Do you love making breakfast? While I may not have time to do it often, I enjoy getting out the sausage, bacon, and eggs to make a delicious breakfast for my husband and myself. Growing up, it was actually one of my favorite dinners too, especially since my mother never had time to make a big breakfast for any of us in the morning. Now that I am older, I love doing the same thing for my husband on weekends. The one thing has always been a frustration for me, however, were biscuits. I have tried so many biscuit recipes, but none of them seem to taste like the ones from restaurants or that my mother used to make from scratch.
Recently, however, I found the perfect recipe. To my surprise, they didn’t just taste amazing, but were very easy to make. I expected the recipe to take over an hour to make and likely making a giant mess of my kitchen, not something this easy. Since I loved this Amish Buttermilk Biscuits recipe so much, I wanted to share it with all of you and your own families. Feel free to tell us what you think of this supper yummy recipe!
Note: Special thanks to my friend LaDonna from Mom Blog Society for helping me with this recipe and pictures!Print
Amish Buttermilk Biscuits
Looking for a delicious biscuit recipe? We think you will love this made from scratch Amish Buttermilk Biscuit Recipe!
- Category: Breakfast
- Cuisine: American
- 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
- 1 Tbs. granulated sugar
- 2–1/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 4 oz. (8 Tbs.) very cold unsalted butter
- 3/4 cup very cold buttermilk
- Mix the dough:
- Heat the oven to 400°F and position a rack in the middle of the oven. Line the baking sheet with parchment. DO NOT USE WAX PAPER. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.
- Cut the butter into small bits and toss with the flour this will help create air pockets which will form flaky layers. With a sharp knife cut the cold butter crosswise into 1/4-inch-thick slices, and cut again, and one more time until you have tiny pieces of butter. Toss the butter bits into the bowl with the flour mixture. Cut the butter bits into the flour.
- Add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed, and the dough forms a coarse lump.
- Dust a work surface with flour and knead the dough for about 8-10 minutes. Kneading the dough is very important. Don’t skimp.
- Roll or press the dough into a 1/2-inch-thick oval. Cut a 2-inch or 2-3/4-inch round biscuit using a cutter, dipping the cutter in flour between each biscuit. Transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.
- Bake @ 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height.