For me, winter is all about comfort foods and biscuits are one of my favorite comfort foods. Biscuits for breakfast? Love it. Topped with honey or apple butter or jam? I’ll have a biscuit with each. With sausage gravy? Yes, please. Served on the side of a great bowl of soup? Yes, again and again.
I went through several failed batches of biscuits before I came across this recipe from Smitten Kitchen. A lot of biscuit recipes call for things like self-rising flour and shortening, neither of which I keep on hand, and I hate buying special ingredients for just one recipe. (Although I totally admit to buying some rather expensive flaked sea salt to make some salted caramel brownies. Everyone makes exceptions, right?) In addition to using ingredients I tend to have on hand, this recipe comes together easily and makes the best homemade biscuits I’ve ever had.
Like a lot of quick breads, biscuits are best when served warm shortly after they are baked. This recipe doesn’t make a ton of biscuits (I think I usually get just short of a dozen), but it does make more than Aidan and I can eat in a single sitting. If you want to avoid leftover biscuits, you can mix up the dough, cut out the biscuits, bake what you’ll eat, and then freeze the rest of the biscuits. I’ve done this by placing the biscuit rounds on a baking sheet in the freezer for about 45 minutes and then transferring them to a freezer bag. You can bake the the biscuits from the freezer, but you may need to add a couple of extra minutes to the bake time.
I’ve started compiling a list of my tried-and-true recipes for traditional, crave-worthy baked goods here on the blog. These biscuits are getting added to my archive of Recipes to Live By. I promise that every recipe on the list has been tested (and widely approved) time and again, and I give them all an enthusiastic 5-star rating. Peruse the list and enjoy.
Buttermilk Biscuits (via Smitten Kitchen)
- 2 1/4 c all-purpose flour
- 2 tsp sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp baking soda
- 9 tbsp unsalted butter, chilled and cut into small pieces
- 3/4 c buttermilk
- Preheat the oven to 400 degrees F.
- Whisk the dry ingredients together in a large mixing bowl. Sprinkle the butter pieces over the top of the flour mixture and, using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles a course meal. Add the buttermilk and stir until large clumps begin to form. Gently knead the mixture in the bowl until it just comes together. In general, you want to be careful about overworking the dough or you’ll end up with tough biscuits.
- Dump the dough out onto a floured counter and pat into a circle until the dough is about 1/2” thick. Using an inverted drinking glass or round cookie cutter, cut biscuit rounds out. To prevent sticking, I like to dip the edges of the glass in a little pile of flour before cutting each biscuit. When you cut the biscuits out, press straight down without twisting—this will help you get a better rise. Transfer the biscuits to a baking sheet covered with parchment paper. Leave about two inches of space between each biscuit.
- Bake the biscuits for 12 to 15 minutes, until they are golden brown on top. Allow them to cool for a few minutes before serving.