One of the first recipes I can remember making as a child is buttermilk biscuits. I made them for almost every holiday, Easter, Thanksgiving, Christmas, and often just because. I remember the first time I made them, wanting to follow the recipe exactly, I pulled out a ruler to measure 1/2 inch thickness. I was probably 7-8. True nerd from the beginning.
Buttermilk biscuits never go out of style, and are so versatile they’ll be appreciated at almost any meal. They’re amazing to have for breakfast, alongside a fried egg and bacon (if you’re into that sort of thing). They’re also perfect for accompanying substantial stews or hearty winter meals. Best part, you can whip them up in less than 30 minutes. These biscuits are so easy to make, but similar to a really good pie crust, they can be pretty easy to not make well. The key to making these really flaky and tender is to not overwork the butter into the flour, and to keep uneven pieces of butter in the dough, some the sizes of peas, some the size of course cornmeal.
My favorite technique in both biscuit making and pie crust making is to rub the butter in between my fingers as I work it into the dough – the larger pieces of butter melt as the biscuits are baked and create gloriously tender flakes that you can peel apart as you eat it. Wow, my mouth is drooling as I think about it. I might have to go whip some up now.
Ingredients Recipe Variations: Try brushing the tops with melted butter and maple syrup, it will create a sweet, caramelized top. Biscuits are best served day of, but will keep for 2 days at room temperature, wrapped tightly in plastic wrap.
Variations: Try brushing the tops with melted butter and maple syrup, it will create a sweet, caramelized top.
Biscuits are best served day of, but will keep for 2 days at room temperature, wrapped tightly in plastic wrap.