Are you ready for some good old fashioned comfort food? Then you’re ready for my Easy Buttermilk Biscuits! Whether you serve them for the holidays or for Sunday dinner, they will undoubtedly be the first thing on the table to disappear!
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How to Make Easy Buttermilk Biscuits:
This dough comes together quickly and easily. You start by combining the flour, salt, and baking powder in a bowl and then working in the butter until the mixture looks like a course meal. A pastry cutter makes this job easier, but you can use your fingertips as well.
Then you add the buttermilk, starting with about half and mixing, then adding more until dough just comes together. You don’t want dry biscuits but you also don’t want the dough to be wet.
The “Fold Over” makes your biscuits flakey:
Now you turn the dough out on your counter and form into a rectangle using you hands. Roll with a rolling pin to make the dough 3/4″ thick. Then fold the dough in thirds, like a piece of paper before you slide it in an envelope. Then roll out to 3/4″ thick again. These folds will make for a light flaky biscuit!
Cutting Your Biscuits:
You can use a biscuit cutter (or the rim of a glass like me) to make perfect circles. Place on a parchment covered cookie sheet and put into the fridge to chill for 20 minutes before baking. You can chill too:)
Baking:
These little biscuits cook quickly, usually between 10-14 minutes, depending on the size. You want them just slightly golden.
Bake and Top with Yumminess!
After baking slather with butter, jam, or my Orange Pomegranate Butter and enjoy!
The Recipe: Easy Buttermilk Biscuits!
What you need: a rolling pin, a pastry cutter, parchment paper, and a biscuit cutter (in a pinch you can use the edge of a drinking glass,
Traditional Buttermilk Biscuits with a gluten free option
Course:
Bread
Cuisine:
American
Keyword:
buttermilk biscuit, easy buttermilk biscuits, gluten free biscuit
Servings: 12 biscuits
-
3
cups
all purpose flour -
1
teaspoon
fine sea salt or kosher salt -
1
tablespoon
baking powder -
2
teaspoons
sugar (or sugar natural substitute like monk fruit sweetener) -
6
tablespoons
cold butter (must be cold or you won’t get that flaky texture) -
1 to 1 1/4
cups
buttermilk (how much you use will vary due to weather and type of flour used)
-
Mix together the flour, salt, baking powder, and sugar (or sugar sub). Use your fingertips or a pastry cutter to work the butter into the flour mixture. You want it to look like like a course meal with little pieces of butter visible
-
Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon until dough starts to come together. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Then use your hands to mix. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.
-
Dust a counter with flour and turn dough out onto the floured surface. Flatten and shape into a rectangle using your hands. Use a rolling pin to roll to 3/4″ thick. Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4″ thick again, this will give you those flaky layers
-
Cut as many biscuits as you can with biscuit cutter (or the rim of a drinking glass or jar). Then reshape the extra dough and cut again. You should have between 12-16 biscuits (depending on the size of the biscuit cutter or class rim you use)
-
Place your biscuits about a 1/4′ apart on parchment covered cookie sheet. Brush the tops with buttermilk. Chill in the fridge for 20 minutes
-
Preheat oven to 425 degrees and place oven rack in center of oven
-
Bake time depends on the size of your biscuit. Smaller biscuits (2-2 1/2″) Bake for 10-12 minutes or until a little golden. Larger biscuits (3-3 1/2″) bake for 12-14 minutes. Serve with butter, jam or my orange pomegranate butter (linked in blog post above)
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