Buttermilk biscuits are great as a snack, or a side along with dinner. These biscuits are moist, tender, fluffy, and are easy to make, and only requires 6 ingredients.
SECRET TO PERFECT BISCUITS
There are some secrets involved in making perfect biscuits. First, make sure to use full-fat buttermilk, and high quality butter for the best flavour. Additionally, chill all the ingredients for at least 30 minutes before starting, this helps to keep the butter from melting. Also, chilling these biscuits overnight is a good idea, just place your biscuits on a baking sheet, cover, refrigerate overnight, and bake in the morning. The biscuits must chill, otherwise the butter will melt, and the biscuits won’t be flaky. 30 minutes is bare minimum for chilling, but overnight is best. Furthermore, forming the dough with your hands is better than a rolling pin because there will be less gluten development. I like to just barely fold in the buttermilk, and then form it with my hands.
HOW ELSE CAN I MAKE THESE BISCUITS?
Besides simply biscuits, you can flavour these biscuit with anything. Some variations include: cheese biscuits, herb and garlic biscuits, and raisin. My personal favourite is herb and garlic. You can simply brush the tops with garlic powder and dried herb egg wash before baking, and a garlic herb butter afterwards.
Line a 9×13 baking sheet with parchment paper. In a bowl, mix together the dry ingredients.
Next, cut in the butter until they become pea-sized.
Fold in buttermilk, do not mix completely.
Place on a floured surface and flatten into a square.
Now, cut into 4 pieces stack on top of each other, and flatten into a 1-inch thick square.
Cut into 9 squares.
Place on baking sheet, chill for at 30 minutes, and preheat oven to 425°F.
Brush egg wash over each biscuit, place in oven, reduce heat to 350°F, and bake for 15-18 minutes until golden brown.
Brush butter over top, and cool on a wire rack or serve warm. I added herbs to my egg wash, and butter (optional).
Enjoy!
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 1/3 cup cold unsalted butter, cubed
- 1 1/8 cup full-fat buttermilk
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Line a 9×13 baking sheet with parchment paper. In a bowl, mix together the dry ingredients.
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Next, cut in the butter until they become pea-sized.
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Fold in buttermilk, do not mix completely.
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Place on a floured surface and flatten into a rough square.
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Now, cut into 4 pieces, stack on top of each other, and flatten into a 1-inch thick square.
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Cut into 9 squares, place on baking sheet, chill for at 30 minutes, and preheat oven to 425°F.
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Brush egg wash over each biscuit, place in oven, reduce heat to 350°F, and bake for 15-18 minutes until golden brown.
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Brush butter over top, and cool on a wire rack or serve warm.
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Enjoy!