A simple recipe for Homemade Buttermilk Biscuits. The perfect biscuit recipe for beginners!
If this was a recipe series, I’d call these Buttermilk Biscuits the second recipe in my collection of quarantine cooking recipes - basic recipes made with pantry ingredients. I’ve made more biscuits during this quarantine period than any other time in my life. Sausage gravy and biscuits has become our Saturday morning routine during this slower period of time.
I can’t seem to make anything in the kitchen without my three-year old insisting on being right in the middle of the action. He likes to help cut the biscuits and dump in the dry ingredients. So if you are also cooking with kids in the kitchen, those are good activities they can assist with in this recipe.
- All-Purpose Flour: you can also use Self-Rising Flour. If you use Self-Rising Flour omit the baking powder and salt.
- Buttermilk: A handy substitution to know is - 1cup Buttermilk = 1 cup milk + 1 Tbsp. White Vinegar or Lemon Juice
Equipment for making biscuits
You can make do with what you have in your kitchen but these tools do make making biscuits just a little bit easier.
- Biscuit Cutter - If you don’t have one you can use a 2” diameter glass dipped in flour OR cut the biscuits into squares with a sharp knife
- Pastry Blender - You can use two knives, the method works, but it definitely takes longer.
- Silicone Baking Mat - I like to put this down on my granite counters to help contain the flour as I roll out the biscuits. I also put one on my baking sheet.
- Baking Sheet - Nordic Ware is my personal favorite brand of baking sheets.
- Rolling Pin
Tall biscuits require tall dough. Making sure the biscuits are cold before popping in the oven can ensure a nice rise. Avoid over-mixing or kneading the biscuit dough, it will make the biscuits tough.
Storage and Freezing Biscuits
Biscuits are best enjoyed day of baking. You can freeze unbaked biscuit dough, just add a few minutes to the baking time when you are ready to cook.
Easy Homemade Buttermilk Biscuits
- 2 cups All-Purpose Flour
- 2 tsp. Baking Powder
- 1 tsp. Salt
- ½ cup cold Butter
- ¾ cup Buttermilk
- Preheat oven to 425°F. In a medium sized bowl, whisk together flour, baking powder and salt.
- Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough onto a lightly floured surface and knead lightly 3-4 times. Roll dough to ¾ inch thickness. Cut with a 2-inch biscuit cutter.
- Place biscuits on lightly greased baking sheet and bake for 13-15 minutes at 425°F. Optional - brush tops with melted butter.
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