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Buttermilk Biscuits Recipe

Updated on March 3, 2013

Fluffy Buttermilk Biscuits Recipe

Easy Buttermilk Biscuits Recipe

Buttermilk Biscuits just like grandma used to make biscuits from scratch! This easy buttermilk biscuit recipe will turn out the most delicious biscuits you will ever taste! A super moist, and southern flavored fluffy buttermilk biscuit recipe that you will want to bookmark or print out for your own collection! Serve these quick and easy buttermilk biscuits for breakfast with some sausage and eggs, or serve these up for dinner time, either way you can't loose!

I hope you enjoy these Buttermilk Biscuits

Gather these tools to make this Fluffy Buttermilk Biscuits Recipe

Small bowl for butter

Measure Cup

Biscuit Cutter

Ungreased baking sheet

Medium to large bowl

Whisk

Pastry blender

Butter brush

Wire Rack

Once you have gathered all these kitchen tools, you can proceed with the Buttermilk Biscuit Recipe below.

Fluffy Buttermilk Biscuits Recipe Ingredients

1 1/4 C. cake flour

3/4 C. all-purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 C. butter, cut into small chunks

3/4 C. buttermilk





How to make Fluffy Buttermilk Biscuits Recipe

1. Preheat oven to 500 degrees

2. Prepare ingredients: First, cut the butter into chunks, and place chunks of butter into a small bowl and return it to the fridge. Now measure out the buttermilk and set it aside. Sprinkle some flour on a work surface and have extra flour nearby for your hands and the biscuit cutter. Have the biscuit cutter and an ungreased baking sheet handy near by.

3. Mix dough: In a medium-large bowl, whisk together the flours, baking powder, baking soda and salt until all is very well blended. Add the butter and cut into flour using a pastry blender, until mixture resembles coarse crumbs. Pour in the buttermilk and stir lightly until dough comes together into a ball.

4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.

5. Bake biscuits: Place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until buttermilk biscuits are golden brown. Remove buttermilk biscuits to a wire rack to cool for a few minutes.

I hope you enjoy this fluffy buttermilk biscuits recipe

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Buttermilk Biscuits make a great breakfast with jam

Tips for Perfect Biscuits

Helpful tips for making the best biscuits

  • Make sure your baking powder, baking soda, and/or self-rising flour are fresh!
  • Start preheating the oven as soon as you start thinking about making the biscuits! You want the oven to be completely preheated before the biscuits go in.
  • Prepare your ingredients and tools in advance so that once you get started, you can work quickly and efficiently: cut your butter in small pieces and put it back in the fridge, measure out the buttermilk, flour the counter, get out the biscuit cutter and baking sheet.
  • Use very cold butter, keep it in the fridge until you’re ready for it. Work the butter quickly into the flour so that it doesn't have a chance to even think about melting!
  • When you add the buttermilk, stir lightly! This can be done simply with a fork. You just want to get the dough to a point where the flour is all clumped together, not a smooth dough!
  • Knead lightly and minimally. You aren’t kneading this like bread dough, you are simply finishing the mixing process with your hands. You only want to knead a couple of times to finish dispersing the liquid through the dough. The more you knead, the denser your biscuits will be!
  • Even if you use self-rising flour in the dough, dust the counter and dough with all-purpose flour. Self-rising flour can give the outside of the biscuits a bitter taste, due to the leavening it contains.
  • Don't pat the dough out too thin. If you want high biscuits, don’t roll the dough any thinner than 3/4 to 1 inch.
  • When cutting biscuits, use a sharp cutter and press straight down and up. Don’t twist! This was the hardest tip for me to adapt. I have always twisted the biscuit cutter. But guess what, it makes a difference!
  • Place cut biscuits together on the baking sheet so that they are touching. Again, this is something I have never done. But I found that the biscuits do rise well and I really enjoy the texture of the soft-sided biscuits!
  • Don't re-roll the scraps. Since it is best to work the dough as little as possible, instead of gathering the scraps, re-rolling and cutting into biscuits, just form the scraps into biscuit shapes by hand. I usually end up with scraps to form two extra biscuits. They might look a little funny, but they rise as well as the others and they taste just as good!

Biscuit Bliss: 101 Foolproof Recipes - Fresh and Fluffy Biscuits in Just Minutes

Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes
Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes

Product Description

James Villas has been obsessed with biscuits his entire life. Now that he's grown up, he has sampled and baked countless batches himself, which makes him eminently qualified to present the very best recipes in Biscuit Bliss. Yum!

 

Buttermilk Biscuits Recipe Comments - Sign my guestbook!

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    • Dragon 40 profile image

      Ken McVay 6 years ago from Nanaimo, British Columbia

      )-: lifluf ot tseuQ a evah I dna ,yaD sdrawkcaB s'ti ,yeh - niaga ecno ni pord ot dellepmoc leef I

    • Dragon 40 profile image

      Ken McVay 6 years ago from Nanaimo, British Columbia

      Happy New Year from Vancouver Island, and thanks for the memories...my Texan grandfather made baking powder biscuits every Sunday morning, and served them with fresh butter and honey in combs...he, too, used buttermilk, although I no longer do. Blessed for the memories.

    • profile image

      t2000q 6 years ago

      now i miss my grand mothers biscuits :(

    • SoniaCarew profile image

      SoniaCarew 6 years ago

      And I am so hungry now!

      great lens!

    • Mistalina profile image

      Mistalina 7 years ago

      Thank you for sharing this recipe!

    • profile image

      anonymous 7 years ago

      You have succeeded in making my mouth water with these Buttermilk Biscuits!

    • profile image

      kt_glasses 7 years ago

      I love this recipe! Great work done!

    • profile image

      kt_glasses 7 years ago

      I love this recipe! Great work done!

    • profile image

      anonymous 7 years ago

      Another favorite of mine! Love buttermilk biscuits with honey!

    • Kiwisoutback profile image

      Kiwisoutback 8 years ago from Massachusetts

      Looks delicious, great work! Squid Angel blessed.

    • profile image

      Joan4 8 years ago

      Oh these look and sound wonderful! good old timey buttermilk biscuits! yummy!

    • SusanDeppner profile image

      Susan Deppner 8 years ago from Arkansas USA

      I love really good biscuits. The cake flour is new to me, too, but does sound like a really good idea. Yummy lens!

    • CherylK profile image

      Cheryl Kohan 8 years ago from Minnesota

      Hi Thomas! This recipe differs from mine a couple of ways...I've never used cake flour but I can see where it would really make the biscuits lighter. Also, I've never baked mine at such a high temp. I'll bet that contributes to the flakiness...helps the biscuits to rise faster.

      Your tips are really good, too. Keeping the butter cold, not overworking the dough, etc...that's same way I make flaky pie crust. I'm definitely going to make this recipe this week.

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