Homemade Buttermilk Biscuits Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
20
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Calories
181 kcal
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Course
Baked Goods
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Cuisine
American
Homemade Buttermilk Biscuits Recipe
Description
These homemade buttermilk biscuits start with ice-cold butter grated and mixed into a flour blend with baking powder, salt, and sugar, producing a crumbly base. The addition of eggs and buttermilk creates a moist dough that is rolled out to about 1.5 to 2 inches thick and cut into round biscuits about 2.5 to 3 inches in diameter. The biscuits are arranged in a cast-iron skillet or casserole dish and baked at 375° until golden, resulting in tender, flaky biscuits.
The biscuits have a rich flavor from the butter and buttermilk with a balanced rise thanks to baking powder. Forming biscuits close together helps them support each other during baking, keeping the shape.
Make-ahead tips include preparing the biscuits and accompanying strawberries up to two days ahead for freshness. Biscuits store covered at room temperature for 3 days or refrigerated for up to 5 days, and they freeze well for up to 3 months. Reheating gently in the oven covered with foil at 350° keeps them warm without drying out.
Ingredients
- 2 ¾ unsalted butter 22 tbsp, sticks, ice-cold
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1 ½ teaspoons salt sea salt
- 1/3 cup sugar
- 5 egg large
- 1 ¾ cups buttermilk
Instructions
- Preheat the oven to 375°.
- Grate the butter using a hand grater.
- In a stand mixer with the hook attachment, add the flour, baking powder, salt, sugar, and butter and mix on low speed until combined.
- In a separate medium-size bowl, whisk together the eggs and buttermilk until combined.
- Pour the buttermilk and eggs into the stand mixer bowl and mix on low speed until combined.
- Transfer the biscuit dough to a clean surface lightly dusted with flour.
- Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick.
- Using a circle cutter that is roughly 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
- Transfer them to a large cast-iron skillet (12 inches) or casserole dish (13x9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
- Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.
Notes
- You can prepare the biscuits and strawberries up to 2 days in advance to maintain freshness.
- Store biscuits covered at room temperature for 3 days, or refrigerate up to 5 days.
- Freeze biscuits covered for up to 3 months; thaw in the refrigerator for 1 day before serving.
- To reheat, cover biscuits with foil and bake at 350° for 6 to 8 minutes until warm.
- Arranging biscuits close together before baking helps them hold their shape as they rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 44mg | 15% |
| Sodium | 215mg | 9% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 97IU | 2% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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