So there I was, watching food network on a Saturday morning and they were doing a ton of comfort food cooking. Then I thought to myself, self, don’t you have some buttermilk in the fridge you need to use up? Besides the best buttermilk pancakes EVER what I do with buttermilk is make light and flaky buttermilk biscuits!!! All I need is a piece of boneless buttermilk fried chicken (or maybe even air fried fried chicken?) and Chick-Fil-A has nothing on me !
I know those Pillsbury Grands in a package are convenient – but I mixed up these biscuits in about 20 min. Then baking time – same as the can. And, no artificial flavors, colors or other unnecessary ingredients. No thiamin mononitrate, no hydrogenated soybean oil… you get the drift. Wholesome food from your pantry made into yummy biscuits in a flash. Not to mention, you didn’t have to get in your car and go get a can of biscuits. If you have the right baking ingredients in your pantry – you’re all set!
PS. You can FREEZE your formed biscuits and then pull them out and bake them later if you want a jump on weeknight cooking. Bake from frozen for about 20 – 25 minutes at 425 degrees.
Tender and Flaky Buttermilk Biscuits
Ingredients
Whisk Dry Ingredients Together
- 2 C Flour
- .25 Tsp Baking Soda (to neutralize excess acid in buttermilk)
- 1 Tbl Baking Powder (for leavening)
- 1 Tsp Salt
Other Ingredients
- 6 Tbl Butter Very Cold
- 1 C Buttermilk Cold
Instructions
- Turn on your oven to 425℉.
- Mix the dry ingredients together and whisk to combine.
- Take 6 Tablespoons of very cold butter out of the fridge and cut into quarters (lengthwise) then slice into small pieces. Add the butter to your flour and use a pastry cutter / dough blender or two knives (the old fashioned way) and cut in the butter – until the butter is in pea sized pieces.
- Once the butter is all mixed in – add 1C buttermilk. Stir the milk into the flour gently until just mixed.
- Spread a bit of flour onto your counter – and then pat the dough to about an inch tall. Try not to over-work the biscuit dough…. If the dough is too sticky to deal with – add a bit of flour and roll around the dough. Do not KNEAD the dough. You want light and flaky biscuits. The less you work the dough, the taller and fluffier they will be.
- Cut the biscuits in one STRAIGHT DOWN motion. Do not twist or turn the biscuit cutter. It is best if the biscuit cutter is metal – to get the cleanest lines. Alternately – you could pat the dough into a nice rectangle and then use a sharp knife to make square biscuits.
- Place biscuits on a cookie sheet and brush buttermilk over the top. bake at 450 for 10 – 12 minutes. (You should get about 8 biscuits.)
- Bake for 10 – 15 minutes. (You should get about 8 biscuits.)
Notes
- Cheddar and Jalapeño
- Rosemary and Garlic Powder
- Some like them sweet -> Can add 2 Tbl Sugar
- Honey Glaze the top after pulling out of the oven?
