Biscuits are a staple in many Southern U.S. homes and restaurants. They can be served for breakfast, lunch, or dinner and paired with anything from eggs and sausage to fried chicken and gravy. While basic biscuits made with flour, butter, baking powder, salt, and milk are delicious, buttermilk biscuits take things up a notch. The tangy buttermilk adds rich flavor and makes the biscuits lighter and flakier. If you’ve never had a warm, homemade buttermilk biscuit, you’re missing out! Let’s take a closer look at how buttermilk biscuits differ from regular biscuits.
The Main Ingredients
The primary difference between buttermilk biscuits and regular biscuits is the use of buttermilk. Buttermilk adds a characteristic tang that regular milk or cream cannot replicate. The acidity of buttermilk reacts with the baking soda or baking powder in biscuit dough to help biscuits rise higher and create air pockets, resulting in a lighter and flakier texture.
Aside from the buttermilk, the core ingredients are similar for both biscuit types:
Buttermilk Biscuits
- Flour
- Baking powder
- Salt
- Cold butter
- Cold buttermilk
Regular Biscuits
- Flour
- Baking powder
- Salt
- Cold butter
- Milk or cream
As you can see, both contain the basic ingredients of flour, leavener, salt, and dairy. The choice of buttermilk versus regular milk or cream accounts for the main difference.
The Texture
The most noticeable result of using buttermilk in biscuits is the texture. Buttermilk biscuits have a light, fluffy, and tender crumb on the inside. When you break one open, you’ll see striations and layers almost like a flaky croissant. Regular biscuits made with milk tend to be more dense and cakelike.
There are a few reasons why buttermilk helps create a flakier biscuit:
- The acidity interacts with the baking powder to create more rise.
- Buttermilk introduces more moisture.
- The butter is able to be mixed in longer without toughening the dough.
Professional bakers also note that buttermilk allows you to create taller biscuits because the dough holds its shape better during baking. Overall, the lightness and many delicate layers result in a more interesting mouthfeel.
The Flavor
Beyond texture, buttermilk also enhances the flavor of biscuits. It provides a subtle tang that plays well with biscuit accompaniments like honey butter or sausage gravy. The extra moisture also prevents dry biscuits. Professional tasters describe buttermilk biscuits as rich, buttery, and complex while regular biscuits taste more one-dimensional.
Keep in mind that you can overwork the dough when making buttermilk biscuits. Too much handling can eliminate those tasty flaky layers. Many cooks recommend gentle mixing just until the dry ingredients are incorporated into the buttermilk and butter to prevent over-mixing.
Variations and Shapes
Both buttermilk and regular biscuits can be shaped into:
- Rounds
- Squares
- Diamonds
- Drop biscuits
In terms of variations, popular ways to enhance both types include:
- Cheese – cheddar, Parmesan, or blue cheese
- Herbs – rosemary, sage, thyme
- Garlic
- Jalapeños or other peppers
- Onions
- Ham
- Bacon
You can also top biscuits with butter, honey, jam, chocolate, or fruit. Sweet biscuit variations may use cream, sugar, cinnamon, and fruit like berries.
As long as you use buttermilk in the base recipe, you’ll get that characteristic tang and flakiness when making these biscuit variations.
How to Make Buttermilk Biscuits
Ready to try your hand at buttermilk biscuits? Here is a simple recipe:
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup cold butter, cut into pieces
- 3/4 – 1 cup cold buttermilk
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the butter and use a pastry cutter or two forks to cut it into the dry ingredients until mixture resembles coarse crumbs.
- Make a well in the center and pour in 3/4 cup buttermilk. With a fork, gently stir just until dough comes together. If needed, add more buttermilk a tablespoon at a time until the dough is no longer dry.
- Turn out dough onto a lightly floured surface. With floured hands, fold dough over itself 5-6 times until smooth. Pat into a 3/4 inch thick round.
- Use a 2-3 inch biscuit cutter to cut out rounds, pressing straight down without twisting. Place on prepared baking sheet.
- Gather scraps, knead gently, and cut additional biscuits. You should get 9-12.
- Bake for 12-15 minutes until puffed and golden brown.
- Remove from oven and brush with melted butter if desired. Serve warm.
Be sure your butter and buttermilk are very cold before making the biscuits. The cold temperature helps create flaky layers as the butter melts in the oven. Enjoy!
Common Questions
Can you make biscuits without buttermilk?
Yes, you can make tasty biscuits without buttermilk. Simply use regular milk, cream, yogurt, or sour cream instead. They won’t have quite the same tang and flakiness as buttermilk biscuits, but will still be delicious.
What’s the best buttermilk substitute if you don’t have it?
Good buttermilk substitutes include:
- 1 cup milk + 1 Tbsp lemon juice or vinegar
- 1 cup plain yogurt
- 1 cup sour cream thinned with milk
Let sit for 5-10 minutes after adding acid before using.
Can I use Greek yogurt instead of buttermilk?
Yes, Greek yogurt is an excellent substitute for buttermilk in biscuits. Just use plain, unsweetened Greek yogurt. The yogurt will add tang and moisture while reacting with the baking powder just like buttermilk does.
Do buttermilk biscuits have dairy?
Yes, traditional buttermilk biscuits contain two dairy products – buttermilk and butter. To make dairy-free buttermilk biscuits, you can substitute the butter with olive oil or shortening. Replace the buttermilk with a non-dairy milk soured with lemon juice or apple cider vinegar.
Are buttermilk biscuits better for you?
Buttermilk biscuits aren’t necessarily healthier, since they still contain butter and white flour. However, the buttermilk does provide more calcium than regular milk. Overall nutrition will depend on the recipe, ingredients, and portion size.
The Best Time to Enjoy Buttermilk Biscuits
Buttermilk biscuits pair well with so many breakfast, lunch, and dinner dishes. Here are some of the best times to enjoy them:
- Breakfast – Serve warm from the oven with butter and jam, honey, or gravy. Enjoy on the side with eggs, breakfast meats, fried potatoes, and more.
- Lunch – For a Southern lunch, try buttermilk biscuits alongside fried chicken, black-eyed peas, collard greens, and corn muffins.
- Dinner – Biscuits are great alongside pot roasts, meatloaf, casseroles, and hearty soups and stews.
- Snack – Split a fresh baked biscuit and fill it like a sandwich. Or top it with some baked beans.
- Dessert – For a sweet treat, top with fruit and whipped cream or dip in molten chocolate.
With homemade buttermilk biscuits on hand, you’re ready for any meal or craving!
Storing and Freezing Buttermilk Biscuits
Fresh biscuits straight from the oven are perfect, but leftovers should be stored properly for the best quality and safety. Here are some tips:
At Room Temperature
Biscuits are best eaten fresh the day they are baked. They will start to dry out after a few hours at room temperature.
In the Refrigerator
- Place uneaten biscuits in an airtight container or zip-top bag.
- Refrigerate for up to 3 days.
- Reheat in the oven or toaster oven before serving.
In the Freezer
- Let biscuits cool completely before freezing.
- Put in freezer bag or airtight container, pressing out excess air.
- Freeze for up to 3 months.
- Reheat frozen biscuits in the oven without thawing first.
With proper storage, you can enjoy homemade buttermilk biscuits again and again!
Conclusion
Buttermilk biscuits have a light and flaky texture, tangy flavor, and tender, moist crumb that regular biscuits just can’t match. The buttermilk is the star ingredient that makes them melt-in-your-mouth delicious. With just a few simple ingredients, you can have homemade buttermilk biscuits on the table in less than 30 minutes. Try them alongside fried chicken for a classic Southern treat. Whether you’re cooking up an elaborate breakfast or want a quick snack, buttermilk biscuits are the perfect baked good for any occasion.