Buttermilk Biscuits

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! 🙂

Other posts you may like:

Honey Cornbread Muffins

Homemade Challah

Recipes for Beginner Bakers

Recipe adapted from Something Swanky (link here).

Buttermilk Biscuits

Amee

Flaky, buttery goodness. You really can't go wrong with Buttermilk Biscuits. Have two. 🙂

Print Recipe Pin Recipe

Course Side Dish

Cuisine Bread

Servings 8 biscuits

Ingredients

  

• 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

Instructions

 

• 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!

Notes

Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put 3/4 teaspoon vinegar or lemon juice into a liquid measuring cup, then add enough milk to come up to the 3/4 cup line. Let sit for 5 minutes, then it's ready for use!

Note on silpat: 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].

Note on pastry blender: 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].

Note on bowl scraper: I like a bowl scraper to work the dough because 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 for yourself, you can find one [here].

Note on biscuit cutter: I used a 2.75" biscuit cutter for my biscuits like from this set [here]).

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