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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!
Lynn S says
These were wonderful and very easy, I love this new technique. Very effective. One question, did you cook yours on the top or middle rack of the oven? I did the middle rack for 10 minutes and then the top rack for 1 minute (we are at 6000' here).
Chris Scheuer says
Hi Lynn, I use the middle rack. I know cooking at high altitude requires different baking techniques - sounds like you adapted the recipe well!
Ana Luisa says
I just now tried this recipe, and I really iked it! I used soured milk, as buttermilk is not available where I live. I like the technique used, and will most definitely makw these again. Thank you or sharing the recipe and the link. 🙂
Chris Scheuer says
Thanks for sharing your results, Ana. Sour milk is a great substitute for buttermilk.
Mandy says
Absolutely delicious! My go to biscuit recipe now! Thanks for sharing.
Chris Scheuer says
You're welcome, Mandy! I'm so happy you enjoyed these biscuits 🙂
Michaela says
Hi! These are in the oven now and look great! Have you ever had any “fall over” while baking? I have a few that have fallen to the side! Ha!
Chris Scheuer says
Hi Michaela, yes occasionally one or two will fall over. They will still be incredibly delicious. Enjoy! Wish I was at your house 🙂
Lanagon says
If making these as drop biscuits would you still have to knead the dough before spooning onto prepared baking pan? I love the ease of drop biscuits and I can't wait to make these, thank you for posting!
Chris Scheuer says
No, don't knead the dough if making drop biscuits.
Meg says
Made these again this morning. This has become my go-to biscuit recipe. I make my own yogurt so I use the whey instead of buttermilk. These are honestly so easy and tasty. Thanks for sharing!
Chris Scheuer says
Thanks, Meg! We love them too!
Mary says
Amazing biscuits......thank you for posting it. why didn't I think of this <3
Chris Scheuer says
Haha! I know, I feel the same way! 🙂
JIM LARIMORE says
Great Recipe,
Brought me back to my Grandmothers kitchen!
She cooked on a stove with wood! Recipe is identical except she used processed lard! Mine turned out great ! I just finished two with some bacon and two boiled eggs!
Great Memories!
Thanks
JIM LARIMORE
Kentucky
Chris Scheuer says
That is so cool! I love how recipes can evoke wonderful memories 🙂 So happy you enjoyed them!
Alexandria says
Making these for the 2nd time right now and they already look perfect. This is my go to morning biscuits for my family. Thank you for this recipe.
Chris Scheuer says
Awesome!
Lisa Lemieur says
I am so excited to try these. I saw your original post back when my oven was not working. We updated the kitchen and as of today I have a new oven and can't wait to try these! Possibly as early as tomorrow. I need to pick up some buttermilk.
Thank you for this one! Sounds like a genius recipe! : )
Chris Scheuer says
Enjoy!
Evelyn says
I made these biscuits this morning for breakfast and the name is true, they are ridiculously easy. They are delicious. Thanks so much for the recipe.
Chris Scheuer says
You're welcome Evelyn, thanks for letting us know!
Laura Calhoun says
If you were going to do these as drop biscuits what would you do?
Chris Scheuer says
Just spoon or scoop the batter onto a sheet pan and bake. Enjoy!
Julie Ashurst says
Made these today - thank you so much for posting this! It's the first time my biscuits didn't resemble hockey pucks!! I'm going to make a triple batch next time and freeze some so they're on hand when I'm short on time! Again, thanks!!!
Chris Scheuer says
Thanks for letting us know, Julie. You can just call yourself a little southern biscuit maker now 🙂
Palma Ferrell says
Best and easiest biscuits I have ever made. Thanks for sharing your recipe. I have made these many times. We love them!
Chris Scheuer says
That makes me happy Palma, thinking of you and your family enjoying these biscuits!
Chris says
Hi Chris,
I made these for breakfast this morning and the name is exactly right - Ridiculously Easy!! The came out perfectly!
One question though - how deep is your biscuit cutter and is it an open-topped cutter? Mine was not deep enough for the height of the dough. Is that question as clear as mud? Haha
Chris Scheuer says
Hi Chris, I'm so happy you enjoyed them! I use a 3 1/4-inch high cutter and it is open-ended. I really like this set: https://amzn.to/2pC5PaC
Chris says
Thanks so much Chris for the info on the biscuit cutters. Makes sense now! Love your recipes! Haven’t made one I didn’t like!
Audrey says
Can you freeze the dough and follow normal cooking instructions once thawed? Or do you recommend cooking then freezing?
Chris Scheuer says
I usually bake them and then freeze but I have had readers share that they froze the dough with good results.
Amanda says
Thank you for this easy to follow recipe. I have never made biscuits before and they were beautiful. I am probably more proud of myself than I should be! They were fun to make and tasted great as well.
Chris Scheuer says
No, you should be proud of yourself. Mastering biscuits is a major accomplishment!
Nikki says
Hi! Thanks so much for the recipe! These turn out perfect every time 🙂 my only question, we froze some and want to eat them now. How do you heat/cook them?
Chris Scheuer says
Hi Nikki, I usually just let them thaw for a bit then pop them in the oven at 275 for about 5 minutes. Enjoy!
Barbarainnc says
Since everyone measures flour different, would you give the flour in ounces or grams for us that use a scale. More accurate. 😊❤😊
Chris Scheuer says
Hi Barbara, if you look at the recipe there is a little button you an click for metric measurements. I'm working on that for all my recipes although it's taking a while as there are over 1,000 recipes 🙂
Patricia Jacobs says
Ack...I tried, but they turned out a doughy mess. Why won't they cook through??? Maybe my oven didn't get hot enough? Ugh. Just have to throw them away.
Chris Scheuer says
Hi Patricia, so sorry you had problems with these. It's hard to say what went wrong since I wasn't with you in the kitchen. It is important to have a really hot oven to get the proper rise.
Samantha says
I made these last night and they were AMAZING! I can't believe how easy and delicious. Thank you for sharing! I was thinking of trying adding some lemon zest and blueberries - will let you know if I do and how it turns out! I will keep my eyes peeled for your cheese and scallion version 🙂
Chris Scheuer says
That's wonderful Samantha, thanks for sharing your results. I did actually publish the cheese and scallion version I was dreaming up but I changed the scallions to chives, so good! https://thecafesucrefarine.com/easy-cheddar-chive-biscuits/
Amy says
Do you think these would bake well in a cast iron skillet? Or do you recommend a nonstick baking sheet, perhaps parchment paper?
Chris Scheuer says
Hi Amy, I think they would come out wonderful in a cast iron skillet!
Adina says
Hi Chris. I made these biscuits for Christmas and we had them with pork roast, sauce and veggies. Absolutely amazing! We have never had anything like this before, I had imagine them to be a bit like the regular German rolls, but no, they are really something different, different taste and different texture. I made too many (again thinking about regular rolls, one can have two of those at a time), but due to the butter probably, nobody managed more than one. I loved the leftovers for breakfast the next day! 🙂
Chris Scheuer says
Thanks for sharing your results, Adina! Yes, they are totally different than brötchen although I dearly love your little German rolls too. I discovered them many years ago in Germany and fell in love!
Amy says
These turned out so great! (And if anyone is like me and out of baking powder, it works awesome with self-rising flour, too- just add an extra 2-3 tablespoons). I am always a miserable biscuit failure who makes hard hockey pucks and these came out fluffy and delicious.
Chris Scheuer says
Thanks for the tip Amy, so happy you enjoyed them!
Litina carnes says
I have been searching, saving and trying various biscuit recipes for years!!! I have finally found my biscuit recipe. Absolutely tender, amazing and delicious. Thank you, thank you, thank you. Now to delete all the other biscuit recipes I’ve saved!