There’s no competing with a homemade biscuit. Just…no.
Sure, you could grab one of those cardboard tubes of biscuits from the store. I’m sure you’re all familiar with the tubes I’m referring to. You know, the fat cardboard tubes that refuse to pop open after you spend several minutes trying to peel off the outer casing. The tubes that claim to be easy to open with the push of a thumb, but after several hard pushes and a few bangs on the counter, the thing still refuses to redeem the sticky dough housed inside. Yup, those tubes.
Yeah, sure, they’re good in a pinch if you can get the dang thing open, but what you really want is a tender, fluffy, buttery, flaky homemade biscuit fresh from the oven. That’s a lot of delicious adjectives, folks. I’d say at the least, three more adjectives than the store-bought variety.
What if I told you that the aforementioned homemade biscuits only take a few minutes to whip up—ten minutes at the most. And, with a little practice, you can bring the prep time down to 5 minutes.
Of course you are. We’re talkin’ homemade biscuits with a lot of delicious adjectives, here.
The key to a perfect biscuit is cold ingredients. All of your ingredients must be cold—the colder, the better. Cold ingredients create pockets of steam, and pockets of steam produce a higher rise with the softest interior you’ll ever sink your teeth into.
I like big biscuits, and I cannot lie!
Sorry, the opportunity presented itself and I couldn’t refuse.
Back to the biscuits. Cold ingredients=good. Pockets of steam=very good.
Another trick to big, fluffy biscuits is blasting your oven temperature up high. I preheat my oven to 425 degrees F. The high temperature results in a quick rise. Since most biscuit recipes don’t call for yeast, the high oven temperature is our friend.
The high oven temperature combined with baking powder, baking soda, buttermilk, and steam produced by the cold butter forces the dough to puff and lift as it bakes, resulting in a mile-high buttermilk biscuit.
You can slather your gorgeously tall biscuits with butter, honey, or this homemade Peach Butter. If you find yourself craving something hearty and comforting, you can use your biscuits to top this Chicken & Biscuit Pot Pie Casserole.
We’re partial to our biscuits slathered in rhubarb jam, served next to maple candied bacon. How about you?
Fluffy Buttermilk Biscuits Recipe
- 2.25 All-Purpose Flour
- 2.5 Baking Powder
- 0.5 Kosher Salt
- 0.5 Granulated Sugar
- 1 Unsalted Butter cold and cut into small cubes
- 0.75 Buttermilk cold
- 1 Egg cold and slightly beaten
- Preheat the oven to 425°F. Line a baking sheet with parchment. If you don’t have parchment paper handy, bake the biscuits on an ungreased baking sheet.
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
- Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
- Transfer the mixture to a lightly floured surface and gently knead until the dough just comes together, making sure not to over work the dough. If the dough is too sticky, gradually add a little flour.
- Roll out the dough to about 1-inch thick. Cut out biscuits with a round biscuit cutter.
- Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.
- Serve warm with lots of butter.