In my opinion, this is the best buttermilk biscuit recipe out there and pretty easy too with my tips and tricks I’ve learned over the years!
I’ve pretty much become the biscuit lady lately, self-proclaimed of course lol, but after a flood of recipe request here recently I decided this blog post needed to happen asap!!
The key to a great biscuit is the process!
Cut or grate frozen butter. I prefer to cut in small chunks to avoid having to clean the cheese grater!
If your butter isn’t frozen cut in small pieces place in a bowl and stick in the freezer for 10 or so minutes to make sure it is extra chilled.
Mix your dry ingredients then combine with butter using a pastry cutter.
You can use a fork if you don’t have a pastry cutter or take an even easier approach and throw it into a food processor! Again, I’m lazy and I hate doing the dishes, so I just stick to my pastry cutter and a little arm muscle!
The butter should be no larger than pea size pieces.
Make a well in the middle of your flour and butter mixture then add your buttermilk. Using a fork, gently fluff mixture until the buttermilk is incorporated. You might have to add some additional buttermilk but only add a tablespoon at a time until the mixture comes together with your hands. You do not want an overly wet dough. Once it comes together in a ball and pulls away from the sides of the bowl it’s ready. The dough might be slightly crumbly but will come together as kneaded.
Press dough out then fold in thirds…sorry I forgot to include this image reference the video!
I do this twice then press dough out leaving it nice and thick like the above picture and cut biscuits out using a cutter of choice. You can use a cup, cookie-cutter, or biscuit cutter… whatever you have on hand that resembles a biscuit shape!
Whatever you do DON’T twist the cutter! Press cutter straight down and pull straight up. Twisting the cutter will prevent the biscuits from rising as it will seal off the edges of the biscuit.
Place biscuits on a baking sheet lined with parchment paper making sure the biscuits touch.
* I put my baking pan in the freezer for 10 minutes to let my biscuits rest a bit and allow the butter to chill once more before baking them.
Place in a preheated 250-degree oven for 10 minutes then bump the heat up to 400 degrees for the remaining 15-20 minutes.
The biscuits will rise and slightly brown on the tops. This recipe doesn’t brown extremely well so watch the color of the bottom of the biscuits to avoid over baking.
Top these babies off with a little butter and jam orrrr do like we do and whip up some sausage gravy for an oh so satisfying start to the day!
I hope you try this recipe out and love these buttery melt in your mouth bites of goodness as much as my family or let’s just say anyone who has had the pleasure of trying them does!
Enjoy!!!
-Ann