Light and Fluffy Buttermilk Biscuits
Made from scratch, light and fluffy buttermilk biscuits on the table in 30 minutes or less to enjoy for breakfast with the family on a Sunday morning. Does it get any better than this?
Like most people, the weekdays tend to be nothing less than busy for our family. That is why on the weekends, we try to make a homemade breakfast that is more than our typical quick or on-the-go breakfast like waffles, cereal, hard boiled eggs or smoothies.
My husband came upstairs when I woke up this morning to tell me that he was thinking about making sausage and eggs for breakfast. I mentioned that I had also thought about making everyone breakfast, but was thinking of bacon and eggs. We agreed that turkey sausage and scrambled eggs sounded like a plan.
We also agreed that some light and fluffy buttermilk biscuits to go with breakfast would be even better.
Once we got to the kitchen, we worked as a team. He sat out to prep the turkey sausage and scrambled eggs on one side of the kitchen, and I set up to make buttermilk biscuits made from scratch on the other side. After perusing through several different recipes, I set my eyes out on these Southern Buttermilk Biscuits from Food.com.
With just a few simple ingredients, and only 10-15 minutes of prep time, we had our first batch of light and fluffy buttermilk biscuits placed in the oven. Internally, I was praying these bad boys turned out right. There is nothing more disappointing than taking the time to make something from scratch and have it not turn out.
Whether it is too dry, doesn’t hold together or simply tastes bland, there are just so many things that can make a recipe disastrous and equally disappointing.
In just 12 minutes, the timer went off and our first batch of buttermilk biscuits were ready to make their debut. We were surprised at how easy they were to make and how light and fluffy these buttermilk biscuits tasted.
All of the children loved them, and they paired quite nicely with some eggs and sausage. They tasted delicious on their own with some soft, melted butter and also matched up heavenly with strawberry preserves.
Light and Fluffy Buttermilk Biscuits Cost Comparison
For those following the weekly cooking from scratch series I am working on, I experiment by comparing how much it costs to make some of the most popular foods from scratch to see how much money can be saved by making it on your own.
Here is the cost breakdown for these delicious and easy to make buttermilk biscuits.
- 2 cups flour (.11 cents)
- 1/4 teaspoon baking soda (.01)
- 1 tablespoon baking powder (.11)
- 1 teaspoon salt (.01)
- 6 tablespoons cold butter, in small cubes (.47)
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, sit for 5 minutes) (.31)
Store Bought – Pillsbury Grand Biscuits (8 count) $1.98 / .25 cents each
Made from scratch – Light and Fluffly Buttermilk biscuits (10-12) $1.02 / .10 cents each
WINNER – Made From Scratch
Total Savings of 48%
Light and Fluffy Buttermilk Biscuits
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter, in small cubes
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice, sit for 5 minutes)
- Preheat oven to 450.
- In a medium sized bowl, add dry ingredients. Set to side.
- Add cubed butter to dry mix. Using a food processor, pulse until just mixed resembling coarse meal.
- Add buttermilk. Pulse until just mixed. Do not over mix.
- On a floured surface, fold flour mixture five times.
- Using your fingers, press out dough. Do not use a roller.
- Using a biscuit cutter or coffee mug, cut out biscuits and place on baking sheet.
- Brush tops of biscuits with melted butter.
- Bake for 10-12 minutes, or until golden brown.
- Biscuits can be stored in an air-tight container for up to two days. For freezer, cool completely and place in a freezer gallon bag and place in freezer for up to two months.