You can serve these light and flaky Home Made Buttermilk Biscuits warm right out of the oven.
Just a few ingredients whisked up in your food processor help stream line this recipe.
If you don't have buttermilk on hand -don't be deterred. Check out buttermilk substitutes or how to can make your own buttermilk with regular milk and vinegar and 10 minutes.
I never have buttermilk in my fridge so I used to always just mix up the amount I needed. I did get crafty and bought a quart, divided it into cups and froze them. Honestly - I don't see the difference between commercial and home made buttermilk in the end product. In fact some of the home made buttermilk has had more character than the 'processed' store bought.
You won't get away from rolling out the dough for these biscuits. But once you do you can cut out biscuit shapes with a thin lipped kitchen glass the size you want-who needs a special biscuit cutter? Or even faster you can just take a knife and cut your dough rectangle into squares the size you want.
They cook up in 12-15 minutes fresh and you can serve them warm or room temperature. Melted butter and jam are homey. You can dip them in soup or chili too.
You can freeze the unfrozen biscuits individually and pop them in the over from frozen whenever you want a warm buttery, flaky, tangy biscuit.
Home Made Buttermilk Biscuits
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Save Print Pin FacebookIngredients
- 3 cups flour plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- ¾ cup cold butter
- 1 ½ cups buttermilk See Note 1 for How to Make Buttermilk in a Pinchere or for substitutes
Instructions
- Cut butter into ¼" chunks and stick them in the freezer for 5 minutes.
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Add dry ingredients to your food processor and pulse 3-4 times to mix.
- Add the butter chunks and pulse 5-6 times just until it looks pea size in the flour.
- Add the buttermilk in 4 addtions and pulse after each addition.
- Stop processing as soon as dough starts to hold together. Do not overprocess. (Don't let it get in to a tight dough ball.)
- Transfer dough to a lightly floured board. Dust your rolling pin and lightly roll dough into a 12 X 8 " rectangle or so. Fold the 2 short ends in to the middle loosely and roll lightly back into the 12 X 8" square. Repeat fold and roll one more time, this time making a 6 X 12" rectangle. Flour the rolling pin or board as necessary to keep dough from sticking. Use a light touch when rolling so as not to overwork the dough. Note: folding and rolling will help build the flaky layers you are looking for but you could start cutting out your biscuits after you get the initial 12 X 8 " rectangle.
- After final roll dough should be about 1 ½" thick. Use a biscuit cutter or glass to cut out round biscuits. Rewrap scraps and cut out as many biscuits as your dough allows. You may end up shaping the last bit of dough scraps into a rectangle for the last couple of biscuits. (Or you can use a knife and cut out 8 rectangles from the last roll out.)
- You can freeze cut biscuits at this point. Spread the cut biscuits out in a single layer and freeze till solid. You can then transfer the individually frozen biscuits to any freezer bag or container.
- Transfer biscuits to the baking pan. Bake 12-15 minutes, Take biscuits out and serve warm or at room temperature.
- If baking from frozen preheat oven to 400° and bake biscuits about 20 minutes till golden brown and doubled in height.
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