Best 5 Lindas Easy Buttermilk Biscuits Recipes

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Buttermilk biscuits, a Southern staple, are a delightful pastry that combines simplicity and irresistible flavor. These light, fluffy biscuits are characterized by their tender crumb, golden-brown exterior, and a hint of tanginess from the buttermilk. With their versatility, buttermilk biscuits can be enjoyed on their own, paired with savory dishes like fried chicken or smothered in butter and jam for a sweet treat. This article offers a collection of buttermilk biscuit recipes that cater to different preferences and skill levels, from classic recipes that evoke nostalgia to creative variations that add a modern twist to this timeless classic. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you in creating perfect buttermilk biscuits that will impress your family and friends.

Here are our top 5 tried and tested recipes!

AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE



Aunt Bee's 3-Ingredient Biscuit Recipe image

Aunt Bee's easy 3-Ingredient Biscuit recipe yields homemade buttermilk biscuits that are flaky, buttery and ready for the oven in 10 minutes!

Provided by Blair Lonergan

Categories     Side

Time 35m

Number Of Ingredients 3

2 cups self-rising flour
¼ cup very cold butter, cut into pats, plus additional for brushing ((I prefer salted butter))
⅔ - ¾ cup very cold buttermilk

Steps:

  • Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
  • Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
  • Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
  • Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
  • Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
  • Roll out the dough once or twice more to use up the remaining dough scraps.
  • Arrange the biscuits in the prepared pan so that their sides are touching.
  • At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
  • Just before you put the biscuits in the oven, brush the tops with melted butter.
  • Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

Nutrition Facts : ServingSize 1 biscuit, Calories 176 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 72 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

TENDER BUTTERMILK BISCUITS



Tender Buttermilk Biscuits image

Our recipe for Tender Buttermilk Biscuits is so easy, there's no need to use packaged biscuits again. All you need is Country Crock®, buttermilk, a few other ingredients, and 20 minutes for warm, comforting, homemade biscuits.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 20m

Yield 6

Number Of Ingredients 6

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup Country Crock® Spread
¾ cup buttermilk

Steps:

  • Preheat oven to 450 degrees F.
  • Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in Country Crock® Spread with pastry blender or two knives, until mixture is the size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened. Gently press into an 8-inch round on lightly floured board.
  • Cut out 6 biscuits using a 3-inch biscuit cutter. Arrange biscuits on ungreased baking sheet.
  • Bake 10 minutes or until lightly golden.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 33.8 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 0.2 g, Sodium 482.4 mg, Sugar 1.6 g

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 10 to 12 biscuits

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
8 tablespoons ice cold butter
3/4 cup buttermilk
Cinnamon Spiced Butter, recipe follows
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons brown sugar
8 tablespoons butter, softened

Steps:

  • Preheat oven to 475 degrees F.
  • Slice butter and put on a plate in the freezer.
  • Sift the dry ingredients together into a bowl. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together. Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick.
  • Use a round cutter that has been floured to cut the biscuits. Place in the freezer for at least 20 minutes. Remove biscuits from freezer and place on parchment paper on a baking sheet so they are touching each other. Bake for 20 minutes. Remove from the oven and serve with spiced butter.
  • Mix dry ingredients together. Blend together with the butter using the back of a spoon. Wrap tightly and refrigerate overnight or a few hours.

Tips:

  • Chilling time: Make sure to chill the dough for at least 30 minutes before baking. This will help prevent the biscuits from spreading too much and create flaky layers.
  • Use cold butter: Cold butter is essential for creating flaky biscuits. If the butter is too warm, it will melt into the dough and make it greasy.
  • Don't overwork the dough: Overworking the dough will make the biscuits tough. Mix the dough until it just comes together, then stop.
  • Cut the biscuits with a sharp knife: A sharp knife will give you clean, even cuts, which will help the biscuits rise evenly.
  • Bake the biscuits in a hot oven: A hot oven will help the biscuits rise quickly and create a golden brown crust.

Conclusion:

Buttermilk biscuits are a classic Southern recipe that are easy to make and always a crowd-pleaser. With just a few simple ingredients and a little bit of time, you can create these delicious biscuits that are perfect for any occasion. Serve them warm with butter and honey, or use them to make sandwiches or sliders. No matter how you enjoy them, buttermilk biscuits are sure to be a hit!

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