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Buttermilk Biscuits

Biscuit

Biscuits demand their own level of respect, while simply pulled together they can make southern purists run for the north if not executed well. Mastering a basic recipe that is simple to pull together will allow warm southern hospitality and all but crumbs for leftovers.

Sure we all try to eat healthy and not be overly sinful in terms of food. There’s always lower calorie, less sugar, no fat alternatives- but sometimes what you don’t realize is that all those synthetically processed goods are just really no good. I myself would much rather have a full of fat, gluten-y delicious biscuit that lacks nothing. I can scale down and eat less because I’ll be totally and utterly satiated.

Biscuit

This recipe aims to give you the home cook simple to prepare flaky biscuits that are buttery delicious and melt in your mouth. Not like your grandmother used to make of course, but instead utilizing ingredients in your kitchen in their most simple and pure forms. The recipe allows for praise to shine on you, the rockstar in the kitchen.

I’ve made countless versions of biscuits, and none provide the ease that this recipe does and the flavor that comes with it. The basics of biscuits is flour, fat and some type of leavener. Many generational recipes will use lard and because of this, lack flavor- they taste like lard. It’s preferred in almost any recipe to source out the the freshest, most elite ingredients you can find, and with this recipe even more so because of how few ingredients you’re use.

When it comes down to it, I came up with a recipe that uses a few more ingredients, but the process in which to pull them together is minimal. This means there’s less likelihood to end up with not so desirable results. Those individuals on a crazy schedule will more than appreciate it as you can pull it together even a night ahead for quick baking as your coffee brews.

In my recipe you’re combining cold Butter, Flour and Baking Powder with Eggs and Buttermilk (I use Whole Milk and Vinegar). Using a food processor it’s as simple as combining everything together without over mixing.

Butter, Flour and a leavener (Baking Powder) come together easily in a food processor to make the base of a Biscuit.

Butter, Flour and a leavener (Baking Powder) come together easily in a food processor to make the base of a Biscuit.

Adding Eggs and Buttermilk (Whole Milk and Vinegar) provide the binder in this Biscuit recipe.

Adding Eggs and Buttermilk (Whole Milk and Vinegar) provide the binder in this Biscuit recipe.

Biscuit dough which has just barely come together (you can see the little dough pebbles).

Biscuit dough which has just barely come together (you can see the little dough pebbles).

Once combined, the dough is rolled on a floured surface and folded multiple times to get a flaky layered texture. You’ll cut your biscuits out and either refrigerate till you’re ready to bake or get your bake on.

Biscuit dough being rolled out and folded to create flaky layers.

Biscuit dough being rolled out and folded to create flaky layers.

Cut Biscuits ready to cook, you can see the layers already!

Cut Biscuits ready to cook, you can see the layers already!

I like putting an Egg wash over top of my biscuits to get a distinct brown and crispy outside, especially when I use things like smoked sea salt so they have something to adhere to.

Biscuits getting their egg wash for a brown flaky top, and to allow things like smoked sea salt to stick tight.

Biscuits getting their egg wash for a brown flaky top, and to allow things like smoked sea salt to stick tight.

Biscuits straight out of the oven.

Biscuits straight out of the oven.

It’s really as simple as that. The beauty of this recipe is how forgiving it can be, not to mention how much you can customize it. I gave you the basic of basic recipe, mainly using stuff you have in your home. From there let the biscuits be your canvas, or use what you have leftover in your fridge.

  • Cheeses- Cheddar
  • Spices- Old Bay, Salts, Course Ground Pepper, Garlic, Rosemary, Chives, Dill, Thyme
  • Add Ins– Bacon, Proscuitto, Scallions, Fresh Herbs

Can you think of anything else you would add?

For breakfast I like a smokey sea salt biscuit with my fresh sausage and thick country gravy. Splurging is sometimes the best remedy for whatever ails you.

Biscuits with farm fresh sausage, and homemade gravy. A stick to your insides, good southern breakfast.

Biscuits with farm fresh sausage, and homemade gravy. A stick to your insides, good southern breakfast.

To Full Plates and Eating Your Tarte Out,

Buttermilk Biscuits

1/2 cup of Whole Milk
1 tablespoon of Vinegar
2 cups Flour
1 tablespoon Baking Powder
1 1/2 sticks (12 tablespoons) of Butter, cold
1 teaspoon Salt
1 Egg
1 Egg Yolk
Extra Flour for Rolling
1 Egg blended with 1 tablespoon of Water
Sea Salt

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

Combine your Milk and Vinegar and set aside. In a food processor combine Flour, Baking Powder, Butter and Salt. Pulse until you get pea sized hunks of butter. Add in your Egg, Egg Yolk and Milk mixture.* Blend until dough just comes together.

On a floured surface, roll out your dough to about an inch thick. Fold over, and roll out again to an inch thick. Continue this process 4-6 times.** Cut your dough into six large squares, or cut with a cookie cutter.

Place squares onto parchment paper. Brush with an Egg Wash and top with additional Sea Salt, or Spices.

Bake for 20 minutes or until tops are browned. Serve warm with homemade jams and jellies or some homemade gravy.

*If adding in any extra ingredients such as cheese, fresh herbs or bacon, this would be the time to do so.

**If not baking immediately, then wrap your dough in plastic wrap tightly and refrigerate till ready to bake. Remove from the refrigerator, top with egg wash and continue as normal.

Biscuit

Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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