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Buttermilk Biscuits

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Buttermilk Biscuits

Buttermilk biscuits are a beloved staple of Southern breakfasts, where the morning table holds the promise of comfort and warmth. This home-style version captures the essence of how family cooks across the South have been making them for generations—by feel, with an intuitive hand for salt and a generous heart for butter. It's a dish that speaks of unpretentious hospitality, where the oven's heat is as welcoming as the company around the table.

These biscuits should emerge golden and tender, their flaky layers formed by the marriage of cold butter and tangy buttermilk. Each bite offers a subtle tang and a rich, buttery crumb that practically melts in your mouth. Perfect for splitting open and slathering with jam, or simply enjoyed on their own, they invite everyone to linger a little longer, savoring both flavor and company.

Ingredients

  • 300 gflour
  • 150 mlbuttermilk
  • 80 gcold butter
  • 1 tbspbaking powder
  • 1 tspfine sea salt

Method

  1. Preheat your oven to 220°C (430°F) to ensure it's hot and ready when the biscuits are shaped. In a large mixing bowl, combine 300 g of flour, 1 tbsp of baking powder, and 1 tsp of fine sea salt. Whisk these dry ingredients together to evenly distribute the baking powder and salt, which will help the biscuits rise evenly.
  2. Cut 80 g of cold butter into small cubes. Add the butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse crumbs. The small pieces of butter will create flaky layers in the biscuits as they melt during baking.
  3. Make a well in the center of the flour mixture and pour in 150 ml of buttermilk. Use a wooden spoon to stir the mixture until it just comes together into a shaggy dough. Be careful not to overmix, as this can make the biscuits tough.
  4. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it becomes smooth and cohesive. This should take no more than 5 to 6 turns. The dough should be soft but not sticky.
  5. Pat the dough into a rectangle about 2 cm thick. Use a floured biscuit cutter to cut out rounds, pressing straight down without twisting to ensure the biscuits rise evenly. Gather any scraps and gently pat them together to cut out more biscuits.
  6. Place the biscuits on a baking sheet lined with parchment paper, leaving a bit of space between each one. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen. The aroma should be rich and buttery.
  7. Remove the biscuits from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set, ensuring a tender interior. Let them cool for about 5 minutes before serving.
  8. Serve the biscuits warm with your meal. They are perfect for sharing and best enjoyed fresh from the oven, embodying the spirit of Southern hospitality.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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