I have never been a person that loved biscuits until this buttermilk biscuit recipe came into my life. However, Don enjoys biscuits in every way possible: covered in sausage gravy, topped with butter and honey or made into a breakfast sandwich. I’m sure I am missing a few other ways he enjoys the delightfully fluffy pillows of gluten goodness.
No More Can-O-Biscuits
While on my quest of eliminating packaged foods in 2016, the typical refrigerated can of buttermilk biscuits was removed from our house. I could see Don was suffering from biscuit withdrawal (haha). But, we saw my gastroparesis symptoms improving. Which lead me to consider baking my own.
So one night I decided to surprise him with homemade biscuits with dinner. The buttermilk biscuit recipe enabled me to control what was in my food. The best perk of these biscuits is the incredible taste! The inside was so light and fluffy, with a slight crunch on the exterior. The interior layers highly impressed me with this recipe, unlike others I had tried in the past of a box mix.
Well, maybe the actual best part is how easy the buttermilk biscuit recipe is to make. With only a couple more steps than a box mix, the end result is so much better. Not only are the steps simple, but you should have all the ingredients in the pantry right now. Don’t be scared if your family does not have buttermilk in the fridge, regular milk is a good substitute (see tips).
Not Just A Dinner Roll
Let’s dive into the buttermilk biscuit recipe so you can make these fluffy pillows of gluten goodness for your next family meal. Notice I did not say dinner. These biscuits are perfect at breakfast alongside some eggs or as a fried egg sandwich. They make a great lunch too, picture ham and cheese served on a toasted biscuit. Or if you are like me, skip the fancy stuff and hit the buttermilk biscuit with some butter and jam. I’ll admit, I do like a sprinkle of cinnamon and sugar over butter on these delightfully soft biscuits.
Chef John inspired us to do this recipe. We have made several of his other recipes, all of which are amazing! We encourage you to check out his YouTube channel. And no, we are not receiving any kickback from this – only the oh-so-tasty meals the recipes yield.
Buttermilk Biscuit Recipe
By Adventures In RV Life, Melissa McElfresh
Prep: 20 min
Baking: 15 min
Servings: 8 – 12 Biscuits
- 250 grams all-purpose flour, equivalent to 2 cups (See TIPS)
- 2 ¼ tsp baking powder (9 grams)
- 1 tsp salt (6 grams)
- ¼ tsp baking soda (1 gram)
- 8 tablespoons chilled butter (100 grams)
- ¾ cup cold buttermilk (180 ml)
- 2 tablespoons buttermilk (30 ml), optional for topping see TIPS
- Preheat oven to 425*F (220*C) NOTE: With our RV propane oven we use 400*F
- In a large bowl mix dry ingredients: flour, baking powder, salt, and baking soda.
- Cut butter into small pieces and add to the mixing bowl.
- Work the butter with a pastry cutter until the butter pieces are the size of a pea.
- Pour in buttermilk (see tips) and mix until combined. The dough should be slightly sticky, but not overly wet.
- On a floured work surface, shape the dough into a rectangle.
- Fold the rectangle in thirds – like folding a letter. Fold one of the longest sides towards the middle. Then do the same for the other side.
- Pick up the dough, sprinkle the counter with more flour (as needed).
- Give the dough a half turn and place it back on the counter.
- Flaten back into a rectangle, about a ¾ thick.
- Fold in thirds and give the dough a half turn.
- Repeat the fold/turn process 2 more times, for a total of 4 times when you are done.
- Flatten the dough by hand or a rolling pin until it is close to ½” thick (see tips).
- Find the middle of the rectangle-shaped dough and cut a line (see tips re: bench scraper)
- Then cut the left side and right side in half. You will now have 4 equal strips.
- Cut each strip in half. This will yield 8 biscuits. NOTE: By cutting the 4-strips in thirds (rather than in half) would net you a dozen buttermilk biscuits.
- Transfer biscuits to a lined baking sheet, we prefer to use silicone mats. Leaving at least 1” space around each biscuit.
- Brush the tops with the reserved buttermilk (if using).
- Bake 10-15 minutes. Brushed with buttermilk, you will want the biscuit bottom to be slightly golden brown. Unbrushed, you will look at the top of the biscuit for the desired golden brown color.
- Remove pan from oven, transfer biscuits to a cooling rack or serve piping hot to your guests.
- Artisan flour can be used, but be mindful of the conversion: 1.5 cups equals close to 240 grams.
- Brushing the top of the biscuits with buttermilk will not yield a ‘golden’ top. However, it will prevent the tops from burning. So try some with it and some without, to determine which you like best.
- Buttermilk is ideal for this recipe to give the biscuits a slight tang, but regular milk can be used.
- Buttermilk is thicker than regular milk, so you may need less regular milk. I recommend starting with a half cup, then add more if needed.
- Before working the dough on the ‘floured work surface’ dip your hands in flour and sprinkle a little on the top of the dough too.
- For taller biscuits roll the dough to ¾” thickness rather than ½” – this will require a longer cooking time and you may need to reduce the oven temperature slightly.
- The bench scraper will help you: lift the dough to fold it, measuring to find the middle of the dough to ensure each buttermilk biscuit is equal in size, and you can measure the thickness of the dough.
- We prefer less clean up, so we do not use biscuit cutters. This gives our buttermilk biscuit recipe more of a rustic look. If using biscuit cutters, the size needed will depend on your final rectangle shape. If guessing, I would suggest a 2” – 3” cutter.
We hope you give the buttermilk biscuit recipe a try. Be sure to check out the rest of our recipe collections that we add to on a monthly basis HERE as well. Thanks for reading our blog and we will see you on our next Adventure!
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