How To Make Buttermilk Biscuits (Eggless)
How to make buttermilk biscuits without eggs. Easier than you may think if you’ve never made them before and you won’t regret it!
How to make buttermilk biscuits
- Keep your ingredients ice cold. You can even use frozen butter! As the butter melts in the oven the biscuits will become soft and airy inside.
- Prepare your dry ingredients first
- Don’t over knead – be gentle
- If you want tall biscuits, keep the dough thick
- Don’t twist the cookie cutter when cutting out the biscuits. This will cause them not to rise as high.
How to store buttermilk biscuits
You can store these in an airtight container or ziplock bag. They should last 2-3 days at room temperature and up to 5 days in the fridge.
What to eat with buttermilk biscuits
- Your favorite jam. I love strawberry jam
- Gravy – eat with something savory
- Sweet honey
- With a hearty soup
- Breakfast sandwich – egg, bacon, and cheese anyone?
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup buttermilk
- ½ cup cold butter
- Preheat your oven to 420°
- In a large bowl whisk or sift together the flour, baking powder, salt, and sugar
- Grate in the butter. Make sure its cold! Give it a mix
- Pour in the cold buttermilk and mix until dough forms – don't over mix –
- Flour a board or your countertop and roll the dough out and fold in layers as you roll it out. This will help create flaky layers in the biscuits. only a few rolls needed
- Add a little flour as you do this until its not sticky. Leave the dough about ½ – 1 inch thick
- Lightly flour your cookie cutter and cut out the biscuits – don't twist while cutting them out
- Place them on a baking sheet with parchment paper and bake for 14-20 minutes or until golden brown
- Brush with melted butter and serve!
Looking for more recipes? Try my homemade dinner rolls
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