We can’t get enough of buttermilk biscuits. They are easy to make and we’ve been making them for YEARS. Seriously.
Restaurant Style Biscuit Recipe
Copycat Restaurant Style biscuits are the perfect addition to a dinner. Or for breakfast with our AMAZING Homemade Sausage Gravy.
And even just for a snack.
Now, I don’t remember what kind of biscuit it was that I used to make as a teenager, but I do remember that was one of the things I liked to bake. I would make a batch of biscuits and then smother the top with butter and strawberry jam. I don’t think I even bothered to slice them in half like I do now. You can’t beat good sustenance to get you through hard work!
I’m really not sure what it is about buttermilk that makes a restaurant style buttermilk biscuit THE biscuit to eat, but I dare you to make this recipe without it. I just don’t think it would be the same. Now, a little trick I learned years ago is that if you don’t have buttermilk on hand, simply add a tablespoon or so of vinegar, and substitute regular milk for the buttermilk. So… if you don’t have time to run to the store and don’t have buttermilk on hand… try that little tip.
Super simple recipe here, because you know I like to Keep it Super Simple (K.I.S.S.).
First off, mix together your dry ingredients and slice up your butter. And then cut it in. I use a mixer for this, but use whatever method you favor. The mixer worked great for me and saved me time. You could also use a biscuit mixer, if you happen to have one.
Restaurant Style Buttermilk Biscuits
Once the butter is cut in nicely, add the buttermilk a little at a time. You’ll want to take it slowly toward the end, because you might not need all of the buttermilk. Watch for the dough to start to stick together, without allowing it to get too wet. It needs to be moist without being super sticky. Don’t over-mix the dough.
Sprinkle some flour out onto a wood cutting board or counter (note: not as much flour as I have in the picture… my daughter got carried away.) and then knead the dough just a few times. Don’t overwork it. Press it out so it is 1/2 (or a tad more) thick. Remember, we want nice big puffy biscuits.
Use a biscuit cutter or a jar to cut your biscuits. I use a mason jar, because I have a gazillion on hand.
The number of biscuits will vary based on dough thickness and cutter size. I made roughly 9 biscuits with this recipe.
Place biscuits on baking sheet or in a biscuit pan pressed up against each other and bake on 450 degrees for about 12 minutes. Again, baking time will vary a little depending on the type of baking dish you use (a baking stone takes longer) and size of the biscuits. We like to use a cast iron pan.
Butter them up, top them with jam (or my amazing Homemade Sausage Gravy) and ENJOY!
Can I Make Buttermilk from Milk?
I get asked this question a lot, and its all about readers wondering how to make buttermilk from regular milk. You know, one of those–well, if I don’t have buttermilk on hand (because let’s face it–how many of us regularly buy buttermilk when we’re grocery shopping)–then I want to know how to make buttermilk from milk. There has to be a way, right?
Making buttermilk from milk is really quite easy. Painless. Takes only a second. No joke. And it is definitely something that you want to learn how to do so you can make our yummy and simple buttermilk biscuit recipe. Because let’s face it, all the best buttermilk biscuit recipes call for that one key ingredient–buttermilk.
The trick to making buttermilk from regular milk is to add a spoonful of lemon juice or vinegar to the milk. This adds the acidity that is found in buttermilk, which contributes to the light and tender consistency of biscuits or pancakes made with buttermilk. And that’s a win every time.
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