Every homesteader needs a tried and true buttermilk biscuit recipe in their arsenal.
(That is, unless you’re gluten-free, but that’s a whole ‘nother topic…)
Homemade biscuits were one of the very first things I learned to make from scratch. I remember being soooo proud of myself that I didn’t have to buy those nasty “pop-n-fresh” biscuit cans at the store anymore. Yuck.
These delicate buttermilk biscuits are heavenly whether served up with from-scratch sausage gravy or drizzled with raw honey.
Homemade Buttermilk Biscuit Recipe
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- 1 cup flour, your choice. (Spelt would work nicely in this recipe, or use half spelt and half unbleached all-purpose.)
- 3 teaspoons aluminum-free baking powder (where to buy)
- 1/2 teaspoon sea salt (where to buy)
- 1 tablespoon Sucanat or other unrefined sweetener (where to buy)
- 1/4 cup cold butter or lard
- 1 cup buttermilk, soured raw milk, or whey (You may need slightly more or less, depending on the flour.)
Cut in the cold butter until you have pea-sized butter chunks. (Or, try grating frozen butter with a cheese grater and adding the shreds into the flour.)
Add just enough buttermilk (or whey or soured milk) to make a heavy, wet dough.
Place on an ungreased baking stone (where to buy) or cookie sheet. I like to leave the edges slightly touching as it makes for a softer biscuit. If you prefer crunchier biscuits, then spread them out a bit more.
Bake in a preheated 425 degree oven for approximately 10 minutes. Cool on a wire rack.
Homemade Buttermilk Biscuit Tips
I have no doubt that after you try these, you will never go back to biscuits-in-a can again! Who invented those anyway? What a silly idea…
**Update** This is one of the first recipes I ever posted on this blog. However since that time, my thoughts of the whole concepts of soaking grains have changed a bit. However, this is still a very yummy recipe, and definitely suitable for those of you who still like to soak. (I don’t think there is anything detrimental about soaking, it’s just not a fit for my family.)
- 3 cups whole wheat flour of your choice- hard white or spelt will work just fine.
- 1 1/2 cups cultured buttermilk (how to make cultured buttermilk) or whey (how to make whey)
- 2 Tablespoons sucanat or brown sugar (where to buy)
- 1 teaspoon sea salt (where to buy)
- 6 teaspoons aluminum-free baking powder (where to buy)
- 1/2 cup cold butter, cut into small chunks or shredded with the coarse side of a cheese grater.
- Unbleached white flour (optional)
Combine flour, sucanant, and buttermilk. You should have a heavy, wet dough, but it should still be somewhat kneadable. Cover with plastic wrap to prevent drying and allow to soak at room temperature for at least 12 hours.
Add the cold butter pieces. Incorporate them into the dough, but do not over-mix. It is perfectly acceptable to have visible chunks of butter within the dough. Over handling will cause the butter to melt and result in tough biscuits.
Pat the dough onto a well-floured surface, approximately 1 inch thick. Cut with a floured glass or biscuit cutter. Place on an ungreased baking stone or cookie sheet and place in a preheated 425 degree oven for 10-12 minutes, or until lightly browned. Yields approximately 12 thick biscuits.
Buttermilk Biscuits (Unsoaked Version)
- 1 c. flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 Tablespoon Sucanat or other unrefined sweetener
- 1/4 cup cold butter or lard
- 1 cup buttermilk, soured raw milk, or whey (You may need slightly more or less, depending on the flour)
- Mix flour, baking powder, salt, and sucanat into large bowl
- Cut in the cold butter until you have pea-sized butter chunks (Or, try grating frozen butter with a cheese grater and adding the shreds to the flour)
- Add just enough buttermilk (or whey or soured milk) to make a heavy, wet dough
- “Knead” the dough lightly 6-8 times until it sticks together
- Pat dough out on a well-floured surface to approximately one inch thick
- Use a floured glass or mason jar ring to cut into circles
- Place on an ungreased baking stone or cookie sheet
- I like to leave the edges slightly touching to make a softer biscuit–but for crunchier biscuits, spread them out a bit more
- Bake in preheated 425 degree oven approximately 10 minutes, and cool on a wire rack