Chuck Wagon Buttermilk Biscuits
Buttermilk biscuits with a flaky, tender texture and rich flavor, perfect for breakfast or brunch, appealing to those who love homemade bread with a Southern twist.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Stir in buttermilk, sugar, salt, baking soda, oil, and baking powder.
- Add enough flour to make a medium dough that is slightly sticky.
- Place dough in a greased bowl, cover, and store in the refrigerator until ready to use, up to 7 days. Punch down daily.
- When ready to bake, shape desired amount of dough into 1 1/2-inch balls.
- Arrange the dough balls 1 inch apart on a baking sheet.
- Bake at 350°F (175°C) for 22 to 25 minutes, or until golden brown.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the dough. If you're out of buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a flavor twist, try adding herbs or cheese to the dough. These biscuits are best served warm, similar to Good Biscuits, to enhance their flaky texture.
Serving Suggestions
These buttermilk biscuits are delicious on their own but pair beautifully with a variety of dishes. Serve them alongside fried chicken, or spread with butter and jam for breakfast. They also make a great accompaniment to soups and stews, or try them with the Pumpkin Lemon Cream Pie for a delightful dessert contrast.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chuck Wagon Buttermilk Biscuits contains roughly 152 calories, with 0g protein, 21g carbohydrates, and 8g fat. It is a good source of vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% 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 the dough ahead of time and freeze it?
Yes, you can freeze the biscuit dough after shaping it into balls. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter or any neutral oil, such as canola or grapeseed oil. If you want a richer flavor, consider using olive oil, but be aware it may alter the taste slightly.
Why did my biscuits not rise properly?
If your biscuits didn't rise, it could be due to expired yeast or not allowing the dough to rest long enough. Ensure your yeast is fresh and remember that the dough should be slightly sticky; adding too much flour can also prevent proper rising.
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).