Praise be. Southern Buttermilk Biscuits. Cold grated butter, a few cups of flour, and a whole lot of love! Southern buttermilk biscuits are known for their golden brown exterior with a gazillion layers of fluffy, buttery dough tucked underneath. These buttermilk biscuits are so easy to make and take about 15 minutes of hands-on time. To be completely transparent, my recipe for homemade biscuits is probably very similar to the ones you’ve used in the past. But, there’s one ingredient that I like to use when making baked goods that really elevates the flavors and makes them so much better. Also, the most significant difference in my buttermilk biscuits recipe is the method we use. I’ll give you a few essential tips to ensure your homemade biscuits are a hit with everyone you share them with. And is there anyone in this world that doesn’t love a good biscuit? I think not!
Biscuits! Rolls! And just bread, in general, are my kryptonite. In the years past, I’ve shared my garlic and herb butter rolls, cheddar bay biscuits, and my flakey 1-hour potato rolls with you guys and this year for Easter I thought, why not introduce you to my southern buttermilk biscuits? Of all the dinner rolls I’ve made, I think these southern-style buttermilk biscuits are my favorite. And you know those freezer breakfast sandwiches I shared the other day? How much more delicious would they be tucked inside a homemade biscuit? Have mercyy.
What are buttermilk biscuits?
Depending on where you are in the world, the word ‘biscuit’ means something completely different to you. ‘Biscuits’ in the United States and most of North America, is a term used to describe a flakey, buttery dinner roll (one that’s made without yeast.) Biscuits are very similar to scones as they rely on baking powder or baking soda as a leavening agent.
What do you need to make buttermilk biscuits?
all-purpose flour cold butter powdered milk sugar baking powder baking soda salt cold buttermilk
Why use powdered milk in the biscuit dough?
Powdered milk is an ingredient I often use when making most types of baked goods. In this case, it enhances the biscuit dough and gives it a bakery-like flavor. It also increases the browning ability of the crust. Since it’s a fine powder, it quickly disperses throughout the dough and results in a more tender biscuit. The sugars in milk powder also help give the biscuits a more vibrant color. I can’t take the credit for the addition of powdered milk though! It’s a trick I picked up from my mom; she almost always uses it in her rolls or biscuit recipes!
Where can I find powdered milk?
Powdered milk is usually found next to the sweetened condensed milk and the evaporated milk in the baking aisle of almost all grocery stores.
The correct way to measure out flour:
I find the best method of measuring out flour for buttermilk biscuits is the ‘spoon and sweep method.’ Use a smaller measuring scoop or cup to spoon flour into a 1-cup measure. Then use a knife and sweep from one side of the measuring cup to the other to level it off. Do this four times to make a total of 4 cups.
Tips for making the best buttermilk biscuits:
I’ve been making homemade biscuits for years, and along the way, I’ve picked up a few tricks that I want to pass on to you. Trust me; if you follow these few tips, you’re sure to end up with a better buttermilk biscuit.
Can we take a second to appreciate all the flakiness of these buttermilk biscuits? ↑ The trick to making perfect buttermilk biscuits is that ‘croissant dough process’ that we use that makes these biscuits so gosh darn picture perfect. Also, I love good rustic biscuits. All those crackly bits at the top give these buttermilk biscuits so. much. texture.
A variation on these biscuits:
If you’re serving these for breakfast, I highly recommend brushing them with a combination of honey and butter. One tablespoon of honey along with two tablespoons of butter is my winning ratio. However, more honey won’t hurt if you like things a little sweeter. I prefer biscuits brushed simply with a little butter while they’re fresh out of the oven. That way, you can make breakfast sandwiches, smear on some strawberry jam, or serve them up with gravy! Once you serve these homemade buttermilk biscuits, the fam is so not letting you get away with that stuff that comes in a tube anymore! Seriously, these southern-style biscuits are the bomb-diggity!
I find the best method of measuring out flour for buttermilk biscuits is the ‘spoon and sweep method.’ Use a smaller measuring scoop or 1/4 cup measure to spoon flour into a 1-cup measure. Then use a knife and sweep from one side of the measuring cup to the other to level it off. Do this four times to make a total of 4 cups.
I suggest grating the butter on a box grater or in a food processor. Pop the grated butter into a bowl (or in your food processor bowl is fine too) and then freeze it for 5-10 minutes before adding it to the dough. This way, the biscuits develop those beautiful butter pockets that make these biscuits extra yummy!
For a sweeter biscuit, combine 1 tablespoon of honey with the butter or brush with melted butter and sprinkle with a tablespoon of granulated sugar!
