Old Fashioned Buttermilk Biscuits

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Servings: 8 Difficulty: Intermediate
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Flaky, tender Southern biscuits with a golden crust and soft, pillowy interior
Old Fashioned Buttermilk Biscuits recipe image
Old Fashioned Buttermilk Biscuits recipe image
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Old Fashioned Buttermilk Biscuits

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1471.6

Description

These Old Fashioned Buttermilk Biscuits are the epitome of Southern comfort baking. By combining all-purpose flour with a lighter cake flour, you achieve a texture that is both sturdy enough to hold gravy and tender enough to melt in your mouth. The secret lies in keeping the butter cold and handling the dough as little as possible to ensure those signature flaky layers. Rich buttermilk provides a subtle tang that balances the buttery richness perfectly. Whether served warm with honey butter for breakfast, alongside a hearty stew for dinner, or split open for a classic sandwich, these biscuits are a timeless staple. They come together quickly with pantry staples, making them an easy yet impressive addition to any meal.

Ingredients

Directions

  1. Preheat the oven to 450&# 194;°F (230ðC) and position a rack in the center.
  2. In a large mixing bowl, whisk together the all-purpose flour, cake flour, salt, and baking powder.
  3. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Pour in 3/4 cup of buttermilk. Stir gently with a fork or spatula until the dough just begins to come together and no dry flour remains. If the dough is too dry, add additional buttermilk one tablespoon at a time.
  5. Turn the dough out onto a lightly floured surface. Gently fold the dough over itself two or three times to create layers; do not knead vigorously.
  6. Pat the dough into a rectangle approximately 6 by 12 inches thick.
  7. Using a sharp, floured knife, cut the dough into eight 3-inch squares or rounds.
  8. Place the biscuits on a parchment-lined baking sheet, spacing them slightly apart.
  9. Brush the tops of the biscuits with a little extra buttermilk.
  10. Bake for 10 to 15 minutes, or until the biscuits are well-risen and golden brown on top.
  11. Remove from the oven and serve immediately while warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1471.6kcal
% Daily Value *
Total Fat 43.9g68%
Saturated Fat 27.8g139%
Cholesterol 105.3mg36%
Sodium 4013.9mg168%
Total Carbohydrate 226.0g76%
Dietary Fiber 2.9g12%
Sugars 132.9g
Protein 85.1g171%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For flakier biscuits, ensure your butter is very cold before cutting it into the flour. You can even freeze the butter for 10-15 minutes beforehand.

Do not overwork the dough. Handling it too much will develop the gluten, resulting in tough biscuits rather than tender ones.

If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5-10 minutes until it curdles slightly.

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350ðF oven for 5-10 minutes.

Keywords: biscuits, buttermilk, southern, breakfast, flaky, tender, homemade, bread, oven-baked, comfort food, vegetarian, quick bread, pastry, layered, golden, easy, pantry staples, classic
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