Nothing compares to the warm, flaky goodness of Homemade Biscuits fresh from the oven. These Southern buttermilk biscuits are a delightful addition to any breakfast or brunch table, perfect for slathering with butter and jam or serving alongside hearty gravies and fried chicken. With their tender texture and rich flavor, these homemade biscuits are sure to become a staple in your kitchen.

Imagine breaking open a warm biscuit, the steam rising as you spread a pat of butter that melts into every crevice. These homemade biscuits are not only easy to make but also incredibly satisfying. Whether you're hosting a family gathering or simply enjoying a quiet morning at home, these fluffy biscuits will elevate any meal and impress your guests with their homemade charm.

Why You’ll Love This Homemade Biscuits Recipe

• Quick and Simple: This easy biscuit recipe comes together in just 30 minutes, making it perfect for busy mornings.
• Fluffy and Tender: The secret to these Southern buttermilk biscuits is the right technique, resulting in a light and airy texture.
• Versatile: Enjoy them plain, with gravy, or as a base for breakfast sandwiches.
• Perfect for Meal Prep: Make a batch of these homemade biscuits ahead of time and freeze for quick breakfasts throughout the week.

Ingredients List

To make your Homemade Biscuits, gather the following ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk (plus more for brushing)

For precise measurements and additional tips, please refer to the recipe card.

Step-by-Step Directions

Step 1: Preheat the Oven

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Step 3: Cut in the Butter

3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want small chunks of butter for flaky biscuits.

Step 4: Add the Buttermilk

4. Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. Do not overmix; the dough should be slightly sticky.

Step 5: Shape the Biscuits

5. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself two to three times to create layers, then gently pat it down again to about 1 inch thick.
6. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, gently knead, and cut out additional biscuits.

Step 6: Bake the Biscuits

7. Brush the tops of the biscuits with additional buttermilk for a golden finish.
8. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.

Step 7: Serve Warm

9. Remove the biscuits from the oven and let cool slightly before serving. Enjoy warm with butter, honey, or your favorite jam!

Variations & Substitutions

• Cheesy Biscuits: Add 1 cup of shredded cheese (cheddar or pepper jack) to the dry ingredients for a cheesy twist.
• Herb Biscuits: Incorporate 1-2 tablespoons of chopped fresh herbs like rosemary or chives into the dough for added flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour, adjusting the liquid as needed.

Storage & Reheating Instructions

• Storage: Store any leftover homemade biscuits in an airtight container at room temperature for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 5-7 minutes or in the microwave for 15-20 seconds until warmed through.

FAQs

Can I make these biscuits ahead of time?
Yes! You can prepare the dough and cut out the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What if I don’t have buttermilk?
You can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Why are my biscuits not rising?
Make sure your baking powder and baking soda are fresh, and avoid overmixing the dough, as this can lead to dense biscuits.

Can I use margarine instead of butter?
While you can use margarine, using cold butter is recommended for the best flavor and texture.

Conclusion

These Homemade Biscuits are a delightful addition to any meal, offering a taste of Southern comfort that your family will love. With their fluffy texture and rich flavor, they are perfect for breakfast, brunch, or as a side dish to your favorite entrees.

We’d love to hear how your Homemade Biscuits turn out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes, visit https://eldralys.com/ and keep exploring the world of homemade goodness!

Homemade Biscuits

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• Author: name
• Total Time: 25 minutes
• Yield: 8 biscuits 1x

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Description

Des biscuits maison du Sud, moelleux et feuilletés, parfaits pour le petit-déjeuner ou le brunch, à savourer avec du beurre, de la confiture ou en accompagnement de plats gourmands.

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Ingredients

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• 2 tasses de farine tout usage
• 1 cuillère à soupe de levure chimique
• 1/2 cuillère à café de bicarbonate de soude
• 1/2 cuillère à café de sel
• 1/4 tasse de beurre non salé, froid et coupé en cubes
• 3/4 tasse de lait ribot (buttermilk), plus un peu pour badigeonner

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Instructions

1. Préchauffer le four à 230°C (450°F) et tapisser une plaque de cuisson de papier sulfurisé.
2. Dans un grand bol, mélanger la farine, la levure chimique, le bicarbonate et le sel.
3. Ajouter le beurre froid en cubes. À l’aide d’un coupe-pâte ou des doigts, incorporer le beurre jusqu’à obtenir une texture sableuse avec des petits morceaux.
4. Faire un puits au centre et verser le lait ribot. Mélanger délicatement jusqu’à ce que la pâte soit légèrement collante, sans trop travailler.
5. Déposer la pâte sur une surface légèrement farinée. Étaler en un rectangle d’environ 2,5 cm d’épaisseur. Plier la pâte deux à trois fois pour créer des couches, puis étaler à nouveau à 2,5 cm d’épaisseur.
6. Utiliser un emporte-pièce pour découper les biscuits et les déposer sur la plaque préparée. Rassembler les chutes, pétrir légèrement et découper des biscuits supplémentaires.
7. Badigeonner le dessus des biscuits avec un peu de lait ribot pour une belle dorure.
8. Cuire au four 12-15 minutes jusqu’à ce que les biscuits soient bien dorés et levés.
9. Sortir du four et laisser tiédir légèrement avant de servir. Déguster chaud avec du beurre, du miel ou de la confiture.

Notes

Pour des biscuits au fromage, ajoutez 1 tasse de fromage râpé dans les ingrédients secs. Pour une version aux herbes, incorporez 1 à 2 cuillères à soupe d’herbes fraîches hachées. Conservez les biscuits dans une boîte hermétique à température ambiante jusqu’à 2 jours et réchauffez-les au four pour retrouver leur moelleux.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Petit Déjeuner
• Method: Au Four
• Cuisine: Sud-Américaine

Nutrition

• Serving Size: 1 biscuit
• Calories: 180
• Sugar: 2g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

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