There’s something truly delightful about fresh, hot buttermilk biscuits. These golden rounds are not just fluffy and airy; they practically melt in your mouth. Prepare for a comforting taste that’s hard to resist. They can be generously topped with rich sausage gravy for a hearty breakfast or used as the foundation for a classic egg and cheese breakfast sandwich. Alternatively, they are the perfect side for a relaxed country-style dinner, pairing wonderfully with flavorful dishes like Pulled Pork.
I fondly remember the first time I tasted soft buttery buttermilk biscuits as a young girl, sharing those moments with my dad. He grew up with a comparatively different home-style cooking than my mom. During his time in the military, he grew a deep appreciation for the Southern culture and its rich foods. I’m genuinely grateful to him for sharing a love for diverse cultures and delicious meals!
Why use buttermilk?
Buttermilk plays a crucial role in the magic of these biscuits. Its purpose is to act as a leavening agent and add moisture to the dough. This simple addition contributes to their amazing rise and airy texture. While I regularly do not keep buttermilk at home, it’s incredibly simple to create from scratch. Just add a dash of lemon juice to regular milk and let it sit for 5 minutes to sour. The recipe card below lays out more detailed instructions. If you’re curious about more information behind buttermilk in baking, check out this informative article: What Is Buttermilk and Why You Should Be Using it More
Preparation, Servings, and Storage of Biscuits
When it comes to preparation, you’ll find that making buttermilk biscuits is so simple. There’s no need for lengthy rise times. Also, they come together with minimal effort using staple ingredients you likely already have in your kitchen. In just under 30 minutes, including prep time and baking, you can enjoy a batch of soft, buttery biscuits that yields around 12 servings.
Freshly baked biscuits are an absolute treat, best enjoyed straight out of the oven. However, if you happen to have leftovers, they can be conveniently stored at room temperature for up to three days in an airtight container. For longer storage, these delightful biscuits can be frozen, either pre-baked or already baked, for up to three months. If you choose to bake them straight from the freezer, just be prepared for a slightly longer cooking time. Personally, I prefer to freeze them once they’re baked; when I’m ready to indulge, I simply wrap them in a paper towel and microwave for 30 seconds—perfectly warm and ready to enjoy!
Homemade Biscuits
Equipment
- Large mixing bowl
- Rolling Pin
- biscuit cutter
- sheet pan
Ingredients
- 1 tbsp Lemon juice + 1 cup milk
- 3 cups All purpose flour
- 1 tbsp Baking powder
- 1 tbsp Sugar
- 3/4 tbsp Cream of tartar
- 3/4 cup Butter, frozen
- 1 tbsp Butter, melted plus 1 tbsp Honey
Instructions
- Preheat the oven to 450℉.
- In a small cup, combine lemon juice and milk. Allow the mixture to sit for 5 minutes to develop.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and cream of tartar.
- Remove the butter from the freezer and cut into small pieces.
- Using a pastry cutter, incorporate the butter into the flour mixture to create a sandy texture.
- Pour the sour milk into the bowl and stir to combine all ingredients.
- Drop the dough onto a lightly floured surface.
- Roll the biscuit dough with a floured rolling pin about 3/4 to 1 inch thick.
- Cut as many biscuits out of the rolled dough as possible and place in the preheated oven.
- Bake for 10-12 minutes, or until the tops are browned and the biscuits have doubled in height.
- Reroll any extra dough and continue cutting out biscuits until all the dough has been used.
- Mix 1 tbsp of melted butter with 1 tbsp of honey in a small bowl.
- Once the biscuits are finished baking, remove from the oven and brush honey butter on top of each biscuit.
- Cool on a wire rack for at least 10 minutes before serving.
Nutrition
