Homemade, fluffy, buttermilk biscuits
Making biscuits from scratch doesn’t have to be intimidating
In this era of “everything is expensive” I believe getting back to basics is more important ever. I’ve overcome my fear of making dough from scratch by just trusting the process & letting the ancestors guide me. Some of the shortcuts we’ve become accustomed to in cooking like pre-made biscuit dough, have often compromised the quality of our recipes. The way food prices are set up I’m not so sure those shortcuts are even worth it.
I’ve always been intimidated by dough. Largely due to my lack of patience, I’ve made the mistake of adding too much liquid to my dough recipes and the dough never comes out right. I took some time to educate myself and finally overcame my fear of making dough from scratch. The first step in getting back to basics for me was making biscuits.
The key to really good biscuits is keeping the ingredients cold. The butter, flour, and buttermilk should all be cold. Like really cold. I put the butter in the freezer an hour before making the biscuit dough. The butter shouldn’t be frozen but it should be very cold. After, measuring out the flour I use my cheese grater to grate the butter to make it easier to incorporate into the flour. I used a fork to mix the butter into the flour mixture.
After I mixed in the butter into the flour, I put the flour in the freezer for about 10 minutes. Next, I add the buttermilk and mix with a fork. After all the ingredients are combined, I turn the dough out of the bowl and begin the folding process.
I fold the dough about 12-15 times before rolling it out. I have to work on my rolling skills because the dough wasn’t even on all sides, resulting in a few of the biscuits being a bit lopsided. After rolling the dough, I cut the biscuits using a biscuit cutter, brushed with buttermilk and baked in the oven at 425 degrees for about 15 minutes.
I was so nervous when the biscuits were baking but they rose beautifully. They were flaky, tender, and had the perfect texture. While the biscuits were still warm, I slathered honey butter on top and inside. These biscuits were surprisingly easy to make. They tasted much better than the packaged version in the store.
My biscuits aren’t perfect yet (i need to perfect my rolling method) but it’s still really good. I made a few batches of this biscuit dough & froze some to bake right out of the freezer for fresh biscuits anytime I want. I like my biscuits with honey butter and a sprinkle of kosher salt. How do you like your biscuits?
Easy Buttermilk Biscuits
Ingredients
- 2 1/2 cups All-Purpose Flour
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 cup butter grated or cubed
- 1 cup buttermilk
- 2 tsp honey
Instructions
- Place butter in freezer 1 hour before making this recipe
- Preheat oven to 425 degrees
- Add flour, baking powder, and salt in a large bowl
- Whisk to combine
- Grate butter into flour mixture
- Add the grated butter and incorporate the butter into the dry ingredients with a fork or pastry cutter
- Make a well in the center of the mixture
- Pour buttermilk along with the honey into flour mixture
- Stir everything together with a fork until just about combined
- Turn the dough out onto a lightly floured work surface & gently mold it into a rectangle (it doesn't have to be perfect)
- Fold one side into the center, then the other side
- Rotate the dough
- Gently flatten. Repeat the folding again.
- Fold about 10-12 times
- Gently roll the dough out with a rolling pin until it's about 3/4 inch thick
- Cut into 3-inch circles. Re-roll any scraps until you have 9-10 biscuits
- Arrange biscuits close together on a parchment paper-lined baking sheet (Make sure the biscuits touching)
- Brush the tops with remaining buttermilk
- Bake for 15 minutes or until biscuits are golden brown on top
- Remove from the oven and brush with melted butter
- Cover leftovers and store in the fridge for 3-5 days
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