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buttermilk bicuits

Nothing is better than a homemade biscuit! We prefer buttermilk to cream in our biscuits. Buttermilk biscuits have a taller rise, a robust flavor and flaky layers.

A good biscuit goes well with any meal. Serve them with soft butter and honey for breakfast. Bake on top of chicken pie and serve for brunch. Perfect for a fried chicken, biscuits and gravy dinner!

How to make Buttermilk Biscuits

Difficulty:

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What you are creating:

Flaky and crisp in the right spots, our buttermilk biscuits are perfect for any meal.

Makes approximately 2 dozen biscuits.

Ingredients:

  • 3 cups flour plus some for dusting

  • 2 ½ tablespoons sugar

  • 1 ½ tablespoons baking powder

  • 1 teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, diced

  • ⅔ cup buttermilk

  • ½ cup whole or low fat milk plus extra for dusting

  • Egg wash: ½ whisked egg. You can also use an egg wash of 1 egg and 2 tbsp of heavy cream.

Directions:

  1. Preheat over to 425. 

  2. Blend or sift together the flour, sugar, baking powder and salt. Cut the butter into the flour until it forms pea-sized pieces Add the buttermilk and the milk. Mix just to combine the ingredients.

  3. Roll the dough out to a 1 inch thickness on a lightly floured work surface, fold in half, turn and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3 inch cutter, retooling and cutting the scraps until you have 12 rounds.

  4. Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown. 10-15 minutes. Let cool on wire rack.​

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Variations:

Cheddar: Stir in 1 ½ cups grated cheddar cheese into the buttermilk and milk before adding them to the dough.