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Buttermilk Biscuits
Crispy on the outside, soft and buttery on the inside, buttermilk biscuits are in many ways similar to croissants, only much quicker and more practical to make at home! The layered texture is the result of repeated stacking and rolling (steps 8 and 9 in the following recipe).
With the perfect biscuit as a base, the possibilities are endless; smother them with butter, honey, sausage gravy; turn them into a breakfast sandwich or even a Southern-style Eggs Benedict.
This recipe makes six biscuits.
Ingredients
Units
Scale
- Makes about 6 biscuits
- 1 stick (1/2 cup) butter
- 2 cups all-purpose Redeemer Bread Flour
- 1/2 cup whole wheat Redeemer or other heirloom wheat flour
- 1 cup buttermilk, or 1/2 cup yogurt and 1/2 cup milk.
- 1/2 teaspoon of baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 egg for egg wash on top (optional)
Instructions
- Preheat oven to 400℉.
- Prep your dry mix and measure your buttermilk while the butter stays cold in the fridge.
- Grate butter directly into the dry mix, pausing several times to stir so the butter doesn’t clump together. Continue stirring until the butter is evenly distributed.
- Pour in half the milk or yogurt and stir before adding the other half. Keep stirring until it forms a shaggy, slightly crumbly dough ball, about 30 seconds. You want there to still be some flecks of butter in the dough.
- Generously powder your work surface with flour. Pat or roll dough into a one-inch thick rectangle, cut in half, and stack one half on top of the other. Repeat this step twice more. Let the dough rest for ten minutes before rolling out into a one-inch thick sheet of dough.
- Cut the sheet of dough into circles or squares using a biscuit cutter or chef knife.
- Beat egg thoroughly and brush on top of the biscuits to give them an extra sheen.
- Bake for 20 minutes at 400℉ (it’s okay if a little bit of butter leaks from biscuits).
Notes
Leaveners only keep well for 3-6 months. Baking soda should be transferred to an airtight container for storage.