Buttermilk Biscuits Recipe: Soft and Tender Biscuits Perfect for Any Meal

Looking for an easy and delicious homemade biscuit recipe? Look no further than these Buttermilk Biscuits! Made with buttermilk, these biscuits have a soft and tender texture that's almost bread-like. They're the perfect side dish for gravy, country-style fried chicken, or chili. Follow this simple recipe to create your own batch of mouth-watering Buttermilk Biscuits in no time! 

Receta de Buttermilk Biscuits en español. 

Buttermilk Biscuits Recipe: Soft and Tender Biscuits Perfect for Any Meal

These delicious Buttermilk Biscuits are made with buttermilk, giving them a soft and tender, almost bread-like crumb. They are the perfect accompaniment to gravy, country-style fried chicken, or chili.

Ingredients:

3 cups sifted all-purpose flour (384 gr)

½ scant teaspoon salt (3 gr)

½ teaspoon baking soda (3 gr)

4 teaspoons baking powder (24 gr)

1 tablespoon of sugar (optional, 12 gr)

⅔ cup shortening or lard (68 gr)

1 cup + 2 tablespoons buttermilk (256 ml) * see notes

Preparation:

1. Preheat the oven to 400F (200C). Sift the flour, salt, baking soda, and baking powder into a large bowl. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles cornmeal.

2. Drizzle the buttermilk over the entire surface of the flour mixture. Stir vigorously with a wooden spoon for 2 to 3 minutes until the dough stiffens. Continue to stir for a few minutes longer.

3. Gather the dough into a ball and turn it out onto a well-floured board. Sprinkle a little flour (about 1 tablespoon) over the dough. (The dough will be sticky.) Gently flatten the dough into a thick, round cake. Knead for 1 minute by folding the outer edge of the dough into the center of the circle and giving a light knead as the sides are folded in to overlap each other. Turn the folded side down and dust lightly with flour if needed.

4. Roll the dough out to ½ inch thick. Prick the surface all over with a fork and cut the biscuits with a floured 2-inch cutter. To ensure straight sides, press the cutter into the dough and lift up quickly and sharply without wiggling. Arrange the biscuits ½ inch or more apart on a baking sheet. Bake at 450°F for 13 minutes until golden brown. Remove from the oven and let sit for 3 to minutes.

Notes: 

a) You can easily make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk and letting it stand for 5 to 10 minutes before using.

b) The interior of the biscuits should be light, soft, and white in color. Cool on a wire rack. For crusty biscuits, cool them uncovered. If a softer crust is desired, wrap the hot biscuits in a clean dish towel. Serve hot.

c) A sweet variation to these biscuits is brushing the tops with honey as soon as you take them out of the oven.

Yield: 16 biscuits.

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Gravy Recipe, Easy, from Scratch

Wherefore, sirs, be of good cheer: for I believe God, that it shall be even as it was told me. - Acts 27:25