Did you know that National Buttermilk Biscuit Day is May 14th? I for one am excited about this special day but since today is October 5th and I am ready for some biscuits now, I am not waiting to celebrate. I don’t think that I have ever heard of anyone saying that they don’t love Buttermilk Biscuits but I suppose there might be one person on the planet who doesn’t. If there is, it’s probably someone that I could not be friends with. Buttery, flaky and hearty all at the same time, Buttermilk Biscuits are part of any old fashioned or southern home cooked family meal.
Made with basic ingredients from your pantry, biscuits are a staple in most homes but what throws regular biscuits over the top is making them Buttermilk Biscuits. If you don’t have Buttermilk it is easy to make. Check out the instructions here where you will also find some other kitchen shortcuts. It just takes about 5 minutes to turn regular milk into Buttermilk.
I have a favorite Buttermilk Biscuit recipe as most people do but there are actually some special tips that you can follow that will ensure that no matter what recipe you use, they will turn out great.
Biscuits have been around since before the Civil War and actually became pretty popular because they were considered an inexpensive way to stretch a meal out to feed more people. One of the things that made them so popular was that they were harder than a piece of bread so they were a better tool for soaking up and scooping gravy to clean a plate than anything else. Slathered in Butter, Jam or used in making a sandwich, Buttermilk Biscuits just fill that sore spot in your tummy.
So, I have 5 tips for making the perfect Buttermilk Biscuits that are so easy to do and don’t really require any more time or even extra effort from you. Give these tips a try:
- Chill all your ingredients and the tools you will be using to mix your biscuit dough – I usually leave all my ingredients in the refrigerator for about 35-40 minutes to ensure that everything is chilled well.
- Grate your Butter instead of cubing it – You can shred your butter by hand with a cheese grater or with a food processor. I did mine with a food processor and it made my butter look like little worms but when I went to mix my Butter with the dry ingredients and then the Buttermilk, everything combined well and quickly.
- Flour your biscuit cutter – This is really important so that your biscuits don’t stick to your biscuit cutter. There aren’t many things worse than having to scrape your gooey dough off your biscuit cutter.
- Line your baking sheet w/parchment paper – Lining your baking sheet is great because your biscuits won’t stick and you won’t have to wash your baking dish! I’m just trying to save you time and effort here, my friends.
- Place your biscuits on the baking sheet with the sides of the biscuits touching – This will keep your biscuits from spreading out and keeping them the shape you want them to be. Round.
If you follow these steps when mixing up your special recipe, you will get fluffy and light biscuits just like mine.
Mix up a batch or two of Buttermilk Biscuits and throw the extras in the freezer for a spur of the moment breakfast or dinner because as everyone knows – there is nothing better than a fresh home made biscuit slathered in butter! Enjoy.
- 4 C All Purpose Flour
- 4 t Baking Powder
- 1 t Baking Soda
- 1½ t Salt
- 1 t Sugar
- 1 C Butter, shredded
- 2 Cups Buttermilk
- In a large mixing bowl add 4 C All Purpose Flour and then add 4 t Baking Powder, 1 t Baking Soda, 1½ t Salt and 1 t Sugar and mix with a whisk.
- Add 1 Cup of Butter that has been shredded w/a shredder or food processor to the Flour mixture and combine gently with your fingers until well combined.
- Add 2 Cups of Buttermilk and mix gently with a spoon mixing only about 16 - 19 times.
- Turn the dough out onto a floured surface and gently form into a circle that is 1¼" thick.
- Cut biscuits and place them onto a parchment covered baking sheet touching each other and brush with Buttermilk.
- Bake for 375 degrees for 18-20 minutes.