Homemade Buttermilk Biscuits – Spend With Pennies

Why I Love Buttermilk Biscuits

• Pantry ingredients: These biscuits are made with simple ingredients that you probably have in the pantry. 
• Extra flaky: These come out layer upon layer of flaky buttery goodness.
• Add-ins: Mix in some finely shredded cheddar cheese & chives, bacon, or fresh herbs and parmesan.

Ingredients for Buttermilk Biscuits

Flour – I use all-purpose flour in this recipe as I always have it on hand.

Butter – For the best flaky layers, use cold butter. Cut it into pieces and then mix it into the flour with a fork or pastry cutter until it is the size of small peas.

Buttermilk –Buttermilk adds tenderness and combined with baking soda, ithelps the biscuits rise. It has a very slightly tangy flavor and makes baked goods tender.

Variations – Buttermilk biscuits are great with variations in the dough. Try about 1 cup of cheddar cheese and a sprinkle of chives, feta, dill, or bacon. Use part whole-wheat flour or brush with melted butter or garlic butter after baking!

How to Make Buttermilk Biscuits

Here are the steps to the best buttermilk biscuits:

1. Combine dry ingredients according to the recipe below.
2. Cut in the butter until crumbly. Stir in buttermilk until moistened.
3. Knead the dough gently and fold over a few times to create layers.
4. Cut with biscuit cutter or a sharp knife and bake until golden brown.

Serve Sweet or Savory: Anything goes. Serve with honey butter, bacon gravy, or hamburger gravy.

Tips for Fluffy Buttermilk Biscuits

Biscuits are easy to make but like pie crust, scones, and other quick dough recipes, the key to success is the way the dough is handled.  Here are a few tips to make sure these are the fluffiest biscuits:

• Ensure butter is COLD.  I stick the butter in the freezer for a few minutes before starting.
• Cut in the butter until you have coarse crumbs about the size of peas.
• When cutting the biscuits, don’t twist the cutter.  Just do one simple cut straight down.  If twisted, this seals the edges and the biscuits won’t rise as well. The dough can also be pat into a rectangle and cut into squares.
• Use a sharp cutter or a biscuit (or even cookie) cutter.  While a round glass will produce the same size, the blunt edge will cause the same issue as above.
• Don’t overmix, the dough needs to just hold together and the butter needs to stay cold.  Handling the dough too much will result in a tough biscuit. The heat from your hands will melt the butter.
• Use a lightly floured surface so you don’t add too much additional flour to the dough.

Freeze Before or After Baking

To make these ahead of time, prepare the dough as directed, cut out biscuits, and freeze on a tray.  Once frozen, store in a freezer bag.  To prepare, bake from frozen at 425° for 20 minutes or until golden brown.

Any leftover biscuits can be kept inan airtight container on the counter for 1-2 days. They will keep it in an air-tight container in the freezer for 1 week. Reheat in the oven