Buttermilk Biscuits are unequivocally one of the most delicious foods on the planet. Serve them with dinner, make them into breakfast sandwiches, drizzle them with honey, slather them in butter or jam. I don’t know *anyone* who doesn’t like biscuits. If I ever meet one, I’ll be forced to believe they’re an alien because, well…biscuits!
Buttermilk Biscuits are really easy to prepare and don’t take long to bake. With a few easy steps, and a promise to keep the butter COLD until you bake, you’re pretty much guaranteed deliciousness. These biscuits rise beautifully, with the signature layers of a good biscuit.
This recipe almost exclusively uses basic kitchen/pantry staples. The only ingredient you might not have in your kitchen regularly is buttermilk. If you don’t have buttermilk, the recipe includes a quick substitution with milk and vinegar or lemon juice.
While a pastry blender isn’t necessary to cut in the butter and shortening, it does make the job faster and easier. If you’re looking to buy one for yourself, you can find one [here]. I also like to use a bowl scraper to work the dough. It’s flexible shape makes the job much easier, and keeps your hands warming the dough as it comes together. They’re easy to store and easy on the wallet! If you’d like to buy one, you can find one [here].
I used a 2.75″ biscuit cutter for my biscuits like from this set [here]). Be sure not to twist the cutter as you cut the biscuits, and this could impede them from rising. You may collect and re-roll the dough scraps, but the more you do the less the biscuits will rise.
I bake my biscuits on silpats because they’re reusable, nothing sticks to them, and the bottoms of the biscuits brown more slowly. If you’d like to get some silpats for yourself, you can find them [here].
A few of these biscuits were eaten during my photo shoot, and the rest were made into breakfast sandwiches. Fried or scrambled eggs with bacon or sausage…it’s the stuff breakfast dreams are made of. The beauty of biscuits is, there are no rules. We can make them into whatever we want next time. And there WILL be a next time. Soon! 🙂
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Recipe adapted from Something Swanky (link here).
- 3 cups flour
- 1½ tsp salt
- 1 Tbsp baking powder
- ½ cup butter, cold
- ¼ cup vegetable shortening, cubed
- ¾ cup buttermilk (see note)
- 1 egg, beaten
- 2 Tbsp water, cold
- Preheat the oven to 425 F. Line a sheet pan with a silpat (see note) or parchment. Set aside.
- In a large bowl, combine the dry ingredients (flour, salt, and baking powder). Stir to combine.
- Add butter and shortening. Using a pastry blender (see note) or fork, cut the butter and shortening into the dry ingredients until no large pieces remain.
- Add buttermilk (see note), egg, and water. Stir until the dough comes together. I find that a bowl scraper (see note) helps to work the dough without warming the butter/shortening.
- On a lightly floured surface, pat the dough out to about 1” thickness. Cut into 8 biscuits. I used a 2.75” round cutter (see note). Be sure not to twist the cutter as you cut the biscuits, and this could impede them from rising. You may collect and re-roll the dough scraps.
- Place biscuits touching each other on the prepared pan. Bake 12-15 minutes, or until risen and golden.Enjoy!