Baking · Breakfast

Buttermilk Biscuits

Today I was motivated to bake something to use up some buttermilk I had in the fridge. When I make pancakes or French toast, I always try to use buttermilk as the it makes them richer and fluffier than regular milk but without adding a lot of calories. Unfortunately, that usually means I have more buttermilk left over. My solution today was to bake some buttermilk biscuits for breakfast.

To start, I measured out all of the ingredients.

I like to measure out all of the ingredients before I start to bake. It makes everything proceed much faster and everything is right at hand when needed.

The flour, sugar, baking powder, baking soda and salt were whisked together. Personally, I prefer to whisk my dry ingredients as it is much faster than sifting and much less messy. A whisk is much easier to clean too.

I then used a pastry blender to add the butter to the dry ingredients to make the mixture resemble coarse crumbs.

Time to cut in the butter. If you do not have a pastry blender, two knives worked separately is a good substitute.

The egg was then whisked into the buttermilk and stirred into the dry ingredients using a fork to form a soft dough. It was slightly sticky at this point.

Slightly sticky dough but well blended

The dough was then formed into a ball and kneaded 10 times before being flattened by hand into a circle 3/4″ thick. Using a 2 1/2″ round cutter, the biscuits were cut out and placed on a parchment-lined rimless baking sheet.

Biscuits are ready for baking

The biscuits were baked for 13 minutes, to a nice golden brown.

A nice golden brown

Once out of the oven, I brushed to tops of the biscuits with some butter. After a few minutes of cooling time, the biscuits were ready to be sampled.

Buttermilk biscuits are ready to eat!
Buttermilk biscuits are ready to eat!
Prep time 10 minutes Total time 30 minutes (includes cooling)
Portion size 12 biscuits


2 1/2 cups all-purpose flour
2 tbsp. granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup buttermilk
1 egg

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in utter until in coarse crumbs. Whisk buttermilk with egg; stir into flour mixture with fork to make soft dough.

With lightly floured hands, press dough into ball. On lightly-floured surface, knead gently 10 times. Pat into 3/4″ thick round. Using flourd 2 1/2″ round cutter, cut into rounds. Place on parchment paper-lined rimless or floured rimless baking sheet. Bake in 400F oven until golden brown, 12 to 15 minutes.

Topping: Brush with butter; sprinkle with sugar.


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