Old Fashioned Buttermilk Biscuits

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You will love these old fashioned buttermilk biscuits; with simple ingredients and flaky layers, they are everything great biscuits should be.

Homemade biscuits are always better than store bought packaged dough.

I will stand on that until after I have died.

There are some good store bought biscuit dough. But they really cannot compare to the delicious biscuit that is made from scratch in you own kitchen.

And if you have never made your own baking powder biscuits, you will love the entire process.

From mixing to rolling to pulling perfect mile high biscuits out of your oven, this recipe is so easy and delicious it will quickly become one of your family favorites as you make it again and again.

Who can say no to fresh and flaky buttermilk biscuits?

Hot biscuits out of the oven might be the best part of the baking process. But eating them with a pat of butter and honey is even better.

What ingredients are in old fashioned buttermilk biscuits?

• All-purpose Flour: this flour has the perfect amount of lightness and proteins to give you a perfect biscuit
• Sugar: dissolved sugar will prevent the dough from getting starchy and will give you tender biscuits
• Salt: a good biscuit will always have salt, just to help keep the biscuit light and bring out the other flavors
• Baking Powder: this makes the best biscuits because it gives them air and pockets to grow
• Cream of Tartar: this is also an agent that helps the baking soda in the baking powder grow
• Butter: the secret to flaky biscuits is good butter
• Egg: this binds the dough together and helps give a nice golden brown color to cooked biscuits
• Buttermilk: you need buttermilk to give you true homemade buttermilk biscuits

How to make old fashioned buttermilk biscuits:

1. Combine flour and other dry ingredients in a large bowl.
2. Use a pastry cutter and mix butter into flour mixture.
3. Combine milk and egg in a small bowl then add liquids to the flour and butter mix.
4. On a lightly floured surface use a rolling pin and roll out biscuit dough about 1 inch thick, but don’t worry they will grow to a 2-inch thickness or more once cooked.
5. Cut biscuits and transfer to a prepared baking sheet.
6. Bake until golden and serve immediately!

Pro Tip: You do not want to use your pastry blender too much. Cutting the butter so small that it looks like coarse meal will give you crumbly biscuits.

You want to be able to see butter pieces in your dough, just not huge chunks.

Can you make biscuits without buttermilk?

Yes. You can make regular biscuits without it, but they won’t have the same layers of flavor that these old fashioned buttermilk biscuits have.

But in a pinch, yes. Just swap the same amount of regular milk for buttermilk.

Pro Tip: technically you can substitute any liquid when making biscuits. You can use water, juice, or even coconut milk. Keep in mind plain milk doesn’t add flavor, but buttermilk does.

If you are swapping buttermilk for orange juice or coconut milk, you will get biscuits with a very different flavor. And they probably won’t be the old-fashioned biscuits you were looking for.

Can you make your own buttermilk?

Yes! You could whip cream and make butter and the liquid on the side is real, fresh buttermilk.

But an easy way that works great in recipes is to take 1 tablespoon of acid. Most people use vinegar or bottled lemon juice. I use whatever is closest to me in the kitchen.

Take 1 tablespoon and pour it into a liquid measuring cup, then add enough milk so it comes to the 1 cup measuring line. Let it sit 5-10 minutes and you have your own cheater buttermilk you can use to make this old fashioned buttermilk biscuit recipe.

What to make with old fashioned buttermilk biscuits:

• Sausage Gravy: biscuits and gravy is a classic pairing. Try this sausage gravy recipe
• Breakfast: eggs, bacon, breakfast biscuit sandwiches, smoothies
• Snack: eat these with a pat of butter and jam or honey or make your own afternoon tea with a nice southern biscuit
• Soup or Stew: this is a great fast side you can serve with a hearty soup or stew
• Grilled Meat: try steak or chicken with veggies and a biscuit

How to store old fashioned buttermilk biscuits:

Store in an airtight container at room temperature.

How long do Old fashioned buttermilk biscuits last?

When stored properly they will keep for about three days. After that they get stale or moldy depending on the humidity levels in your area.

How to reheat old-fashioned buttermilk biscuits:

You can reheat in the microwave to keep them moist, but if you cook them too long they will get rubbery.

The best way to do it is in the oven or toaster oven for 2-3 minutes until warmed through.

Can you freeze old fashioned buttermilk biscuits?

Yes! After the biscuits have cooked and cooled, wrap them individually in plastic wrap or foil and then place in a zip bag in the freezer. Double layered will prevent them from getting freezer burn.

To reheat, put the frozen biscuits on a parchment paper lined baking sheet and heat in a warm oven until cooked through. If they are getting too brown on the top place a piece of foil or parchment paper loosely over the top.

And as always, serve with butter.

Can dogs eat old fashioned buttermilk biscuits?

Yes! And this homemade buttermilk biscuits recipe is better than store bought dough because it has less preservatives like salt which is not good for dogs or humans in high amounts.

Make sure not to feed old fashioned biscuits to your dog every day. As delicious as they are, they are only safe in moderation.

More Bread Side Dishes You’ll Love…

• Sweet Potato Dinner Roll
• Biscuit Loaf Bread
• Braided Bread
• Basil Bread
• Garlic Bread Knots
• Bisquick Cheddar Bay Biscuits
• Butter Swim Biscuits
• Homemade Sweet Cornbread
• Easy Focaccia bread
• French Loaf Recipe
• Sweet Jalapeno Cornbread
• Green Tomato Bread

Whether you are making these for the first time or are looking for new recipes, these old fashioned buttermilk biscuits will give you perfectly fluffy biscuits every single time.

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