Homemade Buttermilk Biscuits Recipe (2022)

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Learn how to make these easy homemade buttermilk biscuits from scratch. Biscuits are baked in a cast-iron skillet with this old-fashioned recipe, resulting in large, flaky, fluffy layers.

Serve the perfect biscuits with some jam, sausage gravy, or a drizzle of honey and melted butter for an easy and delicious breakfast!

Homemade Buttermilk Biscuits Recipe (1)

Table Of Contents

  1. What is a Biscuit
  2. What Does Buttermilk Do For Biscuits
  3. Homemade Old Fashioned Buttermilk Biscuits
  4. Kitchen Essentials You May Need
  5. Simple Ingredients to Make Homemade Buttermilk Biscuits
  6. Tips for the Best Homemade Old Fashioned Buttermilk Biscuits
    • Cold Ingredients
    • Do Not Over Mix
    • Preheat Cast Iron Skillet
    • Do Not Twist the Biscuit Cutter
    • Correctly Space Biscuits
  7. How to Make Old Fashioned Buttermilk Biscuits Scratch Recipe
    • Step 1: Preheat Cast Iron Skillet
    • Step 2: Mix Dry Ingredients
    • Step 3: Add Cold Wet Ingredients
    • Step 4: Mix
    • Step 6: Bake Biscuits
    • Step 7: Serve
  8. How to Store Homemade Old Fashioned Buttermilk Biscuits
  9. How to Re-Heat Homemade Buttermilk Biscuits
  10. Frequently Asked Questions
    • What Happens if You Use Milk Instead of Buttermilk?
    • How to Make a Buttermilk Substitute
  11. More Delicious Breakfast Recipes
Homemade Buttermilk Biscuits Recipe (2)

What is a Biscuit

In the US, homemade biscuits are considered quick bread. Somewhat similar to a scone and is usually unsweet made without yeast. Since there is no yeast, baking soda and baking powder are used as the rising agent. Buttermilk biscuits are made with buttermilk rather than whole milk as the liquid.

What Does Buttermilk Do For Biscuits

Buttermilk is the prized ingredient used in this recipe for its acidity, fat, and liquid content. Using buttermilk helps the dough rise to result in tall, delicious flaky, and fluffy layers for the best biscuit recipe.

Homemade Buttermilk Biscuits Recipe (3)

Homemade Old Fashioned Buttermilk Biscuits

I have spent a lot of time in the kitchen trying different recipes and finding the perfect recipe for buttermilk biscuits. I love biscuits that are barely golden brown on the top, soft on the bottom, yet flaky and fluffy.

After many failed tries, I finally found success, resulting in the best homemade buttermilk biscuits from scratch.

I have found that using all cold ingredients, including flour, gives the best results. I have also found that baking the biscuits on a preheated cast iron griddle skillet gives the perfect soft bottom crust that I love.

Whether you serve these with homemade country sausage gravy, slathered with honey butter, or your favorite jam, this is sure to be the easy buttermilk biscuits recipe that becomes a family favorite.

Follow my simple tips and step-by-step instructions for the perfect, old-fashioned homemade buttermilk biscuits.

Homemade Buttermilk Biscuits Recipe (4)

Kitchen Essentials You May Need

This post contains affiliate links; this means that I make a tiny commission off any purchase that you may make. This small commission helps keep Rocky Hedge Farm going at no additional cost to you. Please see my disclosure policy for more information.

(Video) EZ Buttermilk Biscuits (1 cup of buttermilk)

You can find my favorite kitchen essentials can be located in myAmazon storefront. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

  • Large Bowl: The perfect old fashioned stoneware “biscuit dough” bowl like grandmother had.
  • Pastry Blender: A pastry cutter or two forks can be used to cut the the butter chunks into the cold dry ingredients. If you have a food processor, you can also use that to pulse the butter and dry ingredients just until you have coarse crumbs.
  • Measuring Spoons
  • Measuring Cup
  • Cast Iron Griddle Skillet: Unparalleled in heat retention and even heating, with lower side walls, this is the perfect skillet for baking flaky buttermilk biscuits. If you don’t have a cast iron skillet, a cookie sheet can be used instead.
  • Rolling Pin: Using a rolling pin helps to keep the dough chilled versus patting the biscuit dough with warm hands.
  • Biscuit Cutter or Canning Lid Ring: I recommend a 2 or 3-inch round biscuit cutter or cookie cutter for this recipe. If you do not have a biscuit cutter, you can just roll the dough and use a canning ring lid to cut biscuits.
Homemade Buttermilk Biscuits Recipe (5)

Simple Ingredients to Make Homemade Buttermilk Biscuits

To make buttermilk biscuits, you will need just a few essential pantry ingredients. With so few ingredients, be sure to use high-quality ingredients, especially real butter.

  • 3 1/2 cups cold all purpose organic flour
  • 1 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 10 tablespoons cold butter, cut into small slices
  • 1 3/4 cup of buttermilk, cold
  • Cold All Purpose Flour: When making classic buttermilk biscuits, I opt for organic all-purpose flour.
  • Baking Soda and Baking Powder: To help give these biscuits their tall rise and the best flaky biscuits.
  • Cold Butter: For the best biscuits, this recipe calls for using very cold butter. Be sure that the butter has been completely chilled in the refrigerator before slicing and adding to the flour mixture, which will help them to rise in the oven to produce the flakiest biscuits.
  • Cold Buttermilk: Buttermilk has an acidity that reacts with the baking powder and baking soda to create the delicious light texture, resulting in great biscuits. It is definitely an ingredient you do not want to omit. If you do not have buttermilk, don’t worry. Before heading to the grocery store, scroll down to the frequently asked question section for tips on how to make buttermilk.
  • Salt: In all of my cooking and baking, I recommend using Celtic Sea Salt.
Homemade Buttermilk Biscuits Recipe (6)

Tips for the Best Homemade Old Fashioned Buttermilk Biscuits

Cold Ingredients

For the best old-fashioned buttermilk biscuits from scratch, you need cold ingredients. When I say cold, I am talking about straight from the refrigerator cold. I even store extra flour in the freezer just for making these buttermilk biscuits. Keeping the flour, butter, and buttermilk nice and cold will make a difference in this recipe!

Do Not Over Mix

Over mixing the dough results in tough, hard biscuits that are flat. The time for stirring the dough should be around 30 seconds, “just” until the ingredients come together. Kneading of the dough should be done quickly, less than 1 minute until it is not sticky.

The dough will be crumbly when you put it on a floured work surface to knead; it forms together as the dough is quickly kneaded.

Preheat Cast Iron Skillet

This is one of my favorite tips for making buttermilk biscuits from scratch. Preheat your oven to 450 degrees and place a cast-iron skillet in the hot oven.

Do Not Twist the Biscuit Cutter

When cutting the dough, do not twist the biscuit cutter. Press the biscuit cutter straight down firmly into the dough, and lift it straight back up. Twisting the biscuit cutter seals the edges, preventing the biscuits from rising and creating flaky layers.

Correctly Space Biscuits

If you prefer a tender biscuit with crusty sides, place biscuits evenly apart on the prepared baking sheet or skillet. For biscuits with softer sides, position the biscuits with the edges touching.

Homemade Buttermilk Biscuits Recipe (7)

How to Make Old Fashioned Buttermilk Biscuits Scratch Recipe

Step 1: Preheat Cast Iron Skillet

Place a large round cast iron skillet in the oven and preheat to 450 degrees.

Step 2: Mix Dry Ingredients

In a large mixing bowl, using a wooden spoon combine, 3 1/2 cups of flour, 1 1/2 teaspoons of salt, 4 teaspoons of baking powder, 1 teaspoon of baking soda.

Step 3: Add Cold Wet Ingredients

Using a pastry cutter, cut in 10 tablespoons of cold butter, and the mixture should resemble coarse crumbs. Then, make a well in the center of the ingredients and add 1 3/4 cup cold buttermilk.

Step 4: Mix

Turn the dough out onto a lightly floured work surface. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat dough with the palm of your hand.

Roll dough 1/4 inch thickness for plain biscuits, 1/2 inch for tea biscuit size, or 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter.

The remaining dough scraps can be re-rolled and cut out to make 1 or 2 more biscuits.

Step 6: Bake Biscuits

With an oven mitt, carefully remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for 7-10 minutes.

The thickness of your biscuit and your desired golden brown top will make a difference in how long the biscuits need to be baked in the oven, and I suggest keeping a close watch to determine how long they need to bake in your oven.

(Video) How To Perfect Your Buttermilk Biscuit Recipe | Southern Living

Step 7: Serve

Remove biscuits from the oven and enjoy!

I have been using this recipe for a long time now, and it has always filled the craving for delicious biscuits. It is the perfect biscuit for pulling apart the tender, flaky layers and serving with a large scoop of the most excellent homemade sausage gravy!

Homemade Buttermilk Biscuits Recipe (8)

How to Store Homemade Old Fashioned Buttermilk Biscuits

Buttermilk biscuits are best eaten right away. To store, place in a storage bag or another form of air-tight container to prevent them from drying out. Properly stored, homemade buttermilk biscuits will last for several days at room temperature.

Homemade Buttermilk Biscuits Recipe (9)

How to Re-Heat Homemade Buttermilk Biscuits

To re-heat buttermilk biscuits from scratch in an oven, preheat the oven to 350 degrees. Place the biscuits on the cast iron skillet, leaving a small amount of space between each one. Place skillet in the oven for around 3-5 minutes. Remove from oven and serve.

Frequently Asked Questions

What Happens if You Use Milk Instead of Buttermilk?

It is not recommended to replace buttermilk with regular milk for this recipe. The absence of acidity in the buttermilk will not produce the same end result.

How to Make a Buttermilk Substitute

To substitute for buttermilk in this biscuit recipe, all you need is milk and a tad bit of white vinegar. For this recipe, measure one tablespoon plus 2 1/4 teaspoons of white vinegar into a two-cup liquid measuring cup. Then, add in enough milk to fill the 1 3/4 cup measurement line. Stir the mixture together and let sit for 10 minutes.

Homemade Buttermilk Biscuits Recipe (10)

Yield: 12-15

Old Fashioned Buttermilk Biscuits

Homemade Buttermilk Biscuits Recipe (11)

Learn how to make these homemade old fashioned buttermilk biscuits.
With this easy recipe, biscuits are baked in a cast iron skillet
resulting in large, flaky, fluffy layers.

Prep Time10 minutes

(Video) How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes.com

Cook Time10 minutes

Total Time20 minutes

Ingredients

  • 3 1/2 cups cold all purpose flour
  • 1 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 10 tablespoons cold butter, cut into small slices
  • 1 3/4 cup buttermilk

Instructions

    Step 1: Preheat Cast Iron Skillet

    Place a large round cast iron skillet in the oven and pre-heat to 450 degrees.

    Step 2: Mix Dry Ingredients

    In a large mixing bowl, combine together, 3 1/2 cups of cold all purpose flour, 1 1/2 teaspoon of salt, 4 teaspoons of baking powder, 1 teaspoon baking soda.

    Step 3: Add Cold Wet Ingredients

    Using a pastry cutter, cut in 10 tablespoons of cold butter. The mixture should resemble course crumbs. Make a well in the center of the ingredients and add 1 3/4 cup buttermilk.

    Step 4: Mix

    Stir until all the dough pulls away from the sides of the bowl. The time for stirring should be less than 30 seconds.

    Step 5: Roll Out Biscuits

    Turn the dough out onto a lightly floured board. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat with the palm of your hand.

    Roll dough 1/4 inch thick for plain biscuit, 1/2 inch for tea biscuit size or 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter.

    Step 6: Bake Biscuits

    With an oven mitt, remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for 7-10 minutes.

    The thickness of your biscuit and your desired golden brown top will make a difference in how long the biscuits need to be baked. I suggest keeping a close watch to determine how long they need to bake in your oven.

    Step 7: Serve

    (Video) How To Make Grandma Barb's Southern Buttermilk Biscuits

    Remove biscuits from the oven and enjoy!

    I have been using this recipe for a long time now, and it has always filled the craving for delicious biscuits. It is the perfect biscuit for pulling apart the tender, flaky layers and serving with a large scoop of the most excellenthomemade sausage gravy!

Notes

TIPS FOR THE BEST HOMEMADE OLD FASHIONED BISCUITS

Cold Ingredients

For the best old-fashioned buttermilk biscuits, you need cold ingredients. When I say cold, I am talking about straight from the refrigerator cold. I even store extra flour in the freezer just for making these buttermilk biscuits. Keeping the flour, butter, and buttermilk nice and cold will make a difference in this recipe!

Do Not Over Mix

Over mixing the dough results in tough, hard biscuits that are flat. The time for stirring the dough should be around 30 seconds, “just” until the ingredients come together. Kneading the dough should be done quickly, less than 1 minute, until it is not sticky.

The dough will be crumbly when you put it on a floured work surface to knead; it forms together as the dough is quickly kneaded.

Preheat Cast Iron Skillet

This is one of my favorite tips for making biscuits. Preheat your oven to 450 degrees and place a cast-iron skillet in the hot oven.

Do Not Twist the Biscuit Cutter

When cutting the dough, do not twist the biscuit cutter. Press the biscuit cutter straight down firmly into the dough, and lift straight back up. Twisting the biscuit cutter seals the edges, preventing the biscuits from rising and creating flaky layers.

Correctly Space Biscuits

If you prefer a tender biscuit with crusty sides, place biscuits evenly apart on the prepared baking sheet or skillet. For biscuits with softer sides, position the biscuits with the edges touching.

How to Make a Buttermilk Substitute:To substitute for buttermilk in this biscuit recipe, all you need is milk and a tad bit of white vinegar. For this recipe, measure one tablespoon plus 2 1/4 teaspoons of white vinegar into atwo-cup liquid measuring cup. Then, add in enough milk to fill to the 1 3/4 cup measurement line. Stir the mixture together and let sit for 10 minutes.

Did you make this recipe?

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More Delicious Breakfast Recipes

Cooking Bacon in a Cast Iron Skillet: Simple steps for cooking bacon in a cast-iron skillet, perfectly. Thisrecipe is for all bacon lovers! I’ve been cooking bacon for years in a heavy cast-iron skillet, resulting in perfectly cooked bacon every time.

Over Easy Eggs: Step by step, learn how to fry the perfect over-easy eggs in a cast-iron skillet. Fried in a hot skillet with a layer of butter is the best way to eat a fried egg.

Buttermilk Pancakes: The best buttermilk pancakes are thecomfort of a simple homemade breakfast from scratch. A freshly-cooked stack of buttery pancakes drizzled with real maple syrup, this buttermilk pancake recipe will cook up perfectly every time.

Thanks for stopping by Rocky Hedge Farm. I hope you enjoyed this post on how to make the best homemade buttermilk biscuits from scratch.

Updated: October 23, 2021

(Video) Carla Hall's Flaky Buttermilk Biscuits | Food Network

FAQs

What is the secret to an excellent biscuit? ›

The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

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.

What is the secret to light fluffy biscuits? ›

Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

How can I get my biscuits 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.

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...

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.

Should Crisco be cold for biscuits? ›

Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour. The fat, be it butter, lard, or vegetable shortening, needs to be dispersed throughout the dough while still in its solid state, so warm or room-temperature liquid or fat will disrupt this process.

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.

What does adding baking soda to biscuits do? ›

If the biscuit example doesn't have you convinced, you should also know that baking soda enhances browning, which gives baked goods their appealing golden hue. Baking soda also weakens gluten, which helps things like cookies or pancakes spread out while keeping them soft and chewy rather than overly dense.

How do I make my dough light and fluffy? ›

Use a Dough Enhancer

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.

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.

What temp do you bake biscuits? ›

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.

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.

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.

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Baking Powder Biscuits recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

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.

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.

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!

What is the correct flour to fluid ratio for biscuits? ›

Knowing that biscuits have a ratio of 1:2:3, that is 1 part fat, 2 parts liquid, and 3 parts flour, by weight, you can use this to make a batch of biscuits, big or small. You can make a batch of biscuits with 100 grams of fat, 200 grams of liquid, 300 grams of flour.

How much Crisco do you use in biscuits? ›

Ingredients
  1. 2 cups all-purpose flour.
  2. 1 tablespoon baking powder.
  3. ½ teaspoon salt.
  4. ¼ cup shortening (such as Crisco®)
  5. 1 cup milk.
14 Jul 2022

Can I make biscuit dough the night before and refrigerate? ›

When you place the dough in the refrigerator, it can stay overnight. In fact, the longer it sits in the fridge, the better. So you can easily make the dough the night before and bake the buttermilk biscuits in the morning.

What fat makes the best biscuits? ›

Fat: We know you can make great biscuits with either lard or vegetable shortening, two uber-traditional biscuit fats. But we're sticking with our favorite biscuit fat: butter. It's got great flavor and browns biscuits better than other fats.

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.

Should biscuits be touching 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.

What happens if you don't chill biscuit dough? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

What gives biscuits their flavor? ›

While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients. Salt: Salt is what gives these biscuits flavor. It's not so much that it makes these biscuits too savory. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.

Is it better to sift flour for biscuits? ›

Why You Should Sift Flour. Putting your flour through a sifter will break up any lumps in the flour, which means you can get a more accurate measurement. Sifted flour is also much lighter and airier than unsifted flour and is easier to mix into other ingredients when making batters and doughs.

Does baking soda or 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”.

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.

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 happens if I use baking powder instead of baking soda? ›

Baking powder may be used as a substitute for baking soda. Still, its leavening power is not as strong as that of plain baking soda. As a result, you'll need to use a greater quantity of baking powder to get the same final product.

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.

What does adding an egg to bread dough do? ›

Eggs help the dough rise and create a large crumb that's great for soaking up liquids, like a bowl of chocolat chaud (hot chocolate). The egg yolks give the bread a golden interior, and butter adds an extra boost of moisture. The result is a rich, buttery flavor, and deep golden-brown crust.

What ingredient makes dough soft? ›

Milk is a great way to make a softer bread and it can be used to replace some or all of the milk in a bread dough recipe. Similar to adding fat (because there is fat in milk), milk can also help the bread stay fresher and softer for longer.

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 does shortening do for biscuits? ›

As the common function of shortening, biscuit shortening flakes lubricate the structure of the biscuit. The fat breaks the continuity of the protein and starch structure. This enables the lubrication of gluten particles and limits gluten development, which produces a tender and well-aerated bakery product.

What happens if you leave cream of tartar out of cookies? ›

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar.

At what thickness should you roll a biscuit? ›

Rolling dough-Roll dough with a rolling pin to an even 1/2-inch thickness. Biscuits will double in height during baking.

Is it better to make biscuits 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.

How long should biscuits be in the oven? ›

HEAT oven to 375°F (or 350°F for nonstick cookie sheet). PLACE biscuits 1 to 2 inches apart on ungreased cookie sheet. BAKE 11 to 15 minutes or until golden brown.

What is the secret to making biscuits rise? ›

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.

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

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

How do you know you've 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.

How long do you knead dough? ›

Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.

How do you get the golden top on biscuits? ›

Ovens set to 350 or even 400 degrees heat too slowly and cause the fat inside the dough to melt before rising to the dough's full potential. Finally, higher heat will generate more caramelization from the butter on top of the biscuits, leaving you with a beautifully golden crust.

What makes biscuits more moist? ›

Fat Is All That. Fat is one of the most important components of making biscuits. Not only does it keep biscuit dough moist and tender, but fat distribution also helps form the defined layers that biscuits are known for.

What temperature should 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.

Why are KFC biscuits so good? ›

The KFC rendition is often accepted as the best of the fast-food biscuit and their game is tight. They've got slightly irregular finish that gives a more homemade feel; they're golden and flaky on the outside, with an interior that's moist and crumbly.

Should shortening be cold when making biscuits? ›

Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour. The fat, be it butter, lard, or vegetable shortening, needs to be dispersed throughout the dough while still in its solid state, so warm or room-temperature liquid or fat will disrupt this process.

Videos

1. Homemade Buttermilk Biscuits Recipe in Cast Iron
(Melissa K. Norris - Modern Homesteading)
2. The Best Buttermilk Biscuits! (Makes 16)
(Ken Click)
3. Martha Stewart’s Homemade Buttermilk Biscuits | Martha Bakes Recipes
(Martha Stewart)
4. Homemade Buttermilk Biscuit Recipe (Freezer Friendly)
(Simply Home Cooked)
5. How to Make Flaky Biscuits
(Preppy Kitchen)
6. 3-Ingredient Buttermilk Biscuits
(Divas Can Cook)

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Name: Clemencia Bogisich Ret

Birthday: 2001-07-17

Address: Suite 794 53887 Geri Spring, West Cristentown, KY 54855

Phone: +5934435460663

Job: Central Hospitality Director

Hobby: Yoga, Electronics, Rafting, Lockpicking, Inline skating, Puzzles, scrapbook

Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.