Homemade Buttermilk Biscuits – Grandma’s Tips and Tricks
If you’re looking for a classic and comforting recipe, look no further than Grandma’s homemade buttermilk biscuits. These biscuits are a true Southern staple and are perfect for breakfast, brunch, or as a side for any meal. But what makes them so special? Let’s dive into Grandma’s tips and tricks to make the best biscuits you’ve ever tasted.
Ingredients
- 2 and a half cups of all-purpose flour
- 2 tablespoons of baking powder
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 cup buttermilk, cold
Preparation
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs and the butter is evenly distributed.
- Make a well in the center of the mixture and pour in the cold buttermilk. Stir with a fork or a wooden spoon until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and cohesive. Be careful not to overwork the dough, as it may result in tough biscuits.
- Roll out the dough to a thickness of about 1/2 inch. Use a round biscuit cutter to cut out biscuits from the dough. Press straight down with the cutter without twisting to ensure the biscuits rise evenly.
- Place the biscuits onto the prepared baking sheet, leaving a small gap between them.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
- Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.
Enjoy these homemade buttermilk biscuits warm with a pat of butter and your favorite jam. They are fluffy, buttery, and have just the right amount of tang from the buttermilk. Grandma’s tips and tricks make all the difference, so don’t forget to follow her wisdom for the best results. Happy baking!
