Simple Mouth Watering Buttermilk Biscuits
Do not be intimidated by homemade biscuits. These simple biscuits can be whipped up in about 30 minutes with one big bowl, flour, some cold butter, cream cheese, buttermilk and a pinch of baking soda for extra lift.
I keep saying I am going to eat less white flour and fewer carbs, but I love to bake. Be it bread, pie or pizza. I love working with all kinds of dough- pie dough, pizza dough and oh my- biscuit dough.
Cold, cubed butter and cream cheese make the dough come together quickly. I like to scatter the cold ingredients into the bowl then work it with my hands, pour in the buttermilk and stir with a scraper until nice and shaggy. Pour the dough out onto a large piece of plastic to bring the dough together.
If you do not have SALTED butter, use about 1 tsp of sea salt. I prefer White Lily because it has a low protein count. If you cannot find White Lily in your local store, order it online HERE or use a flour with a low protein around 8.5%.
Jump to RecipeEquipment needed for this recipe:
- Biscuit cutter
- parchment paper
- large baking sheets
- wire rack for cooling
- bench scraper for easy clean up
- rolling pin
How to Freeze this recipe:
Prepare the biscuits up to step 5. Place biscuits on the parchment lined baking sheet and place in freezer for 1 hour. Remove and store biscuits an air tight freezer bag removing as much air as possible. Freeze up to 6 months. To bake: place biscuits, touching on a parchment lined baking sheet and bake 20-25 minutes. If they begin to brown too quickly, cover lightly with foil.