Buttermilk Biscuits

8 Biscuits
45 min

There are a couple must have recipes every baker needs. One of them is a good biscuit recipe. Who doesn't love a soft fluffy buttermilk biscuit with butter or honey? I love having this recipe on hand because I can whip them up in a snap, but also it gives me a sense of pride knowing I made the food on my table. These biscuits are light, tasty, and they stay wonderfully soft when they cool off. My favorite way to enjoy them is with sausage gravy, but they are just as tasty with some jam or honey. You will definitely want to make these on a nice Saturday morning for breakfast.

Recipe details

  • 8  Biscuits
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients


  • 2-3/4 c Self Rising Flour 473 g
  • 1/2 t Salt 5 g
  • 1 T Sugar 14 g
  • 1 T Baking Powder 15 g
  • 1 stick Unsalted Cold Butter 113 g
  • 1-1/4 c Buttermilk 323 g
  • 1/4 c Sour Cream 63 g

Instructions


Pre heat your oven to 425 degrees.
Whisk together the buttermilk and sour cream and set aside.
In a separate bowl combine the flour, salt, sugar, and baking powder. Then give it a mix.
Use a cheese grater to grate your butter into the flour. Then mix the flour and butter together until the butter is coated with flour and is evenly distributed.
Make a well in the middle of your dry ingredients, and pour the cold buttermilk mixture in it.
Use a spatula to mix the biscuit dough together until its just combined. Be careful not to over mix the dough.
Cover the bowl with cling wrap and refrigerate it for 20 minutes. Your oven should be preheating to 425 degrees.
Lay your dough on a lightly floured surface and pat it out into a even square. About 11 inches and should be 1 inch thick. I used a 3 in circle cutter to cut out my biscuits.
Cut out 8 biscuits with your cutter. You will need to pat the dough back together and recut for your last 2 biscuits. DO NOT OVER WORK YOUR DOUGH. Be very gentle and press it together. If you over work it the biscuits will be tough.
Place your biscuits on a lined baking sheet. The biscuits should be touching each other.
Use some aluminum foil to build a little wall around the biscuit sides that aren't touching the pan or another biscuit. (See video for clarity)
Brush off any excess flour and brush the biscuits with buttermilk.
Bake in the oven until the biscuits are a golden brown and enjoy!

Tips

  • I used a 3 in circle cutter to cut out my biscuits.
  • DO NOT OVER WORK YOUR DOUGH. Be very gentle and press it together. If you over work it the biscuits will be tough.
  • You may have to turn your pan at some point during baking if your biscuits aren't browning evenly across the pan.

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