With this Buttermilk Biscuit Recipe you’re 20 minutes away from the most fluffy and soft biscuits you’ve ever had in your life. I’ll share with you the 2 tips I believe are the keys to making these so delicious. These are perfect for biscuits and gravy, or serving for breakfast with some butter and jam or honey.
I have to admit one of my favorite breakfasts is biscuits and gravy, though there are not many breakfasts foods I don’t enjoy. Since biscuits and gravy is so easy to make at home I very rarely order them out, it’s one of my rules if I can make better at home I wont pay someone else to make it for me. So I had to learn to make a killer biscuit in a hurry, because I need food to be easy and fast in the morning.
There are 2 simple tips that make for the best Buttermilk Biscuit Recipe ever, the first being the buttermilk. Want soft and fluffy biscuits? Don’t substitute the buttermilk for any other type of milk. It really does make a difference, in fact I highly recommend making my Homemade Butter Recipe, which will give you just the right amount of high quality buttermilk for this recipe. You can use store-bought buttermilk though if you need to, I wont tell.
The second tip is really a two-part tip; first everything needs to be super COLD. I actually freeze my butter to make sure it doesn’t get too warm. The second part of this tip is to grate your butter using a grater, I highly recommend a box grater because they’re a lot easier to use than the hand-held one like I have. I learned this trick one day watching the Food Network, I have no idea which show anymore, but I’ve been doing it ever since. It just makes it so easy and is how you can get away with freezing your butter.
To make this Buttermilk Biscuit Recipe simply measure all the dry ingredients into a medium bowl giving them a little stir, grate the frozen butter in the bowl, gently mix the pieces into the dry ingredients, and lastly add the buttermilk folding it into the dry ingredients gently. You want to mix till the dough just comes together, don’t over mix. To bake the biscuits separate the dough into 6-8 pieces with your hands, placing them on a greased cookie sheet, bake for 10 – 12 minutes.
For me I choose to just grab pieces of dough, making 6 medium-large biscuits or 8 average size biscuits. These do not come out all perfectly round and nice. You are more than welcome to pat out the dough on a floured surface and cut your biscuits with a cookie cutter if that’s what you’re looking for. However for me I just like to keep it easy and simple so I go for the natural look lol.
Buttermilk Biscuit Recipe
- 2 cups all purpose flour
- 1 Tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 8 Tbsp butter, frozen
- 1 cup buttermilk
- Oil or butter, for greasing the cookie sheet
- Pre-heat oven to 450 degrees F.
- Measure all dry ingredients into a medium mixing bowl, give a quick stir
- Grate the butter into the dry, mix
- Add the buttermilk and stir just until dough comes together
- Separate the dough into 6 - 8 biscuits, using your hands
- Placing them on a greased cookie sheet
- Bake 10-12 mins, the bottoms will be golden brown, with peaks on the tops just starting to brown
- Serve warm, or re-heat in the oven at 300 degrees F for 3-5 mins