Hands down these Easy Peasy Buttermilk Biscuits are one of the easiest, tastiest buttermilk biscuit recipes you can make from scratch. Buttery, flaky, and tender, this IS the homemade biscuit recipe you are looking for!

Since I discovered this recipe several months ago, I have made it more times than I have fingers on my hands to count.  They come out wonderful EVERY SINGLE time. Even if you think you can't make tasty flaky buttermilk biscuits, this recipe will prove you wrong.

They are a great addition to a big Sunday breakfast or a nice accompaniment to a warm soup recipe like this Classic Ham and Bean Soup or a stew on a cold winter's night!

How to make homemade buttermilk biscuits

I start off by using a food processor to cut the cold butter into the flour mixture.  (This is a real time saver!) You can also cut the butter in by hand with a fork or a pastry blender, but it will require more time than using the food processor. Either way, you are looking for the butter to form pea sized pieces in the dough. These pea sized pieces of cold butter is what will make your biscuits light and fluffy.

Then I transfer the mixture to a large bowl and barely mix in the buttermilk.  From there the dough is transferred to a lightly floured board, where it is kneaded gently to incorporate all buttermilk into the flour.

I use my hand to press the dough into a circle about 1/2" thick and cut out the rounds, then gather up the scraps and repeat until all the dough is used up. I like to make my buttermilk biscuits big and use a 3 1/2" round cookie cutter allowing the recipe to yield around 8 - 9 big fluffy buttermilk biscuits.

How to get buttermilk biscuits to rise in the oven

I will share with you one very important tip when cutting out the rounds...only press straight down when cutting out the biscuits.  Never wiggle the cutter into the dough like you do with some cut out cookies.  The wiggling will not allow your biscuits to rise to their full potential.

Of course, make sure your baking powder isn't expired either and the buttermilk and butter are COLD!

I don't know about you, but I think warm, fluffy buttermilk biscuits topped with soft butter and maybe some honey or jam is one of life's greatest pleasures! ( I actually wish I had one right now on this cold and snowy morning.)

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Side Dish, Bread

American

Yield: 8 servings

Author: Renee Paj

Easy Peasy Buttermilk Biscuits

prep time: 10 Mcook time: 15 Mtotal time: 25 M

Hands down these Easy Peasy Buttermilk Biscuits are one of the easiest, tastiest buttermilk biscuit recipes you can make from scratch. Buttery, flaky, and tender, this IS the homemade biscuit recipe you are looking for!

ingredients:

• 2 cups all purpose flour
• 1 TBSP granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, cut into cubes and placed in freezer for 10 minutes
• 3/4- 1 cup COLD lowfat buttermilk
• skim milk for brushing on top of unbaked biscuits

instructions:

How to cook Easy Peasy Buttermilk Biscuits

1. Preheat oven to 425 degrees F. Spray baking sheet with cooking spray.
2. In food processor*, with blade attached, add in flour, sugar, baking powder, baking soda and salt. Pulse a few times to combine. Add in cold, cubes of butter. Pulse a few times until the butter is pea sized in the flour. ( You could do this step by hand and use a pastry blender or forks if you don't have a food processor, but using the food processor really saves a lot of time and effort) Dump the mixture into a large bowl. Add in the cold buttermilk. Stir with spoon until just combined. Dump that mixture onto a lightly floured board and with hands knead a few time to finish incorporating the buttermilk into the flour. Press down with hands to form a 1/2" round.
3. With floured 3 1/2" in round cutter, cut straight down to make a biscuits. Gather up scraps and repeat until all dough is used up.
4. Brush the tops of the biscuits with a little milk. Bake for 12 - 15 minutes or until golden brown. Serve warm.

NOTES:

*You can also cut the butter in by hand with a fork or a pastry blender, but it will require more time than using the food processor. Either way, you are looking for the butter to form pea sized pieces in the dough. These pea sized pieces of cold butter is what will make your biscuits light and fluffy.

Calories
271.29

Fat (grams)
13.33

Sat. Fat (grams)
7.72

Carbs (grams)
32.08

Fiber (grams)
0.96

Net carbs
31.12

Sugar (grams)
4.85

Protein (grams)
5.92

Sodium (milligrams)
462.66

Cholesterol (grams)
32.57

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2012/12/easy-peasy-buttermilk-biscuits.html

Copyright © 2012 Renee's Kitchen Adventures

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If you love this homemade buttermilk biscuit recipe make sure to share it with others by pinning to your Pinterest boards or share on any of your social sites! 

These biscuits are delicious and you will need to stick to eating only one if you don't want to indulge.  But they are a really great addition to a nice warm low calorie soup for dinner and they are incredibly easy to make in almost no time with very few ingredients.  I will bet once you make these, they will become your "go to" biscuit recipe just like it has become for me!

Christmas was nice and pretty uneventful this year for me.  We enjoyed family time and the snow arrived just in time for Christmas eve and day making for a very picturesque scene.  I would be fine with a green Christmas every year, but even I will admit it is pretty to look at. Of course all the fattening and indulgent foods were had...macaroni and cheese, pierogies, ham, beef, potatoes, and desserts!  Plenty of desserts!  

I will be glad to get back to more "normal" for me eating!

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