I used to love those packaged tube biscuits as a kid because of all the delicious layers! As an adult feeding my family however, I want the same buttery layers without the dozen extra questionable ingredients. This is the ultimate recipe for perfect buttermilk biscuits that are great for biscuits and gravy, chicken and biscuits, or any other meal where you have something to dip them in! Plus a few must-know tips and techniques to achieve perfect rise and of course…the layers.
Ingredients:
- Flour – all purpose flour
- Baking Powder – for rise
- Salt – for flavor
- Butter – starting out with frozen butter helps keep the dough as cold as possible before they bake, and using a cheese grater makes it simple and fast
- Buttermilk – I don’t keep buttermilk on hand, instead I add a splash (about 1 tablespoon) of white vinegar to the milk and let sit for a few minutes until it curdles. This will achieve the tangy buttermilk flavor
1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper
2. In a glass measuring cup, create your buttermilk by adding a tablespoon of white vinegar to 1 cup of milk and letting it sit to curdle while you get the rest of the ingredients ready
3. In a large mixing bowl, add the dry ingredients and mix (flour, salt, baking powder)
4. Add in the grated frozen butter and mix
5. Add in the buttermilk and mix until mostly combined
6. Turn out onto floured surface and pat it down a bit. Fold it in half and pat down again. Turn and repeat the folding 3-4 times until it has many layers
7. Once you have enough layers going, cut into circles using a circle cookie cutter, but DON’T TWIST the cutter while pressing down, that will seal the edges and prevent the layers from flaking up. Gather and re-fold the dough until it’s all used.
8. Place biscuits on line baking sheet close together- this will ensure a perfect tall rise and bake for 12-15 minutes until golden brown on top
And enjoy!
Buttermilk Biscuits
Homemade buttermilk biscuits with layers upon layers of soft buttery flakes and perfect crispy edges with just 5 simple ingredients you probably already have on hand.
Equipment
- Large mixing bowl
- Large measuring glass
- Box grater
- Baking Sheet
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter (frozen) half stick
- 1 cup buttermilk add 1 tablespoon of white vinegar to a scant cup of milk
Instructions
- Preheat oven to 425℉ and line a baking sheet with parchment paper
- In a large mixing bowl, mix together dry ingredients
- Grate in your frozen butter and mix
- Add buttermilk milk and mix until just combined
- Turn dough out onto a floured surface and pat down into a rough rectangle shape
- Fold the dough in half and press down again, turn and repeat 3-4 times to create many layers
- Cut into rounds (being careful to not twist the cutter!) and place close together on the lined baking sheet
- Bake for 10-15 minutes until lightly browned
Notes
- This recipe makes 9 biscuits around 4 inches wide, I typically double it when feeding 5+people
- These are the ultimate biscuits for biscuits and gravy, chicken and biscuits, and just about any other recipes where you need a starchy side and have something to dip them in! My children also love the leftovers with butter and jam.
- Store in an airtight container, or make a double batch and store the other half in the freezer for another day. Just take them out to thaw on the counter about 6 hours ahead of time
Shop this post:
As an Amazon Associate I earn from qualifying purchases, but I would never recommend anything I don’t truly love and use.
