Buttermilk biscuits are good old fashioned comfort food, and whether you serve them for the holidays or for Sunday dinner, they will undoubtedly be the first thing on the table to disappear!
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From scratch but easy!
This dough comes together quickly and easily, then you use a biscuit cutter (or the top of a mason jar) to make perfect circles and place on a parchment covered cookie sheet. Place the cut biscuits into the fridge and chill.
Bake and Top with Yumminess!
After baking slather with warm butter or my Orange Pomegranate Butter and enjoy!
Making This Recipe Gluten Free!
If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have two wonderful suggestions to make these biscuits gluten free but just as good: King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Jovial Gluten Free Pastry Flour is also wonderful and the grains in this flour are soaked for easy digestion!
The Recipe: Easy Buttermilk Biscuits!
What you need: a rolling pin, a cookie sheet, parchment paper, and a biscuit cutter (in a pinch you can use the top of a mason jar, to cut biscuits but they may not bake evenly, just a tip!)
Traditional Buttermilk Biscuits with a gluten free option
buttermilk biscuit, easy buttermilk biscuits, gluten free biscuit
all purpose flour (for gluten free options see suggestions in blog post about)
fine sea salt or kosher salt
sugar (or honey if preferred)
butter, room temperature
3/4 to 1 1/8
buttermilk (this will vary due to weather and flour used)
Mix together the flour, salt, baking powder, and sugar
Use your fingertips or a pastry blender to work the butter into the flour mixture. You want it to look like like a course meal with the butter worked in evenly.
Pour 3/4 cups buttermilk into butter and flour mixture and stir with a spoon for about 20 seconds. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Keep in mind that you may not need all the buttermilk) Be careful not to overwork dough.
Sprinkle your counter and rolling pin with flour. Use your hands to press dough into a large rectangle about 3/4″ thick, fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4″ thick again
Cut the dough with a biscuit cutter (I have on occasion used the top of a mason jar, but the edges aren’t as clean and biscuits sometimes don’t cook evenly…but it works in a pinch!)
Place your biscuits on parchment covered cookie sheet (bottom side up) and brush the tops with buttermilk. Chill in the fridge for 20 minutes
Preheat oven to 425 and place oven rack in upper third position
Bake for 20 minutes or until golden and cooked in the center. Serve with butter, jam or my orange pomegranate butter (linked in blog post above)
MAY I PLEASE ASK A FAVOR?
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