Hey all! I hope you are having a relaxing weekend! Weekends are so important, especially when you have kids like me. In our house we tend to make big breakfasts and laze around (at least until 10, because lets face it, Sunday is Costco sample day and we DO NOT miss it). IYKYK!
My favorite homemade breakfast is hands-down, no contest: southern biscuits and gravy. Both sides of my family are from the Midwest, and we moved to the South when I was a kid so there was no escaping falling in love with it. Walk into any diner hereabouts and you will find it on the menu, it’s just that good! Everyone has their own version, and there’s a huge debate on which is better: bacon gravy or sausage even within families: my mom is team bacon gravy but I believe that sausage gravy is the absolute best of all time! I know it’s not fancy, but it is my ultimate comfort food, reminding me of warm cozy mornings as a kid laying around in pjs with the sun streaming in the windows…
Since I really love cooking and creating recipes, I have been trying to perfect the humble but glorious buttermilk biscuit for several years. I have tried so many biscuit recipes, taking bits that work here and there, finally managing to create these perfectly fluffy and sky-high buttermilk biscuits that are perfect hot with jam and butter, making breakfast sandwiches, and biscuits and gravy. I’ll admit that when these bad boys came out with flaky layers like those biscuits from a can that we all know and love *wink wink* I was ecstatic! I’m sure I looked silly just squatting in front of my oven window watching my biscuits get higher and higher, but omg I was so excited to see how high they were getting!
So, down below you’ll find my Sky-High Buttermilk Biscuit recipe. Make sure to check out the tips and pictures of the dough, I think they will help 🙂
I really hope you enjoy them as much as we do!
If you want to make the whole meal, check out my super simple Country Sausage Gravy here! : https://thegalleycollective.com/uncategorized/breakfast/country-sausage-gravy/
Some Tips Before We Get Our Hands Dirty:
- If you can’t get ahold of any buttermilk, there is a substitute! Simply take a cup of milk (preferably whole) and add a tablespoon of white vinegar to it. Let that sit on the counter for 10-20 minutes and you are good to go.
- If you don’t have a biscuit cutter, you can use a cup with a thin lip. These biscuits are meant to be big so make sure the cup is around 3 inches across the opening.
- White Lily flour is a known for being a lighter flour, standard all-purpose flour is a little heavier. If you don’t have White Lily, I would cut down on the amount of flour you use by roughly 1/4-1/2 cups. So in that case, start with a smaller amount of flour such as 2 & 1/4 cups to make sure you don’t make the dough too dense. If the dough is sticky and/or wet just add a little more flour a tablespoon or two at a time until you get a smooth dough that is not sticky. There is a picture under the recipe of how the dough should look below!
What the butter/dry mix should look like before going into freezer:
Consistency of dough before rolling:
Example of folding the dough:
How thick the biscuits should be:
Sky High Buttermilk Biscuits:
5
20
15
425 F
Print
Ingredients
2 3/4 Cups White Lily All Purpose Flour + Some For Rolling Out
2 1/2 tsp Baking Powder
1/2 tsp Kosher Salt
3/4 Cup Whole-Fat Buttermilk
2 Tbsp Honey
8 Tbsp Unsalted Butter (1 Stick)
- Special Tools Needed
Biscuit Cutter – 3 & 1/4 inch preferred
Rolling Pin
Directions
- Preheat your oven to 425F. Line a large cookie sheet with parchment paper.
- In a large bowl, whisk the dry ingredients (flour, baking powder, and salt) until well mixed.
- Slice the stick of butter into tablespoons chunks. Using a pastry cutter or two large forks, cut in the butter until the mixture it looks like coarse grits.
- Cover and place butter/dry ingredient mix into the freezer to chill for at least 15 minutes. The butter needs to be cold in order to help the biscuits rise correctly.
- Whisk together the honey and the buttermilk, then place in the fridge until the dry mix is ready.
- After chilling, pour the buttermilk/honey mix into the dry mix. You can use a wooden spoon to mix until just moist, however it tends to mix better when you just use your hands. If the mix is not fully coming together (lots of little crumbles still in the bowl), add a small splash of buttermilk. Do not over-mix, it should be a smooth thick dough.
- Generously flour a cutting board or a clean kitchen counter and your rolling pin. Make a large ball with your dough and then roll it out to about 1/2-3/4 inch thick. In order to get buttery layers, the dough will need to be folded. To do this, fold the dough like if you were folding a letter to put it into an envelope. Flip dough over and once again roll it out to 1/2-3/4 inches thick and fold the same way. Do it a third time, but this time roll the dough out to no thinner than 3/4 inch thick. Use your biscuit cutter or large cup. If you have extra dough, you can repeat the process. This should yield 5-6 biscuits.
- Place biscuits on the lined cookie sheet and bake on the center rack for 12-15 minutes or until golden brown on top. When you take them out of the oven, brush the tops with melted butter.
- Serve however you like! Check out my Southern Sausage Gravy recipe for our favorite way to enjoy these biscuits.
If you have leftovers these biscuits store well in the fridge for 3-4 days, and freeze fabulously. Regardless of putting them in the fridge or freezing, reheat them on 350F in the oven until warmed through. I don’t suggest microwaving them because they will get too soft.