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Home » Recipes » Bread Recipes

January 17, 2016 · 3 Comments

Homemade Flaky Buttermilk Biscuits

Bread Recipes

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Buttermilk Biscuits
a close up of a flaky buttermilk biscuit
These flaky and buttery homemade Buttermilk Biscuits are so easy to make and a must-have on your family dinner table any day of the week! 

These flaky and buttery homemade Buttermilk Biscuits are so easy to make and a must-have on your family dinner table any day of the week! 

These flaky and buttery homemade Buttermilk Biscuits are so easy to make and a must-have on your family dinner table any day of the week! 

Seriously. I am a buttermilk biscuit novice and these came out fantastic. So if I can make them, so can you!

I don't know why I never tried making them myself, but I got the bug after we came home from vacation during the holidays. You see, we rarely eat fast food.

At least once, I have to stop at KFC for their biscuits. I know they're not good for me, but they're so flaky and buttery that I wanted to try to replicate them at home.

These flaky and buttery buttermilk biscuits are a must-have on your dinner table.

How do you make Buttermilk Biscuits?

First, you need the basic ingredients: all purpose flour, sugar, baking soda, baking powder, salt, buttermilk (a given) and butter (or lard).

Combine your dry ingredients in a large bowl; then add COLD butter in small pieces. Using a pastry blender (or by criss crossing two knives) cut the butter into the dry ingredients. Work quickly so the butter stays cold. Very important.

Next, form a well and add the buttermilk. Gently stir the mixture together until it forms a dough; then transfer to a floured board.

Here is where I saw a few different techniques including rolling the dough with a rolling pin or folding the dough over by hand.

I chose to fold the dough over and over several times by hand and from what I learned, this is what helps form the flaky layers inside of the biscuit.

Don't over work the dough; turn maybe 6-8 times like you're folding a napkin into a square.

These flaky and buttery buttermilk biscuits are a must-have on your dinner table.

Next, flatten the dough into a rectangle shape about 1" thick and cut out circles using a biscuit cutter (yeah right, I just used a juice glass..who needs extra kitchen gadgets?).

You can reshape dough a few times to re-cut. I got 8 biscuits out of this batch. Place the biscuits on a non-greased baking sheet, brush with melted butter (or buttermilk...your preference. 

Finally, place in a preheated 450 degree F oven for about 10-13 minutes (or until the tops turn light brown and the biscuits rise).

I have to say that these biscuits weren't 100% like the KFC copycat version, but I would definitely be making these biscuits again.

They were so delicious and easy to make, perfect to go with your Sunday roast! ~Enjoy!

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a close up of a flaky buttermilk biscuit

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A close up of Buttermilk Biscuits

Homemade Buttermilk Biscuits

Carrie's Experimental Kitchen
These flaky and buttery homemade Buttermilk Biscuits are so easy to make and a must-have on your family dinner table any day of the week! 
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 13 minutes mins
Total Time 28 minutes mins
Course Bread
Cuisine American
Servings 8

Ingredients
  

  • 2 cups All Purpose Flour, plus more for dusting
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Baking Soda
  • ½ cup Cold Butter, cut into small pieces
  • ¾ cup Buttermilk
  • 2 tablespoons Melted Butter

Instructions
 

  • Combine your dry ingredients in a large bowl; then add the cold butter. Using a pastry blender (or by criss crossing two knives) cut the butter into the dry ingredients. Work quickly so the butter stays cold. Very important.
  • Next, form a well in the dry ingredients and add the buttermilk. Gently stir the mixture together with a spoon until it forms a dough; then transfer to a floured board.
  • Working with your hands, fold the dough over several times as this is what helps form the flaky layers inside of the biscuit. Don't over work the dough; turn maybe 6-8 times like you're folding a napkin.
  • Next, flatten the dough into a rectangle shape about 1" thick and cut out circles using a biscuit cutter or a juice glass. You can reshape the dough a few times to re-cut. I got 8 biscuits out of this batch.
  • Place the biscuits on a non-greased baking sheet, brush with melted butter (or buttermilk...your preference); then place in a preheated 450 degree F oven for about 10-13 minutes (or until the tops turn light brown and the biscuits rise).

Nutrition

Calories: 267kcalCarbohydrates: 28gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 622mgPotassium: 68mgFiber: 1gSugar: 4gVitamin A: 480IUCalcium: 123mgIron: 2mg
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Reader Interactions

Comments

  1. Nettie says

    January 17, 2016 at 11:14 am

    5 stars
    Omg now I want biscuits! They look perfect! Nettie

    Reply
    • Carrie's Experimental Kitchen says

      January 18, 2016 at 8:15 am

      Thanks Nettie, I'll definitely be making these again!

      Reply

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