Buttermilk Biscuits
Soft and fluffy buttermilk biscuits are the perfect addition to any meal. Plus there is an easy hack to make these the easiest biscuits ever. They come together in minutes and are tall, flaky, buttery, and oh so delicious.
Pair these biscuits with Easy 5-minute Strawberry Chia Jam and a pat of butter for the most delicious result.
Buttermilk Biscuits
©Eazy Peazy Mealz by EazyPeazyMealz.com
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I have always been a little hesitant when it comes to making buttermilk biscuits. Will they taste right and be as flaky and buttery as I want. You know, I really hate cutting in butter and never seem to get it right. Do you ever over or under mix, and then hate the results?
Well today, my friends, I am sharing a secret that changed my life forever. The key to getting those beautiful, buttery, flaky, tall, and amazing homemade buttermilk biscuits, without having to actually cut in the butter.
Watch this video and you will see the trick:
Crazy cool huh?
Okay, if you don’t get it, or didn’t watch, the trick is two parts, it is starting by putting your buttermilk in the freezer for about ten to fifteen minutes so it gets super cold and ice is starting to form. Then the second part is melting your butter in the microwave and stirring it into the partially frozen buttermilk.
What will happen is globs will form. You will get all these little pieces of butter, that you can then mix into your dry ingredients, and the result will be pretty much the same as if you cut in your butter, but with WAY less work. Amazing right?
So now you too can make super easy and flaky and beautifully buttery buttermilk biscuits without the frustration and hassle.
Let’s talk about this recipe beyond the trick though…I have to admit it is not my original recipe. Remember, I was terrified of buttermilk biscuits, but I stumbled upon it, and knew I needed to see if the claims to “ease” were true. And the answer is yes, yes they are.
But what I think the original poster failed to convey is not only are these super easy biscuits to make, but honestly they are also amazingly delicious. I pretty much want to make them ALL the time. I always double the batch, so rather than having you go to the trouble, I just doubled it for you here. As it will be just the right amount for a family with 4-6 people. Especially if there are multiple adults, because trust me, no one wants just one.
Go ahead, eat as many as you want. These biscuits are fantastic with soups!
Easy Buttermilk Biscuit Tips and Helps
- For easy biscuits, warmer room temperature allows batter to rise more quickly.
- Whether for homemade buttermilk biscuits, cookies, cinnamon rolls, or whole wheat bread, one of my best friends in the kitchen are space-saving cooling racks.
Other Fun Baked Goods
- German Pancake Minis
- Cinnamon Rolls
- Garlic Bread Twists
- Banana Bread Muffins
- Flaky Buttermilk Biscuits
- Cheddar Bay Biscuits
Buttermilk Biscuits
Ingredients
- 2 cups buttermilk
- 1 cup butter
- 4 cups all purpose flour 1/3 cup flour for work surface
- 2 Tbs sugar
- 1 tsp baking soda
- 4 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 475 degrees
- Measure out buttermilk, and put it in the freezer while preparing the other parts of the recipe. It should be in the freezer for 10-15 minutes.
- Whisk 4 cups flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- In a small bowl, melt butter in the microwave, cover with a paper towel to keep it from splattering.
- Combine buttermilk and melted butter, and stir with a fork. The butter should clump up and harden into little bits.
- Combine wet and dry ingredients, and stir until just combined.
- Sprinkle about 1/3 cup of flour onto a work surface and turn dough out on to it.
- Knead the dough for about 30 seconds
- Press it out with your hands until it is about a centimeter to a centimeter and a half thickness.
- Use a biscuit cutter to cut into 12 biscuits
- Roll out dough again, and cut again. You should get between 20-24 biscuits total.
- Place on parchment or silpat lined baking sheet
- Bake for 10-15 mins until golden brown
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Sylvia Mashaw says
I will give these a try. Sounds awesome. I will also sprinkle some garlic on top of them as I do on store bought biscuits as my family loves. Thanks.
Rachael says
That sounds delicious. You will have to let me know how they turn out for you.
Ann Nell says
Such a great tip !!
Lindsay says
Do these reheat good the next day?
Rachael says
Yes a quick 10 second zap in the microwave should do it.
Corinne says
BTW – There is sugar listed in ingredient list but not included in directions. I put in with dry ingredients and all turned out well – these biscuits are delicious ?
Rachael says
Oh shoot! I have now fixed it. Thank you so much for the heads up. They are good aren’t they? Some of our favorites.
Madeline says
Can you please send this recipe to my e mail.thanks
Cindee says
I use a pizza cutter to cut out square biscuits all in one shot. No re-rolling necessary.
Tatiana says
I made first time exactly as recipe called. The second time I put just 3 cups of flour. I like them more fluffier. Thank you very Much for your recipe!
Jeff says
Can I use self rising flour? If I do what ingredients would I omit?
Rachael says
I am not sure as I have never used that before. I would say just use all purpose.
Marilyn Langley says
•1 tsp baking soda
•4 tsp baking powder
•1 tsp salt
self rising flour already has all this.
Stephen says
How much is one centimeter in US/Imperial measures?