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.
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.
6) Bake the “muffin” style biscuits for 15 minutes, or bake the “loaf” style biscuits for 20.
7) After baking let the biscuits cool on a wire-rack for 5 minutes before serving.
To 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