Name: Homemade Buttermilk Biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 cups all purpose flour; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cream of tarter; 1/2 teaspoon sea salt (fine); 3/4 cup salted butter (cold and diced); 3/4 cup buttermilk; 1 cup heavy cream (divided); 1 large egg

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Fluffy, tender and flaky are three words that describe these Buttermilk Biscuits perfectly.

Just like our Cheddar Bacon Biscuits these Buttermilk Biscuits are buttery, flaky, tender and fluffy. They pair perfectly with our Sausage Gravy to make the best Biscuits and Gravy…the best weekend breakfast! We use butter, buttermilk and cream to create the perfect melt in your mouth texture. Try them this weekend and make everyone happy.

Ingredients:

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon sea salt, fine
3/4 cup salted butter, cold and cut Into chunks
3/4 cup buttermilk
1 cup heavy cream, divided
1 large egg

How to make Buttermilk Biscuits:

In a large bowl whisk together all dry ingredients: flour, baking soda, baking powder, salt and cream of tartar
Add in the cold chunks of butter and mix in with a pastry cutter (or with your fingers) until small pea size bits form.
In a separate bowl whisk together the buttermilk, 3/4 of the heavy cream and the egg.
Slowly pour in the wet to the dry ingredients.
Mix briefly to combine. Do not over mix, the mixture will be slightly wet.
Turn out mixture onto a lightly floured surface and knead the dough with your hands until the dough comes together.
Using your hand or a floured rolling pin press dough out into the shape of a 4×8 rectangle.
Using the long ends of the rectangle, fold the dough into thirds.
Turn the dough 90 degrees and roll out into another 4×8 rectangle.
Repeat folding it into thirds.
Gently roll out until it is about 1 inch thick.
Using a 3″ round cookie cutter, cut out circles from the dough. You may need to flour the biscuit cutter before each cut. Do not twist while cutting each circle, just press down to cut.
Lightly grease a sheet pan. Place the biscuits about 1 inch apart.
Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
Preheat oven to 425 degrees.
Chill the unbaked biscuits on the pan in the fridge for 10 minutes while the oven is preheating.
Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through.
Biscuits should puff up almost double their original size.
Serve warm. Cooled biscuits can be stored in an airtight container for 3 days.

Recipes using Buttermilk Biscuits:

With each of these recipes you can include our Buttermilk Biscuits. Use the biscuit dough for the Chicken Pot Pie, and Pull Apart Bread.

Helpful tools when making biscuits:

Silicone pastry mat to prevent dough from sticking to countertop.
Biscuit cutters
A food processor is a great tool if you want to speed up the dough making process.
Rolling pin.
Bench scraper.
parchment paper

Homemade Buttermilk Biscuits

These biscuits use butter, buttermilk and cream so they are tender, flaky and go perfectly with so many dishes.

Course Breakfast

Cuisine American

Keyword Biscuit

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Author Kami | NoBiggie.net

Ingredients

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tarter
1/2 teaspoon sea salt fine
3/4 cup salted butter cold and diced
3/4 cup buttermilk
1 cup heavy cream divided
1 large egg

Instructions

In a large bowl whisk together all dry ingredients: flour, baking soda, baking powder, salt and cream of tartar.
Add in the cold chunks of butter and mix in with a pastry cutter (or with your fingers) until small pea size bits form.
In a separate bowl whisk together the buttermilk, 3/4 of the heavy cream and the egg.
Slowly pour in the wet to the dry ingredients.
Mix briefly to combine. Do not over mix, the mixture will be slightly wet.
Turn out mixture onto a lightly floured surface and knead the dough with your hands until the dough comes together.
Using your hand or a floured rolling pin press dough out into the shape of a 4×8 rectangle.
Using the long ends of the rectangle, fold the dough into thirds.
Turn the dough 90 degrees and roll out into another 4×8 rectangle.
Repeat folding it into thirds.
Gently roll out until it is about 1 inch thick.
Using a 3″ round cookie cutter, cut out circles from the dough. You may need to flour the biscuit cutter before each cut. Do not twist while cutting each circle, just press down to cut.
Lightly grease a sheet pan. Place the biscuits about 1 inch apart.
Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
Preheat oven to 425 degrees.
Chill the unbaked biscuits on the pan in the fridge for 10 minutes while the oven is preheating.
Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through. Biscuits should puff up almost double their original size.
Serve warm. Cooled biscuits can be stored in an airtight container for 3 days.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Storing leftover biscuits:

Completely cooled leftover biscuits will last up to 2 days if you follow these instructions. Wrap tightly in plastic wrap or seal in a zip top bag, removing most of the air from the bag. Keep them at room temperature. We do not recommend freezing leftover biscuits as the flavor and texture will not be ideal.