Nothing compares to the aroma of freshly made buttermilk biscuits filling the kitchen air. They’re fluffy, and oh so irresistible that they’ll be gone in no time. These are the next best thing to freshly baked bread. They are perfect for any meal of the day and will quickly become a favorite of your family.
WHAT ARE BISCUITS?
In many parts of the world, biscuits are a sweet, flat, unleavened pastry that is baked until crisp. In America, they refer to them as cookies, whereas a biscuit is a small quick bread, a staple of Southern cuisine. They make them from flour, salt, butter, and with baking powder as a leavening agent. They then cut the dough with a circular cutter after rolling it out and folding it into multiple layers.
INGREDIENTS NEEDED TO MAKE BUTTERMILK BISCUITS
1. Flour
2. Baking Powder
3. Sugar
4. Butter
5. Milk
6. Salt
7. Vinegar
HOW TO MAKE BUTTERMILK BISCUITS
1. For your buttermilk, mix 1/2 cup + 1 tbsp milk and 1 1/2 tsp vinegar. Set aside for 10 mins.
2. Mix all your dry ingredients together and then mix in your cold shredded butter.
3. Add in your buttermilk and form your dough. Place in the freezer for 10 mins.
4. Flour your surface and roll out your dough.
5. Fold your dough five to six times to add layers to your biscuits.
6. Roll out the dough to 1/2″ – 1″ thickness, then use a 2.5″ dough cutter or a biscuit cutter to cut out your biscuits.
7. Place biscuits in the fridge for 10 mins.
8. Add your biscuits to a lined baking sheet and brush with 1 tsp milk before baking in a preheated oven at 425F for 14 mins.
9. Brush with a tbsp butter after baking.
STORAGE TIPS
You should always store biscuits in an airtight container to maintain its freshness. Otherwise, it will become stale quickly after being exposed to air. For extra protection, wrap them in foil or cling wrap.
Room Temperature – Ensure that you let them cool completely before storing. They will keep for up 3-4 days.
Fridge – Follow the above steps and they will keep for up to 7 days.
Freezer – You can freeze your biscuits in one of two ways; unbaked or pre-baked. For the unbaked dough, I recommend cutting out your biscuits and then wrapping them individually before freezing them in an airtight container. Then they will be ready to be baked in the oven.
If you already baked your biscuits, wait for them to be cooled completely before wrapping them individually and storing in an airtight container.
Both unbaked and pre-baked biscuits will last in the freezer for up to 3 months.
HOW TO REHEAT THEM
Bake refrigerated biscuits at 350 degrees for 5-7 minutes. The baking time for frozen biscuits will be between 15 and 20 minutes. Place a foil sheet over the biscuits to stop them from getting too brown.
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FLUFFY BUTTERMILK BISCUITS
Ingredients
- 2 cups Flour
- 1 tbsp Baking Powder
- 1 tbsp Sugar
- ½ tsp Salt
- ½ cup Cold Shredded Butter
- ½ cup Milk + 1 tbsp
- 1 ½ tsp Vinegar
Instructions
- For your buttermilk, mix 1/2 cup + 1 tbsp milk and 1 1/2 tsp vinegar. Set aside for 10 mins.
- Mix all your dry ingredients together and then mix in your cold shredded butter.
- Add in your buttermilk and form your dough. Place in the freezer for 10 mins.
- Flour your surface and roll out your dough.
- Fold your dough five to six times to add layers to your biscuits.
- Roll out the dough to 1/2" – 1" thickness, then use a 2.5" dough cutter or a biscuit cutter to cut out your biscuits.
- Place biscuits in the fridge for 10 mins.
- Add your biscuits to a lined baking sheet and brush with 1 tsp milk before baking in a preheated oven at 425°F for 14 mins.
- Brush with a tbsp butter after baking.
Notes
