Buttermilk Biscuits Recipe: A Southern Classic
Buttermilk biscuits are a staple of Southern cuisine, and for good reason. These fluffy, buttery biscuits are a delicious addition to any meal, whether it’s breakfast, lunch, or dinner. Making homemade buttermilk biscuits is easier than you might think, and the results are sure to impress. Here’s everything you need to know to make the perfect buttermilk biscuits.
— Here’s what you’ll need:
- 2 ½ cups all-purpose flour
- 2 Tablespoons aluminum free Baking Powder, not teaspoons.
- 1 teaspoon salt
- 2 teaspoons honey
- 1/2 cup very cold butter, equal to 1 stick.
- 1 cup + 3 Tablespoons cold Buttermilk
- 2 Tablespoons honey
- 1 Tablespoon butter
— How to make it :
Preheat oven to 425°.
Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
Fold the left side into the middle, then the right side. (See process shots.)
Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
Form into a 10 x 7 inch rectangle about 1-inch thick.
Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising.
Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm.
Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching.
The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.
Bake for 15 minutes or until the tops are golden brown.
Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°.
Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.
- The key to making fluffy biscuits is to handle the dough as little as possible. Overworking the dough can result in tough, dense biscuits.
- If you don’t have a biscuit cutter, you can use a glass or a jar with a wide mouth instead.
- For best results, use cold butter and buttermilk. This helps create a flaky texture in the biscuits.
— Buttermilk Substitutes:
If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let the mixture sit for 5-10 minutes until it curdles, then use it as you would buttermilk in the recipe.
— Nutrition Information:
Serving size: 1 biscuit
Total fat: 7g
Saturated fat: 4g
Total carbohydrate: 22g
Dietary fiber: 1g
In conclusion, buttermilk biscuits are a delicious and versatile addition to any meal. With this recipe and a few tips and tricks, you can make perfect, fluffy biscuits every time. Whether you serve them with breakfast, lunch, or dinner, they are sure to be a hit with everyone at the table.
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