Homemade Buttermilk Biscuits
One of the most iconic breads in rustic cooking is buttermilk biscuits made from scratch. A warm, light, tender biscuit pairs oh so perfectly with a bowl of soup, biscuits and gravy, or on it’s own with butter, honey or homemade jam. This recipe is the best we’ve found for successfully baking a perfect piece of biscuit paradise.
The Hockey Puck
I admit it…I’ve made some buttermilk biscuits in the past that I could paint black, and throw into an ice rink. So solid were they that it would probably last a whole hockey game! But Jeff, being the ever awesome “I’ll do it until I get it right” man, found this recipe while browsing a Dutch oven cooking show and expanded it to make a bigger batch so we could freeze some. After all, nothing better than fresh biscuits for dinner then buttermilk biscuits and reindeer sausage gravy for breakfast.
The secret to this recipe is cream cheese and how you work room temperature butter and cream cheese into the flour mixture. It’s hands on, as you tackle first the butter, then the cream cheese with the results, almost pea sized chunks that kind of resemble small pieces of feta cheese with loose flour. Be forewarned, it’s messy but using your hands is the only way to ensure the dough isn’t overworked.
Another tip is to use good self-rising flour. We do order White Lily flour off Amazon because Prime rocks in Alaska with free shipping and we haven’t found it in the store up here. I hear this flour is what all the Southern cooks use. Anyhow, I can tell a bit difference. Lastly, this is a a wet dough, so I highly recommend if you don’t have a plastic dough mat to get one. It’s easier to clean that than to scrape it off the counters.
Good luck! And watch for a follow up recipe that puts a spin on buttermilk biscuits by adding in some sourdough.
Homemade Buttermilk Biscuits: Light, Tender, Delicious
- 2 c. Self-Rising Flour We use White Lily, plus additional for dusting dough
- 5 Tbsp. Butter room temp. (melt 1 Tbsp, cut 4 Tbsp into chunks)
- 1/4 c. Cream Cheese room temp (cut into chunks)
- 3/4 c. Buttermilk whole or low-fat
For the Buttermilk Biscuits
- Pre-heat oven to 500 degrees.
- Measure flour into large bowl. 'Cut-in' first butter, then cream cheese using your fingers until mixture looks something like crumbled feta cheese with loose flour around it. It should be chunky.
- Form a well in center and add buttermilk. Using your hands or small spatula, mix the buttermilk into the flour. It should form a wet (and messy) dough.
- Sprinkle a little more flour on top of dough. Then run a spatula around the edge to form a gap between the dough and bowl. Sprinkle a bit more flour down the gap.
- Flour your work space, or baking mat. Then dump the dough onto the flour (put some force behind it with spatula if necessary).
- Sprinkle more flour on top of dough, and flour the rolling pin. Roll to about 1/2 to 3/4 inch thickness into an oval or square.
- Flour a 2 inch metal biscuit cutter, and cut through the dough straight down. Plan it out a bit to maximize number of biscuits cut.
- Roll out remainder of dough and cut again.
- Place on a baking sheet covered in parchment paper or a cast iron skillet, biscuit sides should be touching, then brush the top with melted butter.
- Place pan in oven and reduce heat to 450 degrees, then bake for 16-18 minutes, rotating pan once, until golden brown.
- Use as much flour as you need on the outside of the dough to handle it, the inside should remain wet.
- Don't knead, or overwork the dough.
- These are great to double the recipe and freeze. To re-heat, place frozen biscuits in foil and reheat at 400 degrees for 25-30 minutes.