Fresh hot buttermilk biscuits are so fluffy, airy and delicious. They can be topped with sausage gravy, used for an egg and cheese breakfast sandwich, or served with a hearty dinner.
I first had buttermilk biscuits as a young girl with my dad. He grew up eating many different foods than mom. Dad learned to love the culture and food of the south during his military enlistment. Thanks Dad, for sharing the love of culture and good food!
Buttermilk is an important ingredient in aiding the biscuit rise and fluffiness. I rarely have buttermilk in the house, but it is easy enough to make a sour milk by adding lemon juice to milk and allowing it to culture.
Buttermilk biscuits are super easy to make and require no rise time. They are made from simple staple ingredients. Buttermilk biscuits come together from start to finish and are ready to eat in less than 30 minutes.
These biscuits are amazing fresh out of the oven. They can be stored at room temperature for up to 3 days in an airtight container. Buttermilk biscuits can also be frozen pre-baked or baked for up to 3 months. They can be baked from frozen but will take a bit longer than freshly cut biscuits.
Print Recipe
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.
