Have you ever tried making biscuits from scratch? Or even taken a bite out of a super moist and fluffy homemade biscuit? I’ve been making (and perfecting) these homemade Buttermilk Biscuits for long time!
In fact, these biscuits made from scratch, are all what my boys know. I actually realized this one day… Their aunt and uncle came to join us for brunch one time and offered to make the biscuits. I thought that was so kind! But when my Gatlon asked me quietly, “What is that they are making out of that ‘tube’?” When I told him they are biscuits…he refused to believe me! That was when I think I realized I’ve sheltered my children for all of these years from “The Tube of Biscuits”!
You’ll love how these Buttermilk Biscuits melt into your mouth! These decadent biscuits are moist and flaky inside from the layers of butter baked into them. The tops have a crisp and tender outside crust. Once you break one open, you’ll see how the dough has cooked to a delicate texture!
Making Buttermilk Biscuits from scratch is easier than you think!
You’ll need some all purpose flour, baking powder, baking soda, salt, 1 beaten egg, COLD butter pieces, and buttermilk.
Whisk together all of the dry ingredients in a large mixing bowl. “Cut” the COLD butter pieces into the dry mixture until all the butter is dispersed through out. TIP: Work the cold butter pieces with both hands. The warmth of your hands will work the butter through the mixture. Or you could simply use a pastry cutter. (I work it through with my hands.)
Once the butter is all cut into the flour mixture, add the beaten egg and buttermilk. Gently stir with a large spoon until all incorporated. Do not over mix after adding the wet ingredients. It will make a tough biscuit. And no one wants a tough biscuit, right?
Put the dough onto a lightly floured surface. Sprinkle a light dusting of flour on top of the dough. Gently pat the dough flat to about 1 inch high with your hands. Use a biscuit cutter or the rim of a drinking glass to cut into the dough. TIP: Dip your cutter/drinking glass into some flour to prevent sticking. Cut your biscuits as close as you can. Any leftover dough, gently flatten for another cut out biscuit.
Gently lay the biscuits on a baking stone or pan. Set into a preheated 400 degrees oven for 14-16 minutes.
Put your favorite preserves on these delectable delights! My favorite is just LOTS of butter! (Yes, and you know I ate the one in the first picture.) You can bake these ahead of time and freeze them individually for later. Enjoy my friends!
- 2 cups all purpose flour (plus ¼ cup for flouring surface)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt (I use Kosher salt)
- 10 tablespoons of cold butter, cut into pieces
- 1 cup buttermilk
- 1 egg, beaten
- Preheat oven to 400 degrees.
- Whisk together flour, baking powder, baking soda and salt in a large mixing bowl.
- Cut the pieces of cold butter into the flour mixture until all crumbly looking. (use a pastry cutter or work the cold butter with both hands into the flour.)
- Add the beaten egg and the buttermilk. Stir with a spoon until all mixed together.
- Do not over mix.
- Pat down the dough 1 inch thick on a lightly floured surface. Dust more flour on top of dough.
- Cut with a small biscuit cutter or the rim of a glass.
- Gently lay the biscuits on a baking stone or pan.
- Bake for 14-16 minutes or until golden brown.