Basic Buttermilk Biscuits
Deliciously flaky buttermilk biscuits with a tender crumb, perfect for breakfast or as a side, offering a subtle tang and buttery richness that appeals to all.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, sift together the plain flour, sugar, baking soda, baking powder, cream of tartar, and salt.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Gradually add the buttermilk, stirring until just combined.
- Turn the dough onto a floured surface and gently knead a few times.
- Pat the dough to about 1-inch thickness and cut into rounds with a biscuit cutter.
- Place the biscuits on an ungreased baking sheet.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Serve warm.
Tips & Substitutions
For lighter biscuits, ensure your ingredients are cold, especially the shortening. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Avoid over-kneading the dough to keep the biscuits fluffy. These biscuits are versatile; try adding herbs or cheese for a twist, or serve them alongside dishes like 'Sour Cream Snap String Bean Casserole' for a delightful meal.
Serving Suggestions
These buttermilk biscuits are perfect for breakfast or as a side dish. Serve them warm with butter, honey, or jam. They also pair wonderfully with savory dishes like stews or 'Sour Cream Snap String Bean Casserole'. For a sweet twist, enjoy them with fresh fruit or whipped cream, making them a versatile addition to your table.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warm and soft.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Buttermilk Biscuits contains roughly 173 calories, with 2g protein, 4g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 1465mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. You might want to use a mixture of both for a lighter biscuit. Remember to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
What can I do if my biscuits turn out tough?
Tough biscuits are often a result of overworking the dough. When mixing, combine until just moistened. Additionally, check your leavening agents to ensure they are fresh, as old baking powder or soda can affect the rise.
How can I make these biscuits dairy-free?
To make dairy-free biscuits, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice. Use a dairy-free shortening or coconut oil in place of regular shortening, ensuring it’s cold for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).