Quick and Easy Buttermilk Biscuits
Flaky, tangy and everything you would expect from a biscuit. And this recipe for Quick and Easy Buttermilk Biscuits is so easy to make, it can be whipped up in time for dinner even on a week night.
Does Anyone Really Like a Dry Biscuit?
If there is one thing I won’t eat, it’s a dry biscuit. I am not a fan of gravy so to me a biscuit needs to be moist as well as flaky. This Quick and Easy Buttermilk Biscuits recipe is my favourite because it is both.
It took me a few tries to find a biscuit recipe that my family liked. Many recipes I found to be too dry, others lacked flavour. The kids were getting tired of trying biscuits that were dry and tasteless.
Tools To Make Biscuits
To make this recipe, you really only need a few tools. You will need the obvious tools that are needed any time you bake:
A large bowl: I like to use a clear glass bowl because I can see through the bottom of the bowl. This allows me to see that all the flour is incorporated.
Measuring cups and spoons: a liquid measuring cup for the butter milk and dry measuring cups for the flour. You may need one for the butter as well if you don’t have the kind of butter that is pre-portioned into ½ cup pieces. A teaspoon measuring spoon is the only size you will need for this recipe.
A pastry cutter: this tool makes it easy to cut the butter into the flour. You can also use your hands to mix the butter in if you don’t have a pastry cutter.
A biscuit cutter: this tool cuts through the dough easily and makes the biscuits even in size. A drinking glass can be used if you don’t have a biscuit cutter or you can use a round cookie cutter. I like this set of biscuit cutters because there are different sizes.
A pastry mat: I like to use a pastry mat anytime I am rolling out dough, whether it is a pie crust or cookie dough or biscuits. It makes for easier cleanup.
Ingredients and Tips for making Quick and Easy Buttermilk Biscuits
To make biscuits you have to use real butter. Unsalted butter works best, but you can use salted butter and cut the salt called for in half.
The butter needs to be really cold to make this recipe. I usually cut the butter into cubes, then place the cubes in the freezer while I prepare the pan and mix the dry ingredients together. Alternatively, you can freeze the butter and then shred it with a hand grater before cutting it in the dry ingredients.
This recipe calls for both baking powder and baking soda. I only say this because it happened to me: Don’t mix up the two. There is a difference between the two and I have mixed them up and the results are not the same when you use more baking soda instead of baking powder.
Buttermilk is what gives these biscuits a tangy flavour. If you don’t have buttermilk on hand, the best substitute is milk with a tablespoon of vinegar mixed in. Lemon juice can be used in place of vinegar.
These quick and easy biscuits are great for serving with any comfort food like chili or mac and cheese. We also like these on the side of a bowl of soup.
These biscuits can also be served at breakfast. They are great toasted with egg, bacon and cheese. Or topped with a poached egg, Canadian bacon and Hollandaise sauce for a twist on Eggs Benedict.
And of course these are perfect with fried chicken, fries, gravy and coleslaw. I hear they are good for dipping in gravy. (Sorry I don’t like gravy, so I wouldn’t know)
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Quick and Easy Buttermilk Biscuits
- 2½ cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup cold unsalted butter, cut in cubes
- 1¼ cups buttermilk
- Preheat oven to 375°F
- Butter a 13 x 9 pan and set aside.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Add in cold butter cubes and using a pastry cutter, cut the butter into the flour mixture.
- Continue cutting the butter and flour together until is resembles coarse crumbs
- Using a large spoon, stir in the buttermilk until combined, don't over mix
- Turn dough out on to a well floured surface.
- Using your hands, gently work the dough together. If it is too sticky, add a little flour to make it more manageable.
- Once the dough has come together, fold it over on itself.
- Gently flatten the dough out.
- Rotate the dough 90° and fold over again. Do this 4-5 more times.
- Use your hands to flatten the dough into a large rectangle about an 1-1¼ inches thick
- Using a floured biscuit cutter, cut out 6 rounds and place in prepared pan.
- Gently rework the dough into another rectangle. Do not overwork the dough.
- Cut 6 more rounds and place in the prepared pan
- Bake biscuits in preheated oven for 15 minutes.
- Remove and allow to cool in pan for 3-4 mins.
- Serve warm.