Buttermilk Biscuits

I don’t know about you, but I could live on biscuits. My favorite type, though, is buttermilk biscuits. They always turn out, whether or not you substitute any of the following ingredients with gluten-free or dairy free ingredients. These buttermilk biscuits are the basis of any meal and highly versatile. Add your own little flare to this recipe by adding herbs such as chives and Mural of Flavor or throwing in your favorite variety of cheese. It is very crucial that you make these today, tomorrow, and everyday after that. Your life will feel complete.  Buttermilk Biscuits | Natural Chow | http://naturalchow.com Here’s the recipe:

Buttermilk Biscuits
Prep time: 
Cook time: 
Total time: 
Yield: 12 biscuits
A simple, flaky biscuit that can be easily adapted and can be used as base for a great breakfast.
  • 4 cups all-purpose flour, plus more for dusting
  • 1½ teaspoons salt
  • 2½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • ⅔ cup cold butter, cut into pieces
  • 1¼ cups buttermilk
  • 2 tablespoons melted butter
  1. Preheat your oven to 450° F.
  2. In a large bowl, combine all the dry ingredients. Stir together. Then add the cold butter pieces.
  3. With a pastry blender, your hands, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
  4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.
  5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a ½ to ¾-inch thickness, depending on how thick you’d like your biscuits to be.
  6. Cut rounds with a biscuit cutter and place them on a baking sheet.
  7. Bake for 11-14 minutes, until golden brown. Do not under-bake or the biscuits will be doughy. Brush the tops with melted butter.


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