Homemade Buttermilk Biscuits
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There is nothing better than a hot and fluffy, Homemade Buttermilk Biscuit fresh out of the oven! You can top your biscuit with butter and honey, fruit spread or Sausage Gravy, the possibilities are endless. Speaking of gravy, don’t forget to check out the Beef Gravy page for all the info about making gravy.
Did you try to reach into the screen to grab it? Not only are they delicious, but this recipe for Buttermilk Biscuits is really easy to prepare.
Ingredients needed to make this recipe
- cake flour
- all-purpose flour
- baking powder (aluminum free)
- sugar
- salt
- butter
- shortening
- lard
- buttermilk
How to make Buttermilk Biscuits
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, set aside.
Mix the flours, sugar, salt a baking powder together in a large bowl.
Cut the butter, shortening and lard into the flour mixture with a pastry blender or two knives, just until the mixture forms coarse crumbs about the size of peas.
Pour in the buttermilk and stir just until combined.
Turn the dough out onto a flour covered work surface. Knead the dough just until it comes together. Using floured hands, pat the dough into a circle about 1-inch thick.
Cut out biscuits with a 2-inch cutter that has been dipped in flour.
Cut out as many biscuits as possible, 3 or 4, then gather the scraps and knead briefly to incorporate, and cut additional biscuits, 6 to 8 total.
Place the biscuits on the prepared baking sheet.
Bake until golden brown, 15 to 17 minutes. Let cool on the baking sheet for 3 to 5 minutes.
Serve warm homemade buttermilk biscuits with butter and honey.
Or serve Buttermilk Biscuits and Gravy.
Or you could have even more fun and top your warm biscuits with Chocolate Gravy!
How do you make fluffy Biscuits?
Do not overwork the dough! We are not making bread, we do not want to develop the gluten. We want the fat to stay solid and not melt. Only work the dough enough to incorporate the fat with the flour.
Can you freeze Biscuits?
Yes you can. Completely cool the biscuits on a wire rack. Wrap each biscuit tightly with heavy-duty aluminum foil or freezer wrap, then place in a zipper topped freezer bag. They can be stored for 2 to 3 months.
Reheat frozen biscuits on a parchment lined baking sheet for 15-20 minutes in a 350 degree oven until warm and soft in the center. If biscuits start to brown too much, lay a sheet of foil over the top of them.
Can you freeze Biscuit dough?
Yes! After you cut out your biscuits, place them on a parchment lined baking sheet. Cover them with plastic wrap and place in the freezer. Once they are frozen, transfer the biscuits to a gallon-sized freezer bag. They should good in the freezer for up to 3 months.
How to bake frozen biscuit dough
Place frozen biscuits on a parchment lined baking sheet and bake in a preheated 425 degree oven for 20 to 25 minutes.
How to store Homemade Buttermilk Biscuits
Place cooled biscuits in an airtight container, or wrapped with plastic wrap and store on the counter for 1 or 2 days, or in the refrigerator for up to 3 days.
Recipe Notes & Tips
- All ovens bake differently. Baking times are guidelines, but not guaranteed to be perfect.
- I did not have shortening, so I substituted unrefined coconut oil. They have a slight coconut smell/taste, but it’s not that bad.
- Using a blend of cake and all-purpose flours creates a lighter, taller, more tender biscuit. If you use only all-purpose flour, your biscuits will be more dense and heavier. All cake flour will produce a a flimsy biscuit that is too soft and more like cake.
Tools used to create this recipe
Enjoy!!
Homemade Buttermilk Biscuits
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- .5 teaspoon fine sea salt
- 2 tablespoons unsalted butter chilled, cut into cubes
- 2 tablespoons vegetable shortening or coconut oil – chilled, cut into cubes
- 1 tablespoon lard chilled, cut into cubes
- .75 cup buttermilk 6 ounces
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, set aside.
- Mix both flours, sugar, salt a baking powder together in a large bowl.
- Cut the butter, shortening and lard into the flour mixture with a pastry blender or two knives, just until the mixture forms coarse crumbs about the size of peas.
- Pour in the buttermilk and stir just until combined.
- Turn the dough out onto a flour covered work surface. Knead the dough just until it comes together. Using floured hands, pat the dough into a circle about 1-inch thick.
- Cut out biscuits with a 2-inch cutter that has been dipped in flour. Cut out as many biscuits as possible, 3 or 4, then gather the scraps and knead briefly to incorporate, and cut additional biscuits, 6 to 8 total. (I usually get 7)
- Place the biscuits on the prepared baking sheet. Bake until golden brown, 15 to 17 minutes. Let cool on the baking sheet for 3 to 5 minutes.
- Serve warm biscuits with butter and honey, mixed berry jam, sausage gravy, or chocolate gravy.
Notes
- All ovens bake differently. Baking times are guidelines, but not guaranteed to be perfect.
- I did not have shortening, so I substituted unrefined coconut oil. They have a slight coconut smell/taste, but it’s not that bad.
- Using a blend of cake and all-purpose flours creates a lighter, taller, more tender biscuit. If you use only all-purpose flour, your biscuits will be more dense and heavier. All cake flour will produce a a flimsy biscuit that is too soft and more like cake.
