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Chef John’s Buttermilk Biscuits

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This deceptively simple buttermilk biscuit recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one’s my favorite — flaky, but not dry; chewy, but not tough; and crisp in just the right spots. Ice-cold butter and some extra dough folding are key to having lots of flaky layers in each golden brown buttermilk biscuit.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
12 biscuits

Buttermilk Biscuits vs. Cream Biscuits
Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang.

Cream biscuits are made with heavy cream. Cream biscuits are beloved because they’re incredibly easy-to-make. But, since cream is much milder than buttermilk, they won’t be quite as flavorful (unless you incorporate more spices and seasonings). Also, cream biscuits will likely not rise as high as buttermilk biscuits, especially if the recipe doesn’t contain enough leavener.

What to Serve With Buttermilk Biscuits
Not sure what to serve with your buttermilk biscuits? We’ve got you covered. Check out our collection of 10 Ways to Dress Up Your Homemade Biscuits. If you’re looking for something a little heartier, biscuits pair well with any of Our 20 Top-Rated Soups Give You Comfort By the Bowlful. You can also use them to make biscuits and gravy, breakfast sandwiches, and so much more.

How to Store Buttermilk Biscuits
Store homemade buttermilk biscuits at room temperature for about two days or in the fridge for up to a week. Either way, you’ll need to make sure they’re in an airtight container or wrapped tightly in foil to prevent them from drying out.

Can You Freeze Buttermilk Biscuits?
Yes, you can definitely freeze buttermilk biscuits — and it’s a great idea if you won’t eat the whole batch within a week. Allow the biscuits to cool completely, then wrap them individually in one layer of storage wrap and one layer of foil. Store in the freezer for up to three months.

There’s no need to thaw frozen biscuits. Simply transfer them to a baking sheet and bake at 350 degrees F for about 15-20 minutes, or until they’re warmed through.

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