When I hear about people using store-bought biscuits from a cardboard tube, it makes me cringe. Sure, it’s fun opening them up and hearing that satisfying pop! sound. But in my opinion these biscuits are completely lacking in buttery flavor and flakiness, and are far inferior to ones made from scratch.
So today I’m on a mission to spread the word that homemade biscuits are not difficult bake. Folks, they are easy!
I have a great recipe to share with you. With just six ingredients that you likely already have on hand, you can have hot homemade biscuits in just half an hour or less! No one can resist that. Biscuits and gravy anyone? That’s what this particular batch was for, but they are excellent smeared with jam or alongside a hearty soup, or even just by themselves.
A few things about these biscuits to take into consideration…
Did you know that buttermilk is good way past its expiration date? The buttermilk I used for these biscuits is at least a month past its date. And it’s still good! I don’t know why this is, but it just is, trust me.
Also, did you know that if you don’t have buttermilk on hand you can improvise by making your own? Add either one tablespoon of lemon juice or white vinegar to enough milk to measure one cup, wait 5 minutes, and you’re good to go.
For the flakiest biscuits, try to keep your butter and buttermilk as cold as possible. The reason for this is that you want the butter to remain in little bits after you’ve cut it into the flour, which is not easily done if the butter is soft. The steam released from the butter during baking is what helps give the biscuits their rise and creates the flakiness we’re all so fond of. So use your butter and buttermilk straight from the fridge and work quickly, and you should be fine.
And one last thing, these biscuits are a great jumping off point. They are simply perfect on their own, but would be amazing with the addition of herbs, cheese, bacon and just about anything else you can come up with. Keep them simple, or get creative, you can’t go wrong.
Okay, now you really have no excuse. Next time you’ve got a hankering for biscuits and consider reaching for those processed store bought stuff, reach for this recipe instead!
Note: This post was originally published March 2011. Photos have been updated and slight improvements to the recipe instructions have been made.
Easy Buttermilk Biscuits
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 3/4 - 1 cup (175-250 ml) cold buttermilk, plus additional for brushing
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add 3/4 cup buttermilk and stir until the dough comes together in a ball. Add more buttermilk a tablespoon at a time if needed to bring the dough together (3/4 cup + 2 tablespoons is the perfect amount for me).
- On a lightly floured surface, gather the dough into a bowl and knead gently a few times. Pat dough to about 1/2 inch thick. Cut dough into rounds with a lightly floured cutter. Gently bring scraps together, flatten and cut a few more rounds. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
- Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 3 days.
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