Best Buttermilk Biscuits from scratch
Make the best and easy homemade buttermilk biscuits from scratch this Thanksgiving and Christmas to suck up all those gravy and drippings left on your plate from turkey or any meat.
Servings: 12
Calories: 152kcal
Ingredients
- 2 cups All purpose flour or Maida
- 2 teaspoon Baking powder
- ¼ teaspoon Baking soda (check tips)
- 1 teaspoon Salt
- 8 tablespoon Unsalted butter (chilled and cut into slices , ½ cup) (If using salted butter, please skip adding salt)
- ¾ cup Buttermilk, cold plus additional 2 to 3 tablespoon for brushing
Instructions
- Preheat the oven to 425 degrees F. Line your baking pan with parchment paper and keep it aside.
- In a bowl, add all the dry ingredients - flour, baking powder, baking soda, salt, and mix. To this, add the cold butter slices/cubes and incorporate them into the flour mixture using a fork or pastry cutter until the mixture resembles coarse crumbs.2 cups All purpose flour or Maida , 2 teaspoon Baking powder, ¼ teaspoon Baking soda , 1 teaspoon Salt, 8 tablespoon Unsalted butter (chilled and cut into slices , ½ cup)
- Now make well at the center. Add buttermilk and mix just until combined. Do not overmix the dough.¾ cup Buttermilk, cold plus additional 2 to 3 tablespoon for brushing
- Transfer the dough to a well-floured surface and form a rectangle using a rolling pin.
- Fold the rectangle into thirds and roll it out into another rectangle. Bring any dough crumbs together. Now repeat this folding procedure two more times. Check out the video here.
- Now finally, roll the dough into a ½-inch thick rectangle. Cut into 12 pieces using a cookie cutter. Or, use a knife and cut them into 12 squares. Reroll the dough if there are any scraps left.
- Transfer these biscuits to a baking sheet and make an indent using your forefinger. Brush the tops of the biscuits with more buttermilk.
- Bake for 15 minutes in the preheated oven until flaky and golden brown.
- Serve warm, and enjoy. Happy Thanksgiving and Happy Holidays.
Video
Notes
- Make sure the butter you are using is cold. Cold butter helps in creating more flaky layers.
- Buttermilk adds a mild tangy flavor and makes the most tender biscuits ever.
- Like any other dough, never overmix it. Overmixing will make your biscuits flat and hard. The more gentle you are with dough, the tender the biscuits will be.
- You don't need any cookie cutters. You can cut them into squares, triangles, or any desired shape using a knife.
- You can substitute baking soda with an additional 1 teaspoon baking powder if required.
- I like a little crispier outer texture and thus have spaced my biscuits. If you like it very soft and want it to rise, then don't leave a lot of space between biscuits while baking
- Use good-quality baking powder and baking soda.
- You can also bake them in a cast iron pan for the best results.
- Sometimes, I have ended up using close to 1 cup of buttermilk. So the amount of buttermilk may vary depending on the brand of flour, the thickness of the buttermilk, and weather conditions.
Nutrition
Calories: 152kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 304mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Calcium: 62mg | Iron: 1mg