How to Make Old Fashioned Buttermilk Biscuits

Old-Fashioned-Buttermilk-Biscuits

I can’t think of anything more delicious than homemade buttermilk biscuits. My grandmas would make them for every family gathering for both breakfast and supper. They make an excellent accompaniment for more than just sausage gravy.  Our family served these instead of dinner rolls. The best part is they are super easy to make, if you know the secret to getting light, fluffy and mile high biscuits.

 Just Two Ingredients

 That’s right. You only need two ingredients to make these delicious buttermilk biscuits. Of course you will need buttermilk. The second ingredient is self-rising flour. Make sure you use self-rising and not all-purpose flour. Self-rising flour has a leavening agent. Without the leavening agent your biscuits won’t rise.

There aren’t really any measurements for this recipe. I start with around 2 cups of flour in a bowl. Then I add some buttermilk and stir to incorporate the buttermilk. I add buttermilk until the mixture comes together in a nice silky, sticky dough.

You want to try not to mix too much. This will make your biscuits dense and tough. Use a wooden spoon or fork to mix initially. Once most of the buttermilk is mixed in, use your hands to knead the dough. The dough will be very sticky. You may want to grease your hands with some oil or cooking spray. Then turn the dough out onto a floured surface. Knead a little more to pick up flour from the surface and make the dough less sticky.

Using your hands, pat the dough out until it is about 3/4 inch to 1 inch thick. Then use a biscuit cutter to cut out the biscuits.

The Secret to Mile High Biscuits

The big secret to mile high light and fluffy biscuits is a very hot oven and crowding them together in your pan. Here’s how you want to bake them.

If you are using about 2 cups of flour you should be able to make enough biscuits for an 8×8 baking pan. Take that pan and pour about 2 tablespoons of vegetable oil into the pan. Just leave it there in a puddle. I usually do this in a corner or off to the side.

Next take one of your cut biscuits and dip both sides in the oil. Now that both sides are coated place the biscuit tight into a corner of the pan. Don’t distort the shape but it should be touching as much of the corner as possible. Take a second biscuit, dip it in the oil to coat both sides and place tight up against the side of the pan and the first biscuit.

Continue placing biscuits until your entire pan is full of biscuits. Don’t worry about the biscuits baking together into one big blob. The biscuits will pull apart when they come out of the oven. By packing the biscuits in tight they have nowhere to go but up. Instead of spreading out they are going to raise.

The other secret to light and fluffy biscuits is baking in a really hot oven. You want to preheat your oven to 425 degrees Fahrenheit.  Bake the biscuits 20-25 minutes. They are done when the bottoms are a nice golden brown.

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