First and foremost, Happy New Year!! We are looking forward to a delicious year ahead. New Year’s Day may seem like an odd time to post a recipe for Homemade Buttermilk Biscuits. I’m guessing a good number of you (and me) are launching resolutions today, likely containing at least one involving health and wellness. Am I right?
It’s just that I have been really working to perfect homemade biscuits over the past year. On Christmas Eve, my work mates and I had the most incredible brunch. We all decided the day before that we would bring in some ingredient from our fridge or pantry. No one needed to go to the grocery store, just bring what you have. We had homemade crepes with Nutella and strawberries, scrambled eggs, bacon, sausage, cheesy grits casserole, home fries, toast, cantaloupe, homemade biscuits and sausage gravy, and the biggest veggie frittata you could imagine. All prepared in our office break room.
A work family that cooks together, sticks together.
Did I mention we wore our pj’s to work that day too? Ho, ho, ho!!
So after this Homemade Buttermilk Biscuits recipe passed the test at the office and this morning’s batch sealed the deal, I knew I was ready to put it out there. These are buttery biscuits, with crispy bottoms & edges, and flaky insides. They are incredible under sausage or bacon gravy. Make one heck of a vehicle for a bacon, egg and cheese biscuit. And my personal favorite, those flaky nooks are begging for soft butter and a drizzle of honey. Oh my my!!
I think the key to making great biscuits is your ingredients and mixing bowl must be cold. In fact your butter needs to be frozen, as in over night in the freezer, frozen. Keeping your ingredients cold makes for nice flaky biscuits, instead of those dry ones. You know the ones.
Homemade Buttermilk Biscuits
- 2 cups self-rising flour
- 2 Tbl. brown sugar
- 1/2 tsp. salt
- 1 stick frozen butter
- 1 cup buttermilk very cold
- 1/4 cup heavy cream very cold
- melted butter for brushing tops
- Preheat oven to 450 degrees. Line baking sheet with parchment paper. Place buttermilk, cream and medium sized metal bowl in freezer for 10 minutes.
- Using a box grater, grate frozen butter onto a paper plate. Remove bowl from freezer, add flour, brown sugar and salt. Whisk to combine.
- Add grated butter to flour. Using a pastry cutter, combine butter with flour until mixture appears crumbly. Make a well in the center of the flour. Pour in buttermilk and cream. Using pastry cutter, gently fold flour into cream until just combined. Don’t overwork the dough.
- Generously flour your work surface. Turn dough out onto counter and sprinkle with a little flour. Turn edges of dough in toward center just a few times. Pat into a rectangle about 1 1/2 inches thick. Using a 2-inch biscuit cutter, cut into the dough and lift without twisting. Place onto prepared baking sheet one-inch apart.
- Bake for 12 minutes or until tops are golden brown. Remove from oven and brush with melted butter.
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