Old Fashioned Buttermilk Biscuits

closup showing the texture of old fashoined buttermilk biscuits

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Old fashioned buttermilk biscuits are Sunday morning breakfast treat. The family loves to wake up to the smell of fresh biscuits cooking in the oven.

Cooked to a golden brown and topped with homemade honey butter, they can’t be beat.

I wrote this post to show you how we make buttermilk biscuits the right way. You don’t need to buy a mix or stress about complicated procedures. It’s quick and easy. There are some tips and tricks that you should follow to get them this light and tasty but its a short, easy to follow list.

Try Honey Butter On Hot Biscuits

I don’t know what it is about homemade honey butter, but it tastes different than buttering the biscuit – and then topping with honey. The flavor is remarkable. All you need to do is to put a dab of soft butter on a plate, then drizzle on some honey and mix together. It’s about that easy.

The butter combines and transforms plain honey into this flavorful mixture that melts in your mouth.

Jams and jellies work too, if that’s your preference.

Tips For Light Biscuits

A really good old fashioned biscuit is not dense, rises high, and the inside is tender which pulls apart easily.  In order to get them to come out this way, you need to follow best practices.

  1. Don’t overwork the dough.  This will make them dense and tough.  Instead, mix all the dry ingredients together, rub in the butter, then add the liquid all at once.  Combine with the least mixing possible.
  2. Keep the dough as wet as possible.  Use floured hands and a floured dough board to control it.
  3. Work the butter in with your hands but don’t worry (or try to) get it thoroughly combined.  You actually want some bits and pieces of the butter to remain.  This is called the rubbed dough method and is used for biscuits and other types of dough like pie crusts to make the flaky.
  4. Cut the biscuits only once after you have patted down the dough with your fingers.  Re-working leftover dough to try and save it results in very hard biscuits.  It’s just not worth it for tiny bits of dough.

Tips For Properly Formed Biscuits

When you cut the biscuits, simply press your cutter straight down without twisting.  I know it’s tempting to twist the cutter, but it will make the biscuit cook at an angle.

By pressing the cutter straight down the biscuit will rise straight up and be uniform on all sides.

Biscuits – Step by Step

Here’s what the process looks like step by step.

 

detail showing how to rub oil into the biscuit flour
Rub the oil and the butter into the flour with your fingers until the consistency is crumbly.

 

image showing closeup of biscuit dough
Aim for a dough mixture that is fairly wet.  If it gets too dry it can make them tough.  Wetter dough requires that you use some flour on your board and your hands.  Pat the dough down with your fingers before cutting them out.  There’s no need to use a rolling pin.

 

 

cut biscuit dough with cutter
Pat down the dough with your fingers instead of a roller. Press the cutter straight down without twisting. Forget about the leftover dough. If you try to re-use it, the biscuit will become very hard.

 

 

biscuits on a pan ready to cook
Position biscuits so that they slightly touch each other onto a greased cookie sheet or parchment paper.

 

 

old fashion buttermilk biscuits ready to serve
Serve immediately after cooking.

 

 

Recipe

Buttermilk Biscuits
 
Prep time
Cook time
Total time
 
A quick and easy homemade biscuit that is sure to please.
Author:
Recipe type: Bread
Cuisine: Quick Breads
Serves: 8 Biscuits
Ingredients
  • 2½ cups flour
  • 3 tsp baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1¼ cups buttermilk
Instructions
  1. Preheat oven to 425 degrees.
  2. Sift all dry ingredients together. Add oil, then mix. Add the butter, and then rub it into the flour with your fingers until the mixture is crumbly.
  3. Add buttermilk all at once, then mix enough to combine, but not any more. The goal is to have a fairly moist dough. Adjust buttermilk if necessary and then use floured hands and dough board to keep it from sticking to your fingers.
  4. Gently pat the dough down with your fingers to a thickness of about 1". Add any additional flour as necessary if the dough is too sticky.
  5. Using a biscuit cutter, cut out biscuits by pressing straight down, and then place on a greased baking sheet.
  6. Bake for 14 minutes or until golden brown.

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