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Buttermilk Biscuits with Flavored Butters Pin

Homemade Buttermilk Biscuits

Lightly crispy on the outside, tender and fluffy on the inside, homemade buttermilk biscuits are sure to please! They are one of the most versatile of breads. Easy to make, homemade buttermilk biscuits go with just about any meal. Enjoy them with a variety of flavored butters!
Course Breakfast, Side Dish
Cuisine American
Servings 4

Equipment

  • baking sheet
  • Mixer
  • Large mixing bowl
  • Cutting board
  • basting brush

Ingredients
  

Buttermilk Biscuits

  • 3 cups all-purpose flour
  • ¾ cup coconut oil softened
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • cups buttermilk
  • ½ stick butter melted

Instructions
 

Buttermilk Biscuits

  • Preheat oven to 425°
  • In a large bowl, combine the flour, softened coconut oil, salt, and baking powder. With a mixer on low, combine the ingredients until they resemble oatmeal and stick together.
  • Add the buttermilk. Work the buttermilk into the dough slowly and gently. Let it kind of soak into the flour mixture. Working biscuit dough as little as possible is they way to make the softest, flakiest biscuits (add a splash of milk if the dough is still to dry).
  • Sprinkle flour onto a cutting board. Place the dough on the board and sprinkle some flour on top of the dough.
  • With your hands, gently press the dough out until it is about an inch to 1¼ inches thick. Do not knead biscuit dough.
  • Using a glass or biscuit cutter, cut the biscuits from the dough and place them on an ungreased baking sheet. If the dough sticks to the glass or biscuit cutter, just dip it in a little flour before cutting.
  • Melt ½ a stick of butter and brush it over the tops of each biscuit.
  • Bake biscuits at 425° for 20-25 minutes or until golden brown.
    Golden biscuits on a baking sheet fresh from the oven.

Notes

If you don't have buttermilk on hand, you can make some. Just add 1 Tbs. of white vinegar to 1¼ cups of sweet milk and let it set for at least 1 minute until it thickens. I do this all the time since I hardly ever use enough buttermilk to justify keeping it in the fridge.
Keyword biscuits, biscuits and gravy, breakfast, comfort food