There’s nothing quite like the smell of freshly baked biscuits wafting through your kitchen. Whether you’re looking to elevate your breakfast, serve them alongside a hearty stew, or enjoy them with a pat of butter and a drizzle of honey, homemade buttermilk biscuits are a staple that should be in everyone’s repertoire. Not only are they buttery, flaky, and irresistibly delicious, but they’re also incredibly easy to make!
Buttermilk biscuits are a traditional Southern dish, cherished for their light and flaky texture. The buttermilk lends a slight tang, which balances out the richness of the butter. Grating the frozen butter into the flour mixture ensures that it stays cold, leading to perfectly flaky layers once baked.
Buttermilk Biscuits
Buttermilk biscuits are a traditional Southern dish, cherished for their light and flaky texture. The buttermilk lends a slight tang, which balances out the richness of the butter. Grating the frozen butter into the flour mixture ensures that it stays cold, leading to perfectly flaky layers once baked.
Equipment
- box grater
Ingredients
- 1 Stick of frozen butter
- 2 cups AP flour
- 1 tbsp Baking powder
- 1 tbsp Cane sugar
- 1 tsp Kosher salt
- 1 cup Buttermilk
Instructions
- Preheat Your Oven**: Preheat your oven to 450°F (232°C). This high temperature is key for creating those delicious flaky layers.
- In a large mixing bowl, combine the all-purpose flour, kosher salt, baking powder, and cane sugar. Whisk these together until well blended.
- Take your frozen butter and grate it into the flour mixture using a box grater. Gently toss to coat the grated butter in the flour. This step is crucial for achieving the desired flaky texture.
- Make a well in the center of the flour mixture and pour in the buttermilk. Using a fork or your hands, gently mix until the dough comes together. Be careful not to overwork the dough; it should still be slightly shaggy.
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 4-5 times but taking care to not overwork the dough.
- Using a sharp biscuit cutter, cut out biscuits, being sure to press straight down without twisting (this helps the biscuits to rise). Gather the scraps and repeat until you have cut out as many biscuits as possible.
- If you have a cast iron skillet, this is the perfect time to use it! Or place the biscuits onto a baking sheet lined with parchment paper or a silicone mat.
- Arrange the biscuits close together in the skillet. For a nice golden crust, brush the tops with a little extra buttermilk. Bake for 12-15 minutes or until the tops are golden brown.
- Once baked, let the biscuits cool for a few minutes before serving. Enjoy them warm with butter, honey, or your favorite jam. These biscuits are best eaten fresh, but you can store leftover biscuits in an airtight container for a couple of days (they can also be reheated).
Nutrition
Serving: 1g
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