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Buttermilk Biscuits | Can't Stay Out of the Kitchen

Buttermilk Biscuits

Teresa Ambra
Buttermilk Biscuits are awesome! These lovely biscuits are perfect for country breakfasts especially to serve with Sausage and Gravy, Creamed Dried Beef or any time you want biscuits for breakfast. Great for holiday and company breakfasts too.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 10
Calories 212 kcal

Equipment

  • 1 large mixing bowl
  • 1 pastry blender
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 2-inch round biscuit cutter you can also use a glass
  • 1 cookie sheet
  • 1 pastry brush

Ingredients
  

  • 1/2 cup unsalted butter cold (1 stick)
  • 2 1/4 cups bread flour plus more to knead the biscuits
  • 1 1/4 cups buttermilk or soured milk
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tbsp. unsalted butter melted

Instructions
 

  • Cut butter into 1/4-inch-thick slices.
  • Place flour, salt, baking powder and baking soda in a large bowl.
  • Stir to combine.
  • Toss butter with flour mixture.
  • Cut butter into flour with a pastry blender until crumbly.
  • Cover and chill 10 minutes.
  • Add buttermilk and stir until ingredients are just moistened.
  • Turn dough out onto a heavily floured surface; knead about 1-2 minutes adding additional flour as needed.
  • With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
  • Sprinkle top of dough with additional flour.
  • Fold dough into thirds.
  • Add a little more flour and knead again 1-2 more minutes.
  • Pat dough into a one-inch thickness on a lightly floured surface.
  • Cut dough with a 2-inch round cutter, and place on greased cookie sheet.
  • Bake at 450° for 13 to 15 minutes or until lightly browned.
  • Remove from oven; brush with melted butter.

Notes

NOTE: To make your own buttermilk, measure milk into a measuring cup. Add 2-3 tablespoons of vinegar. Allow milk to thicken on counter for about 5 minutes. Add in place of buttermilk in recipe.
 
NOTE: If using self-rising flour, eliminate, baking soda, baking powder and salt.
 
NOTE: If you want fluffy biscuits, don't roll these out pancake thin or they will be tough and shaped like disks. The biscuits must have a height of at least one inch (two is even better). Then when you bake the biscuits they puff up nicely and they are soft, rather than tough.
 
Recipe source: inspired from Southern Living.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 212kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 223mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 371IUCalcium: 56mgIron: 0.3mg
Keyword biscuits, bread, breakfast
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