Buttermilk biscuits go great with almost everything. We love them so much that we can't imagine not having them within reach, especially when diving into a plate of crispy fried chicken or meatloaf. This ultimate buttery sidekick is easy to make and can even be turned into the base of a delicious dessert.
How to Make Buttermilk Biscuits
There's nothing better than a buttermilk biscuit warm from the oven. This simple recipe will make 12 crumbly, tender biscuits.
- 4 cups of self-rising flour
- 2 sticks (1 cup) of cold butter cut into cubes.
- 1½ half cups of buttermilk (straight from the refrigerator; it needs to be cold)
- 2 additional tablespoons of flour
- Preheat oven to 425° F.
- Place 4 cups of flour in a medium mixing bowl. Add a few cubes of butter into the flour, working it in until all butter has been added, and the mixture looks like coarse crumbs.
- Pour the cold buttermilk into the flour and butter mixture.
- Stir until a dough mixture forms.
- Sprinkle the extra flour on a flat surface, such as a countertop covered with parchment paper or a cutting board.
- Turn the dough onto the floured surface and knead lightly just a few times.
- Form 12 biscuits and place the dough on a baking sheet that has been greased or sprayed with nonstick cooking spray. For buttery biscuits, brush with melted butter.
- Bake for approximately 13 minutes or until the biscuits are golden brown. Test at 13 minutes; if they are not quite ready, return them to the oven for up to two more minutes.
Looking for a festive presentation? Make yourself a beautiful butter board with variations of butter from sweet and savory to spicy and vegan.
Variations From Sweet to Savory
Biscuits taste great, but they're also terrific served with other foods, such as chili or a breakfast biscuit sandwich. You can even use this versatile food in desserts. Here are some of our favorite ways to use biscuits.
Make herbed biscuits by stirring your favorite herb mixtures, such as Italian seasoning or dried thyme and parsley. Knead the herbs into the dough before baking.
Cheddar Cheese Biscuits
Stir in ½ cup of shredded cheddar cheese and one tablespoon of garlic powder in the dough mixture to add a super-rich flavor. Other varieties of cheese can be stirred in as well. Parmesan is a good choice, as is Monterey Jack.
Before baking the biscuits, brush them with melted butter and sprinkle with sugar. Halve the cooked biscuits lengthwise and serve them with sliced macerated strawberries and whipped cream for an easy strawberry shortcake.
Refrigerate and Store
Biscuits will keep in the fridge for up to five days as long as you put them in a tightly sealed container. You can also individually wrap them in wax paper and place them inside freezer bags to store in the freezer. As long as the package is sealed well, you can expect them to keep for up to six months.
Do not microwave to thaw, as they will become gummy. Simply thaw at room temperature and heat in the oven if you want to enjoy them warm.
Tender Buttermilk Biscuits
With this recipe, the options are endless. Create a tasty basket of these goodies and freeze the rest for breakfast sandwiches. These freshly baked buttery delights will light everyone's faces at the table, so be sure to bake two batches so you don't run out.