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Old-fashioned buttermilk biscuits are the perfect southern breakfast. Served with homemade gravy or jelly, these biscuits are buttery and taste just like the old-fashioned biscuits that your grandma would have made. Fluffy buttery biscuits topped with melted butter before baking, making them even more buttery with a golden top. Serve warm with gravy, jelly or even make a biscuit breakfast sandwich with a sausage patty.
Buttermilk is the key ingredients used to create the classic buttermilk taste. You can either use store bought buttermilk, or if you don’t have any buttermilk on hand you can create a buttermilk substitute. I don’t usually have buttermilk on hand, so I like to make this buttermilk substitute instead. To make the buttermilk substitute, in a large measuring cup whisk together regular milk with white distilled vinegar. Let the mixture sit for about 5 minutes before using, it works just as the same as buttermilk.
Similar to making pie crust, cold butter is cut into the mixture using either a pastry blender or it can be cut in with two knives. After the butter is cut in, it should resemble course cornmeal with no large chunks of butter. The buttermilk mixture is poured into the flour mixture and mixed with a fork until a wet dough forms. Dump the dough out onto a floured surface, and fold the dough over itself a couple of times. Just until the biscuit dough is all gathered together, careful to not overwork the dough. Overworking the dough will result in tough biscuits.
Using either a biscuit cutter or a round cup, cut out biscuits without twisting the cutter. By twisting the biscuit cutter, you lose all of those flaky layers. Place the biscuits onto a large greased baking sheet and brush lightly with melted butter. You can leave the butter topping off, but I like to use it because it gives the top a golden crust.
Homemade Buttermilk Biscuits
Ingredients
- 1 cup milk
- 1 tablespoon vinegar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons butter, cubed
- 2 tablespoons melted butter, optional
Instructions
- Preheat oven to 425 F. In a measuring cup, whisk together milk and vinegar. Let sit for 5 minutes.
- In a large bowl, whisk together flour, salt, baking powder and baking soda. Cut butter into the mixture using either a pastry blender or two knives until mixture resembles course crumbs.
- Pour in milk and mix with a fork until a wet dough forms. Dump dough out onto a floured surface. Fold dough over itself a couple of times. Gently pat out dough into a rectangle and cut out biscuits with a floured cutter.
- Place biscuits onto a large greased baking sheet. Brush with melted butter. Bake for 12-15 minutes.