Note: This post was originally published March 2011. Now that you’ve mastered this easy buttermilk biscuits recipe, here are a few variations you should definitely try! And when I’m not baking up a batch of biscuits for breakfast, I’m serving them alongside a bowl of soup or another cozy meal. We serve them with butter and homemade jam or smother them with sausage gravy. These easy buttermilk biscuits are a lazy weekend morning necessity at our house. To rewarm frozen baked biscuits, cover with foil and heat in a 350☏ oven for about 15 minutes. Bake straight from frozen, adding a few minutes to the baking time. Then transfer to a freezer ziplock bag and store for up to 2 months. To store in the freezer more long-term, place either baked or unbaked biscuits in a single layer on a lined sheet pan and freeze for 30-60 minutes. If your biscuits are still coming out flat after following all of these other tips, that might be why!īoth baked and unbaked biscuits freeze really well! If I want to prep biscuits in advance, I’ll place unbaked biscuit rounds on a parchment lined sheet pan, cover with a double layer of plastic wrap and freeze until I’m ready to bake and serve. Make sure your baking powder and baking soda haven’t expired.Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior.For added color, brush tops of biscuits with more buttermilk before baking.If the biscuits stick to the inside of the cutter, use a finger to pop it back out. Press the cutter firmly down and then pull it straight back up. This will “seal” together all the layers within the dough and prevent them from rising. Do not twist the biscuit cutter when cutting out the biscuits.Overworked dough produces tough biscuits. Mix dough with a spatula and then work the dough with your hands just until it comes together (see above Fold and Flatten Method).
If the butter is too warm, it will incorporate into the flour and you’ll end up with flat dense biscuits. The visible bits of cold butter throughout the dough is what creates the flaky layers and rise. The butter and buttermilk should be cold and used straight from the fridge.More tips for making perfect homemade biscuits Then, use a rolling pin or your hands to press the dough to about 1 inch thick and cut into rounds. Flatten it again to about 1-2 inches thick. Lift up one half of the dough and fold it over on top of the other half. Once the dough is mostly smooth, flatten it with the palms of your hands until it’s about 1-2 inches thick. Don’t add more buttermilk! Use your hands to bring it all together, folding the pieces on top of each other and gently kneading it all together until dry bits have been mostly incorporated and dough is uniform. The dough will still appear to be very dry and shaggy, and that’s completely normal. So how do I get perfect biscuits every time? Here’s my secret: The Fold and Flatten MethodĪfter the buttermilk has been added and the dough starts to come together, dump it all out on a clean work surface. Which is no good! Biscuits should be tall with plenty of visible flaky layers. The #1 complaint I get from readers when making biscuits is that they turn out flat. Round cutter- the rim of a glass will work too.Pastry blender- this is the most crucial tool you’ll need to make the biscuits! If you don’t have one, you can use two knives.Parchment paper or a silicone baking mat.Let it still for 5 minutes, then give it a quick stir before using. Add enough regular milk (preferably 2% or whole) to measure 1 cup. You only need 6 ingredients to make these biscuits, and you probably have most of them already in your kitchen!īuttermilk is one of my favorite ingredients for baking and it’s always in my fridge, but I get it, not everyone’s like me! Don’t worry, you can make your own buttermilk in a pinch.Īdd 1 tablespoon of lemon juice (bottled or freshly squeezed) to a liquid measuring glass.
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