Light and fluffy buttermilk biscuits that melt in your mouth. Skip the canned version, these babies are ready in 20 minutes!
Have you ever felt like you’ve tasted Heaven? I have, and it was in the form of buttermilk biscuits. There is nothing like waking up on a Saturday morning and having bacon, eggs and homemade biscuits. If you’ve never tried them then you are missing out. They are so light and fluffy, they almost melt in your mouth.
When you make this recipe people will think you’re hiding a little southern grandma in your kitchen. They are that good! I promise.
After you make them once you’ll wonder why you ever bought the canned version. Enjoy!
More Southern Staples
All you need to make these delicious southern buttermilk biscuits is all purpose flour, baking powder, baking soda, salted butter, and buttermilk.
How To Make Buttermilk Biscuits
To start, preheat your oven to 450 degrees. Then, mix your dry ingredients together. Next, cut your butter into small pieces. Remember to make sure the butter is cold and try to avoid handling it too much.
Cut the butter into the dry ingredients. Afterward, slowly incorporate the buttermilk into the flour mixture.
Now that you’ve mixed everything together, sprinkle a small amount of flour onto your work surface and knead the dough. Press or roll out your dough to ½ inch thickness ,and use a biscuit cutter to cut out your biscuits. Then bake for ten to twelve minutes.
Frequently Asked Questions
Why does the recipe include buttermilk? The acid in the buttermilk helps keep the biscuits moist and tender. The same goes with baked goods such as red velvet cake.
What if I don’t have buttermilk? There are a few things you can do if you don’t have buttermilk. The one I think would work best in this recipe is adding one tablespoon of white vinegar to regular milk. Other methods reader’s have suggested include cream of tartar and milk, or watered down yogurt or sour cream. The acid in these ingredients is what does the work.
Can you add cheese? I love the way you think! You can definitely add cheese. A great addition would be cheddar. Just add it in when you’re getting ready to cut in the butter.
Why is it important to use cold butter? Using cold ingredients will make sure your biscuits turn out nice and flaky! The same goes for your homemade pie crusts. As the butter melts it creates steam which creates little air pockets. This gives us the perfect texture.
How can I avoid tough biscuits? Be sure not not overwork your dough. Also, when you’re cutting the biscuits out, resist the urge to twist the cutter. Believe it or not it does make a difference! Not twisting the cutter also helps them get that gorgeous rise.
Make Ahead Tips
Can you make them ahead? Yes, you can make them ahead of time. They are great to have on hand for holiday suppers!
Can you freeze them? You can freeze definitely freeze these! What you’ll want to do is line a cookie sheet with parchment paper and place your uncooked biscuits on it and then place the cookie sheet in the freezer. When they are frozen just pick them up and place them in a large Ziploc bag and put them back into the freezer. You can keep them for up to three months this way.
Do they have to be refrigerated? Buttermilk biscuits do not need to be refrigerated. If you seal them in a Ziploc bag you can leave them out at room temperature for a few days. If you store them in the fridge you can keep them for up to a week.
- 3 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Cup Salted Butter
- 1 ¼ Cup Buttermilk
- Preheat oven to 450 degrees. Line a cookie sheet with parchment paper and set aside.
- Slowly pour in buttermilk. Mix until just combined, do not over mix!
- Dust you working surface with flour. Knead dough a few times.
- Roll out to around ½ inch.
- Use a biscuit cutter or glass to cut into circles.
- Place onto prepared pan with the biscuits touching each other. Bake for 10-12 minutes.