Ever since I started this blog I knew one day I would be sharing a post on how to make easy buttermilk biscuits. It’s one of those foods that, when I make them I become the best wife and mom in the world. My family REALLY loves biscuits.
When my husband and I started dating and he would mention this food called biscuits, I was certain he was talking about cookies.
I’ve never admitted that to him. Don’t tell him I told you. He already has a long list of what he likes to call “Amanda-isms”. This would just be one more to add to the list.
Anyways, my husband has a deep love for biscuits. Which he has passed on to me. So naturally I started making them myself, because, homemade anything is delicious.
Here’s the weird thing about biscuits. They aren’t super popular in Canada. I don’t quite understand why, because they are amazing. I’ve only been served biscuits once at someone’s house in Canada, and the people who had made dinner for us were actually born and raised in the States before they moved to Canada. Our southern neighbors know a good thing when they see ’em. Whenever we go to the States, my husband is on a mission to enjoy biscuits in their natural habitat. If we are in the states and a restaurant doesn’t have biscuits and gravy, my husband gets pretty disappointed.
So, I guess there is a part of me that wonders if it is even okay that I, a Canadian, am sharing how to make easy buttermilk biscuits. I hope it is. I feel like if a blogger from another country shared a recipe for poutine, or basically anything with the word maple syrup in it, my Canadian self would be extremely excited to put the recipe to the test.
Plus, I really need to get more Canadians on board with this biscuit thing. It needs to be a staple over here.
These are buttermilk biscuits, but true to my frugal form, I didn’t have buttermilk in my fridge so I did the buttermilk substitution which is adding 3/4 tbsp of lemon juice to 3/4 cup of milk. I’ve been told you can use vinegar to do this as well, but I’ve never tried it.
If you do the lemon juice in milk thing, just let it sit for 5-10 minutes before you mix it into your dry ingredients.
But, enough with the technicalities, let’s get on with the biscuits!
HOW TO MAKE EASY BUTTERMILK BISCUITS
Preheat the oven to 450 degrees Fahrenheit. Fun fact: Years ago when I was newly married and new to cooking I never preheated my oven. I thought it was a waste of time. Yeah, I’ve come a long way.
Don’t do what I did. Preheat your oven. It’s super important. 🙂
Mix the flour, salt, and baking powder together in a bowl.
Grate (yes, I said grate, like you would grate cheese. Trust me, it works.) the COLD butter into the dry ingredients. You want the butter to be cold.
Mix it with the dry ingredients until the mixture becomes crumbly.
Add the buttermilk and mix well, but do not overmix.
Roll the dough out on a floured surface and cut out biscuits. I like to use a canning jar lid for this part because I don’t have an actual biscuit cutter. We also like our biscuits big, so the canning jar lid is perfect. I like to roll out my biscuits about an inch thick.
Place them in an ungreased baking dish. Make sure they are touching eachother in the baking dish. You don’t want to spread them out like cookies.
Cook for 14-16 minutes, until the tops are becoming a light golden brown.
That’s it! Now you know how to make easy buttermilk biscuits. I like to double this recipe because my family eats a lot of biscuits. My kids love to eat them with jam, which is a good thing because I canned 25 jars of jam this season. Snack time is going to involve a lot of biscuits and jam.
Now if I could only figure out how to make that amazing gravy you guys put on it in the South, my husband would be a very happy man.
Easy Buttermilk Biscuits
Ingredients
- 2 1/4 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup butter
- 3/4 cup buttermilk
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Mix flour, baking powder, and salt in a bowl.
- Grate COLD butter into the dry ingredients with a cheese grater. Stir together until mixture is crumbly.
- Add buttermilk and mix together, but do not overmix.
- Roll out dough to an inch thick and cut with either a biscuit cutter or use a canning jar lid.
- Place biscuits on ungreased baking pan with the sides touching.
- Bake in oven for 14-16 minutes until tops become golden.
I am a Southern USA Mom and we eat biscuits a lot. I don’t know how I would have filled up my boys hollow legs without baskets of biscuits on the table many nights and other nights we had cornbread. I promise you that it is well worth keeping buttermilk on hand for them. They are just better with the real thing. I scoop the dough with a 4T. scoop and drop them about an inch apart, then I flour my hand and gently pat them flat. I can turn out a big baking sheet of biscuits in no time that way. Here in the south I have access to White Lily flour which really makes a difference.
I bet you make amazing buttermilk biscuits. I will have to try and remember more often to buy the buttermilk. Cornbread is something I make once in awhile and I don’t know why I don’t make it more often – it’s absolutely delicious and my family loves it. Cornbread is another thing that isn’t really popular here in Canada. A few restaurants serve it, but I can’t recall ever being served cornbread in someone’s home. Again, not sure why as it is absolutely delicious! You guys sure know good food! 🙂
There’s a guy in you tube that makes a SOLID sausage gravy. I would search “Zach Rushing” and the video is “biscuits and gravy”. He does a good tutorial on the process. However,his language is horrible so I would write the recipe so you only have listen once.
Sounds delicious. Will have to try it. Thanks for the heads up on the language! 😉
I live in the south. East Tennessee to be exact next to the Great Smoky Mountains. Actually, making gravy is just as easy as making biscuits. You need about equal amounts of fat & flour. One tablespoon of flour to a cup of liquid will work. You can adjust it as you learn & what your family likes. Heat your fat to bubbling in a pan or skillet. Add the flour to the fat & & stir for a minute or two. Slowly add your liquid & whisk it constantly until the liquid is mixed with the flour mixture. Let it come to a boil. Turn down the heat to low & let simmer to thicken & cook. Taste for to salt & pepper. You can make any sauce/gravy this way. My favorite is sausage gravy using the fat. If you don’t have enough sausage fat, you can add bacon grease to it. I like to use canned evaporated milk in it. Not sweetened. I also love using good chicken stock with chicken fat to make chicken gravy. You can add cream or milk, but I never do. Good stock doesn’t need it. You can make beef gravy the same as chicken gravy. If you don’t have enough fat, you can add butter or olive oil or bacon grease. Enjoy!!
Thanks for sharing, I will have to try this. I don’t know why gravy feels so overwhelming. It’s one of those things until you do it a few times it feels more difficult than it is probably. It must be a beautiful spot living next to the Great Smoky Mountains!
For sausage gravy, I brown up a lb of Jimmy Dean Country Mild Sausage (bulk pack), cook it with onions until onions are translucent. Depending on how many people you are feeding, you can use half of the sausage and freeze the other half…I haven’t quite mastered gravy yet, so I cheat and use pioneer brand country gravy (it is powdered. I usually find it at Walmart) I use 1 pack of the gravy mix to half a pound of the sausage/onion mix. It makes a lot! It is one of our favorite meals…(sometimes, the gravy turns out thicker, so I just add a little more water
OOh, I should try this. Thank you so much!