You’ve been missing out if you have been eating old-fashioned buttermilk biscuits out of a can because you’re too scared to prepare and bake them yourself. Making these biscuits is pretty simple and only requires simple ingredients.
These simple homemade buttermilk biscuits are tender and flaky. Slather them in butter, and you have a delicious, tender breakfast or snack.
Basic Recipe Information
Each biscuit is approximately 183 calories and therefore suitable for people following Paleo and Keto diets. The key thing here is to eat them in moderation. Butter is a whole food and thus makes an excellent addition to these biscuits when added in moderation.
- Approximate preparation time – 35 minutes
- Approximate cook time – 20 minutes
- Method – Bake
- Serves 12
Required Equipment
- Large bowl
- Sieve
- Pastry cutter/ two forks
- Wooden spoon
- Biscuit cutter
Ingredients
- 2 cups of all-purpose flour
- 1 tablespoon of baking soda and baking powder to make the biscuits rise. Remember they have to be tall and flaky
- 2 tablespoons of sugar to make them tasty
- Butter to give your biscuits flavor. Make sure it’s frozen or at least cold
- 1 tablespoon of Kosher salt
- 1/3 cup of shortening for the puff. It should be very cold.
- 1 cup of buttermilk to make the biscuits rise as it’s acidic. The acidity reacts with the leavening agents to help the biscuits rise and have a tender crumb. Ensure it’s cold before adding it to your dough.
Preparation Directions
- Sift all the dry ingredients together in a large bowl – flour, baking soda, salt, sugar, and baking powder.
- Using two forks or a pastry cutter, cut the butter and shortening into the bowl with the dry ingredients and mix them to form a coarse meal. Some streaks of shortening and butter will still be visible, which is still okay.
- Gradually add buttermilk while stirring with a wooden spoon until the dough forms.
- Pour the dough into a lightly floured surface and flour your hands. Knead it for one minute. Kneading helps to add flaky layers to the biscuits.
- After that, pat the dough to the ¾-inch thickness and cut out round pieces using a biscuit cutter. You can use 2.5 inches cutter to get 6-7 larger biscuits.
- Arrange your biscuits on a round cake pan or baking sheet with the biscuits’ sides touching each other. Brush melted butter on top to give them brown color in the oven.
- Bake for 10-12 minutes in an oven at 450 degrees F. The golden brown color signifies the inside layers are well cooked.
- Remove them from the oven and brush with additional melted butter to make them flavorful. Serve warm.
Servings
If you’re watching your weight, a maximum of two old-fashioned buttermilk biscuits are enough. Serve with coffee, juice, fruit juice, or hash browns.
Cover leftovers tightly and store them at room temperature – they can be stored for up to five days.
