Rock your morning routine or breakfast spread with these tantalizing buttermilk biscuits. Lightly crispy on the outside and fluffy on the inside, with no yeast required.
A lot of people believe that all biscuits, to be good, have to use yeast. As you can see, you don’t need yeast to make a stellar biscuit. As long as you follow the directions closely, you’ll easily whip up a batch of fluffy and tasty biscuits for your family. Of course, you don’t have to share either, that’s totally up to you.
How do you make buttermilk biscuits from scratch?
- Prep – Preheat the oven to 455 degrees F and grease a cast-iron skillet or baking sheet.
- Start the dough – In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Cut in the cold unsalted butter until crumbs form.
- Finish the dough – Make a well in the center of the mixture and add the cold buttermilk. Mix until just combined.
- Work the dough – Place the dough on a floured surface and shape it into a rectangle. Fold two sides into the center, rotate, and do the other two sides. Flatten and repeat a couple of times.
- Cut the dough – Roll out the dough to 1 inch thick and use a 3-inch biscuit cutter or glass to cut the dough.
- Bake – Place on a prepared baking sheet, brush with melted unsalted butter. Bake for 15 minutes and broil for 1 minute.
Why are my biscuits flat?
If you overwork the dough, the biscuits will most likely turn out dense and flat. You want your biscuits fluffy and soft on the inside. You want places for the air to escape from when the biscuits are baking. If you overwork the dough, it activates the gluten more and results in a tough biscuit. It also doesn’t allow the air to move around as it needs to during the baking process.
Top Tips
- Use a food processor – You can mix the dough up using a food processor if you prefer that route but I highly recommend making homemade biscuits by hand.
- Use a cast-iron skillet – Bake your homemade biscuits in a skillet, just like you would use a baking sheet.
- Make the biscuits touch – When you place the biscuits in the skillet or on the baking sheet, ensure they’re touching each other. This ensures that the biscuits spread up and not out as much. If they aren’t touching, they’ll spread and be flat or harder. You’ll see the same technique used with these Onion Rolls.
- Do not overwork the dough – It’s very important that you do not overwork the dough. This can ruin your biscuits. You don’t want dense or flat biscuits!
- Use a smaller biscuit cutter – If you don’t have a 3-inch biscuit cutter, try using a round cookie cutter or a smaller biscuit cutter such as a 2-inch.
Storage
- Pantry – Store in a covered container for up to 4 days.
- Fridge – Store, covered in the fridge for up to two weeks.
- Freezer – Store in an airtight container in the freezer for up to 2 months.
- Reheating – Reheat using the microwave. If biscuits are dry, reheat covered with a moist paper towel.
If you loved this buttermilk biscuit recipe then you will love these onion rolls. This buttermilk cornbread is another favorite! You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
The Ultimate Buttermilk Biscuits
Ingredients
- 4 cups all-purpose flour
- 2 tsp Kosher salt
- 4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups buttermilk cold and shaken
- 1 cup unsalted butter cold and cut into cubes
- 3 tbsp unsalted butter melted
Instructions
- Preheat oven to 450 degrees F and grease a cast- iron skillet or an oven-safe baking sheet.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Add the cold butter and use a pastry cutter to combine the cold butter and the flour mixture. Do not overwork the dough, you want the mixture to resemble coarse crumbs.
- Add the buttermilk and mix until well combined but do not over mix too much. You want to be able to still see butter chunks throughout the dough.
- Flour your work surface, and place the dough on the work surface. Sprinkle the dough with a tsp of flour and knead for 5 minutes. Roll the dough out to a 1-inch thickness sheet and cut with a floured biscuit cutter or glass.
- Place the biscuits in the greased skillet and brush the tops with melted butter. Bake for 15 minutes. Broil for 1 minute. Enjoy warm!
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