Classic Buttermilk Biscuits

Homemade is best

There’s nothing better than homemade biscuits! Once you realize how easy these Classic Buttermilk Biscuits are to make, you will never go back to anything else.

I’ve been on a mission this year to cook and bake more things homemade. Trying to use real, whole ingredients and cut out all the preservatives and other unknown ingredients that a lot of store bought mixes can have.

I’m not saying they are all bad or that you have to make everything homemade. Do what you can where you are. This is just my own goal.

I am trying to explore my food palette and learn to make a lot of new things. Cooking and baking is therapeutic to me. A good day is turning on some music and getting lost in creating a delicious recipe. There’s a lot of love in that!

Real ingredients

I have found that using real ingredients (including butter and cream) makes recipes that much more delicious.  As someone who also lives a healthy lifestyle…..the key is to know how to balance it all out.

I love cookies and biscuits just like the next person, but I only have them every once in awhile and I workout a lot. It’s definitely worth it. I never deprive myself. Life is more fun that way!

I used to love those little breakfast sandwiches from a “certain fast food” place as a kid. We would get them whenever we would travel. It was a special treat.

I was thinking about those when I made these Classic Buttermilk Biscuits. The great thing about this recipe is that you can use them for breakfast, lunch or dinner. They are so delicious and versatile.

Recipe necessities

Most of the time I choose whole wheat over a white bread or flour, but these biscuits really require the classic ingredients. The key for fluffy biscuits is to make sure you don’t over mix the dough. That can overwork the gluten and make your biscuits more dense and tough.

I use unsalted butter most of the time when baking breads, pie and biscuits. This way I can control the amount of salt in a recipe. It’s the best way to go.

Often times you won’t have buttermilk on hand. In that case, you can make your own. Add 1 Tbsp of lemon juice or vinegar into 1 cup of regular whole milk or a full-fat coconut milk from the can (if going dairy-free). Let stand 10 minutes. I have tried this with a lower fat milk or almond milk and it didn’t work as well.

The best breakfast sandwich

We made the BEST breakfast sandwiches using these Classic Buttermilk Biscuits! All I did was cut a chicken apple sausage in half longways (we like the Al Fresco brand),  and cook with a little olive oil in a pan until brown. Slice in half to fit into the biscuit, add a simple soft or scrambled egg and top with sautéed onions and cheddar cheese.

They were SO GOOD!!! Each sausage could easily serve 2-4 depending on how you cut it. Bacon would also be good with these. Perfect for a quick breakfast.

Recipe tips:

-Using a large food processor to combine ingredients helps the dough stay colder by being handled less. But you can still get great biscuits doing it all by hand. Just work fast.

-Make sure your butter is cold and cubed before adding into your bowl or the food processor. This ensures you will have some solid butter chunks in the dough. They will melt while baking, making for a fluffy biscuit.

-Mix ingredients (flour, butter, salt) together using a pastry cutter or pulse in food processor until small crumbles form.

-When adding your buttermilk, only mix or pulse until barely combined. Do not overmix.

-Often times you won’t have buttermilk on hand. In that case, you can make your own. Add 1 Tbsp of lemon juice or vinegar into 1 cup of regular whole milk or a full-fat coconut milk from the can (if going dairy-free). Let stand for 10 minutes. I have tried this with a lower fat milk or almond milk and it didn’t work as well.

-Place dough mixture on a lightly floured flat surface and knead together only a few times. Pat dough down (don’t use rolling pin) to 1 inch thickness. Cut into rounds using a biscuit cutter or small glass cup.

-Line the bottom of your cookie sheet or pizza stone with parchment paper for easy cleanup. Bake until lightly brown. I usually let them finish cooking for 5–10 minutes on my pizza stone once I pull them out.

-Try using a pizza stone to bake things like biscuits, scones, and cookies. I find it cooks the bottoms more evenly without them burning. My oven runs hot and this works great! I use my pizza stone more than my cookie sheets.

Classic buttermilk biscuits

I hope you enjoy these Classic Buttermilk Biscuits as much as we do! Be sure to follow me on Instagram @motivate.educate.repeat to be the first to know when new recipes come out. Click HERE to go straight to my page. Also tag me or #motivateeducaterepeat on social media when you try any of these recipes…..I’d love to see them!

For another great breakfast idea, check out my Chicken Apple Sausage Breakfast Casserole HERE. Also be sure to try these Fluffy Applesauce Belgian Waffle recipe HERE.