Everyone has a favorite style of biscuit. The word in itself is rather a blanket for soft pillowy pieces of bread that can be eaten with anything from sausage gravy to soups and stews. One of our favorites, the classic buttermilk biscuit, isn't hard to make at all — see how easy it is with this quick tutorial.
This recipe is intended to be made in a food processor. If you don't own one, no worries, we've included hackable instructions below to get the job done. The entire goal is to touch the dough a little as possible and to keep the butter as frozen as possible. If at any point you get called away or things feel a little warm, don't worry, just pop your work bowl into the freezer for a few minutes before carrying on!
The best part about these biscuits is that no matter what shape and size biscuits you cut, they all bake up warm and buttery, you can even hear them sizzle when you pull them out of the oven. So don't worry about making exact sizes and to create the tallest biscuits you can, cut quick and with something sharp (no glasses or dull cookie cutters).
What You Need
1 cup all purpose flour
1 cup cake flour (or 3/4 cup plus 1 tablespoon All Purpose Flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
8 tablespoons (1 stick) frozen unsalted butter
3/4 cup buttermilk
Food processor OR bowl
1. Prep & Preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8"x8" pan. Preheat oven to 450°F degrees.
2. Mix Dry Ingredients: In a medium bowl (or bowl of food processor), mix together dry ingredients and stir with a whisk to combine.
3. Cube Butter: Using a bench scraper or large knife, cut a frozen stick of butter down the middle length wise, letting the two pieces fall side by side. Next cut each of those pieces in half length wise, creating 4 equal(ish) sections. Next, cutting horizontally, make small cubes with your bench scraper, touching the butter as little as possible to remove it from the utensil. Add to bowl of food processor. (Note: If not using a food processor, use a box grater and shred your butter just like you would a block of cheese. Work quickly and refreeze if needed before continuing.)
4. Pulse: Pulse food processor 8-10 times until meal is finely ground. Make sure unlock lid and tap inside the bowl to eliminate a counter covered with flour.
5. Combine: Pour flour and butter mixture into a separate bowl and add in buttermilk all at once. Using a spatula or fork, mix gently until most the dry mix has been incorporated. Dump out onto a floured surface and mold gently to form an 8x8(ish) square.
6. Cut: Using your bench scraper or long knife, cut quickly through the dough into 9 pieces (3 wide and 3 tall). They will transfer straight to the pan, but will be loose in doing so. That's ok, as they bake they'll come together!
7. Bake: If oven is not yet preheated, place in freezer until oven is to temperature. Bake for 10-12 minutes or until tops are golden brown (emphasis on the golden). Remove from oven and using parchment paper, transfer to a non porous surface (or put down a few paper towels to catch and excess butter) to cool.
• Total Cost: Most of the ingredients for this recipe should already be found in your pantry. If you don't often stock buttermilk in the house (not many do), you can sour regular milk with a little lemon juice, just allow a few extra minutes for it to take. This recipe takes literal pennies to make and comes together quick!
Click to see all of this month's Home Hacks tutorials.
(Images: Sarah Rae Trover)