Buttermilk Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: Helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and flakiness to the biscuits.

Buttermilk: Provides moisture and a slight tang, contributing to the biscuits' tender texture.

When cutting in the butter, make sure it is very cold. This helps create those flaky layers in the biscuits. You can even freeze the butter for a few minutes before using it. Additionally, handle the dough as little as possible to avoid overworking it, which can result in tough biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can omit those ingredients if using this substitute.

• baking soda - Substitute with additional baking powder: Use 3 times the amount of baking powder to replace baking soda, but this may slightly alter the taste and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• unsalted butter - Substitute with margarine: Margarine can be used in the same quantity, though it may slightly alter the flavor and texture.

• cold buttermilk - Substitute with milk and lemon juice: Mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic the acidity and texture of buttermilk.

• To keep your buttermilk biscuits fresh, allow them to cool completely on a wire rack before storing.
• Place the cooled biscuits in an airtight container or a resealable plastic bag. This will help maintain their moisture and prevent them from drying out.
• Store the container or bag at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating or freezing.
• For refrigeration, wrap each biscuit individually in plastic wrap or aluminum foil to prevent them from absorbing any odors from other foods in the fridge. They can be stored in the refrigerator for up to a week.
• To freeze, place the cooled biscuits on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• Frozen biscuits can be stored for up to 3 months. When you're ready to enjoy them, thaw at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through. You can also microwave them for about 20-30 seconds, but be cautious as this can sometimes make them a bit chewy.
• For an extra touch of flavor, brush the tops of the reheated biscuits with melted butter or a drizzle of honey before serving.

• Preheat your oven to 350°F (175°C). Place the buttermilk biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes until they are heated through.

• For a quick reheat, use a microwave. Wrap each biscuit in a damp paper towel to keep them moist. Microwave on medium power for about 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook.

• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through.

• For a toaster oven, preheat to 350°F (175°C). Place the biscuits on the rack or a baking sheet. Heat for about 5-7 minutes, checking to ensure they are warmed evenly.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Large mixing bowl: Use to whisk together the flour, baking powder, baking soda, and salt.

• Whisk: Helps to evenly combine the dry ingredients.

• Pastry cutter: Used to cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour and buttermilk.

• Measuring spoons: Necessary for measuring the baking powder, baking soda, and salt.

• Rolling pin: Roll the dough out to about ½ inch thickness.

• Round cutter: Cut out the biscuits from the rolled dough.

• Baking sheet: Place the cut biscuits on this for baking.

• Cooling rack: Allow the biscuits to cool slightly after baking.

• Knife: Cut the cold butter into small pieces.

• Floured surface: Turn the dough out onto this for kneading and rolling.

Prepare ingredients in advance: Measure out the flour, baking powder, baking soda, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough and let it rest in the fridge for a few minutes before rolling it out. This makes it easier to handle and shape.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to ensure it’s ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.