Buttermilk biscuits are a beloved staple in many kitchens, known for their flaky texture and rich flavor. Whether served alongside breakfast, as a base for biscuits and gravy, or simply enjoyed with butter and jam, these homemade delights are sure to impress. This article presents a collection of the best buttermilk biscuit recipes, each offering a unique twist while ensuring that every bite is tender and delicious. With straightforward instructions and helpful tips, even novice bakers can achieve perfect results every time.
Essential Equipment for Perfect Biscuits
To create the best buttermilk biscuits, having the right tools can make all the difference. Here’s what you’ll need:
- Mixing bowls: For combining ingredients.
- Pastry cutter or fork: To cut in the butter.
- Baking sheet: A sturdy surface for baking.
- Parchment paper: To prevent sticking.
- Rolling pin: For flattening the dough.
- Measuring cups and spoons: For accurate ingredient measurements.
- Whisk: To combine dry ingredients.
- Cookie cutter or sharp knife: For cutting out biscuits.
Key Ingredients for Flaky Buttermilk Biscuits
The ingredients in buttermilk biscuits are simple, but each plays a crucial role in achieving that perfect flaky texture:
- All-purpose flour: The base of the biscuits.
- Baking powder: For leavening and fluffiness.
- Baking soda: To enhance rising and browning.
- Salt: For flavor enhancement.
- Unsalted butter: Provides richness and flakiness.
- Buttermilk: Adds moisture and a tangy flavor.
Recipe 1: Classic Southern Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
Method
- Preheat your oven to 450°F (230°C).
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the buttermilk. Stir until just combined.
- Turn the dough onto a floured surface and gently knead 2-3 times.
- Pat the dough to about 1-inch thickness and cut with a biscuit cutter.
- Place biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden.
Notes
- For a richer flavor, replace half the butter with shortening.
- For a sweeter touch, add a tablespoon of sugar.
Recipe 2: Ridiculously Easy Buttermilk Biscuits
Ingredients
- 2 cups self-rising flour
- 1/2 cup unsalted butter, melted
- 3/4 cup buttermilk
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, combine self-rising flour, melted butter, and buttermilk until just mixed.
- Turn the dough onto a floured surface and knead gently.
- Roll out to 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 10-12 minutes or until golden brown.
Notes
- Use cold buttermilk for extra flaky biscuits.
- Experiment with flavored butter for a unique twist.
Recipe 3: Extra Flaky Layered Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter
- 3/4 cup buttermilk
Method
- Preheat oven to 450°F (230°C).
- In a bowl, mix flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add buttermilk and stir until combined.
- Turn dough onto a floured surface and fold over itself several times to create layers.
- Roll out to 1-inch thickness and cut out biscuits.
- Bake for 12-15 minutes until golden.
Notes
- For even more layers, roll the dough into a rectangle, fold it into thirds, and roll out again.
- Add cheese or herbs for additional flavor.
Recipe 4: Old-Fashioned Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup lard or shortening
- 3/4 cup buttermilk
Method
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- Add lard or shortening and mix until crumbly.
- Stir in buttermilk until just combined.
- Roll out to 1-inch thickness and cut into rounds.
- Bake for 10-12 minutes until golden brown.
Notes
- Using lard gives a classic flavor and texture.
- Try adding a pinch of sugar for a subtle sweetness.
Recipe 5: Cheddar & Herb Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 3/4 cup buttermilk
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh herbs (like chives or rosemary)
Method
- Preheat your oven to 450°F (230°C).
- In a bowl, whisk together flour, baking powder, and salt.
- Cut in butter until crumbly, then stir in cheese and herbs.
- Add buttermilk until just combined.
- Turn dough onto a floured surface, gently knead, and roll out to 1-inch thickness.
- Cut into rounds and bake for 12-15 minutes.
Notes
- Feel free to substitute different cheeses or herbs.
- Adding cooked bacon bits can elevate the flavor.
Recipe 6: Sweet Buttermilk Biscuits (for Shortcakes)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
Method
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour, baking powder, sugar, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Add buttermilk and mix until just combined.
- Turn onto a floured surface, knead gently, and roll out to 1-inch thickness.
- Cut into rounds and bake for 10-12 minutes.
Notes
- Great for strawberry shortcake; top with whipped cream and fresh berries.
- Adjust sugar to taste for different sweetness levels.
Recipe 7: Gluten-Free Buttermilk Biscuits
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold unsalted butter
- 3/4 cup buttermilk
Method
- Preheat oven to 425°F (220°C).
- In a bowl, combine gluten-free flour, baking powder, baking soda, and salt.
- Cut in butter until crumbly.
- Add buttermilk and mix until just combined.
- Turn onto a floured surface, knead gently, and roll out to 1-inch thickness.
- Cut into rounds and bake for 10-12 minutes.
Notes
- Ensure your flour blend contains xanthan gum for better texture.
- Try adding a tablespoon of honey for a hint of sweetness.
Common Mistakes & How to Fix Them
Even the best bakers can run into issues. Here are common mistakes and how to avoid them:
- Overmixing the dough: This can lead to tough biscuits. Mix until just combined.
- Using warm butter: Ensure butter is cold for flaky layers; chill it before use.
- Incorrect oven temperature: Always preheat your oven to the correct temperature for even baking.
- Not using enough leavening: Ensure baking powder and baking soda are fresh for proper rise.
- Cutting biscuits too thin: Aim for at least 1 inch thick to achieve a fluffy texture.
Serving Suggestions & Pairings
Buttermilk biscuits are versatile and can be served in numerous ways:
- Spread with butter and jam for a classic breakfast treat.
- Pair with gravy for a hearty meal.
- Use as a base for strawberry shortcake topped with whipped cream.
- Serve alongside soups and salads for added texture.
- Enjoy with honey or maple syrup for a sweet twist.
Storing, Freezing, and Reheating Biscuits
To keep your biscuits fresh, follow these storage tips:
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 1 week.
- Freezing: Freeze uncooked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: Bake frozen biscuits at 400°F (200°C) for about 15-20 minutes or until heated through.