Buttermilk Biscuits
Welcome to our kitchen, where we’re about to embark on a journey to baking perfection with our homemade Buttermilk Biscuits recipe. If you’re a fan of tender, flaky layers coupled with a touch of sweetness, then you’re in for a treat. This recipe is not only delicious but also incredibly easy to make, requiring just six simple ingredients and a mere 35 minutes of your time.
Who Will Love These Biscuits?
Whether you’re a seasoned baker looking for a new challenge or a novice eager to impress, these Buttermilk Biscuits are perfect for you. With their foolproof instructions and delightful outcome, they’re sure to become a staple in your recipe repertoire. Plus, with a prep time of just 20 minutes and cook time of 15 minutes, they’re ideal for busy mornings or spontaneous brunch gatherings.
What Makes These Biscuits Stand Out?
What distinguishes these Buttermilk Biscuits is their irresistible combination of fluffy, flaky layers and a sweet honey butter topping. Moreover, each bite is a heavenly experience, boasting the perfect balance of textures and flavors. Additionally, with the added convenience of using just six ingredients, you’ll be amazed at how effortlessly you can create bakery-worthy biscuits in the comfort of your own kitchen.
Kitchen Equipment You’ll Need:
Before we dive into the recipe, let’s make sure you have everything you need:
- Large mixing bowl
- Pastry cutter or fork
- Silicone spatula
- Rolling pin
- 3-inch cookie cutter
- 10-inch cast iron skillet or baking sheet
- Brush for buttering
How to Store Leftovers:
If you somehow manage to have leftover biscuits (which is rare once you taste how delicious they are!), simply store them in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy them again, simply reheat in the oven or microwave until warmed through.
FAQ:
Q: Can I make these biscuits ahead of time? A: Absolutely! You can prepare the dough and cut the biscuits, then refrigerate for up to 2 days before baking. Alternatively, you can flash freeze the cut biscuits for up to 3 months, then bake them straight from the freezer whenever you’re ready.
Q: Can I substitute any ingredients in this recipe? A: While we highly recommend sticking to the recipe for the best results, there are a few substitutions you can make if needed. For example, you can use sugar instead of honey in the biscuits, or you can swap out the buttermilk with one of the suggested substitutes listed in the recipe notes.
Food Pairing Suggestions:
These Buttermilk Biscuits pair beautifully with a variety of dishes and beverages. Serve them warm alongside scrambled eggs and bacon for a classic breakfast, or use them as the base for a delicious breakfast sandwich. For a sweet treat, enjoy them with a dollop of jam or a drizzle of honey. And don’t forget to pair them with a hot cup of coffee or a refreshing glass of iced tea for the ultimate indulgence.
Share the Love:
If you enjoyed this Buttermilk Biscuits recipe, we’d love for you to share it with your friends and family. And don’t forget to subscribe to our blog for more mouthwatering recipes, helpful tips, and culinary inspiration delivered straight to your inbox.
Now, let’s get baking and enjoy the simple pleasure of homemade Buttermilk Biscuits!
Buttermilk Biscuits
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Silicone spatula
- Rolling pin
- 3-inch cookie cutter
- 10-inch cast iron skillet or baking sheet
- Brush for buttering
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon salt
Wet Ingredients:
- 2 teaspoons honey
- 1/2 cup very cold butter 1 stick, cubed
- 1 cup + 3 tablespoons cold buttermilk
Topping:
- 2 tablespoons honey
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir until well-combined.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fork to work the butter into the flour until coarse crumbs form.
- Add Wet Ingredients: Make a well in the center of the dry mixture and add the cold buttermilk and honey. Gently stir with a silicone spatula until just combined. Be careful not to overmix; the dough should be crumbly.
- Shape and Fold Dough: Transfer the dough onto a floured surface and shape it into a rectangle about 9 inches long. Fold the left side into the middle, then the right side. Repeat this folding process two more times, then form the dough into a 10 x 7 inch rectangle about 1-inch thick.
- Cut Biscuits: Use a 3-inch cookie cutter to cut out 6 circles from the dough. Avoid twisting the cutter, as this can seal the edges of the biscuits and hinder rising. Roll out the remaining dough and cut 2 more biscuits to yield a total of 8.
- Prepare Skillet: Butter a 10-inch cast iron skillet and arrange the biscuits inside, ensuring they are almost touching. Alternatively, place them close together on parchment paper on a baking sheet.
- Bake: Bake the biscuits in the preheated oven for 15 minutes, or until the tops are golden brown.
- Prepare Topping: While the biscuits are baking, combine the honey and melted butter. Brush the warm biscuits with the honey butter mixture.
- Serve: For additional browning, you can bake the biscuits for up to 5 more minutes at 450°F (230°C). Once baked, serve the biscuits warm and enjoy!