Serious buttermilk biscuit recipe

My family loves these homemade buttermilk cookies! If we have buttermilk in our refrigerator, you better believe we are making a batch of these cookies! Simple, flaky, delicious!

There is no shortage of cookie recipes on the inspired taste. We’ve shared all we can about fluffy cookies (need for milk), easier drip cookies, cheese cookies and of course these incredible buttermilk cookies! They are the best when you use real buttermilk, but if you don’t have any buttermilk in the refrigerator, yes, there’s definitely a buttermilk alternative. I have provided my preferred recipe in the tips for the recipe.

Thanks to buttermilk, these cookies are soft and soft in the middle and taste the most perfect. I love them having breakfast (such as sausage gravy) and then using them to make cookie sandwiches. They are also very effective at dinner, and this is the true guardian of my book! I can’t wait for you to try them!

Key Ingredients

• flour: I usually stick with all-purpose flour from these cookies, but if you want that super tender, melted mouth texture, try soft white wheat flour. Brands like White Eli Lilly, Martha White or Bob’s Red Mill Fine Pastry Mill are great choices.
• Buttermilk: I use the regular part skim buttermilk and always shake it before measuring. If you don’t have buttermilk, don’t worry! Mix 1 teaspoon white vinegar with 1/2 cup whole milk and let stand for 5 to 10 minutes. Real buttermilk is still the best, but this alternative will bring you some solid cookies.
• butter: Cold, cold, cold! That’s a secret. The cold butter melts quickly in the oven, creating those air that blows the cookies out perfectly. I use salted butter here, but unsalted butter is good. Remember, you need to add an extra 1/4 teaspoon of salt.
• Sugar and salt: These are a great cookie unsung hero! The sugar (just a tablespoon!) is not really sweet. It’s more about balancing the richness of butter. Even if we add sugar, these cookies are still perfect for savory dishes. The salt is there to make them taste incredible. I use salted butter, so I only add a little salt. If you are using unsalted butter, add an extra 1/4 teaspoon of fine salt to the flour.
• Baking powder and baking soda: These are our starter so they raise the cookies and get the golden color. I always use aluminum-free baking powder in my recipes to prevent metallic flavors.
• Egg: Now, I don’t usually add eggs to cookies, but for this recipe, it’s a game changer! It adds gentleness and is quite outstanding with the rich buttermilk.

How to make buttermilk biscuits

These homemade buttermilk cookies start with our popular fluffy cookies. Add all the dry ingredients (flour, sugar, baking powder, baking soda and salt) to the food processor and mix. Then, pulse with cold butter cubes until there is a small piece of cold butter throughout the mixture.

From there, you will transfer to a bowl and mix in buttermilk and a beaten egg. The dough will be fluffy and seem a little wet. Don’t worry! You can always add a little flour in one minute.

I poured the fluffy dough over the working surface of the flour and gently patted it into a rectangle with my hands. From there, I fold the dough like a letter, pat it again, and repeat twice. This brings the dough together, spreads the butter on top, and the cookies blow in the oven as we bake. I used the same method when making these cookies (the image below comes from the recipe, but the method is exactly the same).

You can use a cutter and cut it into round cookies, but we skipped the cookie cutter and cut the dough into squares. Too easy!

When baking cookies, you want to bring the squares closer, so don’t separate them. Instead, bringing them very close to the baking sheet, which really helps them to gasp and bake, getting tall and tall. That’s it! I highly recommend you enjoy cheese cookies with some butter or better homemade honey butter!