Fluffy Buttermilk Biscuits | Lovefoodies (2022)

Fluffy Buttermilk Biscuits. Homemade, simple, regular ingredients, and very easy to make! Serve with a lovely stew or alongside a breakfast. Delicious!

Fluffy Buttermilk Biscuits | Lovefoodies (1)

This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Carina's Fluffy Buttermilk Biscuits
It's an easy recipe, and all made from scratch using common ingredients. These biscuits are wonderful served with a stew, or some nice gravy.

They are also freezer friendly so you can always pop some in the freezer to have whenever you fancy!

Fluffy Buttermilk Biscuits | Lovefoodies (2)

Recipe by Carina Duclos

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Table of Contents 📋 hide

1) Prep Time

2) Cook Time

3) Yield

4) Recipe Card

5) Fluffy Buttermilk Biscuits

6) Delicious Breakfast Recipes

Prep Time

5 minutes

Cook Time

15 minutes (approximate)

Yield

6

Ingredients

2 cups All-Purpose flour
a pinch of salt
1 tsp of baking powder
3 tbsp of shortening or butter (chilled)
1 cup of buttermilk
1 teaspoon vegetable oil
1 Tablespoon melted butter

Instructions

1. Preheat the oven to 425 F and place your cast iron skillet pan or baking tray in the oven.

2. In a bowl, add the flour, salt, and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round-bladed knives, combine everything until the mixture resembles breadcrumbs.

3. Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.

4. Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.

5. When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan/tray and return to the oven.

Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Fluffy Buttermilk Biscuits | Lovefoodies (3)

Recipe Card

Fluffy Buttermilk Biscuits | Lovefoodies (4)

Fluffy Buttermilk Biscuits

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Fluffy Buttermilk Biscuits. Homemade, simple, regular ingredients and very easy to make! Serve with a lovely stew or alongside a breakfast. Delicious!

Ingredients

  • 2 cups All Purpose flour
  • a pinch of salt
  • 1 tsp of baking powder
  • 3 tbsp of shortening or butter, chilled
  • 1 cup of buttermilk
  • 1 teaspoon vegetable oil
  • 1 Tablespoon melted butter

Instructions

  1. Preheat oven to 425 F and place your cast iron skillet pan or baking tray in the oven.
  2. In a bowl, add the flour, salt and baking powder. Then add the shortening or butter. Using a pastry cutter or 2 round bladed knives, combine everything until the mixture resembles breadcrumbs.
  3. Add the buttermilk to the flour mix and incorporate until all wet. You may need to add a little bit of additional milk, just to make the mix workable.
  4. Once the mixture turns into a dough, shape and gently pat the dough so it is of an even thickness of about 1 inch thick with your hands. Then using a round cutter, cut the biscuits.
  5. When you have cut the biscuits out, remove the heated skillet / baking tray from the oven and spray or brush with vegetable oil. Then place the biscuits on the pan / tray and return to oven. Bake for about 15 minutes or until lightly golden. Once ready, remove from the oven and brush the tops with melted butter and serve warm.
Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 267Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 212mgCarbohydrates: 34gFiber: 1gSugar: 2gProtein: 6g

Nutrition information isn’t always accurate

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FAQs

What makes a biscuit Fluffy? ›

Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.

How do you get a biscuit to rise higher? ›

Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.

Why are my buttermilk biscuits dense? ›

If your biscuits are dense and heavy, that could be a sign that you are not adding enough butter. The ratio of flour to fat needs to be perfect to get the right texture. When you add your butter to your biscuit dough, be sure that it is chilled. Biscuits get their texture from cold lumps of butter cut in with the fat.

How do you make Paula Deen's buttermilk biscuits? ›

Ingredients
  1. 4 cups self-rising flour.
  2. 2 teaspoons sugar.
  3. 1 teaspoon kosher salt.
  4. 1 cup cold unsalted butter, cubed.
  5. 1 ½ cups cold whole buttermilk.
  6. 2 tablespoons unsalted butter, melted.
  7. butter, for serving.

Is it better to use butter or Crisco for biscuits? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

How do I make my dough fluffy? ›

Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten. All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result.

Why are my buttermilk biscuits flat? ›

Fat forms small pockets throughout the biscuit dough, and as the fat melts in the oven, the CO2 from the leavening agent takes its place so the biscuits rise. If the fat melts or softens before the biscuits bake, the biscuits will be hard and flat because there's no place for the CO2 to go except out of the biscuits.

Should you let biscuits rise before baking? ›

Biscuits are a type of quick bread (because they require no rising time before baking) with their moon in pastry. Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour.

Should you brush butter on biscuits before baking? ›

Brush biscuits with melted butter. Bake 10-14 minutes or until lightly browned. Stir together softened butter and preserves in bowl until well mixed.

What is the best flour for buttermilk biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What makes a high quality biscuit? ›

The following characteristics are important: Texture – open, flaky, short, depending on the product. Density/volume – low density gives more volume and a lighter bite. Bite/mouth feel – crispiness, softness, smoothness, crunchiness...

Does too much kneading toughen biscuits? ›

Kneading too much and overhandling biscuit, shortcake and scone dough overdevelops the gluten in the flour, resulting in a chewy, tough baked product.

What does cream of tartar do in biscuits? ›

In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

Should you let biscuit dough rest? ›

Cake flour, a low-protein flour that is available in supermarkets from Boston to Chicago, north to Seattle and down to Los Angeles, makes a fine biscuit. Standard Northern all-purpose flour does as well, especially if you allow the dough to rest for 30 minutes or so before cutting it out and baking.

What is the best flour for biscuits? ›

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

Should biscuits touch when baking? ›

Make sure the sides are touching when you set the biscuits on the baking sheet. As they bake, they cling to each other, rising bigger and taller.

Does kneading dough make it fluffier? ›

These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough. If you do not knead a dough enough you do not give your bread a chance as the gluten did not have enough time to build that mesh.

How do bakeries get their bread so soft? ›

Firstly, why are bakery items so soft and fluffy? Unfortunately (and this may ruin your bakery experience) there are many cases where this fluffy texture is achieved by pumping in numerous chemicals like calcium propionate, amylase, and chlorine dioxide into the mixture. This is what keeps it as is for so long.

Does kneading bread longer make it fluffier? ›

Kneading is undeniably one of the biggest factors of bread quality, so getting it just right is key. To make sure your bread is light and fluffy (thanks to gluten development and yeast fermentation from kneading), you need to knead for at least 10 to 20 minutes by hand.

Does baking soda make biscuits rise? ›

Baking soda is also known by its chemist term: sodium bicarbonate. When heated, this chemical compound forms carbon dioxide gas – making your breads and cookies rise.

Why didn't my buttermilk biscuits rise? ›

THE FAT ISN'T COLD ENOUGH, AND THE OVEN ISN'T HOT ENOUGH. Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits.

What temperature do you bake biscuits at? ›

Bake the biscuits at 450°F until golden brown, about 12 to 15 minutes. TIP: Make sure your oven is at the right temperature as it needs to be nice and hot! I like to use an oven thermometer to make sure, my oven will often say it's preheated when it's really 15 to 20°F cooler.

How many times should you fold your biscuit dough before cutting? ›

Don't skip the step of folding the biscuit dough in half and pressing it out 4 to 6 times before cutting your biscuits. The folds help to create flaky layers, much like when making croissants. Press straight down with your biscuit cutter and do not twist or turn it.

What are the 2 most important steps when making biscuits? ›

The first is to coat the flour in fat helping to reduce gluten development. The second is to distribute little pieces of solid fat throughout the dough which will melt in the oven creating little pockets of flakiness.

Why do you refrigerate biscuits before baking? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

Do you spray the pan when making biscuits? ›

Line a baking sheet with parchment paper or spray with nonstick baking spray. Hold the pan for later use. Step 2: Cut the Butter into the Dry Ingredients.

Why do biscuits that use butter rise higher? ›

When the biscuits go in the oven, the butter will melt and cause steam. This buttery steam, in turn, helps produce flaky layers and a higher lift to the biscuits.

Should you chill biscuit dough? ›

The dough is probably too warm. Nearly all biscuit and cookie doughs benefit from being chilled before they are rolled out or shaped. This helps to solidify the butter, meaning the biscuits hold their shape better during cooking. It also stops them from being too greasy.

Is it better to use milk or buttermilk in biscuits? ›

When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.

Do you put eggs in buttermilk biscuits? ›

Egg: not traditional in biscuits but this helps everything come together. Buttermilk: this is the ingredient that helps to add tenderness and flakiness to the biscuits as well a flavor!

Are biscuits better with all-purpose or self rising flour? ›

"A good biscuit starts with good flour," says Jason Roy, owner of Biscuit Head. Like many Southern cooks, he uses self-rising flour because it's pre-mixed to include a blend of hard and soft wheat as well as a leavening ingredient for the perfect rise—something you can't get in plain all-purpose, cake, or pastry flour.

How many times do you knead biscuit dough? ›

Gather dough into a ball and knead on lightly floured surface quickly and gently, about 6 to 8 times, just until no longer sticky. The kneading is meant only to flatten the pieces of fat into flakes, not to blend fat completely with the flour.

Should I use bread flour or all-purpose flour for biscuits? ›

all-purpose flour – this flour has plenty of gluten developing protein (10-12%), but not as much as bread flour, which makes it more suitable for many cakes, cookies, biscuits and pie dough.

Why are my homemade biscuits so dense? ›

When you cut in your fat, you leave it in small pea-sized lumps. Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a homogeneous dough, resulting in dense, leaden biscuits.

How do you tell if dough is kneaded enough? ›

After kneading the dough for several minutes, press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.

Can you over rest dough? ›

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.

What makes Southern biscuits different? ›

Here's the Reason Biscuits in the South Really Are Better

The not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had access to its special flour for a long time.

How do you make Callies biscuits? ›

HUNGRY? HEATING INSTRUCTIONS FOR BISCUITS
  1. Preheat the oven to 400°F.
  2. Unwrap the biscuits and remove from plastic wrap.
  3. Wrap completely on one layer in aluminum foil.
  4. Bake in an oven for 25-30 minutes. ...
  5. Don't forget to butter those biscuits! ...
  6. Let the biscuits rest for a couple of minutes before enjoying.

Are biscuits better with butter or shortening? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

What does vinegar do in biscuits? ›

Vinegar may have several functions in baked goods: Leavening agent: aids in leavening when used with a base (baking powder) to produce carbon dioxide. Acidulant: decreases pH aiding in meringue stabilization.

What is the purpose of cornstarch in biscuits? ›

The cornstarch lowers the protein of the flour, which produces a more tender biscuit. The heavy cream provides the fat that helps create the flaky layers in great biscuits.

Why are my biscuits not soft and fluffy? ›

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

What ingredient causes biscuits to rise? ›

Baking powder, especially the double acting type that rises when it meets liquid and again in the oven, provides the most reliable leavening. Baking soda helps neutralize acid ingredients in the biscuits for the best flavor.

How do you make biscuits fluffy again? ›

To heat biscuits in the microwave in the best possible way, you will need to wrap each one separately in a moistened paper towel or dish towel. Heat them for about 45 seconds, followed by 15-second intervals until the biscuits are warm and soft enough for your liking.

Does baking powder make biscuits rise? ›

Most breads, biscuits, quick breads, cakes, and many cookies rely on chemical leavening such as baking powder or baking soda which is essential for the baking “rise”.

What does cream of tartar do for biscuits? ›

In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

Why did my buttermilk biscuits come out flat? ›

If you were to swap and use regular all purpose flour for those recipes, it would not contain the baking powder, or salt, so your biscuits would come out flat and flavorless.

Why are my biscuits dry and dense? ›

The reason: The butter has not been incorporated evenly, leaving pockets of your cooked biscuits that are dry, dense, and filled with flour. But even if you properly mix your biscuits, if your butter pieces are too large or inconsistently sized they may not get distributed evenly throughout the dough.

Why are my homemade biscuits hard? ›

If your biscuits come out hard and crumbly, it's most likely because the dough was overworked during the kneading process. To prevent that, mix your dough just until it comes together. You should still see bits of butter in your dough.

Why do biscuits rise better when touching? ›

Whether using a cast iron skillet or a baking tray, lay your biscuits so they are touching sides and all connected. This helps them rise higher, as they provide support for one another as they bake – kind of like a doughy shoulder to lean on!

Are biscuits better with all purpose or self rising flour? ›

"A good biscuit starts with good flour," says Jason Roy, owner of Biscuit Head. Like many Southern cooks, he uses self-rising flour because it's pre-mixed to include a blend of hard and soft wheat as well as a leavening ingredient for the perfect rise—something you can't get in plain all-purpose, cake, or pastry flour.

What happens if you put too much baking powder in biscuits? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)

Videos

1. How To Make The Best Buttery Buttermilk Biscuits in the WORLD! (Detailed video)
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5. ONE CARB FLUFFY BUTTERMILK BISCUITS! How to Make Keto Biscuits
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6. Fluffy Southern Buttermilk Biscuits Recipe
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