Buttermilk Biscuits

Course Breakfast, Side Dish

It's easy as can be to make homemade Buttermilk Biscuits! Topped with jam or smothered with gravy, freshly baked biscuits make any meal better.

Prep Time 15

Cook Time 10

Total Time 25

Servings biscuits

Place 1 cup of buttermilk in the freezer for ten minutes.
Place oven rack in middle position, then preheat oven to 450 degrees F.
Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl.
After buttermilk has chilled in freezer for ten minutes, remove from freezer and pour melted (cooled) butter into butter milk and stir with a fork until the butter starts to form small clumps in the buttermilk.
Add buttermilk mixture to dry ingredients and stir with a rubber spatula until flour is incorporated and dough starts to pull away from the sides of the bowl. Do not over mix. Dough will be thick and seem dry. If dough is sticky add more flour, one tablespoon at a time. Once dough starts to come together, it's really best to finish working together with your hands.
Generously sprinkle flour over a countertop or work surface. Place biscuit dough onto prepared area and turn to coat each side with flour. Knead 5-6 times. Gently roll out dough, without applying too much pressure, to approximately 1" in height. Cut biscuits with a 2 1/2 inch (approximately)round biscuit cutter. Place biscuits on prepared pan approximately 2" apart. Knead together any scraps and repeat process.
Bake until biscuits are golden brown. This can take anywhere from 8-15 minutes, so watch closely to avoid burning. Rely more on your eyes than the clock. Remove from oven and enjoy.

If desired, add in 1/2 tsp garlic powder. This works best when making biscuits for dinner versus breakfast.

If desired you can brush biscuits with butter and sprinkle with chives or parsley immediately after removing from the oven.

Recipe doubles well.

Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!