Buttermilk Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and flakiness to the biscuits.

Buttermilk: Provides moisture and a tangy flavor, essential for the perfect biscuit.

When cutting in the cold butter into the flour mixture, make sure to work quickly and use either a pastry cutter or your fingers. The goal is to keep the butter cold so that it creates small pockets of steam during baking, resulting in flaky biscuits. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination mimics the leavening effect of baking powder.

• baking soda - Substitute with additional baking powder: Use 2 teaspoon of baking powder in total if you don't have baking soda, but the texture may slightly differ.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to add a slightly different mineral flavor.

• unsalted butter - Substitute with salted butter: If using salted butter, reduce the added salt in the recipe by half to balance the flavors.

• unsalted butter - Substitute with vegetable shortening: Shortening can make the biscuits flakier, though it lacks the rich flavor of butter.

• buttermilk - Substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar: This mixture mimics the acidity and thickness of buttermilk.

• buttermilk - Substitute with plain yogurt thinned with milk: Use ¾ cup yogurt mixed with ¼ cup milk to achieve a similar consistency and tang.

• To keep your buttermilk biscuits fresh, store them in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before sealing them to prevent moisture buildup.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable plastic bag or an airtight container and store them in the refrigerator for up to a week.

• If you want to freeze the biscuits, first let them cool completely. Wrap each biscuit tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date and freeze for up to 3 months.

• To reheat refrigerated or frozen biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until they are warmed through.

• Alternatively, you can reheat individual biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds if refrigerated, or 40-60 seconds if frozen. Be cautious not to overheat, as this can make the biscuits tough.

• For an extra touch of flavor, brush the tops of the reheated biscuits with melted butter or a drizzle of honey before serving. This will give them a delightful, fresh-from-the-oven taste.

• If you plan to prepare the dough in advance, you can freeze the unbaked biscuits. After cutting out the biscuits, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen biscuits to a resealable freezer bag and store for up to 3 months. When ready to bake, place the frozen biscuits directly on a baking sheet and bake at 450°F (230°C) for 15-18 minutes, or until golden brown.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes, or until they are warmed through. This method helps maintain their flaky texture.

• Microwave Method: Wrap each biscuit in a damp paper towel to keep them moist. Place them on a microwave-safe plate and heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as they can become rubbery.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the biscuits a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them loosely with aluminum foil. Heat for about 8-10 minutes, or until they are warmed through. This method is great for small batches and helps maintain their texture.

• Steam Method: Place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the biscuits on the rack, cover the pot, and steam for about 5 minutes. This method keeps the biscuits moist and soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuits in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until they are warmed through. This method can give the biscuits a slightly crispy exterior while keeping the inside soft.

• Oven: Preheat to 450°F (230°C) to bake the biscuits.

• Large mixing bowl: Use to whisk together the dry ingredients.

• Whisk: Helps to evenly combine the flour, baking powder, baking soda, and salt.

• Pastry cutter: Cuts the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Fingers: Alternatively, you can use your fingers to mix the butter into the dry ingredients.

• Measuring cups: Measure out the flour and buttermilk accurately.

• Measuring spoons: Measure out the baking powder, baking soda, and salt.

• Spatula: Stir the buttermilk into the dry mixture until just combined.

• Floured surface: Provides a workspace to pat and fold the dough.

• Biscuit cutter: Cuts out the biscuits from the dough.

• Baking sheet: Place the cut biscuits on this for baking.

• Cooling rack: Let the biscuits cool slightly before serving.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth workflow.

Use a food processor: Quickly cut in the cold butter using a food processor instead of a pastry cutter or fingers.

Chill the dough: If you have time, chill the dough for 10 minutes before cutting out the biscuits. This makes it easier to handle.

Double the batch: Make a double batch and freeze the extra biscuits. Bake them directly from the freezer when needed.

Clean as you go: Clean up your workspace while the biscuits are baking to save time on post-baking cleanup.