I’ve made all kinds of biscuits and my family has enjoyed them all. But, there’s one biscuit we love to eat ALL THE TIME and that’s the old fashion buttermilk biscuit. BIG, moist and tender buttermilk biscuits.
Now, there’s a million biscuit recipes on the internet. But I haven’t come across one yet that tells how to make them like a descent Southern buttermilk biscuit ought to be. This buttermilk biscuit recipe makes a moist bread that you can enjoy for 2 to 3 days, depending on whether your family makes snacks out of them or not. AND they won’t fall apart like other dry recipes tend to do. I hate making up a batch of biscuits only to have them crumble when I’m trying to smear on my favorite jelly. You won’t get that mess with this recipe.
The first thing you will notice when reading this recipe is that it actually calls for plain yogurt instead of buttermilk. That’s because I always keep plain yogurt on hand, and rarely buttermilk. So why did I call this recipe “Buttermilk Biscuits”? Cuz I know how to add just enough milk to the plain yogurt to give it the same consistency of buttermilk, that’s why. If you keep buttermilk on hand, then go right ahead and use 2 cups buttermilk in this recipe. You’ll get the very same awesome results I get with the yogurt. I promise.
The trick to making moist biscuits is to have a moist, sticky dough. Oh yea, it’s messy, but it’s worth it. And don’t over knead the dough. I only handle the dough enough to pat it out and get it ready for cutting up into biscuits. I use plenty of flour to keep me separated from the dough, but I never try to add extra flour into the dough. Keep that dough moist and sticky.
After I have all the biscuits cut and laying in the generously buttered pan, I brush the tops with buttermilk or yogurt. This gives them a golden, moist top. Don’t go too heavy with the moisture or it will not brown up like you want it to.
HERE’S ALL IT TAKES
Makes about 15 to 17 biscuits
- 2 sticks (1 cup) cold butter, cut into cubes
- 4 cups all-purpose, unbleached flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups plain yogurt + 1/2 cup whole milk (stirred together) OR 2 cups buttermilk
HEAT OVEN to 450ºF.
Borrow a smidge of butter from the recipe to grease a 13-inch by 9-inch baking pan, plus a 8-inch by 8-inch pan.
Stir all the dry ingredients together in a large bowl. Add in the cubed butter. Using your hands, yes your hands, squeeze or press the butter into the dry mix until it looks course and clumpy. Try not to leave any big clumps of butter in the bowl.
Pour in the buttermilk or yogurt/milk mix (save back about 2 tablespoons for brushing the tops of the biscuits). Using a wooden spoon, stir and fold the dough until it comes together and there’s no more dry flour in the bowl.
Using a plastic cutting board or a clean counter top, generously flour a 13-inch by 9-inch work surface. Transfer the dough to the work space. Shape the dough into a 13-inch by 9-inch oval about 1 1/2 to 2 inches thick. Dust with flour as you work to keep yourself from sticking to the dough, but try not to add flour to the dough.
Use a 2-inch biscuit cutter to cut out biscuits. Place biscuits close together in the baking pan so they will have soft sides after baking. Brush the tops with buttermilk using a pastry brush or basting brush.
BAKE FOR 12 to 14 MINUTES, depending on the age of your oven. Start watching at 12 minutes for the tops to become lightly golden.
As you see from the photo above, I have one really big biscuit in the loaf pan. That’s the one made from all the dough scraps. You ought to see that bad boy cut in half and smothered in gravy. Yea, it’s good!
Need a good gravy recipe to go with these biscuits?
GOOD GRAVY RECIPE
makes 2 cups
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups warmed milk
Melt butter over low heat; add flour, salt and pepper; stir until well blended. Cook flour mixture for 2 minutes. Gradually stir or whisk in milk and return to heat. Cook, stirring constantly, until thick and smooth. Takes almost a minute to thicken up. Remove from heat and pour over biscuits. Gravy will continue to thicken as it cools down
This gravy recipe is great on mashed potatoes, too.
If you have leftover over gravy, store with plastic wrap touching the top to prevent a skin from forming on top. Reheat on low heat on the stove top or in the microwave, adding a tablespoon of milk or two to thin out the gravy.
For more sauce recipes that really work for all occasions go to: