These ridiculously Easy Buttermilk Biscuits are homemade with soft & flaky layers that are ready to eat in less than 30 minutes!
It didn’t take long in my relationship with Roger to realize that he loved biscuits & gravy.
We started the tradition of eating biscuits & gravy every Sunday for brunch right after we were married.
At first, I stuck to using box mixes for our morning biscuits, but after a couple of years, Roger started asking if we could try making homemade biscuits.
We quickly found a recipe we enjoyed & over the years I have tweaked it into a recipe we love!
Roger loves it so much that he uses it as his standard to which he compares all other biscuits.
And these are still his favorite!
I love that they take less than 30 minutes to make & bake.
Our Sunday morning routine is for me to start the biscuits (I make a half recipe for the two of us), while Roger makes us homemade Vegetarian Gravy. Then, while the biscuits are baking, I cut up some fresh fruit for us to share.
And while our Sunday morning brunch tv show may change weekly from shows like Timeless or Parks & Rec., our brunch food favorites will stay the same because we love them so much!
Oh, & please don’t judge those vegetarian gravy pictures too harshly, they are 4 years old & in desperate need of an update.
Maybe one of these Sundays I will get a chance to rephotograph that recipe… Chances are I’ll be too hungry, but I promise to try!
- 2 Cups All Purpose Flour, plus extra for hands
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 8 Tablespoons Salted Butter, cold
- 1 Cup Buttermilk
- 1/4 Cup Melted Butter, optional
- First, preheat your oven to 425 degrees Fahrenheit & line a baking sheet with parchment paper (or foil with spray oil).
- Place all of the dry ingrediets in a food processor (*1) & give it a pulse so that the dry ingredients are evenly dispersed.
- Cut the butter into thin slices (about 1/3 tablespoon) & place the in the food processors with the dry ingredients.
- Pulse until the butter is evenly disperased & has a crumb-like conistancy.
- Pour the dry ingredients into a bowl & add the buttermilk, stirring until combined.
- Place the dough onto a floured surface & use your hands to gently work the dough into a rectangular shape.
- With floured hands, fold the dough in half, incorporating any crumbs, & work back into a rectangular shape.
- Repeat this process 2-3 more times. *(2)
- Once you have the desired number of layers create a rectangular shape with your hands that is approximately 1 & 1/2 inch thick.
- Cut your dough into 6-8 biscuits and place on the prepared baking sheet so that they are touching. *(3-4)
- Bake for 10-15 minutes until lightly golden brown.
- Remove the biscuits from the oven, brush with butter, & enjoy!
- *1. If you don’t have a food processor you can place the ingredients in a large bowl & grate the butter into the dry ingredients.
- *2. The more you fold the dough the more layers you will have, just be sure you don’t overwork the dough so that it will stay light & fluffy.
- *3. Normall I just cut them into squares so there aren’t any scraps, but to make them pretty I used a biscuit cutter.
- *4. For crusty sides place the biscuits 1 inch apart.
What is your favorite way to eat biscuits?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, Giustina
My salvation and my honor depend on God;
He is my mighty rock, my refuge.
Psalm 62:7 NIV
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