Buttermilk Biscuit
Buttermilk biscuits are soft, flaky, and buttery, perfect for breakfast or as a side. Their tender crumb and rich flavor make them a comforting choice.
Ingredients
Instructions
- Mix self-rising flour and baking powder in a bowl.
- Blend in shortening until the mixture resembles coarse crumbs.
- Add buttermilk and stir until just combined.
- Knead the dough over several times on a floured board.
- Press out the dough to a thick layer.
- Cut into biscuits using a round cutter or glass.
- Bake at 450°F (232°C) for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a lighter texture, use cold buttermilk and handle the dough as little as possible. If you don't have self-rising flour, you can substitute all-purpose flour and add 1.5 teaspoons of baking powder and a pinch of salt. For a richer flavor, consider incorporating a tablespoon of honey into the buttermilk.
Serving Suggestions
These buttermilk biscuits are delicious when served warm with butter and jam. They pair beautifully with Extra Special Macaroni And Cheese for a comforting meal. For a sweet twist, serve them alongside a dessert like Blackberry Cobbler, where the flaky biscuit complements the fruit filling perfectly.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Biscuit contains roughly 278 calories, with 1g protein, 2g carbohydrates, and 31g fat. It is a good source of calcium (12% 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 make these biscuits ahead of time?
Yes, you can prepare the dough and cut the biscuits a day in advance. Store them in the refrigerator, covered with plastic wrap, and bake them fresh the next day. This way, you'll enjoy warm biscuits with minimal effort in the morning.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will give you a similar tangy flavor needed for the biscuits.
Why are my biscuits not rising?
If your biscuits aren't rising, ensure that your baking powder is fresh and that you’re not overworking the dough. Over-kneading can develop gluten, resulting in dense biscuits. Remember, the key is to mix until just combined and handle the dough gently.
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).