Basic Buttermilk Biscuits, Your Style

These Straightforward Buttermilk Biscuits are flakey, tender and buttery with a slight tangy flavor. Serve with your go-to meal or enjoy with butter, jam and/or honey or covered with from-scratch sausage gravy. Genuinely, these go with anything. Yields 6 to 8 (depending on size of biscuit cutter).

There is nothing quite like buttery and flaky biscuits.

Bonus points if it’s served smothered with sausage gravy! However, if I’m being honest, I truly dislike making biscuits. Or should I say I use to hate making biscuits. In the past, I found it to be stressful, messy with mediocre results. Recently I was asked for an unfussy biscuit recipe, and while I do have one in my cookbook, it wasn’t fast nor that unfussy. This got me thinking about how I could make biscuits easier. Straightforward enough that I would want to make them on a weekend or weeknight for that matter.

I thought back to my from-scratch pie dough recipe and wondered if the same technique (using a food processor) could also work for biscuit making. Turns out it can. Now of course if you don’t own a food processor, you could use a pastry cutter or two knives. But the food processor truly does help speed up the process.

What’s your go-to way to enjoy biscuits?

To Make These Straightforward Buttermilk Biscuits Set out:

• unbleached all-purpose flour – Gives structure to the biscuits.
• baking powder – Will create lightness in the dough, which makes the biscuits rise and gives them a fluffy crumb. Read labels and avoid baking powder with aluminum.
• sugar – Added for flavor and a touch of sweetness.
• fine salt – Enhances the flavor of the biscuits. Can use sea salt or pink himalayan.
• unsalted butter – Cut butter into cubes and chill or freeze. Using cold butter makes for lighter biscuits.
• buttermilk – Adds a pleasant tanginess.

In your food processor, fitted with the blade attachment, add the sifted ingredients and 5 tablespoons cold unsalted butter.

Truthfully, you can use any butter in a biscuit recipe. However, for better flavor and texture I recommend a high quality grass-fed or European butter.

Secure the lid and pulse 6 to 8 times or until coarse crumbs form.

Transfer the butter/flour mixture back into the bowl and add in 1 cup buttermilk. Use a fork to mix.

Scrape the bowl and shape the dough into a ball.

With floured fingers, press into a rectangle 1-inch thick.

Fold into thirds (like a letter) and rotate.

Pressing into a rectangle once more.

Repeat, folding into thirds…

And pressing into a 10 x 6 rectangle.

Cover with a clean kitchen towel and let rest for 25 to 30 minutes.

Using a floured biscuit cutter (or drinking glass) stamp out 6 to 8 biscuits. Do not twist the biscuit cutter or they will not rise properly. The amount of biscuits will depend on the size of your biscuit cutter. If you decide to cut the biscuits into squares, one or two sides may not rise as much as others. Only something to keep in mind!

Transfer the biscuits to a parchment paper lined, rimmed metal baking sheet and brush the tops with extra buttermilk or some melted (salted) butter.

The tops should be golden brown.

Serve immediately.

for breakfast:

• softened salted butter
• honey or hot honey
• jam, jelly or preserves
• sausage gravy
• eggs
• bacon or sausage
• hash browns or home fries

for dinner:

• soups, stews and chili
• fried or oven-fried chicken
• chicken fried steak
• pot pie casseroles
• pork chops
• pulled pork
• cut in half and used for a sandwich

How Long Will From-scratch Biscuits Keep?

Enjoying these the day of is dependable. However you can store biscuits by wrap in foil or cling wrap to avoid drying out and leave at room temperature for 1 to 2 days. Or wrap and store in the fridge for up to 1 week.

Why type of buttermilk should be used in this dish?

I use Guernsey Farms buttermilk, which is full-fat and a thick in consistency. For me I use 1 cup exactly. If your buttermilk is thin or runny, try 3/4 cup and add more as needed.

Can you use milk instead of buttermilk in this dish?

Yes! No changes needed. Although I would start by adding 3/4 and adding more as needed.

Enjoy! And if you give this Straightforward Buttermilk Biscuits recipe a try, let me know! Snap a photo and tag me on twitter or instagram!