Buttermilk Biscuits

Having gone to school in Richmond, VA, I quickly became enamored with good old-fashioned Southern cooking. And what is the epitome of any southern meal? Banging buttermilk biscuits! Whether it has a drizzle of honey, a pat of butter, or even on its own, nothing can compare to a classic buttermilk biscuit. The best part? These are incredibly quick and easy to make perfectly every time! So follow along to be the hero of any meal!

Top Tips for the Perfect Biscuits!

Although simple, there are a few key pitfalls along the path to the perfect buttermilk biscuit. However, with these tips, you are guaranteed perfection every time! The following points are critical to keep in mind while prepping your biscuits:

1. Preheat Cast-Iron Skillet: one of the best parts of a biscuit is the browned/crispy bottom! This only comes out beautifully if you preheat the cast-iron skillet as you preheat your oven.
2. Use COLD Butter: by using cold butter, you ensure you get the proper texture throughout the biscuits. If done properly, the biscuits will have little pieces of solid butter throughout as you begin baking. When exposed to the heat, they will quickly melt and release steam, forcing small pockets to form throughout, generating those iconic flaky layers.
3. Use COLD Bowl and Biscuit Cutter: if the goal is to keep the butter cold, you also need to make sure your are using cold tools! If you bowl and biscuit cutter tools are warm, you are increasing the risk of losing the flaky texture before you even get to the oven.
4. Time: I typically have everything (butter, bowl, biscuit cutter tools) cooling while the oven and skillet are pre-heating. Once up to temperature, I will quickly whip together the batter, ensuring the amount of time the cold butter is out of the fridge is minimal.

How to Make Buttermilk Biscuits?

Buttermilk Biscuits

Course: Breakfast, SidesCuisine: SouthernDifficulty: Easy

Servings

8

biscuits

Prep time

15

minutes

Cooking time

15

minutes

Calories

350

kcal

What is the epitome of any southern meal? Banging buttermilk biscuits! Whether it has a drizzle of honey, a pat of butter, or simply on its own, nothing can compare to a classic buttermilk biscuit. The best part? These are incredibly quick and easy to make perfectly every time!

Ingredients

• 4 cups all-purpose flour

• 4 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 8 Tbsp butter (COLD)

• 2 to 3 cups buttermilk (COLD)

• 1 Tbsp grapeseed oil

Directions

• Preheat cast-iron skillet and oven to 425°F.
• While oven and skillet preheat, whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Place the bowl, 8 Tbsp (1 stick) of butter, and all biscuit cutter tools in the freezer. Allow to cool until the oven and skillet complete their preheating.
• Quickly, use the biscuit cutter to cut the stick of butter into the flour mixture until they are pea-sized. Slowly, add the buttermilk 1/2 cup at a time until the dough becomes solid, but still slightly sticky.
• Turn the biscuit dough out onto a floured surface and shape into a circle, about 1-inch thick.
• Use the chilled biscuit cutter to cut out 8 biscuits.
• Remove the skillet from the oven and add the grapeseed oil. Carefully swirl it around to coat the bottom completely.
• Quickly place the 8 biscuits into the hot skillet, with the sides touching and one in the center. There should be a sizzle as you place the biscuits in!
• Brush the top of each biscuit with a small amount of buttermilk.
• Bake for 15 minutes or until golden brown!

Notes

• You can also use self-rising flour instead of adding the baking soda and baking powder to the all-purpose flour!
• Vegetable oil can be used instead of grapeseed oil.