Buttermilk Biscuits so good your mother in law will love it.
My family loves these biscuits, and they’re quick to make—ideal when I forget to bake bread, which takes hours. They’re tasty, crispy, and easy to prepare.
If you don’t have buttermilk, that’s no problem. You can use this pseudo buttermilk to replace the on here and if you’re not okay with using butter you can always use lard or shortening.
Personally I’m a fan of animal fat.
Chilling biscuits in the fridge for 30 minutes helps them keep their shape and stops the fat from melting too fast. Place the biscuits on the cookie sheet before refrigerating, then move the sheet straight from the fridge to the preheated oven.
Trust me it works great every time.
Ingredients (makes about 8–10 large biscuits):
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar (optional, for a touch of sweetness)
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
- 1 1/4 cups cold buttermilk (plus a little extra for brushing tops)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter, two knives, or your fingers until mixture looks like coarse crumbs with some pea-sized bits.
- Pour in cold buttermilk and gently mix just until dough comes together (don’t overwork it).
- Turn dough onto a floured surface. Gently pat into a rectangle about 1-inch thick.
- Fold dough over itself (like a book) and pat again — repeat 2–3 times for flaky layers.
- Pat dough to about 1 1/4-inch thick. Cut biscuits with a large round cutter or the rim of a glass. Don’t twist — just press straight down.
- Place biscuits close together on baking sheet (helps them rise taller).
- Brush tops with buttermilk.
- Bake 15–18 minutes, until golden brown and puffed up.
✨ Tips for BIG biscuits:
- Keep everything cold (butter + buttermilk).
- Folding the dough creates layers and height.
- Bake them close together so they push each other upward.
- Substitutes for Buttermilk and Butter: No buttermilk? No problem, you can use a homemade substitute, and for butter, lard or shortening are great options, but animal fat is personally preferred by the author.
- Chilling for Better Shape and Texture: Chilling the dough in the fridge for 30 minutes before baking helps shape the biscuits better and keeps the fat from melting too quickly, resulting in flakier layers.
- Simple Ingredients Needed: The recipe calls for basic ingredients like flour, baking powder, baking soda, salt, sugar, butter, and buttermilk, making it easy to whip up with what you likely have at home.
- Step-by-Step Baking Instructions for Perfect Biscuits: Preheat your oven, mix dry ingredients, cut in butter, add buttermilk, shape the dough, cut biscuits, and bake until golden, with tips for creating large, fluffy biscuits.
- Easy Biscuit Recipe for Family Fun: These biscuits are super quick to make, delicious, crunchy, and perfect when you need bread in a hurry, especially since they take less time than traditional bread.
What are the main ingredients needed for these biscuit recipe?
The main ingredients for this biscuit recipe include all-purpose flour, baking powder, baking soda, salt, sugar (optional), cold unsalted butter, and cold buttermilk.
What are the step-by-step instructions for baking the biscuits?
Preheat oven to 425°F, whisk dry ingredients, cut in cold butter, add buttermilk and gently mix, turn dough onto floured surface, fold and pat into a rectangle, cut biscuits, brush with buttermilk, and bake for 15-18 minutes until golden brown.
What tips are suggested for making larger, fluffier biscuits?
To make larger, fluffier biscuits, keep everything cold, fold the dough multiple times to create layers, and bake the biscuits close together so they support each other’s rise.
Why is chilling the dough recommended, and how does it improve the biscuits?
Chilling the dough in the fridge for 30 minutes helps shape the biscuits better and prevents the fat from melting too quickly, which results in flakier layers and a better texture.
How can I substitute ingredients if I do not have buttermilk or butter?
If you do not have buttermilk, you can use a homemade substitute made from milk and vinegar or lemon juice. For butter, lard or shortening can be used as alternatives, although animal fat is preferred by the author.