My family is in love with this buttermilk biscuit recipe. It doesn’t matter what I’m serving along side of them – they are the star of the meal.
I love them because they are a quick and easy-to-make bread serving, without the worry or wait of yeast. For several years, this has been my go-to for our family breakfasts on Saturday mornings, and especially on Thanksgiving Day, since they can be served hot and fresh, as the last item to bake in the oven.
Mili’s Sweets Classic Buttermilk Biscuits
Here’s what you’ll need:
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
4 tablespoons of salted butter, cold
1 cup buttermilk
Here’s what you’ll do:
Preheat your oven to 450 degrees.
Prepare a cookie sheet with a silpat mat or parchment paper.
In a large mixing bowl, combine the dry ingredients.
Place the butter on the flour. I use a dough/butter cutter to cut the butter into the flour. This is a great and inexpensive tool you should have on-hand if you love making biscuits or scones.
If you don’t have this tool, cut the butter into small pieces and use your hands to rub the pieces into the dry ingredients. Do this task quickly since for best results, the butter should stay firm and not melt.
Create a well in the center of your bowl and pour in the chilled buttermilk. I use my hand to mix the wet and dry together. It feels messy and sticky but it’s easier for me.
On a clean, flat surface, put down about a handful of flour and place your dough mixture onto the flour. Since the dough is sticky and you’ll be handling it, dust a small amount to the top of your dough as well. Use your hands to bunch it all together. Smooth it out with a rolling pin and then fold it onto itself at least three times, up to six. This makes for lots of nice air and flaky layers in your biscuits.
Wash your hands and start cutting your rounds. I have used lots of different cutters in the past. A round cookie cutter works well. However, I found that my son’s school-lunch thermos works best. It allows for the serving size I prefer (about 1.5″) and I like how tall it is, so that I don’t have to compromise the height of the biscuit when cutting.
With your cutter, press straight down and through the dough. Place biscuits onto your prepared baking sheet so that they are just touching. You’ll notice that your first cuts will be your best biscuits and the ones you cut with the scraps will not come out as well. That’s OK. There’s no sense in waste and no one will complain!
Bake for 15-20 minutes (depending on your oven) or until the biscuits are very golden at the top and cooked through. There should be no moisture seen from the outside. They will be slightly golden brown at the bottom.
* HELPFUL HINTS *
* Before serving guests a new recipe, especially one that is served with the formal meal, I always recommend testing it beforehand. That way, you know exactly how many servings the recipe will yield. My number of servings depends on how many times I fold my dough over. I roughly get about 10 biscuits, using my 1.5″ cutter.
* Holiday meals are best when prepared food is timed to be hot and fresh. These biscuits are the last item that we put into the oven. To make sure we have enough, I prepare my cookie sheet with the number of biscuits that I’ll need so that I’m ready to place them at the table on-time.
* Some people will find it hard to not use shortening in their biscuits. I totally understand and respect the need to keep traditions alive in your own food, but it’s not a tradition in my home and we do not use it in our food. So, if you can’t be without it, I recommend using 1/2 of the above recipe as butter (2 tablespoons) and 1/2 as shortening (2 tablespoons).
Serving your biscuits:
It’s best to offer a variety of spreads for your guests to enjoy their biscuits.
I love the amount of butter already in the baked biscuit and don’t like a lot of sweet added to my meal, so I really love to have fresh blackberries smashed on the top of my biscuit.
My kids, however, go for the sweet, with preserves and honey.
I recommend always serving these with honey-butter, clover honey and a variety of preserves.