk Biscuits?
You can serve many recipes with Chef John’s buttermilk biscuits. Some of them are –
- Chef John’s Roast Turkey And Gravy – This classic dish made with Turkey, veggies, herbs, and poultry seasoning will pair perfectly with tender, flaky biscuits. You can dip the biscuits in the gravy and serve.
- Chef John’s Make-Ahead Turkey Gravy – Dip your biscuits in this Thanksgiving recipe. Please make your turkey gravy and enjoy its deliciousness with flaky biscuits.
- Chef John’s Au Jus – Serve your biscuits with this French gravy dish made with beef broth. Its rich and thick flavor will perfectly complement your flaky biscuits.
- Chef John’s Gazpacho – Serve your buttermilk biscuits with this traditional Spanish soup. Chef John’s gazpacho recipe is a cold and refreshing soup made from vegetables and seasonings.
Other Recipes To Try
So, it was all about Chef John’s buttermilk biscuits recipe you can make at home. All you have to do is to follow the recipe thoroughly and enjoy the exact flavors as we did.
Besides this, if you want to try Chef John’s recipes, you can check them out, too. Some of them are Chef John Mashed Potato, Chef John Fried Zucchini Spaghetti, Chef John Gazpacho Soup, Chef John Smoked Salmon Cakes, Chef John Meatballs, Chef John Stuffed Peppers, and Chef John Pecan Pie.
Chef John’s Buttermilk Biscuits Recipe
- Baking Tray
- Baking Sheet
- Wire Whisk
- Wired Pastry Blender
- Pastry Brush
- Rolling Pin
- Biscuit Cutter
- 2 cups White All-purpose Flour
- 7 tablespoons Unsalted Butter (frozen)
- 3 tablespoons Buttermilk
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Salt
- Sift two cups of all-purpose flour in a bowl.
- Whisk two teaspoons of baking powder, half teaspoon of baking soda, and a teaspoon of salt.
- Mix the dry ingredients well with a whisk.
- Cut butter into flour mixture and mix it until the flour mixture resembles coarse crumb.
- Next, pour in buttermilk and stir until just combined.
- Shape the biscuits and transfer them to the prepared baking sheet.
- Brush the tops with buttermilk.
- Pop the tray in the oven and bake the biscuits until browned.
- Your Chef John's Buttermilk Biscuits are ready.
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.
You’ve seen how easy it is to make Chef John’s buttermilk biscuits. Why not try them for yourself? They’re the perfect breakfast for a busy morning and delicious with jam, honey, or sausage gravy.