The Best (and easiest) Buttermilk Biscuit Recipe

I love biscuits. Passionately. I make them frequently and often you can find me reminiscing of these light and tender morsels. Here’s my recipe for buttermilk biscuits. While I would gladly toil away in a kitchen for hours to make these, I don’t have to. These biscuits are incredibly fast and easy (or, as the saying goes, they are “country good and city quick”). It takes less time to mix the ingredients than it does for the oven to warm up, and mixing is all you do; these biscuits do not require a rolling pin.

Here’s how you do it:

1) Preheat your oven to 500. F (or 260 C).

2) Combine 10 oz. (2 cups) of all purpose flour, 1 Tbs. sugar, 1 Tbs. baking powder, 1 tsp. salt and 1/2 tsp. of baking soda in a large bowl.

flour_butter

I’ve combined the flour mixture and am about to cut the butter in.

3) Cut 4 Tbs. (2 oz.) butter into the flour. There are a lot of ways to do this, but the easiest is to use the small holes on a box grater, or a cheese grater. I simply dip the butter into the flour mixture (this makes it easier to hold and keeps the butter from melting) and then, directly over the flour mixture, I grate about 1/2 of a Tbs. of the butter and then stir it with a fork to prevent clumping. I then alternate grating and stirring until all of the butter has been combined.

4) Depending on how you want to serve the biscuits, grease a 12 cup muffin tin, or two loaf pans. If you want to serve the biscuits on the side, use a muffin tin, and if you want to make egg and cheese biscuit sandwiches, use the loaf pans.

5) When the oven is pre-heated, stir 12 oz. (1.5 cups) of buttermilk into the flour mixture until you no longer see any dry flour. Then divide the batter between the 12 cups in the muffin tin or the two loaf pans.

Instead of rolling out the dough, just scoop it into a greased muffin tin for individual biscuits.

Instead of rolling out the dough, just scoop it into a greased muffin tin for individual biscuits.

Or scoop the dough into a greased loaf pan to make  large biscuits that can be cut to size and are perfect for egg and cheese sandwiches.

Or scoop the dough into a greased loaf pan to make large biscuits that can be cut to size and are perfect for egg and cheese sandwiches.

 

6) Bake the “muffin” style biscuits for 15 minutes, or bake the “loaf” style biscuits for 20.

Once baked, the large "loaf" biscuits can be cut into thirds or fourths for the perfect egg sandwich.

Once baked, the large “loaf” biscuits can be cut into thirds or fourths for the perfect egg sandwich.

7) After baking let the biscuits cool on a wire-rack for 5 minutes before serving.

final_biscuitsTo summarize the ingredients (you can also download the recipe):

  • 2 cups (10 oz) all purpose flour
  • 1 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 4 Tbs. (2 oz) butter
  • 1 1/2 cup (12 oz) buttermilk

 

4 thoughts on “The Best (and easiest) Buttermilk Biscuit Recipe

  1. emilybuehler says:

    You can also freeze the butter, which makes it easy to grate without melting or clumping, although dipping in flour is a good idea, too!

    1. Josh says:

      Oh! That sounds perfect! Thanks for the tip!

  2. Jack says:

    made these this morning except I cut out actual biscuits. Josh – believe it or not, a fold or two made them fluffier! My biscuits made from the scraps were the best ones and they all were awesome!

    1. Josh says:

      Dag!!! I’ll have to try this.

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