Easy Buttermilk Biscuits Recipes

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

EASY BUTTERMILK BISCUITS RECIPE

Steps:

• Preheat oven to 450 degrees, and line a baking sheet with parchment paper.
• Cut the 1/2 cup butter into very small chunks. Put in small bowl and place back into the fridge or freezer until ready to use.
• In a large mixing bowl combine the sugar, flour, baking powder, cream of tartar, and salt.
• Add the butter into the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until you have pea sized butter throughout your biscuit dough.
• Then add in the buttermilk and egg. Work it into the mixture just until barely blended. It will be sticky.
• Place the dough on a floured surface. We found that the kitchen counter works great. Knead the dough about 5 to 10 times. Add a small amount of flour if the dough is too sticky. But don't overdo it.
• Pat the dough into a rectangle about 3/4 of an inch thick. Fold it into thirds.
• Gently roll dough into a rectangle again and fold into thirds. Repeat a third time. This will give the biscuits lots of light and fluffy layers.
• Then roll the dough out into 1/2 - 3/4 inch thickness. Cut the biscuits using the biscuit cutter. We used a 3 inch diameter cutter. Be sure to push straight down and then straight up. No twisting.
• Try to cut as many biscuits as you can, cutting them close together. Piece together the extra dough to make more biscuits.
• Place biscuits on the prepared baking sheet. Gently brush biscuits with extra buttermilk. Dip the pastry brush into the buttermilk carton and you'll have enough to spread lightly over each biscuit.
• Bake for 12-15 minutes or until golden brown on top. Remove from oven and baste with 1 Tablespoon melted butter.
• Serve with butter and jam.