Buttermilk Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create additional lift and tenderness.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and flakiness; must be cold to create the right texture.

Buttermilk: Provides a tangy flavor and helps achieve a tender crumb.

When cutting the butter into the flour mixture, make sure the butter is very cold. This helps create flaky layers in the biscuits. You can even freeze the butter for a few minutes before using it. Additionally, handle the dough as little as possible to avoid overworking it, which can result in tough biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed. This combination mimics the leavening effect of baking powder.

• baking soda - Substitute with baking powder: Use 2-3 times the amount of baking powder, but note that this may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a slight coconut flavor while keeping the biscuits moist.

• buttermilk - Substitute with milk and lemon juice or vinegar: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This creates a similar acidity and texture to buttermilk.

• Allow the buttermilk biscuits to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• To extend their freshness, store the biscuits in the refrigerator. Wrap them individually in plastic wrap or aluminum foil, then place them in an airtight container. They will stay fresh for up to a week.
• For freezing, wrap each biscuit tightly in plastic wrap, then place them in a resealable freezer bag. This helps to prevent freezer burn. They can be frozen for up to 3 months.
• When ready to enjoy, thaw the frozen biscuits at room temperature or in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.
• Alternatively, you can reheat the biscuits in the microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• For an extra touch of freshness, brush the reheated biscuits with melted butter before serving. This adds a delightful richness and helps to revive their original texture.
• Enjoy your buttermilk biscuits with your favorite toppings, such as jam, honey, or even a slice of cheese.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• If you're in a hurry, you can use the microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• For a crispier exterior, use a skillet. Heat a non-stick skillet over medium heat and place the biscuits in the skillet. Cover with a lid and heat for 2-3 minutes on each side until they are warmed through and slightly crispy.

• You can also use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the biscuits directly on the rack. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the air fryer basket in a single layer and heat for 3-5 minutes until they are warmed through and have a nice texture.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Large mixing bowl: Used to whisk together the dry ingredients and combine them with the butter and buttermilk.

• Whisk: Helps to evenly mix the flour, baking powder, baking soda, and salt.

• Pastry cutter: Cuts the cold butter into the flour mixture until it resembles coarse crumbs.

• Biscuit cutter: Cuts out the biscuits from the dough after it has been folded and patted down.

• Baking sheet: Holds the cut-out biscuits while they bake in the oven.

• Floured surface: Provides a non-stick area to turn out and pat down the dough.

• Spatula: Assists in transferring the cut-out biscuits to the baking sheet.

• Measuring cups: Ensures accurate measurement of flour and buttermilk.

• Measuring spoons: Ensures accurate measurement of baking powder, baking soda, and salt.

Pre-measure ingredients: Measure all ingredients beforehand to streamline the process.

Use a food processor: Quickly cut butter into the flour mixture with a food processor instead of a pastry cutter.

Chill tools: Keep your bowl and pastry cutter in the fridge to maintain the butter's cold temperature.

Batch preparation: Double the recipe and freeze extra biscuits for future use.

Preheat oven early: Start preheating your oven as you gather ingredients to save time.