Buttermilk Biscuits Recipe
Looking for a great buttermilk biscuit recipe? This is my absolute favorite go to biscuit. It’s perfect for sausage gravy and biscuits. The biscuits go well as a side to your favorite dinner too. You can also just put butter or jelly on them and eat them.
Can You Mix the Dough in A Food Processor?
I have not tried this, but you can definitely mix the dry ingredients and butter together in a food processor to get the crumb texture. You don’t want to over work the dough by mixing to much. I would not suggest mixing in the buttermilk into the processor. It would overwork the dough.
Do You Use Salted or Unsalted Butter?
We use salted butter to make the biscuits. You can use either, personal preference and what you have on hand. You may want to reduce the amount of salt added (or eliminate).
Do You Bake Directly On the Baking Sheet?
No. We use a silicone mat or parchment paper, depending on what is available. You can spray the baking sheet directly with non-stick baking spray and bake directly on it if that is your preference.
Do You Top the Biscuits with Butter?
Yes. This is optional, depending on how you are using the biscuits. Melted butter is great for using for sausage gravy. If you are using the biscuits for strawberry short cake, I would not top the biscuits with butter.
How Do You Keep The Butter Cold?
The butter is kept in the refrigerator until it is needed. We bring it out, cut it into small pieces and place it back into the fridge. We also use a glass bowl that has been chilled for a few hours to keep everything cold. Have the oven preheated so the biscuits can go directly into the hot oven doesn’t allow the butter to warm up and will make flaky biscuits.
How Do You Get Flaky Layers for the Biscuits?
You need to fold the dough onto itself 3 times (at least). When you cut the biscuits, you should dip the biscuit cutter in flour. You then press into the dough and pull straight up. Do not twist the biscuit cutter! Twisting seals the edge. By pulling straight up, you are allowing the layers to puff and make flaky delicious layers.
Flaky Buttermilk Biscuits from Scratch
- Cold Chilled Bowl Chilled Glass bowl will keep butter cold
- 2 cups flour
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1 stick cold cubed butter
- 1 cup cold buttermilk
- 1 Tablespoon melted butter
- Preheat the oven to 425F.
- In a cold/chilled bowl, add the flour, baking powder, sugar and salt. Stir to incorporate the ingredients.
- Don't forget the baking powder or they won't rise!
- Make sure your butter is cold and cut into small cubes and cut it into your dough. You'll want it to break into smaller pieces so you make little butter pockets. They will melt and make your biscuits fluffy!
- Use a fork, pastry cutter or your hands to make the butter small. I prefer to use my hands and press the butter flat and incorporate into small pieces with the flour.
- Add the buttermilk and mix with a fork. You will eventually need to get your hands in to mix. Add more buttermilk if it is a little dry. You'll want it a little sticky, but not so sticky it doesn't form biscuits.
- Place the dough on a lightly floured surface. Hand press the dough out into a rectangle.
- You will want to fold the dough onto it's self into thirds (side to side and then top to bottom). Add more flour if the dough sticks to the counter.
- Press out the dough gently and then repeat the folding 2 more times. You are creating flaky layers!
- Once you have made layers, use a rolling pin and roll the biscuits out to 1" thickness.
- You will want to use your cutter and press into the dough...but don't turn it! Turning it causes the edges to seal....and no flaky layer goodness.
- Place onto your baking sheet (we use parchment paper) and bake for 10-15 minutes.
- Remove from the oven and they should golden brown on the top and fluffy.
- Brush tops of biscuits with melted butter.