Homemade buttermilk biscuits

better than ever, Homemade Biscuits.

July 31, 2021 by Becky Spoon

I actually have a few Homemade Biscuit recipes on my blog, and here is a new one, I actually saw Jake Cohen make these on TikTok. He made a really big recipe with 5 cups of flour and a proud of butter! I know! A pound. But they were so gorgeous, I had to make them. I mean his were gorgeous; Mine? Not so much. But, they are to die for!

These biscuits are made the day before, cut into squares and frozen, Yes. When I saw Jake’s video I thought he said cook at 400 degrees. I think I heard that wrong because I believe after starting them out at 400 degrees, I didn’t get the lift on them. So, in the recipe I’ll suggest a cooking temperature of 425 degrees. If they look like they are browning too quickly, reduce the heat a little.

Did I mention that I had these for breakfast this morning with with Chicken Fried Steak and Cream Gravy? Delicious! Here’s the recipe for the Steak Fingers! Best Texas Chicken Fried Steak Fingers

better than ever, Homemade Biscuits.

Oh, and here’s some of my other recipes: wonderful – flaky buttermilk biscuits.Easy, Self-Rising Flour Buttermilk Biscuits

Because I promised a recipe today, I’m going to go ahead and post this recipe. I’ll come back and fill in the blanks.

better than ever, Homemade Biscuits.

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Servings: 8 biscuits

Course: Bread

Cuisine: American

Ingredients Method

Ingredients

2 1/2 cups flour (plus more for the counter)
1.5 tsp salt
1.5 tsp sugar
4 tsp baking powder
1/4 tsp baking soda
2 sticks of very cold butter
1 cup buttermilk

Method

Whisk all of the dry ingredients together. With the large size of the grater, grate the very cold butter into the flour mixture. Toss and combine, rubbing the butter and flour between your fingers.
Add the buttermilk and combine with a fork. Turn the scraggly dough onto a floured work surface and knead a couple of times. When the dough comes together and is smooth roll into a rectangle. Fold the dough into thirds. Turn and repeat. Roll again into a rectangle and fold into fourths, then repeat. Roll into a final rectangle and trim the edges. Cut into squares and place on a sheet pan, covered in parchment paper. Place the sheet pan into the freezer and freeze overnight.
Preheat the oven to 425 degrees. Remove the biscuits from the freezer and place into the oven. Cook until golden brown.
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the best, easy potato and smoked sausage hash biscuit and gravy.

February 23, 2020 by Becky Spoon

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This potato and smoked sausage hash biscuit and gravy is sooooo good! Perfect for your weekend breakfast, or this would make a great dinner! We love hash for breakfast, especially, but love like a pot roast hash for dinner.

Just look how yummy this looks! They start with my homemade buttermilk biscuits that are on the blog. They are absolutely flaky and delicious! You will not buy store bought biscuits again after you see how easy these biscuits are and how delicious they are!

Here’s the link for my biscuits:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Here is another hash that I’ve made that really is delicious with a Mexican food twist: https://the2spoons.com/chorizo-breakfast-tacos-with-potato-hash/

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

best breakfast – potato and smoked sausage hash biscuit and gravy.

You have to make this breakfast dish. I think you will love it. Yes, not something you’ll eat everyday, but on occasion who doesn’t need some good ole comfort food like this.

Potato & Smoked Sausage Hash & Biscuits & Gravy

The used Kielbasa in the dish. Here’s a link for the brand I used. https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=489589622&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FEckrich-Polska-Kielbasa-Smoked-Sausage-Loop-13-Oz%2F489589622

I always cook my potatoes and onions first until they are softened and starting to brown before I add the smoked sausage that you can cut in 1/2 inch rounds or dice it. The smoked sausage and the gravy with the onion flavor and the flaky biscuits are a complete win.

best breakfast – potato and smoked sausage hash biscuit and gravy.

Here’s the easy recipe!!! Enjoy!

potato and smoked sausage hash biscuit and gravy.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 Servings

Course: Breakfast, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

3 Large potatoes, diced
1 Onion, diced
1 green bell pepper, diced
1 Lb Smoked sausage, sliced or diced
Oil for cooking potatoes
You can add bell peppers, mushrooms, jalapeños,

For the Biscuits

2 1/2 cups all purpose flour (spoon and leveled)
1 tsp salt
2 tsp baking powder
1/2 cup butter, cold and grated or shortening
1 cup plus 2 tablespoons cold buttermilk
2 tsp honey
melted butter for brushing when out of the oven

For the Gravy

2 tbsp butter, baking drippings or vegetable oil
2 tbsp flour
2-3 cups whole milk (add milk to your desired consistency)
salt and pepper to taste

Method

Pour enough oil to cover the bottom of a large skillet. I use a seasoned iron skillet. Heat to hot but not smoking and add the potatoes and onions. Brown the potatoes turning to brown on both sides. Cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
Remove the lid, turn your heat to high, a quickly browning the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through.

For the Biscuits

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter.

For the Gravy

Add the oil to a skillet. Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.

To Assemble

Split the biscuits in half in individual bowls or plates for the number of servings you are making. Place the bottom of the biscuit down and ladle gravy over. Top with some of the potato and sausage hash with more gravy if you like. Place the top of the biscuit on and enjoy.
I really like to serve in a bowl with a ladle of gravy to the bottom, add the bottom biscuit, add the hash, more gravy if you like, then top with the lid!! Bon Appetite!

wonderful – flaky buttermilk biscuits.

April 28, 2019 by Becky Spoon

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This morning I really wanted homemade buttermilk biscuits and sausage gravy. I kept putting it off, thinking I probably shouldn’t, but you know, sometimes you just have to! You know, my Southern roots win over sometimes, and biscuits and gravy is something I grew up with. There probably isn’t a southern restaurant open for breakfast in Texas that doesn’t have biscuits and gravy on the menu.

I’ve posted my biscuits recipe before, but this recipe is worth posting over and over again and again. Honestly, I think they take me 5 minutes to throw together! To make these biscuits from scratch is probably as quick to make as it is to open a can or cook from a frozen state! If you haven’t made homemade before and you make these, you will probably never buy a can of biscuits again!

Always perfect for breakfast, they are equally good for dinner with southern fried chicken or chicken fried steak and a skillet of cream gravy!

My Easy Buttermilk Biscuits

I make these biscuits with cold butter that I always grate with a box grater. I grate the butter over the flour mixture and then I work into my dry ingredients. You can use a pastry cutter if you like. This is the pastry cutter I have and sometimes use. https://amzn.to/3g7TgeN.

The key to a flaky biscuit is to fold it several times. After you dump the scrappy dough onto a floured surface, bring it together, pat or roll it out into a rectangle and fold it like a piece of paper for an envelope. Turn it and do that at least 2 more times. Every time you fold it creates layers to your biscuit. I was much more careful to do this today when baking and they turned out to be the most tender delicious biscuits I’ve made!

In addition to the above, I chill my biscuits before baking. Here are the benefit of chilling:

Tenderness. Chilling relaxes the gluten, resulting in more tender biscuits.
Shape and rise.The butter hardens during chilling, so it takes longer to melt while baking, giving the biscuits more time to rise and keep their shape.
Fat consistency. Chilling firms up the fat in the dough, which prevents the biscuits from spreading too much in the oven.

An additional tip is:

Ingredient temperature. It’s important to use cold butter and buttermilk, as warm ingredients can result in layer-less biscuits.

A good biscuit cutter is essential too. You want a cutter that you don’t have to twist when you are cutting them. You just want a cutter that cus and you can lift. Here’s the one I use https://amzn.to/31xvtz2.

Another item I use that I find essential is parchment paper. I line my pan with parchment paper for more even browsing on the bottom and to insure they don’t brow n too much. https://amzn.to/38jdyzy

Here’s the link for the Sausage Gravy: https://the2spoons.com/flaky-buttermilk-biscuits-with-sausage-gravy/. So delicious and I know your family will love this.

Here’s another recipe for biscuits and gravy with hash which is amazing too: https://the2spoons.com/potato-smoked-sausage-hash-biscuits-gravy/

Here’s the recipe! Enjoy!

Buttermilk Biscuits

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Course: Bread, Breakfast, brunch, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

2 1/2 Cups All purpose flour (spoon and leveled)
1.5 Tsp Salt
1/2 baking soda
2 Tsp Baking powder
1/2 Cup Butter, cold and grated or shortening
1 Cup plus 2 tablespoons cold buttermilk
2 tsps honey or sugar
melted butter for brushing

Method

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. I place my biscuits in the refrigerator for about 30 minutes or in the freezer for about 10 minutes before baking. This allows the butter to get very cold gain
Bake for 15 minutes or until biscuits are golden brown on top.
Brush the tops with butter. Enjoy warm! Place the leftover biscuits in a zip lock back or air tight container and store in the refrigerator for 4 or 5 days.