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homemade-buttermilk-biscuits
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5 from 1 vote

Homemade Buttermilk Biscuits: Light, Tender, Delicious

A dreamy homemade buttermilk biscuit perfect for soups, biscuits & gravy, or just butter, jam and honey!
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Breads
Cuisine: American
Keyword: Buttermilk Biscuit from Scratch, Homemade Buttermilk Biscuit
Servings: 12 biscuits
Calories: 213kcal
Author: Janet-Mountain Kitchen

Ingredients

  • 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

Instructions

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.

Notes

  • 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.

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 76mg