Buttermilk Biscuits

Homemade biscuits are crispy on the outside, light, fluffy, and oh-so buttery! Biscuits are simply made with only a few pantry ingredients, but will easily impress your family and friends. I’ll share my tips for making delicious, moist, and mouthwatering biscuits you’ll want to make again and again!

Is there anything better than a buttery biscuit? I think not! As a matter of fact biscuits have been one of my favorite go-to breakfasts for as long as I can remember. Part of the reason for that is because they are so easy to make! Biscuits require no rising time, unlike traditional breads, which means almost instant gratification. I love making biscuits for breakfast. In the South, we also love serving biscuits with homemade fried chicken, over homemade gravy, or as a delicious side to complete any Southern dinner.

I’ve said it before, and I will say it again, I love all things carb! Especially homemade biscuits, dinner rolls, sandwich bread, and muffins. If you don’t mind waiting a couple of hours for them to rise, then I highly recommend you try these. These recipes are perfect for every occasion. Homemade bread makes any meal feel special and luxurious!

BUTTERMILK BISCUIT INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

• All-purpose flour – I use all-purpose flour, but if you need gluten-free flour, you can substitute with a 1:1 ratio of gluten-free flour. Be sure to spoon and level the flour.
• Buttermilk – Can be substituted with whole milk
• Sugar – Granulated sugar
• Salt – We use fine sea salt
• Leaveners – Baking soda and baking powder (ensure it’s fresh)
• Cold Butter and lard – butter adds richness and flavor. I add a little lard or shortening for a fluffier biscuit. You can sub the lard with vegetable shortening or use all butter if you prefer.

HOW TO MAKE BUTTERMILK BISCUITS

Follow these steps to make this recipe:

Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

Add the butter and shortening: Add half of the butter and shortening to the bowl, and using a pastry cutter, or two forks, cut the butter into the flour mixture. Add the remaining butter and lard and continue to cut it into the flour until it is pea-sized.

Add the buttermilk: Gently stir in the cold buttermilk and mix until a shaggy dough forms.

Roll out the dough: Transfer the dough to a lightly floured surface, and using a floured rolling pin, gather the dough to form a rectangle, then fold it in half. Using your hands, or a rolling pin pat it into another rectangle. Fold the dough once more and pat it to form a 10″x5″ rectangle, about 3/4″ thick.

Cut the biscuits: Dip a 2 1/2″ round biscuit cutter in flour, then cut out about 8 biscuits. Gather the remaining dough scraps and form another 2 to 3 biscuits.

Bake the biscuits: Place the biscuits on the prepared sheet pan, and bake the biscuits in the preheated oven for 10 to 12 minutes, or until golden. Remove from the oven and brush the biscuits with melted butter immediately.

BISCUIT BAKING PRO TIPS

1. Sift your dry ingredients. Sift together the flour, salt, leaveners, and all other dry ingredients to remove lumps. This will ensure uniform biscuits that rise evenly and tall.
2. Correctly measure the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
3. Use cold dairy and flour. For flaky biscuits, starting with very cold milk, lard, and butter is important. I take my butter and lard and then pop them in the freezer for about 5 minutes before using. When it comes to the flour, I add my bowl of flour to the refrigerator before using it to ensure that it is nice and cold too!
4. Use a box grater. If you have a box grater at home, you will want to pull it out for these biscuits! Grating your very cold or frozen butter with the large holes of the box grater will help the butter incorporate evenly into the flour, resulting in biscuits that are fluffier and more flavorful! If you don’t have a box grater, cut the butter into pieces that are a little bit bigger than the standard pea-sized.
5. Don’t twist the cutter. Cut the biscuits straight down without twisting as this will prevent the biscuits from rising evenly and tall.
6. Don’t overmix the dough. Overmixing the dough can cause stiff, tough biscuits. To avoid this, only mix the dough until just until the dough comes together.

Did you make this recipe?

Great! Now let me know how you liked it. Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• The Best Roasted Pepper & Corn Chowder | How To Make Poblano Corn Chowder
• How To Make Broccoli Cheddar Soup
• Chicken Tortilla Soup

Until next time. Keep following and commenting. Join me on Youtube next week where I will cook up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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