Tender, Flaky Buttermilk Biscuits

Introduction

If you want to impress your family or friends with something simple yet delicious, these Tender, Flaky, Buttermilk Biscuits are the way to go! Perfectly fluffy, these biscuits are quick to whip up and make for an irresistible breakfast treat or a fantastic side for any meal.

Why make this recipe

Making these biscuits is easy and fun! They’re a great way to start your day or accompany any dish. I love making them on weekends when I have a little extra time to enjoy a lovely breakfast with my family. Plus, who can resist the warm, buttery smell that fills the kitchen when they bake?

How to make Tender, Flaky, Buttermilk Biscuits

Making these biscuits is as easy as 1-2-3! Here’s how you do it.

Ingredients :

– 2 1/2 cup(s) unbleached flour
– 1 1/2 teaspoon(s) salt
– 2 teaspoon(s) baking powder
– 1/4 teaspoon(s) baking soda
– 1 tablespoon(s) sugar
– 1/2 cup(s) cold butter
– 1 cup(s) cold buttermilk
– extra – butter for brushing biscuits

Directions :

1. Preheat oven to 485 degrees F.
2. Sift the dry ingredients into a medium bowl.
3. Slice the butter into pats and, with your fingers, rub the butter into the flour until you have pieces the size of large and small peas.
4. Stir the buttermilk into the flour with a fork, just until the dough starts to come together. Using your hands, start kneading the dough to mix in all of the flour. If the dough is not sticky, add more milk.
5. Turn the dough out onto a floured surface and fold over itself 2 or 3 times (this creates the layers). Just fold and push 3 times.
6. With your hands, pat out the dough to 3/4 inch thickness. Cut out dough using a 3-inch biscuit cutter. DO NOT TWIST THE CUTTER! Twisting seals the sides and keeps biscuits from rising properly.
7. Place biscuits on a greased baking sheet or cake pan so they almost touch. Brush the tops with buttermilk or melted butter.
8. Bake for 10 – 12 minutes or until they are browned to your liking. I like to turn the pan halfway through the baking time.
9. Brush the biscuits when they come out of the oven and serve them hot. Enjoy with honey, butter, jam, or gravy!

How to serve Tender, Flaky, Buttermilk Biscuits

These biscuits are best served warm right out of the oven. You can enjoy them plain, or top them with butter, honey, or your favorite jam. They also go well with a hearty bowl of gravy!

How to store Tender, Flaky, Buttermilk Biscuits

If you have leftovers (which is unlikely!), place the biscuits in an airtight container. They can be kept at room temperature for a day or in the refrigerator for up to three days. Reheat them in the oven for that fresh-baked taste!

Tips to make Tender, Flaky, Buttermilk Biscuits

1. Always use cold butter and buttermilk for the best flaky texture.
2. Don’t overwork the dough; just mix until it comes together.
3. Make sure your oven is fully preheated to get the perfect rise.

Variation (if any)

Feel free to add in some shredded cheese, herbs, or diced ham to make these biscuits even more delicious. They can easily become a savory treat!

FAQs

1. Can I use regular milk instead of buttermilk?
   Yes! You can use regular milk, but add a teaspoon of lemon juice or vinegar to sour it slightly.

2. How can I make my biscuits fluffier?
   Make sure your baking powder and baking soda are fresh, and don’t overmix the dough.

3. Can I freeze these biscuits?
   Yes! You can freeze the unbaked dough. Just cut them out and freeze them before baking. When you’re ready, bake them straight from the freezer, adding a couple of extra minutes to the baking time.