My Fresh Homemade Buttermilk Biscuit recipe! I gave up using Bisquick baking mix some time ago. I didn’t like that it has trans fats in it. Sure it’s easy to use, but really, it’s mostly just flour, baking soda/powder, and salt. And, I can certainly mix up my own flour and leavening agents.
Not too long ago, a friend of mine told me that she made Bisquick biscuits, but that she would really like to find a good biscuit recipe that didn’t use the product. She was much more interested in using fewer processed foods in her cooking.
I told her this was my go-to recipe for Fresh Buttermilk Biscuits now. I love it! I’ve never had it fail on me. And, it really is just as easy as the boxed stuff, a little measuring and you get a fresher tasting biscuit that you can be happy with!
As for the buttermilk, when I buy a carton, I pour the leftovers in ice cube trays and defrost the cubes in the microwave as needed to use them. You can also use powdered buttermilk in these; when I do I reconstitute the powdered stuff in milk so it’s a little richer.
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon fine grain salt
- 4 tablespoons (½ stick) chilled unsalted butter, cut into cubes
- ¾ cup plus 2 tablespoons buttermilk
- Preheat oven to 400° F.
- Mix the dry ingredients (flour through salt) in a large bowl. With a pastry cutter, a sturdy fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles course meal, with some larger butter lumps remaining.
- With a fork, stir in ¾ cup of the buttermilk until the mixture forms a soft, sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
- Give the dough one or two kneads with your hands to make sure all ingredients are well incorporated. Cut the dough in eight to ten equal pieces. Lightly roll dough pieces into balls, and transfer the biscuits to a silpat or parchment-lined baking sheet.
- Bake for 10-12 minutes at 400° F, until they‘re golden brown. Enjoy!
- Biscuit dough can be made and kept, covered in the refrigerator, for up to 2 days in advance. Bake when ready to use.
- Makes 8-10 nice sized biscuits