Ready in: 30 minutes · Serves: 8 · Technique: Baking · Storage: Airtight container for up to 2 days.
Quick Answer
Homemade buttermilk biscuits are fluffy, easy to make, and perfect for sharing during the holiday season.
As the leaves start to turn and the holiday season approaches here in New York City, I can't help but think about the warm, comforting recipes that bring us together-like these fluffy buttermilk biscuits. There's something special about gathering friends and family around the table, especially during Thanksgiving and Christmas, and nothing sets a cozy scene quite like homemade biscuits. The aroma wafts through my apartment, instantly enriching the atmosphere, and each bite is a reminder of the warmth of the season.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Fluffy and tender biscuits that melt in your mouth.
- The comforting aroma of freshly baked biscuits fills your home.
- A perfect side for your holiday gatherings, enhancing any meal.
- Simple ingredients that are likely already in your pantry.
- Versatile enough to play with flavors-add cheese or herbs for a twist!
Ingredients
Gather the following ingredients to make your buttermilk biscuits.
Dry Ingredients
- 2 cups all-purpose flour, plus more for the work surface
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, cold and cut into cubes
- ¾ cup buttermilk (plus extra for brushing)
- 1 tablespoon honey (optional, for a hint of sweetness)
How to Make Buttermilk Biscuits (Step-by-Step)
Follow these easy instructions to create your delicious buttermilk biscuits.
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 450°F (232°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. This blend sets the foundation for your biscuits, ensuring they rise beautifully.
Step 2: Incorporate the Butter
Take the cold, cubed unsalted butter and add it to the flour mixture. Using your fingertips, gently rub the butter into the flour until it resembles coarse crumbs. Enjoy the tactile experience as the butter integrates, creating a lovely mixture.
Step 3: Mix in the Buttermilk
Create a well in the center of the mixture and pour in the chilled buttermilk, adding honey if desired. Using a fork, mix gently until just combined. Be careful not to overwork the dough to maintain those flaky layers.
Step 4: Shape the Biscuits
On a lightly floured surface, turn out the dough and pat it into a rectangle about ¾-inch thick. Use a sharp biscuit cutter to cut out biscuits, pressing straight down to keep them tall and fluffy. Gather the scraps, reroll, and cut more biscuits until the dough is finished.
Step 5: Bake to Perfection
Arrange the biscuits on a baking sheet lined with parchment paper, placing them close together. Brush the tops lightly with buttermilk for a golden finish. Bake in the preheated oven until golden brown and the center has a slight jiggle, about 12-15 minutes.
Common Mistakes to Avoid
- Overworking the dough: This will lead to tough biscuits instead of flaky ones.
- Using warm butter: Cold butter is key for achieving those desired flaky layers.
- Twisting the biscuit cutter: Always push straight down to ensure the biscuits rise properly.
Tips and Tricks for Success
- Buttermilk substitute: Mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for 5-10 minutes to sour.
- Adding flavor: Feel free to fold in cheese, herbs, or even a handful of chopped jalapeños for a twist!
- Storage: These biscuits are best served fresh, but you can store them in an airtight container for up to two days. Reheat in a warm oven to regain that freshly baked texture.
Variations
- Use whole wheat flour for a heartier biscuit.
- Incorporate spices like garlic powder or paprika for a savory touch.
- Try swapping buttermilk with yogurt for a different tangy flavor.
- Add fresh herbs like chives or rosemary for an aromatic twist.
How to Serve
- Pair with homemade gravy for a classic Southern breakfast.
- Serve warm with butter and jam for a delightful treat.
- Use biscuits as a base for holiday dishes like turkey pot pie.
- Enjoy alongside soups or salads for a comforting meal.
Make Ahead and Storage
- Make Ahead: You can prepare the dough and refrigerate it for up to 1 hour before baking.
- Storage: Best served fresh, but store in an airtight container for up to two days.
- Reheating: Reheat in a warm oven to regain that freshly baked texture.
- Freezing: Unbaked biscuits can be frozen; bake straight from the freezer, adding a few extra minutes to the baking time.
Recipe Notes / What I Learned
Adjusting the ratio of ingredients can open up creative avenues in biscuit-making. Each attempt has taught me how to balance flavor and texture, making me appreciate the art behind these simple delights even more.
Yield and Serving Size
Yield: 12 biscuits · Serving Size: 1 biscuit
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 3g protein · 24g carbs · 8g fat
Recipe by:
Fluffy Homemade Buttermilk Biscuits for the Holidays
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
- Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until it resembles coarse crumbs.
- Create a well in the center of the mixture and pour in the chilled buttermilk, adding honey if desired. Mix gently until just combined.
- On a lightly floured surface, turn out the dough and pat it into a rectangle about ¾-inch thick. Use a sharp biscuit cutter to cut out biscuits.
- Arrange the biscuits on a baking sheet lined with parchment paper, brush with buttermilk, and bake for about 12-15 minutes.
Notes
FAQs
1. Can I substitute all-purpose flour with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients, but be aware that this may affect the texture of the biscuits.
2. Is it necessary to use buttermilk?
While buttermilk adds a wonderful tang and tenderness to the biscuits, you can use a buttermilk substitute made by mixing milk with vinegar or lemon juice if you don't have it on hand.
3. How can I make my biscuits fluffier?
To achieve fluffier biscuits, ensure that you use cold butter, avoid overworking the dough, and allow the biscuits to rise closely together on the baking sheet before baking.
4. Can I freeze the dough?
Yes, you can freeze the biscuit dough. Just wrap it tightly in plastic wrap and store it in an airtight container. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
5. How do I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to two days. To serve, reheat them in a warm oven to restore their fresh-baked texture.