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Home » Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits

By Marybeth Feutz 4 Comments

These Homemade Buttermilk Biscuits are a special treat. Make up a double batch, enjoy them for breakfast, and save some in the freezer for a special day!

homemade buttermilk biscuits with warm butter and blackberry jelly

Homemade Buttermilk Biscuits

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There is just something about biscuits that make breakfast feel more special. And you can most certainly make those refrigerated biscuits in a snap, we do that all the time! But if you have a little more time, and are feeling a little adventurous, you should try these Homemade Buttermilk Biscuits!

homemade buttermilk biscuits with butter and jelly

The hardest part in this recipe is cutting in the butter. It is sort of a pain in the neck, and it takes a little bit of time. I know that with a little bit of practice, you can do it! Check out the tips in this post, and give it a shot.

No buttermilk? No problem! This post has an easy hack to substitute for buttermilk.

The most fun part of this recipe is cutting out the biscuits. You don’t need a rolling pin, but a pastry mat will come in very handy to keep your counter a little cleaner. (Not clean, just cleaner.)

The biscuit dough will be pretty sticky, so spread some flour over your pastry mat and your hands before you get started. Then dump the dough out onto the pastry mat, and use your hands to gently knead the dough until it all sticks together. Press the dough out flat, about 3/4 of an inch thick. And cut out biscuits using a biscuit cutter, like these. You can make the biscuits whatever size and shape you want!

buttermilk biscuits with butter and jelly

You’ll end up with scraps of dough left after you cut out the first round of biscuits. Just mash that dough together back into a ball, spread it out flat, and cut some more biscuits out! Place your biscuits on an ungreased baking sheet, and pop them in the oven. Cool them off and save them for later, or eat them fresh out of the oven with plenty of butter, jelly, or honey!

How to Freeze Homemade Buttermilk Biscuits

These biscuits also freeze well. Pack them in a Ziploc gallon freezer bag, and lay them flat in a single layer in the freezer. Once the biscuits are frozen, you can move the bag and they won’t stick to each other. Thaw overnight in the refrigerator, or wrapped in a paper towel in the microwave.

Enjoy!

3 Tips to Take the Fear Out of This Recipe

  • How to Substitute for Buttermilk
  • What Kind of Flour Should I Use?
  • How to Cut in Butter

3 More Recipes To Try

  • Easy Homemade Bread
  • Pull-Apart Garlic-Parmesan Bread
  • Quick & Easy Corn Bread

Printable Recipe Card for Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits

Marybeth Feutz
These Homemade Buttermilk Biscuits are a special treat. Make up a double batch, enjoy them for breakfast, and save some in the freezer for a special day!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 14 mins
Total Time 34 mins
Course Breakfast
Servings 8 -10 biscuits

Ingredients
  

  • 3 cups all purpose flour
  • 1 Tablespoonbaking powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 3/4 cup butter cold, sliced
  • 1-1/4 cup buttermilk or sour milk

Instructions
 

  • In a large, shallow mixing bowl, mix the dry ingredients together.
  • Add 1/3 of the butter, and cut it in with a pastry blender. When the butter is mixed in, add another 1/3 of the butter, and cut it in with a pastry blender. Add the final 1/3 of the butter, and cut it in with a pastry blender. The dough should resemble coarse crumbs (like this).
  • Add the buttermilk to the flour mixture and stir with a fork, until combined.
  • Turn the dough out onto a floured pastry mat. With floured hands, gently knead the dough until all the dry ingredients are incorporated. (Dough will be sticky.)
  • Press the biscuit dough out flat, about 3/4 of an inch thick.
  • Using a biscuit cutter or a glass, cut biscuits out of the dough.
  • Re-knead dough scraps, press flat, and cut more biscuits.
  • Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 12-14 minutes, until biscuit tops are golden brown.
  • Cool biscuits on a wire cooling rack.
Tried this recipe?Let us know how it was!

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Filed Under: Breakfast & Bread Recipes, Freezer Friendly, Recipes Tagged With: biscuit, bread, buttermilk, food, homemade, recipe

« How to Substitute for Buttermilk
How to Cut in Butter »

Trackbacks

  1. Dinner Ideas to Cook this Week - says:
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  2. Easy Weekly Meal Plan #38 - My Fearless Kitchen says:
    09/22/2017 at 11:38 am

    […] your mornings right with a big batch of these Homemade Buttermilk Biscuits from My Fearless Kitchen. They’re easier than you think and they freeze great. They’re […]

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Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
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