Easy Buttermilk Biscuits Recipe | Kitchenstagram
Perfectly tender and buttery, these buttermilk biscuits are irresistible! Soft, tall and flaky, they make for a delightful breakfast with jam or gravy. Surprisingly easy to make, these biscuits require just seven basic ingredients and a bit of effort. Enjoy these homemade treats that are sure to have you reaching for more.
What are Biscuits?
The term “Biscuits” has different meanings depending on where you live in the world. In most English-speaking countries, a biscuit is a flour-based, baked and shaped food item. These biscuits are typically hard, flat and unleavened. They are often sweet and may be made with ingredients like sugar, chocolate, icing, jam, ginger or cinnamon. However, they can also be savory, similar to crackers.
In North America, most hard sweet biscuits are called “cookies” and savory biscuits are called “crackers”. The term “Biscuit” in the U.S. refers to a soft, leavened quick bread, somewhat akin to a savory scone but with a fluffier and flakier texture rather than a sturdy and crumbly one. Biscuits in the U.S. can also be known as “baking powder biscuits” or “buttermilk biscuits” if buttermilk is used instead of milk, as it adds flavour and acidity, allowing the use of baking soda. A southern variation called “beaten biscuit” or “sea biscuit” in new England is more like hardtack than soft dough biscuit.
In the UK, Isle of Man and Ireland, biscuits are usually hard and can be either savory or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, shortbread, bourbons and custard creams. The term “cookie” typically refers to a specific type of biscuit, usually sweeter and often containing chocolate chips or raisins.
Ingredients needed for Buttermilk biscuits:
All-Purpose flour: Measure by spooning and leveling it to avoid packing too much flour, which can make biscuits dense and dry.
Baking powder: Check the freshness of your baking powder to ensure proper rise.
Salt: Enhances the flavour of the biscuit.
Unsalted butter: Keep it cold before cutting into the flour to ensure your biscuits are flaky and rise well.
Buttermilk: Its acidity reacts with the leavening agents, helping biscuits rise and become tender. Using real buttermilk is highly recommended for optimal results.
Egg: Egg is needed for egg wash, helps to get a beautiful golden-brown top. You can substitute egg wash with yogurt and buttermilk.
What does buttermilk do for the Biscuits?
Butter incorporating technique: Instead of cutting cold butter into the flour by hand, try grating frozen butter with a grater. This method ensures that the butter is evenly distributed throughout the dough and remains cold, which is crucial for achieving that ideal texture.
Dough folding process: After mixing the dough and rolling it out, folding it into thirds like a letter, then roll it out again. This folding technique creates those flaky layers that are essential for any great biscuit.
Biscuits cutting technique: When it comes to cutting the biscuits, avoid twisting the cutter. Press the cutter straight down and pull it back up to ensure your biscuits rise evenly and maintain a uniform shape. Twisting can lead to uneven edges and a lopsided appearance.
Egg wash: For that beautiful golden-brown top, apply an egg wash exclusively to the tops of the biscuits. Be careful not to let the wash run down the sides, as this can hinder the biscuits from rising properly and result in an uneven look.
Storage suggestions:
Store the baked buttermilk biscuits in the fridge for up to 5 days. Refrigerated biscuits retain more moisture and taste better when reheated compared to those store at room temperature. Reheat in the microwave or in the oven @150°C until warmed through.
How to freeze buttermilk biscuits?
Freezing buttermilk biscuits is a great way to have a ready supply of this classic treat. You can freeze them before or after baking.
[A] For freezing before baking:
Place the cut out biscuits on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for 1-2 hours or until the biscuits are solid. Place the frozen biscuits in a large freezer bag and store in the freezer for up to 3 months. You can bake these directly from the freezer, just add a few extra minutes to the baking time. If they start to brown too much before they’re fully baked, cover them with foil until they are done.
[B] For freezing baked biscuits:
Once the baked biscuits have cooled completely, place them in a large freezer bag and store in the freezer for up to 3 months. When ready to enjoy, bring them to room temperature on the counter. Reheat in the microwave or in the oven @150°C until warmed through.
Ingredients
600 gm All-Purpose Flour
2 tbsp Baking powder
1 tsp Salt
250 gm Butter, Frozen
350 ml Buttermilk
1 Egg (beaten)
Preparation
- Step 1: Preheat the oven to 190°C/375°F and line a baking tray with parchment.
- Step 2: In a large mixing bowl, whisk together all-purpose flour, baking powder and salt.
- Step 3: Then, grate the frozen butter using a grater and lightly mix by hand.
- Step 4: Add the buttermilk and mix by hand until just combined. Turn the dough lightly floured surface.
- Step 5: Pat the dough into a rectangle. Fold each side of the dough over to the middle, like you are folding a letter and put out again. Repeat the same folding technique two more times. This will create all those flaky layers.
- Step 6: Now, brush the top with egg wash. Be careful not to let the wash run down the sides, as this can hinder the biscuits from rising properly and result in an uneven look. Bake the biscuits for 25 minutes or until golden brown.
- Step 7: Serve warm with butter or jam. To store put in an airtight container. These will keep up to 5 days in a refrigerator.
Pro tips:
Weighing flour provides precise measurements, eliminating variability from packing flour into cups.
Gentle handling the dough leading to tender biscuits. Avoid overworking the dough to maintain its delicate texture.
Cold butter creates steam in the oven, yielding fluffy layers. Use shredded frozen butter for incorporating into dough if refrigerated butter isn’t cold enough.
Folding dough creates layers essential for fluffy biscuits. Follow the technique carefully for best results.
If the dough feels too warm after cutting, chill for 10 minutes in the freezer before baking. This helps maintain shape and texture during baking.
Avoid twisting while cutting the biscuits. Twisting seals edges and hinders rising. Keep cuts clean for optimal airflow and biscuit height.
For that beautiful golden-brown top, apply an egg wash exclusively to the tops of the biscuits. Be careful not to let the wash run down the sides, as this can hinder the biscuits from rising properly and result in an uneven look.
For softer sides arrange the biscuits closer on the baking sheet or leave space between them for crispier edges.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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