You’ll love how easy these Amish Buttermilk Biscuits are. They come together in less than 30 minutes!
Homemade Biscuit Recipe
This is another one of our favorite Amish recipes from the Amish Cooking Cookbook. You remember that delicious Amish Shortcake I posted awhile ago, don’t you? This is one of those quick, easy, side dishes-a simply perfect addition to any meal that you can whip up in about 5 minutes. Flour, salt, baking powder, soda, shortening, and buttermilk is all you need. 6 basic ingredients!
These buttermilk biscuits can be eaten for breakfast as a biscuits and sausage gravy, lunch or dinner, alongside a simple side dish. If you are lucky enough to find any in the house the next morning, you’ll want to heat one up and spread on some butter and honey. Mmmmm. Not much better than melted butter and honey on a biscuit.
These easy homemade Amish Buttermilk Biscuits are definitely not your normal biscuits. They are slightly crispy on the outside, but chewy and soft on the inside. The texture comes from buttermilk so this is definitely not an ingredient you’ll want to leave out.
We highly recommend store-bought buttermilk for the best results in this recipe. Don’t have buttermilk on hand? Easily make buttermilk with milk and vinegar. Just put one tablespoon of vinegar in a measuring cup. Fill up the rest of the cup with milk and let it sit for 5 minutes. Voila… 1 cup of buttermilk! If you have half & half or heavy cream, you can use those in just the same way. If you need more than one cup for a different recipe, just make the same way, adding 1 tablespoon of vinegar to each cup of milk. I only do this in a pinch for this recipe though.
Shortening or Butter in Biscuits
For this recipe, we’ve used both shortening and butter. We find that butter gives them a great flavor, but shortening helps them to have a better texture. You can even do a combination and use half shortening and half butter. Test the recipe and see which your family preferse.
How to Make Biscuits
Here are our hints for making biscuits:
- It’s important to mix ingredients the least amount possible. Whisk the dry ingredients together first.
- Cut in the shortening (or butter) using a pastry cutter. This allows the shortening to get distributed throughout. I like to chill the shortening first which helps the biscuits stay light and fluffy. If you choose to use butter, be sure that the butter is cold. The colder the ingredients are when they go in the oven, the better your biscuits will turn out. The cold shortening will melt and leave pockets of flakiness. Hungry yet?
- Mix the buttermilk in just until the ingredients are combined. Be sure not to knead the dough or overmix it.
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
Tools for Making Biscuits
- Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
- Pastry Mat:: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
- Biscuit Cutter: LOVE these handled cutters that come in different sizes.
- 2 1/4 cups all-purpose flour
- 2 1/4 cups cake flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 cup butter (very cold)
- 2 cups buttermilk
- 1/2 cup flour (for dusting the pastry mat & dusting while rolling)
- 2 tablespoons butter (melted)
Preheat the oven to 475 degrees Fahrenheit.
Combine the dry ingredients together in a bowl.
Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.
Add the buttermilk and mix just until combined. The dough will be slightly sticky.
Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up.
Place biscuit on a silicone baking mat.
Brush the tops of the biscuits with melted butter.
Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
Allow the biscuits to sit for 2-3 minutes before serving.
The calories shown are based on the recipe making 14 biscuits with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
I updated this recipe to make it better on June 10, 2017. I hope you love it even more now!