These ridiculously Easy Buttermilk Biscuits are homemade with soft & flaky layers that are ready to eat in less than 30 minutes!
It didn’t take long in my relationship with Roger to realize that he loved biscuits & gravy.
We started the tradition of eating biscuits & gravy every Sunday for brunch right after we were married.
At first, I stuck to using box mixes for our morning biscuits, but after a couple of years, Roger started asking if we could try making homemade biscuits.
We quickly found a recipe we enjoyed & over the years I have tweaked it into a recipe we love!
Roger loves it so much that he uses it as his standard to which he compares all other biscuits.
And these are still his favorite!
I love that they take less than 30 minutes to make & bake.
Our Sunday morning routine is for me to start the biscuits (I make a half recipe for the two of us), while Roger makes us homemade Vegetarian Gravy. Then, while the biscuits are baking, I cut up some fresh fruit for us to share.
And while our Sunday morning brunch tv show may change weekly from shows like Timeless or Parks & Rec., our brunch food favorites will stay the same because we love them so much!
Oh, & please don’t judge those vegetarian gravy pictures too harshly, they are 4 years old & in desperate need of an update.
Maybe one of these Sundays I will get a chance to rephotograph that recipe… Chances are I’ll be too hungry, but I promise to try!
Easy Buttermilk Biscuits
These ridiculously Easy Buttermilk Biscuits are homemade with soft & flaky layers that are ready to eat in less than 30 minutes!
Ingredients
- 2 Cups All Purpose Flour, plus extra for hands
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 8 Tablespoons Salted Butter, cold
- 1 Cup Buttermilk
- 1/4 Cup Melted Butter, optional
Instructions
- First, preheat your oven to 425 degrees Fahrenheit & line a baking sheet with parchment paper (or foil with spray oil).
- Place all of the dry ingredients in a food processor (*1) & give it a pulse so that the dry ingredients are evenly dispersed.
- Cut the butter into thin slices (about 1/3 tablespoon) & place them in the food processors with the dry ingredients.
- Pulse until the butter is evenly dispersed & has a crumb-like consistency.
- Pour the dry ingredients into a bowl & add the buttermilk, stirring until combined.
- Place the dough onto a floured surface & use your hands to gently work the dough into a rectangular shape.
- With floured hands, fold the dough in half, incorporating any crumbs, & work back into a rectangular shape.
- Repeat this process 2-3 more times. *(2)
- Once you have the desired number of layers create a rectangular shape with your hands that is approximately 1 & 1/2 inch thick.
- Cut your dough into 6-8 biscuits and place on the prepared baking sheet so that they are touching. *(3-4)
- Bake for 10-15 minutes until lightly golden brown.
- Remove the biscuits from the oven, brush with butter, & enjoy!
Notes
*1. If you don’t have a food processor you can place the ingredients in a large bowl & grate the butter into the dry ingredients.
*2. The more you fold the dough the more layers you will have, just be sure you don’t overwork the dough so that it will stay light & fluffy.
*3. Normally I just cut them into squares so there aren’t any scraps, but to make them pretty I used a biscuit cutter.
*4. For crusty sides place the biscuits 1 inch apart.
Nutrition
- Serving Size: Serves 8
What is your favorite way to eat biscuits?
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With love, Giustina
My salvation and my honor depend on God;
He is my mighty rock, my refuge.
Psalm 62:7 NIV
Hello. I am interested in making your biscuit recip. I do not have any buttermilk. Can i use while milk? And if so do i still add baking soda?
Thank you
Hi May,
I’m so sorry, I’ve never tried these buttermilk biscuits without the buttermilk. There are a ton of biscuit recipes out there that don’t require buttermilk that you may want to try, but I definitely recommend buttermilk for these buttermilk biscuits.
I hope you have a blissful day!
-Giusti