Rolled Buttermilk Biscuits Recipe

I absolutely love this biscuit recipe because it brings back the comforting nostalgia of warm, buttery goodness right from the oven—nothing beats a homemade treat that’s both simple and simply delicious. Plus, they’re the perfect versatile companion, whether I’m slathering them with jam for brunch or dunking them in a hearty soup for dinner.

I love preparing these buttermilk biscuits, rolled out to an even thickness of about 1/2 inch and cut into 2-inch rounds (or other 2-D shapes as desired). The dough is made by mixing 2 cups of all-purpose flour with the better part of a tablespoon of baking powder and a hint of baking soda for a perfect rise, not to mention the even distribution of basifying deliciousness.

When making these biscuits, I use a cold, diced butter that I toss into the flour and leavening mixture to get a flaky texture.

Rolled Buttermilk Biscuits Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates.
• Baking powder: Leavens biscuits for a fluffy texture.
• Baking soda: Enhances rising; reacts with buttermilk’s acid.
• Salt: Enhances flavor and balances taste.
• Unsalted butter: Adds richness and buttery flavor.
• Buttermilk: Provides tangy flavor; helps tenderize dough.

Rolled Buttermilk Biscuits Recipe Ingredient Quantities

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• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cold and diced
• 3/4 cup buttermilk, cold
• Extra flour for dusting

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How to Make this Rolled Buttermilk Biscuits Recipe

1. Set your oven to 450°F (230°C) to warm up while you prepare your ingredients. Grab a baking sheet, line it with parchment paper, and set it aside.

2. In a big mixing bowl, combine the flour, baking powder, baking soda, and salt by whisking them together until they’re well mixed.

3. Incorporating the cold, diced butter into the dry ingredients comes first. This is done by using either a pastry cutter or your fingertips. You then work the butter into the flour mixture, and the end result should be similar to coarse crumbs.

4. Make a depression in the center of the mixture and add the cold buttermilk.

5. With a fork, gently mix the ingredients to form a cohesive mass of dough that pulls away from the sides of the bowl. Never beat or whisk. Mixing must be done gently to avoid overworking the dough.

6. Sprinkle a clean surface with flour and place the dough on it. Knead the dough on this surface 3-4 times, then form it into a shape about 1/2 inch thick that resembles a rectangle.

7. Dough should be folded into thirds, as if to place it in an envelope, then turned, and rolled out to 1/2-inch thickness. Use a gentle rolling to avoid creating excess tension in the dough.

8. Use a floured biscuit cutter to cut out biscuits. When cutting, press straight down; do not twist. Reroll any scraps of dough you may have and cut out additional biscuits.

9. Arrange the biscuits on the prepared baking sheet so that they are almost touching; this will help them rise evenly.

10. Bake the cookies in the preheated oven for 12-15 minutes, or until they are golden brown on top. Serve them warm.

Rolled Buttermilk Biscuits Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Pastry cutter or fingertips (for mixing butter)
7. Fork
8. Rolling pin
9. Biscuit cutter
10. Clean surface for kneading
11. Measuring cups and spoons

FAQ

• Q: Can I use salted butter instead of unsalted?A: Using salted butter is permissible, but cut the added salt down to 1/2 teaspoon so that the flavors are in balance.
• Q: What can I substitute for buttermilk?A: You can replace it with 3/4 cup of regular milk combined with 1 tablespoon of lemon juice or vinegar, allowing it to curdle for a few minutes before using it in your recipe.
• Q: Can I make these biscuits ahead of time?A: Yes, the dough can be prepared, rolled out, cut into biscuits, and frozen. Bake the biscuits straight from the freezer, adding a few extra minutes to the baking time.
• Q: How should I store leftover biscuits?A: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them.
• Q: Can I add herbs or cheese to the dough?Certainly! Toss in approximately 1/2 cup of shredded cheese or a tablespoon of the herbs you adore into the flour mix for an extra punch of flavor.
• Q: What is the best way to incorporate the butter?A: Either with a pastry cutter or your fingers, cut the cold butter into the mixture of flour and other dry ingredients until the result is very reminiscent of coarse crumbs.
• Q: How thick should I roll the dough?A: For optimal rise and tenderness, roll the dough to about 1/2 inch thickness.

Rolled Buttermilk Biscuits Recipe Substitutions and Variations

Whole wheat flour can be used in place of all-purpose flour for a heartier ingredient. A substitution isn’t perfect, but it does lend very nice flavor and texture to this bread.
For a dairy-free alternative, you can use 6 tablespoons of cold coconut oil in place of unsalted butter.
3/4 cup of plain yogurt thinned with a tablespoon of milk or water can be used in place of buttermilk.
Substitute 1 teaspoon of cream of tartar mixed with 1/2 teaspoon of baking soda for baking powder.
If using salted butter, the amount of salt can be decreased to 3/4 teaspoon.

Pro Tips

1. Chill Your Tools and Ingredients Ensure the bowl, pastry cutter, and even the flour are cold. This helps keep the butter from melting before baking, which is crucial for achieving flaky layers.

2. Grate the Butter Instead of dicing the butter, consider grating it with a cheese grater. This makes it easier to incorporate into the flour mixture and helps distribute it evenly, resulting in flakier biscuits.

3. Buttermilk Substitution Tip If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.

4. Handle with Care When kneading and rolling out the dough, be gentle to avoid activating the gluten too much, which can lead to tough biscuits. Minimal handling will keep them tender.

5. Test for Doneness Besides the golden brown color, gently tap the top of a biscuit. If it sounds hollow, it’s a good indication they’re done. Keep an eye on them towards the end of baking to prevent over-baking.