These buttery, flaky, golden brown Buttermilk Biscuits are mouthwateringly good. Made from scratch and ready in just 20 minutes from start to finish you’ll love this delicious easy to follow recipe!
Who doesn’t love a warm biscuit right out of the oven? I love them topped with butter and honey, These biscuits are perfect for breakfast or brunch. A while back I shared a recipe for Easy Drop Biscuits which I love to make when I want something easy but there is just something great about an old fashioned rolled and cut Buttermilk Biscuit. Pair these with this Western Omelette Frittata or a plate of scrambled eggs and crisp bacon and you have the perfect way to start your morning.
How to make Buttermilk Biscuits from scratch:
Ingredients:
- all purpose flour
- baking powder
- baking soda
- kosher salt
- butter
- margarine
- buttermilk
- honey
- egg
- water
Instructions:
Step One: Preheat oven to 400°F place parchment paper over the baking sheet and set it aside.
Step Two: In a large bowl, whisk the flour, baking powder, baking soda, kosher salt together.
Step Three: Coat the cold butter lightly in flour, then grate the butter into the dry mixture. Mix together.
Step Four: Add the margarine to the bowl and gently toss to combine using your fingers. Do not over over mix just toss together until ingredients are combined.
Step Five: Make a well in the middle of your mixture and pour in the milk and honey. Work the ingredients together with your hands until a dough forms. Do not over mix, stop the moment things are mixed and set the bowl aside.
Step Six: Sprinkle some flour onto your work surface and transfer the dough over to the flour. Then using a rolling pin roll the dough out until is it about 1 inch thick.
Step Seven: Using a 2 ½ inch biscuit cutter cut as many biscuits as you can from the rolled dough. Once they are cut out, transfer them on your parchment lined baking sheet.
Step Eight: This recipe makes about 10 biscuits. If you were not able to cut all ten biscuits out then gather the leftover dough in a ball and repeat steps seven and eight. Be mindful that you do not roll out the dough more than twice. See my notes below about this.
Step Nine: Use an egg wash to get that beautiful golden brown top to the biscuits. To make the egg was combine whisk the egg with one tablespoon of water. Then with a pastry brush spread the wash over the tops of the dough.
Step Ten: Bake the biscuits for 12 minutes or until they are risen the tops are golden brown.
Substitutions and Variations:
If you want thicker biscuits, you can roll the dough out to 1 ½ inches, just keep in mind you will probably have fewer biscuits and the baking time might increase by 2-3 minutes.
The egg wash is optional. I think it makes the biscuits prettier and gives them a crisp top but it is not a necessary step.
My Notes and Tips:
Do not over mix the dough! Over mixing the dough will turn your biscuits into a hockey puck, okay not literally a hockey puck, but over mixing will ruin the light, fluffy texture of your biscuits. Just toss together the ingredients with your hands and stop working as soon as things are mixed.
Keep things cold. Using cold ingredients is key to this recipe’s success. Biscuits don’t require a rising time before baking. The crumb and layers are formed by the suspension of fats (butter, margarine, lard, shortening) in the flour. Warm or room temperature ingredients prevent this from happening. The same applies to the buttermilk keep it cold until time to add it to the mixture.
Likewise, when your are mixing the dough with you hands be mindful are working quickly so that your hands will not melt the butter. If you feel the butter starting to melt as you are mixing stick the bowl in the fridge or freezer to cool down the mixture.
Get your oven hot! Preheat your oven and then let it continue to heat up for another 5-10 minutes, Making sure your oven is good and hot helps the biscuits start baking instantly and gives them that rise to make them fully and delicious.
I hope your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Looking for more great Southern Favorites recipes:
Southern Style Mashed Potatoes
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Buttermilk Biscuits
Ingredients
For the Biscuits
- 2 ⅓ cups all purpose flour sifted
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoons butter cold
- 2 ½ tablespoons margarine cold
- ¾ cup buttermilk cold
- 1 tablespoon honey
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
-
Preheat oven to 400°F place parchment paper over the baking sheet and set it aside.
-
In a large bowl, whisk the flour, baking powder, baking soda, kosher salt together.
-
Coat the cold butter lightly in flour, then grate the butter into the dry mixture. Mix together.
-
Add the margarine to the bowl and gently toss to combine using your fingers. Do not over over mix just toss together until ingredients are combined.
-
Make a well in the middle of your mixture and pour in the milk and honey. Work the ingredients together with your hands until a dough forms. Do not over mix, stop the moment things are mixed and set the bowl aside.
-
Sprinkle some flour onto your work surface and transfer the dough over to the flour. Then using a rolling pin roll the dough out until is it about 1 inch thick.
-
Using a 2 ½ inch biscuit cutter cut as many biscuits as you can from the rolled dough. Once they are cut out, transfer them on your parchment lined baking sheet.
-
This recipe makes about 10 biscuits. If you were not able to cut all ten biscuits out then gather the leftover dough in a ball and repeat steps seven and eight. Be mindful that you do not roll out the dough more than twice. See my notes below about this.
-
Optional Step: Make an egg wash to get that beautiful golden brown top to the biscuits. To make the egg was combine whisk the egg with one tablespoon of water. Then with a pastry brush spread the wash over the tops of the dough.
-
Bake the biscuits for 12 minutes or until they rise the tops are golden brown.
Recipe Notes
- If you want thicker biscuits, you can roll the dough out to 1 ½ inches, just keep in mind you will probably have fewer biscuits and the baking time might increase by 2-3 minutes.
- The egg wash is optional. I think it makes the biscuits prettier and gives them a crisp top but it is not a necessary step.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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