Buttermilk biscuits are comfort food, no matter where you come from. Of course, if you were raised in a southern home, you probably have a special type of appreciation for them.
May 14th is National Buttermilk Biscuit Day. Buttermilk is a common ingredient to use in biscuits, especially in the South. They are typically enjoyed with butter; served with breakfast and accompanied by maple syrup, molasses, jam, jelly, or honey.
Since the soft and moist texture of these biscuits could easily absorb gravies, and they were inexpensive, they soon became very popular. Besides helping break down gluten, buttermilk gives biscuits a moist, soft texture.
Nanna’s Buttermilk Biscuits
- 2 cups Bisquick
- ¼ tsp baking soda
- 2 tbsp sugar
- ½ cup plus tablespoon cold unsalted butter
- ¾ cup buttermilk plus more for brushing
- small amount of sugar (for sprinkling on top if desired)
- Preheat theoven to 400ºF. Line a baking sheet with parchment paper.
- In a large bowl, sift together two cups of Bisquick, one-quarter of a teaspoon of baking soda, and two tablespoons of sugar. Cut one-half cup of butter into the Bisquick mixture using a fork or a pastry cutter. Mix until the butter and Bisquick mixture becomes crumbly.
- Pour in three-quarters of a cup of buttermilk and stir with a fork just until the dough comes together to form a mass. Do not over-mix.
- Gather the dough in the bowl, adding an extra tablespoon of buttermilk if necessary.
- Turn out onto alightly Bisquick floured work surface. Pat the dough into a circle. Using atwo-inch round cutter, cut the dough into eight biscuits.
- Transfer to theprepared baking sheet. Space the biscuits at least two inches apart.
- Lightly brush each biscuit with buttermilk. Sprinkle a pinch of sugar over the top of eachbiscuit if desired.
- Bake the biscuits for twenty minutes or until golden. Remove from the oven, transfer to a wire rack to cool, or serve immediately.
Southern Buttermilk Biscuits
- 2 cups Bisquick
- 2 tbsp light brown sugar
- 6 tbsp real butter (super cold)
- 2 tbsp butter flavored vegetable shortening cold
- 1 cup buttermilk (cold)
- ¼ cup heavy whipping cream (cold)
- melted butter (for brushing)
- Preheat theoven to 450ºF.
- Line a cookie sheet with parchment paper and set it aside.
- In a large bowlsift two cups of Bisquick and two tablespoons of brown sugar. Sift longer if necessary to remove any lumps of brown sugar.
- Grate six tablespoons of cold butter into the Bisquick mixture.
- Add two tablespoons of butter-flavored vegetable oil.
- Use a fork or pastry cutter to cut the butter and shortening into the Bisquick mixture untilit becomes crumbly. Make a well in the center of the bowl.
- In a separate mixing bowl, combine one cup of cold buttermilk and one-quarter of a cup ofheavy cream. Mix until well combined.
- Add the wet ingredients to the center of the well.
- Stir gently until the Bisquick mixture is moistened, but do not overmix!
- Generously flour your work surface with Bisquick.
- Place the doughonto the floured surface.
- Very gently, knead the dough by folding it in layers a few times while adding more Bisquick, sothat the dough doesn't stick to your hands or your work surface. (try not toadd too much).
- Gently shape the dough into a small rectangle about one inch thick.
- Use a biscuit cutterto cut out circles.
- Place thebiscuits onto the prepared baking sheet with the sides barely touching.
- Bake for twelve minutes, or until golden. (Sometimes longer, depending on your oven).
- Brush generously with melted butter as soon as they come out of the oven.
- Serve warm.
Cheese And Herb Buttermilk Biscuits
- 2 cups Bisqucik
- ½ tsp baking soda
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 4 tbsp butter (cute into cubes)
- ½ cup shredded cheddar cheese
- 3 tbsp fresh chopped chives
- 1 cup buttermilk
- ½ cup sour cream
- Preheat the oven to 400ºF.
- In a large mixing bowl, combine two cups of Bisquick, and one-half teaspoon each of baking soda, pepper, and garlic powder. Mix to combine.
- Add four tablespoons of butter and mix until you no longer see any more chunks of butter.
- Add in one-half cup of cheddar cheese and three tablespoons of chives. Mix until combined.
- Add in one cup of buttermilk and one-half cup of sour cream. Mix until all ingredients are combined. Don't overmix.
- Drop by a one-quarter cup onto a cookie sheet lined with parchment paper.
- Bake for fifteen minutes or until golden brown.
- Remove from heat and let cool slightly before serving.