Saturday, May 21, 2022

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are delectably soft, flakey, and buttery.  They are so simple to make you'll wonder why you hadn't made them before!

Easy Buttermilk Biscuits

Confession:  I'm a biscuit lover.  Always have been, always will be.  These are the Southern quintessential staple for breakfast, lunch or dinner.  This recipe is so easy to make.  Virtually one bowl and a quick simple dough is made which turns in to the most heavenly, soft biscuits you will have ever had.  Now these biscuits are heavy on the butter, and will taste that way as well. Which, quite frankly, are a wonderful indulgence on occasion!  If you are watching your calories, these are not for you but you might enjoy some of my other biscuit recipes listed below.

Serve these up with butter and jelly for breakfast.  Serve alongside as a hot roll with dinner, or make a wonderful ham sandwich with them for lunch.  Anyway you slice them they are heavenly!

What Ingredients do I need?

  • self rising flour - White Lily, King Arthur, and Gold Medal are all good brands
  • baking powder - even though we are using self rising flour we are still adding baking powder
  • baking soda
  • salt
  • unsalted butter - I prefer unsalted butter so you can control the sodium content
  • 1 egg 
  • buttermilk

Substitutions and Variations

  • You can use regular all purpose flour but the rise will not be as high on the biscuits.
  • Use whole milk instead of buttermilk but they will not have the tang buttermilk gives.

Kitchen Tips and Notes

  • No buttermilk?  Make sour milk by adding 1 Tablespoon of lemon juice to the milk
  • No self-rising flour.  Make you own: 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
  • For tall biscuits, press the biscuit cutter straight down and then back up without rotating the cutter around the biscuit.
  • Cut your butter in to small cubes. It will be easier to cut in to the flour.
  • Use two forks if you don't have a pastry cutter.

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Easy Buttermilk Biscuits

yield: 8 2" biscuits

2 cups self rising flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks of unsalted butter, cut in to chunks
1 egg, beaten
3/4 cup buttermilk

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Add the butter and ust a pastry blender to cut the butter into the flour until the butter is the size of small peas.

Combine egg and buttermilk and add to the flour mixture.  Stir with a spoon until combined and dough holds together when pressed.  Refrigerate the dough while you preheat the over to 400 degrees.

Turn dough out on to a floured board and press it into a round that is 1/2 thick.  Use your hands or a rolling pin.  Using a 2" biscuit cutter, but out biscuits, pressing down and up (don't turn the cutter as this reduces the height of the biscuit). Re-roll any dough scraps and cut out the remainder of the biscuits.

Arrange on a baking sheet.  Bake in the oven 15 minutes until golden brown. Serve warm with butter and/or jelly.

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