How to Make Homemade Buttermilk Biscuits From Scratch
Making homemade buttermilk biscuits from scratch is incredibly easy using this simple recipe. As a child, it was ritual to get biscuits with fried chicken on the weekends with my family. The biscuits were of the dry and tasteless fast food variety, I would always give the biscuits to my brother who would eat almost anything. The homemade buttermilk biscuits from this recipe erase all those bad memories and preconceptions of what real biscuits should taste like; they're moist, flaky, buttery and are to die for. I love eating these straight from the sheet pan when they're fresh and hot out of the oven.
This recipe is adapted from Thomas Keller's Ad Hoc at Home. If you don't have a food processor or stand mixer, you can use your hands and a bowl to mix the dough, the less you work the dough, the flakier the biscuits will turn out.
Sheet pan or cookie pan
Round cookie cutter (optional)
Food processor or Stand Mixer (optional)
Parchment Paper (optional)
2 cups cake flour
2 cups all-purpose flour
1 tablespoon + 1 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
8oz unsalted butter (2 sticks)
1½ cups buttermilk
1. Preheat your oven to 425°F
2. Combine all the dry ingredients (cake flour, AP flour, salt, baking powder, and baking soda) using your stand mixer.
3. Cut the butter into 1/2 inch cubes. It's important that your butter is cold and not warm or melted.
4. Add the chilled cubed butter to your dry ingredients and mix very lightly until the pieces of butter are about pea-sized or smaller. It's extremely crucial that you don't overwork the biscuit dough, it shouldn't form a solid mass!
5. Make a little "well" inside the dough mixture, and pour in the buttermilk. Using a spatula or wooden spoon, gently mix the dough and buttermilk until they just begin to combine. Again, at this point your biscuit dough should not form a solid mass, the less you work it the better.
6. Turn the dough out onto a floured cutting board or other suitable work surface. Gently push the dough together and flatten it to about 3/4 inches thick.
7. Cut the dough using a 2½ inch round cookie cutter. If you don't have a cookie cutter you can improvise using the top of a glass cup or a knife. The excess dough can be pushed back together to form more biscuits.
8. Brush the top of the biscuits with a little buttermilk, and bake them for 15 - 18 minutes, rotating the pan halfway through.
Your homemade buttermilk biscuits will be a nice golden brown when done. You can serve them with some melted butter or raspberry jam, it's up to you, go wild!