Mar 26, 2020 - Explore Theresa Hawk's board "Best buttermilk biscuits" on Pinterest. The recipe looks amazing and I’ll definitely try it. WIll definately try it. Let’s get started! Hi Jenn! The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits). These are awesome. Hope that helps! Hi Bev, In general, scones are considered more of a dessert in that they have significantly more sugar than biscuits (and are often flavored with fruits or nuts). Our family loves black pepper so for Thanksgiving I added 1 1/2 tsp. Hi Jenn, Can you make the dough, cut into biscuits and then freeze? Mine ended up being drop biscuits, as the dough was pretty wet so I couldn’t form the rectangle. Any advice? Hope you enjoy! . Stacking and flattening the dough creates lots and lots of flaky layers that beg to be pulled apart and slathered with softened butter. Or better to slightly defrost, then bake? freshly ground black pepper. Just came out of the oven and I’ve had two with some jam. Good luck , Hi Jenn, I’m freezing half of the unbaked biscuits. Everyone loves this recipe! Thank you so much for sharing! Most disappointing biscuit recipe I have made in a long time and I make biscuits regularly. Omit the corn starch and use 2-1/4 cups of the flour. Send Text Message Print. This is a no fail and very first time using cornstarch in biscuits, thanks! Like any similar recipe, I find these taste best fresh out of the oven, they did hold up well the next day, (with strawberries and fresh whipped cream of course!) Enjoy! I did use my food processor that I had never used before & it didn’t seem to look exactly like coarse sand as in your picture??? Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The regular buttermilk just tastes better and is much more creamy. Or would that ruin the rise and texture? https://www.food.com/recipe/southern-buttermilk-biscuits-26110 Get new recipes each week + free 5 email series. You asked for some hints – – are you referring to how to use them because you think they’re a bit too sweet for you, or for how to achieve a fuller biscuit? Thanks so much! I look forward to your helpful suggestions. (I’m fortunate enough to have a boyfriend who brings me back 20 lbs of White Lily every time he goes down south, so my baking has improved accordingly!). Great tasting biscuit recipe. Top these warm, soft So any hints? What a great technique! Hope you enjoy! Sure Maura, You can find the original recipe here. In a large bowl, or in the bowl of a food processor, combine flour, sugar, baking powder, salt, and baking soda. I find that I need to cut back on the buttermilk slightly to reduce the stickiness before I roll them and I also need to add a bit of flour, perhaps more than you do, as I roll. So glad you like the recipes! Dust the top of the dough with a bit more flour and bring together gently into a loose ball. I've made all kinds of biscuits and my family has enjoyed them all. I’ve made them several times and they are always delicious. Beautifully browned, crispy outer layer, flakey on the inside… wonderful!! We let them cook and found they tasted very good. -Sharon. For added color, brush tops of biscuits with more buttermilk before baking. If the dough seems too dry, add a few more tablespoons of buttermilk. I am using all purpose flour as is all I can get here. Hi Jenn – looking forward to trying these; what modifications would you make for a cheese biscuit? Excellent biscuits every time! Even receives two thumbs up from my husband who is from the South! Fold … And, yes, you can make these without a food processor – enjoy . Thanks! Preheat the oven to 425° and position a rack in the lower third of the oven. Love your recipes and your site! The Best Buttermilk Biscuits are light, fluffy, with beautiful flaky layers and buttery flavor and I’ve got all the secrets to get you there! Give me one of these with the Sunday paper and a cup of coffee and my day is off to a great start! The BEST Buttermilk Biscuits EVER Jill McKeever / June 29, 2011 / Breads & Muffins. The Best Buttermilk Biscuits are light, fluffy, with beautiful flaky layers and buttery flavor and I’ve got all the secrets to get you there! Restaurant recommendations you trust. I’d love to hear how they turn out if you try it! The book recipe is simplified; over the years, I found that the cream cheese doesn’t make much difference. BIG, moist and tender buttermilk biscuits. Light and fluffy, buttery with a great flavor! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Went really well with your stew recipe. Same delicious qualities as the ones baked immediately after prepping. I was wondering about freezing some of the biscuits. Yes, I think these would work for strawberry shortcake. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. I would make these every weekend if I could. These biscuits are seriously the best biscuits to eat and make. Keyword: best buttermilk biscuits, biscuits, buttermilk biscuit recipe, buttermilk biscuits, homemade buttermilk biscuits Servings : 9 two-inch diameter biscuits (approx.) Have substituted a rich Calder Dairy half and half (local dairy) when I have not had buttermilk. Place the raw biscuits in the freezer and put them directly in the oven…they may take a few extra minutes. They emerge from the oven all buttery and flaky, begging to be spread with jam (or made into epic fried chicken sandwiches).At least once a week I make a batch of buttermilk biscuits from my own recipe, which come together quickly and rise like magic in a hot oven with little more than flour, butter, and buttermilk. And definitely make the lemon pound cake — it’s one of my favorites . Everyone said it was the best strawberry shortcake ever. Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Thank you for this recipe! Moist, tender, fluffy, and crisp on the edges. Hi Amy, Yes you can make them ahead of time but do not bake them. Make a well in mixture and add buttermilk. January 1, 2018 at 12:07 PM. I gave up on making biscuits from scratch after multiple recipes and epic failures. (Alternatively, combine the ingredients in a mixing bowl.). Serve these with some jam, gravy, or your topping of choice for an easy and delicious breakfast! How did the biscuits turn out? I always have trouble figuring the depth of things. Looking for a simple fast biscuit and this is perfect for me and my family. I did find them a bit dry. Turn the dough out onto a lightly floured work surface and bring together into a loose ball. so five stars in advance !!! I will make this again and maybe next get my grandson involved. Thank you! I love all your recipes as much as I appreciate your answers to all my question. My Mom also did that making certain sweet/cream cheese dough for Christmas baking. Gracias…….. Can the dough be made earlier in the day but not baked, refrigerated until ready to bake later in the day? I did brush on top five minutes before they were done with melted butter, garlic and parsleyThank you for sharing this receipe. The first time I made these they were very dry and the texture wasn't really there for me, but the flavor was AMAZING. We are empty nesters and this recipe was easy to cut in half. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through. Has anyone made these GLUITEN FREE, subbing gf flour blend? I don’t use cream cheese enough to buy a package of it, so substituted spreadable goat chevre. These will be my go to recipe and I won’t be disappointed again! Hi Yan, Not a silly question at all! I served them with you Spinach & Gruyère Quiche which is also just as amazing. Hi Sally, I haven’t tried it but it should work. Can they be frozen? Fantastic!! Thank you Marie. I used a few for strawberry shortcake as well and they were perfect. Save FB Tweet. Just one question for you. I also LOVE the Idea Of folding The Dough Into thirds to Create The Flaky Layers, it Really does Work well! Great recipe! I’d suggest following the recipe with all-purpose flour. Could I up the buttermilk a bit or did I maybe over-flour the work space? It was very very crumbly and dry. Finally, pat the dough into a rectangle with a final thickness of about 3/4 inch. What adjustments would I need to make to the recipe if I’m starting with White Lily flour? I have always had trouble getting my biscuits to rise high enough to suit some. September 03, 2008 Advertisement. You want the dough just dry enough to work with. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Thanks, Hi Elizabeth, these freeze really nicely unbaked. I loved these they are awesome! They were so good that I’ll never buy the ones in the can again! They were incredible! The 1st time we thought the buttermilk had gone bad. Preheat oven to 450 degrees F. In a large bowl combine the flour, baking powder, baking soda and salt. Thanks for the recipe, a little different from how I make biscuits, but always ready to try something new. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Would it be better to freeze them before or after baking? I’m excited to try this recipe and am looking for lily flour but can only find it in self rising. Be sure to keep the Saco powder in the fridge between uses, as recommended. I made sure to keep my butter very cold, and I followed the instructions very precisely, and they turned out irresistible. Enjoy! I assume you cut the biscuits with a sharp knife? See more ideas about Biscuits, Biscuit recipe, Buttermilk biscuits. Just be sure the butter is very cold. Whisk or pulse until combined. Hi Virginia, Sorry to hear you had a problem with these. There are a number of other substitutions you can try. Thanks! Does this mean I can omit the corn start and cream cheese? More. Hi Janet, I’m obviously weighing in a bit too late to benefit you (I’m sorry!) I only made 1 substitution; I used yogurt thinned with a little milk in place of the buttermilk. It takes a little practice working with the wet dough. Check out the tips below to make the best buttermilk biscuits. Best Homemade Buttermilk Biscuits. These were great with beef stew and with any breakfast. A little to sweet for a biscuit, but will work out well for a desert. I typically don’t add cream cheese to my biscuits. Thank you!! Hi Ria, Totally fine to make by hand. Hey everyone! The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. The technique of stacking and cutting with a knife (instead of using a biscuit cutter) really helps with the size/rise of these biscuits. Preheat oven to 425°F (218°C). As it’s “use up the buttermilk day”, I’m gonna crank out your lemon pound cake because it looks so perfect. Turn the dough out onto a lightly floured work surface. Hi Sarah, You can either make these by hand (using a pastry cutter to “cut” the butter and cream cheese into the dry ingredients, or your fingertips to “rub” them in) or in a mixer with a paddle attachment. I made this recipe the day I received it in my email box. Note: This recipe was updated in November 2020. Hi Mary Ann, Although you have White Lily flour, I’d suggest following the recipe with all-purpose flour. So I feel like I am a biscuit aficionado. You suggest lemon juice I stead? I made your buttermilk biscuits recipe tonight and they are the best biscuits I’ve ever had. I didn't have buttermilk so I used a cup of oat milk and a tablespoon of vinegar, which did the trick. Tried again, but still had an issue where you take bites and get a terrible sour flavor. Line large cookie sheet with parchment paper. Made them gluten free. These biscuits are super delicious! Reese Witherspoon's buttermilk biscuit recipe is 100% better and easier to make. It wasn’t my baking powder because I made biscuits about 2 weeks ago using another recipe and they raised perfectly. The dough initially seems not quite mixed or ready, but following the directions and proportions, they come out fabulously every time. These easy, from-scratch biscuits are the best … Please LMK how it turns out. Jen, I , LOVE, LOVE your recipes. They didn’t rise super high so next time ill probably roll it out smaller and just cut smaller biscuits…best from-scratch biscuit recipe ever!! Slightly increase it the next batch), where is the oven rack positioned? If you want to give these another shot, try patting the dough to a final thickness of 1 inch instead of 3/4 inch – that will give them a boost. We discovered a little trick that makes these melt-in-your-mouth perfect. I didn’t use a food processor. All hail the perfectly buttery biscuit that has a million flaky layers, a crispy crunchy top, and a light and fluffy center. Bake biscuits close together on the sheet pan for soft biscuits, or more spaced out for biscuits with a crispier exterior. I love the idea of stacking. I flattened the dough too thin when shaping into a rectangle and ended up with about 20 biscuits. The regular buttermilk just tastes better and is much more creamy. Otherwise, I followed the recipe exactly as listed. These Southern-style buttermilk biscuits are deliciously rich, buttery, and flaky. Hi Jenn, I want to thank you for your recipe for these buttermilk biscuits! Thank you! Thanks, Stan, Hi Stan, Glad you enjoyed the chicken! what am I doing wrong . It's HIP TO BE SQUARE! You may need to add a little more buttermilk so the batter is not too thick. Remove from the oven and serve warm. Well, I made these “Best Buttermilk Biscuits” (great name by the way – because they are BEST) last night. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about … Hi Mo, Glad your family enjoyed! My search ends here. I've made all kinds of biscuits and my family has enjoyed them all. I made an “egg McMuffin” with the last one this morning and warmed it in the toaster oven. Hi Marisa, I’d suggest following the recipe with all-purpose flour. If not, do you have a good recipe for whole wheat biscuits? They were a hit, and I served them with your fried chicken recipe. I really liked the cutting/layering technique for a fluffier, flakier biscuit!! I baked a couple for our dinner and froze the rest. Southern Buttermilk Biscuits. Next time, I might make the biscuits bigger because one biscuit is just not enough. So if I DO have White Lily Flour, how, if at all, would the recipe be altered? Should I increase the amount of flour accordingly? Will it work using the good old fashioned pastry cutter? I do all my cutting in of butter, shortening, etc. Hope that helps! Begin by combining the flour, cornstarch, baking powder, baking soda, and salt in a food processor. The absolute best buttermilk biscuits…ever! These were a hit as shortcakes! Hi Sharon and Jenn, my Mom always used vinegar to make buttermilk and that’s what I did just now, prepping to make these biscuits! Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Whisk or pulse until combined. Absolutely the best! She included this recipe, and I finally was able to make it for the first time. Sorry! I followed your instructions to the letter but my biscuits didn’t rise very much. I’d go with the book version. Thanks! Followed the measurements to the exact and only thing I did not have was a food processor. They're light, fluffy and delicious. Rosemary. It worked great and my biscuits had that slight tangy buttermilk flavor. The Best Homemade Buttermilk Biscuits. I really feel like it was a great accomplishment. Have been making it all quarantine. I’ve made them several times now. Please let me know by leaving a review below. I also mixed butter and shortening. When baking your buttermilk biscuits (delicious, I added kosher salt and will. Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and a rich, golden brown on the bottom. Thanks so much for your great recipes Jenn! FAB……I liked the idea of layering the dough for nice tall biscuits, the texture was just like old fashion biscuits and appearance was better than rolling and using the cutter. It’s a yellow container, about the size of canned frosting, with red lettering. Just made these yesterday to use with sausage gravy then with homemade strawberry sauce and whipped cream. This is sometimes caused by overworking the dough or the fat not being cold enough. Roll biscuit dough onto a floured surface and cut biscuits with biscuit cutter or cookie cutter. These biscuits were absolutely DELICIOUS. Some people use a drinking glass to cut round biscuits, which can prevent the biscuits from rising. ❤️❤️❤️, Hi Karen, I’ll start by saying that the pics on the site aren’t completely reliable – they may look higher in the pics than they actually are. (Although these freeze really well unbaked if you wanted to make the whole batch and save some for another time.). I just wish they were thicker, like yours! Do not over-mix. Well thought I would be daring and try your biscuits. Hi Jenn, I would like to try this recipe and I am wondering if it would be possible to sub out the AP flour and cornstarch with cake flour? Gonna make another batch tomorrow as the strawberry shortcakes were such a hit. I think that parmesan and rosemary would work nicely here – I’d do 1/2 cup grated parm and 1 tablespoon finely chopped rosemary. These easy, from-scratch biscuits are the best way to start out a … First time making biscuits and turned out great. I'm a southern gal and was craving some comfort food during our shelter-in-place on the island of Aruba where I now live. You don’t need to defrost them before baking. Next time, start with 1/2 cup buttermilk and add the additional 1/4 cup as necessary. I find it humorous that you “laminate” the dough by piling it on top of itself twice to create layers. So many flaky, buttery layers! It never would have occurred to me to add a little cream cheese to biscuit dough – genius! Will that work for these biscuits? But that’s the nature of this style biscuit. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. This is my 3rd batch and they came out absolutely perfect again! Absolutely delicious! I could never seem to get a biscuit I was happy with until this recipe. Of course buttermilk is better. Ur ingredients, amounts and times are spot on!! I wish I could upload the picture of them because they were gorgeous. I am looking forward to making the buttermilk biscuits and would like to know if they can be made a couple of days in advance and reheated. but for other readers, it’s perfectly fine to use a pastry cutter or even your fingers to rub the butter/cream cheese into the flour mixture. Thank you. That said, if you want a little more height, don’t roll them out quite as much. Because they are home made and I don’t want to run out (I’m serving ham) I wanted to know how many should I estimate per person? So they were very edible with good flavour but I know there was a problem with them….they didn’t look as good as yours & I’m assuming I didn’t mix properly. Be sure it is regular White Lily Flour (not self rising) and just omit the corn starch and use 2-1/4 cups. Hope that helps! Hi Vivi, They are wonderful served with savory dishes, with butter or plain. If so, you may want to include the cream cheese and give an all-purpose gluten-free flour mix like this one by King Arthur a try. Buttermilk biscuits are a way of life in the South, and every home cook has her favorite version. Calories : 157 kcal The recipe would be different with White Lily flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. There is no need to look any … These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust. I am so picky about biscuit recipes! I had just returned from my home state of SC with a bag or two of white lily flour, when I went to Wegman’s in Binghamton NY and found to my surprise…white lily flour. Nothing comes close to simple joy of flaky Homemade Buttermilk Biscuits with fluffy, buttery layers and plenty of honey, sausage gravy, or jam to go with them! I really want to master them. Using a knife or bench scraper, cut dough into 4 pieces. Hi Sharon, I think it would work to make these more savory. ), pumpkin cheesecake with gingersnap crust, rum cake, and wild rice salad (from the book) have been AMAZING hits, just to name a few. Hi Leanne, I do think white whole wheat flour would work and you can sub cup for cup with all purpose. Cut 1 1/2 inch to 3 inch round or square biscuits. BA buttermilk biscuits were the highlight of Pandemic baking 2020. Hi Marie, You can make them in advance but don’t bake them – put them in the freezer, then bake when you’re ready to eat (note that they may take a few minutes longer in the oven if frozen). These biscuits are flavorful and flaky and were almost as good the next morning as they were the evening before with dinner. Pat the dough into a rectangle about, Using a sharp knife, cut the dough into thirds. I brought the dough to the book club meeting and they did take several minutes longer to bake but tasted great with the herbs! Email. Hope you enjoy! My family of four finished 7 of the 12 biscuits in one night! Thanks for the recipe! Whether you're on the side of fluffy vs. flaky or butter vs. lard, this homemade biscuit recipe will please every Southerner you know. Hi! Pulse until the mixture resembles coarse sand with a few pea-size clumps of butter intact. All rights reserved. Best biscuits ever! I’m guessing something isn’t mixed enough – but we did mix well (due to the issue the 1st time.) The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I didn't have buttermilk so I just mixed a cup of skim milk and a tablespoon of white vinegar and let that sit for a bit. And your recipes never, ever disappoint! Photo by Alexandra Grablewski (Chronicle Books, 2018). Hi, Jenn! When I commented before, I had not made these yet. Made these for the first time for Thanksgiving. Hi Karen, Yes you can refrigerate the unbaked biscuits for a few hours, although they might not rise quite as high as they would if you were to bake them immediately. Hope you enjoy! This piece may help fill in any blanks. Sorry! Mar 26, 2020 - Explore Theresa Hawk's board "Best buttermilk biscuits" on Pinterest. We were on vacation and the rental property didn’t have a food processor or pastry cutter so I ended up grating the butter and it worked out perfect! I was hesistant but it came out fine by hand. Can I incorporate grated strong cheese into these? Hi Jenn! They did fall and flattened out almost like a cookie to 1/2″. It tastes great and I plan to pour it on the leftover biscuits with vanilla ice cream! . Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Add the butter and pulse until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. Hope you enjoy! I don’t want to give up on the biscuits yet but is there a bit of a knack to getting biscuits just right??? Thank you. Thank you. Thanks so much for sharing all these recipe Jenn. Have you used Cassava flour? So glad I tried it again, I'll definitely use this recipe forever! Sorry! Based on other comments do I still add the cream cheese but omit the cornstarch and increase flour to 2 1/4 cups? I have another favorite recipe on the fridge. It’s worth a bit of elbow grease. I’ve been making biscuits for years and these were SO GOOD. Hi Sharon, The recipe has been updated with metric measurements (in the top right corner of the recipe, you can toggle between metric and cup measures). If you want to give these another shot, try patting the dough to a final thickness of 3/4 inch instead of 1/2 inch – that will give them a boost. It keeps for months that way. I like the idea you can freeze them ahead of time. I have white lily self rising flour. Thank you! Still, the family raved; I told them that’s what you get when you bake with love(for the family)…and a little anger and hate (for the wet dough)! Pour milk to the 3/4 cup line. And honey, if you’re into that sort of thing. Terianne says. In food processor, pulse flour, baking powder, sugar, baking soda and salt until combined. I have a question on cream cheese. Add the buttermilk and stir with a spoon or rubber spatula until the dough comes together into a shaggy mass. Still very good though, will definitely make this again. The recipe would be different with self rising flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. I gave up, added a bit more flour and dropped them on the pan. Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes. If you bake from the freezer, what temp and how long. Notes For the best results, I highly recommend using Cup4Cup in this recipe. I’m a bit confused. Jen Jen Jen !!! I don’t have a food processor so I did them by hand, but no problem. I followed the recipe to the letter. Hi Jenn, what’s the difference between this and the one in your cookbook? This field is for validation purposes and should be left unchanged. If I use the WL do I change the recipe at all? Your brie en croûte, pasta e fagioli, cioppino (now a Christmas tradition! Jenn, I also do not have a large food processor, just the smaller version; I think the flour will go everywhere! The recipe would be different with White Lily flour and since I haven’t tested it that way, I can’t say for sure how they’d turn out. The BEST Buttermilk Biscuits EVER Jill McKeever / June 29, 2011 / Breads & Muffins. Prep time is approximately 15 minutes and cooking time takes 12 minutes at 425°F. Just made these. My family loves these biscuits! Hope you enjoy! While this is … Hope that helps! My question is could I use these for strawberry shortcake and just add 1-2tablespoons of sugar? It’s a powdered version of buttermilk, and it works very well in recipes. I plan on trying this biscuit recipe and have White Lily plain flour. I am by no means qualified to use a kitchen, and it’s a miracle that I have made it this far feeding myself. love your way of cooking !!! Hi Jenn, these look yummy. Mine tasted a little too salty so I’m thinking I may have goofed when I measured it. My kids love them with jam or honey and homemade chicken noodle soup! Growing up, my mom used to keep store-bought buttermilk biscuits … Hi! I also added a little bit more butter and cream cheese. I'm not comfortable in the kitchen and rarely ever make something that's wow worthy, but these biscuits were INCREDIBLE!! Jenn, Original recipe link doesn’t seem to work. I did not feel v comfortable with the dough! Thanks for another great recipe, Jenn!!! OK, these are amazing!! I really loved the cream cheese addition, can you advise what the amount of cream cheese was? Check out the tips below to make the best buttermilk biscuits. Top these warm, soft Transfer the squares to a parchment-lined baking sheet. This is the measure of a great recipe. Hope that helps! but just not quite the same as fresh out of the oven . They were pretty easy (even while being interrupted by a toddler and baby) and taste delicious. I will say the butter:flour ratio on this is crazy high, giving these biscuits almost a pie crust-like texture. Save my name, email, and website in this browser for the next time I comment. Can the dough be made, cut into squares and refrigerated for several hours, then baked before serving? My first secret to making the Best-Ever Buttermilk Biscuits Recipe is in how you add the butter. Thank you in advance! The data is calculated through an online nutritional calculator, Edamam.com. Growing up, we had biscuits with almost every meal. thanks. Your biscuit recipe sounds wonderful and I will be certain to try it (like many of your recipes.) Great recipe.. thank you so much.. I made these and followed the recipe to a ‘T’ and they were a BIG hit. You have done it again. Super easy and very tender and delicious. Sorry! Do I still add the cream cheese to the recipe? (Although I didn’t use buttermilk because we are huge fans of buttermilk. That’s genius. These were the best biscuits I’ve ever had, beautifully layered and perfectly moist. Cream cheese is everywhere.look for the Philadelphia brand- they advertise it on the telly, Jenn, I always heard to add vinegar to milk to make buttermilk. Stack the pieces on top of one another and pat out into a rectangle about, Cut the dough into thirds again. I would use this alternative in a pinch. Aug 26, 2020 - Explore Judy Norberg's board "Best buttermilk biscuits", followed by 132 people on Pinterest. Light, fluffy, crispy bottom ( I used my stone baking sheet.) Help! Now if you want buttermilk biscuits any time, without having to run to the store for buttermilk, get SACO Buttermilk Blend. I’m going to send you another recipe to try that does not have cream cheese – I wonder if that’s the sour chunks your tasting? So they didn’t rise that great. Cold flour hydrates a little faster and you won’t run the risk of your butter pieces breaking down as you work the dough. Well, I made these “Best Buttermilk Biscuits” (great name by the way – because they are BEST) last night. I'd love to know how it turned out! But, there's one biscuit we love to eat ALL THE TIME and that's the old fashion buttermilk biscuit. by hand with a pastry blender. Amazing texture - so flaky, buttery, and easy to make. Hi Trish, I think it will work. Line a large baking sheet with parchment paper or silicone baking mat. Also, I’ve noticed the similarity between this recipe and the Almost Southern Biscuits one from your book. I didn’t have buttermilk so I used Greek yogurt and milk. I had to cut the butter up a bit more with a knife & then when I moved all into a mixing bowl & added in the buttermilk I always get nervous I’ll overmix so it wasn’t coming together as good as I was hoping…seemed too dry? Flour– All purpose is perfect. I want to make some and freeze them. These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. The butter moistens the flour, so that should prevent the dough from being too dry. Hi Janet, One reader used yogurt thinned with a little milk in place of the buttermilk and got good results. Thank you so much for sharing the recipe and the tips. Preheat oven to 425° and line a large baking sheet with parchment paper. I've made biscuits many times, but it had been a few years so I "shopped" around for a recipe and was so intrigued with Claire's method...wow, big hit--it's like a biscuit and a croissant had a baby. Can you say the approximate size the dough would be when patted out? These are wonderful! I live in Greece and we don’t really eat biscuits like these. You can throw the dough together in 15 minutes and end enjoy the biscuits with your dinner less than fifteen minutes later. I decided to make a 2nd batch but listened to your advice to other readers about freezing the dough then baking it straight from frozen. Do not thaw before baking, but add a few minutes to baking time. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I tried these tonight and for the first time I can say I made perfect biscuits! To reference the original recipe, click here. I made these and whipped up a simple honey butter and served it with Jenn’s Autumn Carrot soup, what a treat…perfect as usual! Best biscuits ever, and I mean ever… I’ve been trying for 50 years to replicate a specific biscuit… Mrs. Eaton, was the best cook ever… Everything I make and succeed at is because of her… Thank you for letting me accomplish my bucket list. Both are a winner! Simply add 2.5 teaspoons lemon juice to a liquid measuring cup. The recipe would be different with either White Lily or self-rising flour and, because I haven’t tested it that way, I’m not sure how the biscuits would turn out. S – Even though you can get White Lily flour, I’d still recommend following the recipe using all purpose flour. I’m trying to decide which one to make. Is wrapping each biscuit in waxed paper a good method? Taste was perfect, but they did not rise as well as on the picture, probably because of the lack of gluten. Watching the video helped a lot in visualizing the layering directions. I read in another review it was too wet for that person & then I got to thinking I must have done something wrong. Also, next time I’ll buy a new box of baking powder and baking soda before I start. Plus, they’re easy to make. I probably handled the dough too much or cut in the butter and cream cheese too much. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. These Easy Buttermilk Biscuits are incredibly soft, tall, flaky, and buttery. Hi Janene, I haven’t made these with gluten-free flour but a few readers commented that they have successfully. You can definitely freeze these before baking. Pulse a few times to mix. Hi Jenn, I don’t own a food processor. I have never been able to make such tall, flaky, light biscuits. Is your baking powder old? Thanks for the recipe. Hi Diane, The recipe was recently updated. This last time I was out of buttermilk and since I have never been impressed with the method of adding lemon juice to regular milk, I decided to try and substitute sour cream. I managed to make them a little bit taller, but still were flat as far as biscuits go. Thanks! Definitely making again! Hi! If your baking powder is fresh, a poor rise is sometimes caused by overworking the dough or the fat not being cold enough. They were delicious, thank you! Best biscuits ever! Hi Jen, what is the difference between scones and biscuits? So good. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Preheat oven to 425° and line a large baking sheet with parchment paper. The absolute best buttermilk biscuits…ever! Just put them directly into the oven from the freezer. The recipe looks great and I’ve been trying to find a classic buttermilk biscuit recipe. Bake the biscuits for 12 to 14 minutes, until they're golden brown. Could I do this in a Vitamix instead? I replaced the cream cheese with additional butter to simplify the recipe. I want to make these ahead to bake later tonight. Mix with hands till buttermilk is combined with the other ingredients. I’m not fortunate enough to have a food processor so I attempted this by hand with a fork. What is the equivalent in cups to 10 Tablespoons of butter? The only thing I did differently was that I replaced the cream cheese with vegetable shortening since I didn’t have any cream cheese on hand at that time. (And I am currently “forgetting” some kisses in the oven for a NYE gathering :)). Brush tops of biscuits with melted butter and place in oven. Their texture was soft and nice but they didn’t raise very high. Only 1 left this morning. Hope you enjoy them! All you have to do is exactly what Jenn says & they will be as soft as your grandmother’s. These biscuits are amazing I made this 3 hours ago and they are fabulous even after they cooled down. I never do baking at all, have no common sense either. Also, I’m hoping to make a smaller batch (around 4 or 6). Please LMK how they turn out! Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food … Southerners have mastered the art of the flaky, buttery biscuit. https://www.tasteofhome.com/recipes/southern-buttermilk-biscuits What is the difference in the resulting biscuit when you replace the cream cheese with more butter? Hi Can these be made without a food processor? Could I make the dough the night before & then refrigerate until baking the next day? I live overseas and we don’t have access to cream cheese or buttermilk. Hi Elizabeth, I think that’ll be fine, though not sure it will make them much taller. Do people usually just have one biscuit? The taste will be a little different but still good . Yummy!!! I think the addition of cheese would be great! Should I add any herbs or cheese or just leave them as is? So extremely flaky and buttery. Hi Sheryl, Lucky you! Just made these to go with your butternut squash, sweet potato, and apple soup. I do, as no store in Minnesota carries it. Thanks Jenn! They were excellent! Thanks. I’ve struggled to find a biscuit that is easy to prepare, yet delicious and light…this is it! These will become part of my collection for favorite biscuit recipes and I only have 2 others so this says something. I added an extra tablespoon of Buttermilk and it was just right. This is part of BA's Best, a collection of our essential recipes. , Hi Jenn, I love this recipe as much as I love all your recipes. Every recipe I’ve tried from your site has been wonderful! For instance, the cream cheese, etc? As for the buttermilk, it’s easy to make your own. . I’ve never made biscuits before. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. All of Jen’s recipes are awesome! How would I overcome that? They were a bit too wet, so had to add more of my flour blend. I’ve made these 2 times now and I’m running into an issue. Hi Tracy, Glad you enjoyed the biscuits, even if they weren’t beautiful :). Hi Kathy, Sorry these didn’t rise well for you. The trick is to flour the dough, the countertop and your hands and handle it very lightly so your hands don’t get sticky. So glad you liked them! Thanks! Hi Kelly, I think that would work. Would you have the recipe in metric measurements please? If so, that could be the problem. No rolling, cutting, gathering scraps, re-rolling and cutting. But I don’t have a food processor. 8×8 maybe? Just rub the butter into the flour mixture until it’s crumbly. Hi Again, Forgot to mention your soup will be served with Buttermilk Biscuits and a Green Salad. Baked half, and froze the unbaked half. Thanks! BIG, moist and tender buttermilk biscuits. !! The biscuits turned out light and flaky just like they should be. Plain,with savory dishes or as dessert? Place biscuits on baking pan and bake for 10-15 minutes or until biscuits tops turn brown. I should have made two batches because one wasn’t enough they went so fast! Hi Jenn, I made the 1st round of biscuits and they did turn out a little flat but tasted good. Extra 5 minutes and done. My pie crust is exceptionally flaky! . Some people use a drinking glass to cut round biscuits, which can prevent the biscuits from rising (see why here). Sorry for the confusion! These have a nice light rise and good flavor with the buttermilk. One other reader commented that she’s used these for that purpose. Let sit 10-15 minutes until it starts to curdle. Hi Evelyn, You can easily replace the cream cheese with more butter. They came out so light and fluffy, i could barely pick them up without breaking. Enjoy! Hope that helps! I do have a Vitamix , both wet and a dry container. Can I freeze them? Hi Rosemary, Although you have White Lily flour, I’d recommend following the recipe using all-purpose flour. Cooking advice that works. Somehow I missed your comment and am just now seeing it. Hi Diana, that would be the equivalent of 1/2 cup (one stick) + 2 tablespoons. Hi Connie, Just be sure to use regular White Lily Flour (not self rising). I guess I will have to make twice as many next time as everyone wanted seconds. Just be sure the butter is very cold. I don’t have a food processor but would love to make these! Here is the recipe if you are interested in trying it! Sorry! This is the first recipe that my family has finally given a "wow"! Also, if frozen do I have to thaw prior to baking or adjust cooking times/temps? Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust. I was in a hurry when I made these but they still came out great. These look doable for me. This is a wonderful biscuit recipe and I have made it several times in the short time that I’ve had it. Hope that helps! Very old school, but it works! Yvonne I know they will be great…. Thank you so much! Gave some to a neighbour and they wanted the recipe. Thank you for another fool proof recipe! If you really want White Lily flour, you can order it on Amazon. I tried it again but added 1/2 cup more buttermilk and worked the dough a little longer and they're perfect! Keyword: best buttermilk biscuits, biscuits, buttermilk biscuit recipe, buttermilk biscuits, homemade buttermilk biscuits Servings: 9 two-inch diameter biscuits (approx.) Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Ingredients include all-purpose flour, cubed butter and milk. This was a very easy recipe. Just like the cook. Anyway, it’s fine to add a bit more buttermilk. Hi Leah, I haven’t tried adding cheese to these biscuits so can’t say for sure how it would work. Hi Christi, I think that should work just fine to freeze and bake later…they may need a few extra minutes in the oven. I’ve made these three times now during lockdown and they’re a staple for my family now. Hi Deb, the whipped cream cheese will be fine here. This looks yummy and easy to do. Thank you for sharing fabulous recipes. Hot, fluffy Buttermilk Biscuits will disappear in no time. Ad Choices, cups all-purpose flour, plus more for surface, cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing. Best Buttermilk Biscuits are better than any you will get anywhere. I do live in the south and I have White Lily flour. … You are the first to suggest a way around unavailable White Lily flour. Combine flour, baking soda, baking powder, and salt in a bowl (or bowl of a food … Baking time was slightly longer since they were cold. Thank you for this recipe along with all the others. Thanks Jenn! I look forward to making these and other of your recipes for a dinner party next week! For 3/4 cup buttermilk, add 3 tablespoons of the powder to the dry ingredients. I’ll give 5 stars since I’ve yet to try one of your recipes that isn’t! Thank YOU for awesome recipes!! The perfect Southern biscuit is a combination of crispy and golden … You can see in the photo below how this process creates layers in the dough, which makes for deliciously flaky biscuits. If you are craving those savory flavors of Old-Fashioned Buttermilk Biscuits, this recipe will not disappoint. The method is key here. Just by hand? very neat presentation. If I wanted to make these biscuits several days prior to serving, would you recommend freezing or just storing in the refrigerator until I bake them? But drop biscuits work too . For the biscuits, I’d probably just stack them between waxed or parchment paper and then place in a ziplock freezer bag. I did have the white lily flour, but made it according to your directions. Baked them 2 minutes longer. I love these simple biscuits, so easy to make in the food processor. All biscuit recipes require cutting cold butter into the flour to form a sandy texture. Hi Emily, It’s totally fine to make by hand. One other reader commented that she’s used these for Strawberry Shortcake. Hope that helps! ingredients need for buttermilk biscuits. I also had measured the cream cheese and cut the butter and stored it in the fridge until I was ready to do the making and baking. I really feel like it was a great accomplishment. I made these last night for Thanksgiving dinner and we loved them. I always follow your directions to the tee as i learned a lot from Fench Canadian inlaws. Preheat the oven to 425° and position a rack in the lower third of the oven. Love this recipe. Do I need to apply all of the same steps? 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