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These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together. They're also ridiculously delicious!
"Brilliant, simply brilliant!" That’s what I said, right out loud, when I read the unbelievably easy directions for preparing these buttermilk biscuits.
The technique was created by the super-smart folks over at Cook's Illustrated. When I read their method for making drop biscuits, I figured it was too good to be true. But being a curious cat when it comes to all things culinary, I couldn't resist giving it a try.
You would have probably laughed if you saw me just after I read the article. I ran to the kitchen, turned on the oven and pulled out a bowl, along with measuring tools and the necessary ingredients. All super basic ingredients that I had in my pantry and fridge (you probably do too!). The simple cast of characters includes flour, baking soda, baking powder, salt, sugar, buttermilk and butter, that's it!
Classic Technique
Why did this sound too good to be true? Well, buttermilk biscuits can be a bit tricky. The technique usually calls for combining the dry ingredients, then “cutting” in cold butter with a knife, a pastry cutter or between your fingers. The liquid is then added and everything is gently combined.
If done correctly, the tiny pieces of butter, evenly distributed throughout the flour mixture, are what give classic buttermilk biscuits their lightness, flakiness and layers of peelable, buttery deliciousness. It’s not a difficult technique, just a bit time-consuming, and the results are not always consistent. The Cook's Illustrated technique is totally different... and ridiculously easy!
Ridiculously Easy Technique
How does it work? Well, I'm glad you asked... start by placing a cup of buttermilk in the freezer for a few minutes while you melt the butter in the microwave. Let the melted butter sit while you prep the other ingredients. Then, it's just a matter of combining all the dry ingredients in a bowl and giving them a good stir. The melted butter is then combined with the super-cold buttermilk. And this, my people, is when the magic begins!
When the warm butter hits the cold liquid, small, buttery globules form as you can see in the picture below.
Do you see where this is going? When this buttermilk mixture is added to the dry flour mixture and it's all stirred together, you'll notice tiny pieces of pale yellow butter dotting the simple dough. Yep, it will look just as if you spent the time to cut them in!
Would this technique work for traditional, rolled biscuits?
The Cook's Illustrated recipe is for simple drop biscuits, meaning you just drop spoonfuls onto a sheet pan, then bake. Would this technique work for a more classic, cut-out style biscuit, I wondered? You never know until you try, so I decided to give it a whirl!
I turned out the dough onto a floured work surface, kneaded it a few times, then patted it into a small, square. Dipping a round biscuit cutter in flour, I cut four circles, then rerolled the scraps and cut two more for a total of six. (Since then, I've also used a smaller cutter, yielding 8 biscuits.)
It was easy enough; actually ridiculously easy! The biscuits rolled out of the oven tall and golden brown with a heavenly aroma. But you're probably wondering how this version tastes and how they stack up to traditional buttermilk biscuits, right?
The results?
When Scott and I took the first bite, we looked at each other incredulously. The biscuits were light, tender, buttery, flaky and crazy-delicious. "Wow, these are amazing!" Scott said. I agreed.
In fact, we ate far too many that day, smothered with melted butter and strawberry jam. You'd probably frown on us if I told you these biscuits also ended up being dinner that night, so I won't share that bit of information. I guess I'll just say, it wouldn't have been a good day for counting calories!
I've had quite a few happy taste-testers since then, and everyone is shocked when they hear how easy these wonderful buttermilk biscuits are to make. In fact check out the video below, to see for yourself!
Try it! You'll be shocked (and delighted) too... you might even have the inclination to exclaim "Brilliant, simply brilliant!"
Bon Appétit!
Café Tips for making Buttermilk Biscuits
- If you don't have buttermilk, make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level with milk and stir well. Allow to sit for 5-10 minutes or until slightly thickened. The mixture may curdle a bit, that's okay! Use in recipes in lieu of buttermilk.
- Don't skip chilling the buttermilk (step 2). It will definitely make a difference. If the buttermilk isn't really cold, the little butter globules won't form.
- I made these biscuits when I was in London visiting my daughter. I learned that all-purpose flour (Plain flour) is a bit different there and it seemed like I needed more, probably closer to 2 ¼ cups.
- These biscuits freeze well, both unbaked and baked. To freeze them unbaked or baked, place biscuits on a sheet pan or a plate spaced at least a half-inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container. If you've frozen them unbaked, bake them as directed in the recipe right from the freezer. Give them a couple extra minutes in the oven to compensate for the fact that they were frozen.
- If you freeze these buttermilk biscuits after baking, allow them to thaw when you're ready to use them and then warm in the oven for 5-8 minutes at 300˚F.
- If I'm feeling a bit pinched for time or just lazy, I'll pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment.
- Another shortcut is to simply scoop up the dough, right from the bowl onto a sheet pan and bake as directed.
- We love to serve these biscuits with our Easy Strawberry Freezer Jam or this Overnight Raspberry Freezer Jam.
Love these biscuits? Then you'll also go crazy over these Ridiculously Easy Cheddar Chive Biscuits, made with the same easy technique!
Thought for the day:
Show me your ways, Lord,
teach me your paths.
Guide me in your truth and teach me,
for you are God my Savior,
and my hope is in you all day long.
Psalm 25:4&5
What we're listening to for inspiration:
- 1 cup buttermilk
- 9 tablespoons butter divided
- 2 cups all purpose flour more for counter
- 1 tablespoon sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon table salt
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Adjust oven rack to middle position and heat oven to 450°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
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Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients.
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Place butter in a microwave-safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10-second intervals till melted. Set aside while prepping other ingredients.
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Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
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After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing on the baked biscuits.) Stir with a fork until butter forms small clumps or globules. (See picture in the post.)
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Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough should be stiff and not super wet. If the dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff.
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Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on the work surface to coat with flour then pat into a 6-inch square. It should be a 1½-2-inches in height.
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Cut four biscuits with a 2 ½-inch biscuit cutter. Place biscuits on the prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small rectangle and cut two more biscuits. Transfer last two biscuits to the sheet pan, spacing about 1 ½ inches apart. (See Café Tips in the post for an even easier cutting technique).
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Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown - check the pictures above for correct color.)
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Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy!
E says
I'm not a Cooks Illustrated fan. But these biscuits are amazing. I make a double batch and freeze them unbaked so that I can have tasty biscuits on the weekend without the hassle of making them every weekend.
Katie Bailey says
I never write recipe reviews--ever! But...this one is AMAZING!! I've made these delicious, fluffy biscuits 3 times in the past 5 days. It's so easy. I can pull the dough together and have the biscuits cut and on the cookie sheet waiting before the oven is finished preheating. Thanks so much for sharing...these are my new guilty pleasure!!
Chris Scheuer says
That's awesome Katie! I'm so happy you enjoyed them, they are definitely a guilty pleasure worth the calories!
Cristine says
Hello Chris,
I did the same thing you did; I got up and ran to the kitchen after reading your recepy/method!
With one difference: I'm Dutch, live in the Netherlands and it happened to be 4 a çlock in the night and I couldn't sleep... So I had an early breakfast... Thank you thank you for sharing this recepy. Here in holland people are not familiar with biscuits and we don't eat bread with our supper unless we eat chili or soup... but I after eating them ones in the States AND watching "the Waltons" a lot I always wanted to make them. They Always turn out tough or dry! I altered your recepy a little..I only put in one teaspoon of Sugar and perhaps a little extra buttermilk because it seemed to dry at first. And I was afraid of kneading it to much, so I just picked up the dough, put it on some flour and formed a disk and cut them out. They are fantastic! never ate anything like it! Such a crispy thin crust and almost cake-like on the inside... Now I know what was meant when someone said to Olivia Walton: these biscuits melt in the mouth!! Best wishes from Christine
Chris Scheuer says
Oh, I love your story Cristine! It sounds like we are very similar despite living in other countries. I'm always so determined to figure out how to re-create something delicious that I've tried. I too, tried lots of different biscuit recipes without much success till this one came along. Now I have to discipline myself to only make them for special occasions 🙂 So nice to hear from you, all the way from the Netherlands!
Abbey says
This recipe is pure genius! Made these last night and could not believe how easy it was -- but better than that is how yummy they taste. This is definitely a "keeper" recipe. Thanks so much!
Marie says
I pinned these a long time ago and finally tried them this morning to make breakfast sandwiches with. They turned out amazing and came together very quickly, thank you!
Chris Scheuer says
Yum! What a delicious way to start 2017, thanks for letting us know Marie! Happy New Year 🙂
Shanna says
This was my first time making buttermilk biscuits and they are turned out beautifully.
Tellement délicieux!
Chris Scheuer says
Wonderful!
Ashley says
Hi,
If I make these ahead of time and freeze them, what is the cooking time for the frozen biscuits? I wasn't sure if there was much of a time difference from making them fresh. Thanks.
E says
I bake these frozen all of the time. I check them after 18 mins. It usually takes 22.
Amy C. says
The recipe says "Melt remaining tablespoon of butter in microwave". Does that mean I should combine the buttermilk with only 7 of the 8 tablespoons of butter that the recipe calls for?
Chris Scheuer says
Thanks Amy, for pointing this out. You actually use 9 tablespoons, total. I've clarified this in the recipe!
Amy says
Hello! These look divine! Grew up eating my grandmothers homemade biscuits, which I did not get the gene for making. LOL Can't wait to try these. One question, I never saw her put sugar in her biscuits. Can I just leave that out of the recipe?
Chris Scheuer says
Hi Amy,
They biscuits don't really taste sweet, though I'm pretty sure they'd be fine without the sugar. Enjoy!
Tanika Williams says
OMG!! Just finished trying this recipe and they turned out better than I could of ever expected them to. Super easy recipe. Thank you so much (:
Chris Scheuer says
So happy you enjoyed them!
Noelle says
Thanks for the amazingly simple recipe! I'm new to baking and am always looking for simple - I can't wait to try it. One question though: I noticed your recipe calls for 1 tablespoon of sugar, while the original Cook's Illustrated recipe calls for 1 teaspoon. Is one better than the other??
Chris Scheuer says
Hi Noelle, hope you enjoy the biscuits! To answer your question, when I experimented with these muffins I found that we liked just a bit of sweetness. 1 tablespoon doesn't add much but 1 teaspoon doesn't really add any.
Julia Johnson says
I made these over the weekend and they were the best!! Loved how easy they were. When you want to freeze them, do you freeze them before you bake them? I'm thinking yes, but want to be sure. Thanks again for the great recipe!!
Chris Scheuer says
Actually Julia, you can do before or after; I've done both!
Jocelyn Wilson says
These are the best, easiest, lightest, fluffiest, yummiest biscuits ever. I was in the mood for biscuits and gravy this morning, but I didn't want to hassle with cutting in the fat. The fact that it uses butter instead of lard and comes out so well is remarkable.I'm keeping this recipe and using it forever. It's genius!
Chris Scheuer says
Thanks Jocelyn! So glad you enjoyed them!
Patricia Sullivan says
These biscuits have been a hit every time I make them. Delicious hot or cold. I save time by making up batches of dry ingredients and store in a zip lock bag.
Chris Scheuer says
So happy to hear you have enjoyed them. They are ridiculously delicious! What a great tip too, thanks!
Annette says
Making them shortly and I know they'll be great as I've never had a fail with your recipes. Thank you for putting the butter in grams as it makes it easier for those like me who live in other countries (Australia ). Cheers
Chris Scheuer says
Enjoy! And thanks for your kind words 🙂
Shirin says
Hi, I made your biscuits. they are great. Thanks for the recipe and for each step with pictures which made it easy and clear how to make them. Even the buttermilk substitute.Thank you so much.
Chris Scheuer says
So happy you enjoyed them!
Denise Maré says
I am always apprehensive about recipes from another continent. Measurements needs to be converted and not all ingredients are available and sometimes things get 'lost in translation'.
I still tried this recipe with great success. It is fantastic and delicious.
I used Amazi instead of buttermilk it is very similar and a good substitute.
Thank you for the recipe.
Chris Scheuer says
I'm thrilled that, even with substitutions, the recipe works. Thanks Denise for your encouraging post!
Jessica says
These are the ones to make! Thank you - I've been trying a few different recipes and they have all been just a little bit off. Couldn't have been easier. 9 minutes in a 200 degree c oven did it.
Chris Scheuer says
That's wonderful Jessica, so happy you had great results!
Bill says
I cooked in my oven at 475 degrees and the tops were golden brown at 10 minutes. The taste was fine, but the middle was undercooked. Perhaps cooking at 450 would have done the trick OR settling for a smaller biscuit that is not so high, I don't know.
Chris Scheuer says
Hi Bill,
Every oven is so different. I would definitely try it at 450˚ next time and watch them carefully. You'll love them when they're baked to perfection!
Jennie says
Love the recipe, can't wait to try them. Any idea how long they can be frozen? I don't know what the timeframe is for breads and such for freezing.
Chris Scheuer says
Thanks for your comment Jennie. Probably about a month max for freezing, although they won't last two days around our house!
Jill says
Made these this am and they were fantastic! By far the easiest and most perfect buttermilk biscuit ever!
Chris Scheuer says
So glad you enjoyed them Jill! Ever since we moved to the South over 35 years ago, I've been looking for a really "perfect" biscuit recipe. This is as close as you can get!
Robin Pugh says
Excellent easy for sure! Thanks for sharing!
Chris Scheuer says
Thanks Robin!
Lexy says
I am sadly out of real butter, all I have is margarine, do you think that will work?
Chris Scheuer says
No, don't make these without the real deal. It will be worth the wait! 🙂
Alsie says
I am so excited to try these biscuits. I am going to make them tonight. They are for tomorrow's dinner for 15 people. Do you recommend I triple the recipe? If so, should I leave the buttermilk in the freezer longer? Thanks for the awesome recipe!
Chris Scheuer says
I would think tripling the recipe would be perfect. And yes make sure the buttermilk is good and cold. enjoy!
renee says
Easy and so fluffy! This is the second time I've made them...doubled the recipe!
Chris Scheuer says
So glad you enjoyed them Renee! They were a real winner at our house too!