Cody Casey
Buttermilk biscuits are a beloved classic, and for good reason—they're incredibly easy to make, and the buttermilk adds a tangy flavor and tenderness to the dough. The key to achieving the perfect buttermilk biscuit is in the preparation of the pan and the dough. In this guide, we'll walk you through the steps to ensure your biscuits turn out fluffy, flaky, and flavorful every time. From mixing the dough to baking it just right, we'll cover all the tips and tricks you need to become a biscuit-making pro.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron pan, oven-safe skillet, or baking sheet |
| Pan preparation | Spray with nonstick cooking spray |
| Oven temperature | 425°F (218°C) or 450°F |
| Baking time | 15-30 minutes |
| Biscuit placement | Close together for taller biscuits; 1 inch apart for browning on all sides; 1/2 inch apart for higher rise |
| Biscuit shape | Rounds, squares, or no shaping required |
| Biscuit thickness | 1/2 inch |
| Biscuit size | 2 1/2-inch diameter |
| Number of biscuits | 9-12 |
| Biscuit topping | Butter, honey, or egg wash |
| Storage | Room temperature or refrigerator for up to 2-5 days; freeze for up to 3 months |
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What You'll Learn
Use a cast iron pan or an oven-safe skillet
Using a cast iron pan or an oven-safe skillet is a great way to bake your buttermilk biscuits. The cast iron pan or skillet should be around 10-12 inches, and it is important to preheat your oven to 425°F (218°C).
Cast iron pans are ideal for baking biscuits as they retain heat very well and can help create an even bake. They are also naturally non-stick, which can be beneficial when baking items such as biscuits. If you don't have a cast iron pan, you can use a regular oven-safe skillet or even a baking sheet, although you may need to adjust the baking time.
When preparing your cast iron pan or skillet, it is important to note that you should not grease the pan. Simply place your biscuit dough into the pan, leaving a little space between each biscuit to allow for even cooking and browning. If you are making a large batch, you may need to use more than one pan to ensure even cooking.
Cast iron pans can also be used to make a variation of buttermilk biscuits called "butter-dip biscuits". For this recipe, you melt butter in the pan before adding the biscuit dough, creating a unique flavour and texture. This method is a fun twist on the traditional buttermilk biscuit recipe and is worth trying if you're looking for something a little different.
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Bake biscuits close together
When making buttermilk biscuits from scratch, it is important to place your biscuits close together on the pan or baking sheet. This is because biscuits rise taller when baked in close proximity to each other. The sides of the biscuits will also be moist when they are baked together, whereas biscuits baked further apart will have crisp sides.
When cutting out your biscuits, start at the outside edge of your rolled-out dough and cut very close together, being careful not to twist the cutter. Twisting the cutter can cause your biscuits to be misshapen. You can use a biscuit cutter or the top of a drinking glass to cut out your biscuits. The scraps of dough can be combined to make additional biscuits, but these will be tougher in texture.
When preparing your pan, you do not need to grease it if you are using a cast iron pan or an oven-safe skillet. If you are using a regular baking sheet, you can line it with parchment paper or a silicone baking mat. Place your biscuits on the pan or baking sheet, making sure the sides are touching.
Once your biscuits are in the pan and the oven is preheated, bake your biscuits until they are golden brown and flaky. The baking time will depend on your oven and the size of your biscuits, but it typically ranges from 8 to 15 minutes.
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Preheat the oven to 425°F (218°C)
Preparing the pan for buttermilk biscuits is a simple process. First, preheat your oven to 425°F (218°C). This is an important step, as it ensures the biscuits will bake evenly. While the oven is preheating, you can prepare your pan.
For buttermilk biscuits, a cast iron pan or an oven-safe skillet is recommended. If you don't have either of these, a baking sheet can be used instead. It is important to use a metal baking sheet without sides, as this will ensure the biscuits brown evenly. There is no need to grease the pan or baking sheet, simply place your desired number of biscuits on the sheet about 1 inch apart. If you want your biscuits to rise higher, place them just half an inch apart; the sides may not brown as evenly, but the biscuits will be taller.
Once your oven is preheated and your biscuits are prepared and placed on the pan, they are ready to be baked! The oven temperature of 425°F (218°C) will ensure your biscuits bake properly, resulting in a golden brown exterior and a fluffy, tender interior.
After baking, be sure to allow your biscuits to cool for a few minutes before serving. Buttermilk biscuits are best enjoyed warm, and can be topped with butter, honey, or a honey butter glaze.
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Use cold butter and cold buttermilk
When preparing the dough for buttermilk biscuits, it is important to use cold butter and cold buttermilk. The cold butter should be cut into cubes and added to the flour mixture. A food processor, pastry cutter, or your hands can be used to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be very cold so that when it melts in the oven, it creates steam, forming air pockets that make the layers of the biscuits light and fluffy. This also ensures that the biscuits will be flaky and tender.
Cold buttermilk is also necessary for this recipe. After creating a well in the centre of the flour and butter mixture, pour the cold buttermilk into it and gently stir until the mixture is just combined. Be careful not to overmix the dough, as this can make the biscuits dense and less flaky. The buttermilk adds a tangy flavour to the biscuits and its acidity works with the baking powder to help them rise.
Although most recipes call for very cold butter, some variations exist that use softened butter. This can be done by microwaving the butter or leaving it to soften at room temperature. Softened butter can be incorporated into dough that has been folded into layers, creating flaky biscuits without the need for cold butter.
By using cold butter and cold buttermilk, you can create flaky, tender, and fluffy buttermilk biscuits with a tangy flavour.
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Brush the tops with buttermilk
After cutting out the biscuits, arrange them on a parchment paper-lined baking sheet. Make sure the biscuits are touching each other. This helps the biscuits rise taller in the oven, and it will also give them softer sides.
Now, brush the tops of the biscuits with buttermilk. This step is optional, but it helps the tops turn a beautiful golden brown as they bake. Use a pastry brush to coat the tops of the biscuits with a little buttermilk before baking. You can use regular milk to brush on top if you prefer.
If you don't have buttermilk, you can make your own DIY buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. Whisk together, then let sit for 5 minutes before using in the recipe.
Bake the biscuits in a cast-iron skillet, which helps the edges crisp up beautifully. Bake for 18-20 minutes or until the tops are golden brown. If you are baking in one very large pan, watch the center to make sure it bakes through.
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Frequently asked questions
It is recommended to use a cast iron pan or an oven-safe skillet. You can also use a glass or ceramic 9x9-inch baking dish.
You will need flour, sugar, baking powder, salt, and butter. For the buttermilk, you can use store-bought buttermilk or make your own by combining 1 tablespoon of lemon juice or vinegar with enough milk to equal 1 cup.
First, preheat your oven to 425°F (218°C) or 450°F. Then, mix your dry ingredients in a bowl and cut in cold butter until the mixture resembles coarse crumbs. Make a well in the center and pour in cold buttermilk, stirring until just combined. Transfer the dough to a floured surface and pat it into a rectangle. Fold the rectangle in thirds and repeat this process two more times. Finally, roll out the dough, cut out your biscuits, and bake them until golden brown.
