Everyday Kitchen

American/Southern · Baking

Buttermilk Biscuits

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Buttermilk Biscuits is a American/Southern dish. Keep butter cold and handle dough lightly.

Prep
20 min
Cook
18 min
Total
38 min
Servings
8
Difficulty
Medium
Cuisine
American/Southern
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Buttermilk Biscuits.
Representative photograph of Buttermilk Biscuits. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 7 min

  1. Heat oven to 220°C / 425°F. Rub butter into dry ingredients from 300 g plain flour, 12 g baking powder, ½ tsp baking soda, ¾ tsp salt, 100 g cold butter, cubed, 220 ml buttermilk until coarse; stir in buttermilk just until combined.

    Check: Look for this result: coarse; stir in buttermilk just until combined.

Fold · About 7 min

  1. Pat dough out, fold in thirds twice, then pat 2.5 cm thick. Cut eight biscuits without twisting the cutter.

Bake · About 18 min

  1. Bake 15–18 minutes until risen and golden. Brush with 20 g melted butter.

    Check: Look for this result: risen and golden.

Tips

  • Keep butter cold and handle dough lightly.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use yogurt thinned with milk instead of buttermilk.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Buttermilk Biscuits one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Buttermilk Biscuits?

Keep butter cold and handle dough lightly.

What can I substitute in Buttermilk Biscuits?

Use yogurt thinned with milk instead of buttermilk.

Can I prepare Buttermilk Biscuits ahead?

Prepare the measured ingredients for Buttermilk Biscuits one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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