Cody Casey
Buttermilk biscuits are a popular choice for bakers due to their flaky, buttery, and soft texture. They can be baked in a pan, which is a convenient method when cooking for a large group. The biscuits are easy to make, requiring just a few simple ingredients and some elbow grease. The key to achieving the perfect buttermilk biscuit is in the technique, such as using cold butter and buttermilk, and carefully folding and flattening the dough to create flaky layers. These biscuits are versatile and can be served with sweet or savoury toppings, making them a delicious option for breakfast, lunch, or dinner.
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What You'll Learn
How to make buttermilk biscuits from scratch
Making buttermilk biscuits from scratch is a simple process that requires just seven basic ingredients. The biscuits are incredibly soft, tall, flaky, and buttery, and can be served with jam, gravy, or your topping of choice. Here is a step-by-step guide on how to make delicious buttermilk biscuits from scratch:
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cold butter
- Buttermilk
- Honey (optional)
Method
- Preheat your oven to 425°F to 450°F (230°C). Line a large baking sheet or a cast-iron skillet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the dry ingredients until well combined. If you want a sweeter biscuit, you can also add sugar to this mixture.
- Cut cold butter into cubes and add them to the dry ingredients. Use a pastry cutter or a food processor to cut the butter into the mixture until it resembles coarse crumbs. You can also use a large fork or the back of a fork if you don't have a pastry cutter.
- Make a well in the center of the dough and pour in cold buttermilk. You can also add a drizzle of honey for extra flavor. Stir with a silicone spatula until just combined. Do not overmix, as this will make the dough tough and dense. The dough will be crumbly, which is normal.
- Transfer the dough to a floured surface and form it into a rectangle with your hands. The size of the rectangle can vary, but a common size is about 10 inches or 9 inches long.
- Fold one side of the rectangle into the center, then fold the other side into the center. Rotate the dough horizontally and gently form it back into a rectangle. Repeat this folding process 2-3 more times. This step is crucial for creating flaky layers in your biscuits.
- Use your hands or a rolling pin to flatten the dough to your desired thickness. Cut out biscuits using a biscuit cutter or the top of a drinking glass.
- Transfer the biscuits to the prepared baking sheet, placing them close together for taller biscuits. Use your thumb to press an indent into the top of each biscuit.
- Brush the tops of the biscuits with buttermilk. This step is optional but helps the biscuits achieve a golden brown color as they bake.
- Bake the biscuits for 15 to 17 minutes, or until they are lightly golden brown. The baking time may vary depending on your oven.
- Remove the biscuits from the oven and brush with melted butter if desired. Allow them to cool for a few minutes before serving.
Storage
Buttermilk biscuits are best enjoyed fresh, but they can be stored and enjoyed later. For short-term storage, keep the biscuits at room temperature in an airtight container for up to 3 days. For longer storage, freeze the baked biscuits after they have cooled completely. Place them in a large freezer bag and store them in the freezer for up to 3 months. You can also freeze the unbaked biscuits by placing them on a baking sheet lined with parchment paper and freezing them solid before transferring them to a freezer bag.
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Tips for making dough
Making buttermilk biscuits is a simple process, but there are a few key tips to keep in mind when making the dough to ensure they turn out perfectly.
Firstly, it is important to use cold butter and buttermilk. When little pieces of butter melt as the biscuits bake, they release steam and create pockets of air, making the biscuits airy and flaky. Using cold butter and buttermilk also helps create dozens of flaky layers in each biscuit. If your dough is too sticky, this may be due to using buttermilk that is thinner than usual or not using enough flour.
Secondly, do not overwork the dough. Overworking and over-handling the dough will result in tough, hard, and flat biscuits. Mix the ingredients just until they are combined. The dough will be shaggy and crumbly, which is normal.
Thirdly, the most important step is folding the dough. Flattening and folding the dough creates multiple flaky layers, similar to croissants and rough puff pastry. Shape the dough into a rectangle, about 3/4-inch thick, and fold it in half from top to bottom. Pat it back down into its original shape, and repeat the process of folding and patting, alternating sides, until you have completed a total of 8 folds.
Finally, use a biscuit cutter to cut the biscuits. Do not twist the biscuit cutter when pressing down into the dough, as this will prevent the biscuits from fully rising. Re-roll the scraps until all the dough is used.
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Baking temperature and duration
The ideal temperature and duration for baking buttermilk biscuits vary depending on the type of oven and the number of biscuits being baked. For a standard oven, preheat to 425°F (218°C) and bake for 13 to 25 minutes. If using a convection oven, no changes to the baking time are necessary. However, if baking in large batches, it is recommended to reduce the baking powder by one teaspoon and ensure the center is thoroughly cooked.
When using a cast iron pan or oven-safe skillet, bake at 425°F for about 13-15 minutes. If using a 9x13 foil pan, baking at 350°F for 45 minutes is suggested, but this may vary depending on the thickness of the biscuits. For thicker biscuits, a higher temperature of 425°F and an additional 20 minutes may be required.
For frozen biscuits, there is no need to thaw them first. Simply place them on a baking sheet and bake at 350°F for 15-20 minutes, or until warmed through. Baking from frozen may take a few extra minutes. To ensure even browning, cover the biscuits with foil if they start to brown too much before being fully cooked.
The biscuits are done when they are golden brown and pull away slightly from the edges of the pan. Inserting a toothpick into the center is a good test for doneness; if it comes out clean without any wet dough, the biscuits are ready. Allow the biscuits to cool for 5-10 minutes before slicing and serving.
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How to store buttermilk biscuits
Buttermilk biscuits are best consumed fresh out of the oven. However, if you have leftovers, you can store them at room temperature for up to two days. Ensure the biscuits are placed in an airtight container or wrapped tightly in foil to prevent them from drying out.
If you wish to preserve your buttermilk biscuits for longer, you can refrigerate them for up to a week. Again, ensure they are well-sealed in an airtight container or tightly wrapped in foil.
Freezing is an excellent option if you don't intend to consume the biscuits within a week. You can freeze the biscuits either before or after baking them. To freeze before baking, place the cut-out biscuits on a baking sheet lined with parchment paper and transfer them to the freezer for 1-2 hours until frozen solid. Then, place the biscuits in a large freezer bag, ensuring you remove as much air as possible. Frozen unbaked biscuits can be stored for up to three months and can be baked directly from frozen, adding a few extra minutes to the baking time.
Alternatively, you can freeze the biscuits after baking. Allow the biscuits to cool completely, then place them in a large freezer bag or another airtight container, removing as much air as possible. Like unbaked biscuits, baked biscuits can be stored in the freezer for up to three months.
When you're ready to enjoy your frozen biscuits, you can either thaw them at room temperature for about an hour or pop them directly into a moderate oven. If you're reheating multiple biscuits, consider using the oven to ensure even heating.
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Serving suggestions
Buttermilk biscuits are incredibly versatile and can be served in a variety of ways. They can be enjoyed plain, or with a drizzle of honey, a pat of butter, or a spread of cinnamon butter. For a more savoury option, biscuits can be served with gravy, sausage gravy, chocolate gravy, or jam. They can also be used to make breakfast sandwiches or biscuits and gravy.
Biscuits are best when they are rewarmed before serving. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. To reheat, simply pop them in the microwave for a few seconds or warm them up in the oven at 300°F for a few minutes.
If you're looking for a heartier meal, biscuits pair well with soup. They can also be served as a dessert, such as with a biscuit-topped berry cobbler or strawberry shortcake. For a Southern-style treat, bake your biscuits in a cast iron pan for a crisper crust.
No matter how you dress them up, buttermilk biscuits are a delicious and easy treat that can be enjoyed any time of the day.
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Frequently asked questions
Yes, you can bake buttermilk biscuits in a pan. You can use a cast iron pan or an oven-safe skillet.
Preheat the oven to 425°F (218°C) or 450°F (230°C).
Bake the biscuits for 13 to 20 minutes, or until they are golden brown.
Place the biscuits close together on the pan so that they are touching. This will help them rise higher.
Yes, you can freeze buttermilk biscuits before or after baking them.
