These buttermilk biscuits are one of my favorites. Buttermilk is the perfect ingredient to make many types of desserts, biscuits, fluffier. And this is because it provides any leavening agent (baking powder, baking soda) with a slightly more acidic environment.
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The result is softer and fluffier biscuits, scones, pancakes or cakes, you name it. Also, being a product that comes from dairy , it gives a lot of body and richness to things. And that is always a good thing of course.
Now, where does buttermilk come from? Buttermilk is the remaining liquid you get when making butter. Now, how does making butter work? Here’s our recipe for making homemade butter. It’s much easier than you might think.
In short, you whip thick whipping cream, until some lumps start forming. That is because the fat is separating from the the mixture. Then there’s a liquid that remains, this is the buttermilk. As you may already know, you can use it for several recipes. It is a wonderful ingredient.
If you can’t get the buttermilk in the supermarket, and you don’t want to make it this way, while making homemade butter, you can use a substitute. Here is a tip on how to substitute buttermilk in any recipe that calls for it.
The main ingredient of these biscuits is precisely buttermilk. And it makes them dreamy. Super soft, flaky and fluffy. Look at the thin layers that these biscuits end up having, it’s lovely. It is one of those recipes that feel very homemade and cozy.
There’s really nothing like one of these biscuits in the morning, with a little butter (homemade is even better, wink wink) and strawberry jam (or whatever flavor you like).
If you like this recipe, you have to check out our buttermilk pancakes. Another recipe where buttermilk is the star of the show.
Ingredients
Method
- Preheat the oven to 424º F (218° C). Grease a large rectangular baking sheet with a little butter.
- In a large bowl add the flour with the baking powder, baking soda, sugar and salt. Mix with a spoon so that everything is very well integrated.
- Add the butter, it should be really cold, and knead with a pastry blender or with your fingertips until a sandy dough is formed and the butter is in small but still visible pieces. It is important to work quickly so that the butter maintains its cold temperature. This step can also be done in a food processor.
- Add the buttermilk (should be really cold) in two separate additions, beating after each one with a rubber spatula or your hands until the ingredients start to come together. The dough will be a little crumbly but it is important not to overwork it.
- Place the dough on a clean, lightly floured surface and work it with your hands, trying to form a square that is 0.98 inches (2.5 cm) thick. Using a knife or a dough scraper, cut the square into 4 equal parts. Stack the parts on top of each other, sandwiching any pieces of dough between the layers and with your hands press down to flatten.
- Flour the surface a little more to roll out the dough using a rolling pin until you again have a square that is 0.98 inches (2.5 cm) thick and cut a thin edge around the sides of the dough to create even edges.
- Cut the square into 9 equal parts so that there are no leftover dough pieces that are more difficult to reshape. Place the biscuit pieces on the baking sheet, spacing them at least 5 cm apart from each other and put them in the freezer for 20 minutes.
- Once the biscuits are frozen, brush the top with the melted butter and bake at 424º F (218°C) for 20-25 minutes until golden brown.
- Take the biscuits out of the oven and serve warm with something salty like ham and cheese, or something sweet like jam. The biscuits can be stored in a tightly closed tupperware container at room temperature or in the refrigerator for up to 5 days.
Tried this recipe?
Let us know how it was!
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