Homemade buttermilk biscuits in the morning is my “get out of jail free” card for both my wife and my daughter. If I ever want, or need, to get on their good side, nothing does the trick quicker than getting up a bit early on a school morning and surprising them with a fresh batch of these biscuits! This recipe comes straight from Cook’s Illustrated Baking Cookbook, which has several great recipes in it.
These biscuits really shouldn’t take more than half an hour from start to finish, and that will be time well spent when you sit down with a steaming hot biscuit that just easily pops in half, asking for a little butter, or maybe even a sausage patty!
If you have a Cuisinart, or something comparable, these biscuits should be a snap.
Food For Thought
I know that this buttermilk biscuits recipe won’t appeal to the “no grains allowed” crowd, especially since I use white flour here, but I have given my ingredients a little consideration before serving them up for consumption. First, the flour that I buy and use in my recipes is (almost) always organic flour and both unbleached and unbromated. I’m not opposed to flour, even white flour in moderation, but I certainly am trying to reduce my exposure to carcinogens!
Another small mental hoop that I jump through to help justify making biscuits is that I don’t use white refined sugar from multi-national corporations. Instead, I use organic cane sugar, not that it’s great for me, I know it’s not, but it makes me feel just a tinsy bit better. Besides, I use only 1 teaspoon of sugar in the entire recipe, and can crank out 6-8 biscuits per recipe, so I’m just not that worried about the amount of sugar in each biscuit.
Lastly, I am fond of any recipe that allows me the opportunity to work in some pasture butter and even some buttermilk from a local farm, if you let me count 50 miles away as local. The milk I buy is usually from cows that are pasture raised, and never given antibiotics nor hormones to pump up their milk output.
So are these biscuits good for you? No, I won’t go that far. But I feel better about making these than the biscuits I used to make, and that’s really my goal, just trying to do better than before. Maybe for one of my future recipes, I will give some alternative flour or some other ancestral diet recipe a try and see if I can make decent breakfast buttermilk biscuits without using white flour at all. But not today.
Homemade Buttermilk Biscuits Ingredients
2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Teaspoon sugar
1/3 Teaspoon salt
1 Stick unsalted butter, cut into small pieces
3/4 Cup buttermilk, give or take
- Preheat your oven to 425 degrees.
- Place all of your dry ingredients into your Cuisinart bowl and hit the Pulse button a few times to mix it all together.
- Drop your cut butter onto the top of your dry ingredients and hit the pulse button about 8-10 times to cut the butter into the flour.
- Use your feed tube, and with the blade running on the Cuisinart, slowly pour your buttermilk in until all of the contents come together in a nice ball on the blade.
- Roll the dough out on the counter to your desired thickness, cut out your biscuits and then place them on a tray lined with parchment paper or a Silpat. I normally shoot for four biscuits on my first pass here.
- As gently as possible, combine the left over dough, and roll it out again, and cut out two more biscuits. That should be about all of the dough, so throw away the scraps.
- Bake for about 12-15 minutes, or just until the tops are light brown and your homemade buttermilk biscuits are a bit crusty, turning the tray once halfway through if necessary.