Are you a biscuit lover? Of course, you are! With just a bite, you’ll fall in love with our rich, flaky, and buttery Amish Buttermilk Biscuits! They’re super easy to make and the perfect side to have with any meal from breakfast to dinner and everything else in between!
Difficulty Level: Easy
With a prep time of just 10 minutes, you can have these Amish biscuits in the oven in a snap, and you won’t need any fancy equipment, just a classic bowl, and a wooden spoon. The entire process takes only 25 minutes to complete; that’s pretty fast!
Everyone Loves Them!
This biscuit recipe is a family favorite and a crowd-pleaser whenever I serve them to my guests. I’ve shared them with friends, neighbors, and coworkers, and so far, I’ve gotten nothing but rave reviews!
How To Serve
Buttermilk biscuits taste the best when served warm; they’re soft and pull apart so easily. Break them in half, add some butter, jam, or spread, and you got yourself a tasty snack. You can also have them with gravy or as a side with your favorite meat dish.
From this recipe, you can get 14 delicious buttermilk biscuits. This yield is the perfect amount for a midmorning brunch with friends, a picnic with your family, an afternoon snack, or a side with your supper.
Bowl– You will need about two bowls to combine the ingredients.
Pastry Blender– Use this to combine the butter with the dry ingredients.
Cookie Cutter– Use this or a large cookie cutter to portion the dough.
Pastry Brush– This will help you apply the melted butter to the biscuits
Baking Pan– Use a large baking sheet or two smaller ones to bake the biscuits.
Flour– I used a total of 4 1/2 cups of flour total to make the biscuit, one part all-purpose flour, and one part cake flour. You can use any brand that you prefer, I used Bob’s Red Mill, and the biscuits turned out great.
Buttermilk– I used the buttermilk to give the biscuits a rich flavor; it also reacts with the baking soda to leaven the dough during baking. To substitute this ingredient, use an equal amount of plain yogurt or sour cream.
All The Ingredients
· AP Flour– Combined with the other dry ingredients and used to dust the dough.
· Cake Flour– Mixed with AP flour, salt, and raising agents.
· Salt– Improves the flavor of the biscuits.
· Baking Powder– Used to leaven the dough during baking.
· Baking Soda– Helps the dough to rise during baking.
· Butter– Cut into the dry ingredients, also melted and used to brush the biscuits.
· Buttermilk– Provides moisture and rich flavor in the biscuits.
How To Make Buttermilk Biscuits
1. Heat the oven to 475 degrees and line sheet pans with parchment paper.
2. In a large mixing bowl, mix to combine the flours, baking powder, baking soda, and salt.
3. Use a pastry blender to work the butter into the dry mixture until small pieces of butter remain.
4. Combine the mixture with the buttermilk to form a slightly tacky dough.
5. Transfer the dough to a flour-dusted surface and shape it into an inch and a half thick rectangle.
6. Starting from the short end, fold the dough in half and gently pat it down to form a vertical rectangle.
7. Next, fold it from the bottom up to return to a horizontal rectangle.
8. Repeat this folding pattern two more times; this will result in six total folds. Pat down the dough gently between folds.
9. Form the folded dough into a one-inch thick rectangle and use a biscuit cutter to cut out the dough disks for the biscuits.
10. Transfer the disks to the lined sheet pan, brush with the surfaces with melted butter, and bake for 5 minutes in the preheated oven.
11. Reduce the oven heat to 425 degrees and continue baking for an additional 8-10 minutes.
12. Cool the biscuits for about 3 minutes, then enjoy!
Fold The Dough
While preparing the dough for the biscuits, I folded it a total of 6 times, then flattened it again before portioning. The process of folding the dough multiple times creates the flaky layers we all associate with baked biscuits.
Biscuit Cutter Alternative
After flattening the dough to an inch thickness, I used a round biscuit cutter to cut out the shapes for the biscuits. If you don’t have one of these utensils, use a drinking glass instead. Place the glass upside-down onto the dough, then use a sharp paring knife to work your way around the glass to cut out each biscuit.
How To Store Buttermilk Biscuit
To keep the buttermilk biscuits fresh, wrap them in plastic or place them in a resealable bag and keep them at room temperature for up to 2 days; you can store them in the fridge for a week or freeze them for 3 months.
These flaky biscuits are so tasty they’ll be a welcomed sight at any table. Breakfast, lunch, or dinner, you name it! Their soft texture and buttery flavor make them the ideal side to have with a meal.
Amish Buttermilk Biscuits
Flaky and buttery biscuits, great for any time of day!
- 2 1/4 cups all-purpose flour plus 1/2 cup (dust and folding)
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 1/4 cups cake flour
- 1 1/2 teaspoons salt
- 1 cup butter (very cold)
- 2 cups buttermilk
- 2 tablespoons butter (melted)
- Preheat the oven to 475°F or 230°C. Line a baking tray with parchment.
- In a large bowl, combine the dry ingredients. Next, use a pastry blender to cut the butter into the flour mixture until the mixture contains small chunks of butter. Avoid overmixing.
- Pour the buttermilk into the bowl and combine it with the flour/butter mixture until it forms a somewhat sticky dough.
- Transfer the dough onto a clean, floured surface and pat it into a 1.5 inches thick rectangle positioned horizontally.
- Fold the dough over itself to form a smaller vertical rectangle and press down lightly to flatten. Continue by folding the bottom half upwards and pat it into a horizontal once more. Handle the dough gently.
- Continue folding the dough this way 3 more times for a total of 6 folds. Sprinkle flour as needed to prevent stickiness.
- Once you've folded the dough, gently pat it into a 1-inch thick rectangle and a round biscuit cutter to portion the biscuits. Press the cutter into the dough and lift for clean cuts.
- Transfer the biscuits onto the lined baking sheet, coat the tops with melted butter, bake for 5 minutes.
- Decrease the oven temperature to 425 degrees (do not open the oven) and bake for another 8-10 minutes until the biscuits are golden puffed.
- Cool for about 3 minutes, then serve them warm.