These mouthwatering, buttery layered biscuits are the perfect thing to go with a warm soup, deep dish casserole, or just warm right out of the oven with a little bit of strawberry jam!
You may or may not know that I start all of my recipes from scratch and work from there. I spent, days perfecting and testing out this biscuit recipe. My kids are so tired of eating biscuits for supper, that I had to finally hide a batch in crouton-form! I went to bed with the counter top still floured from a day’s worth of baking, because I knew I would be starting in all again the next day.
But it was worth it! After five batches and 2.5 days, I finally have my perfect buttery layered biscuit and I’m so proud to call it my own.
I have tried other biscuit recipes, but they never met my entire check list of ways I needed a biscuit to be.
Here’s what I was looking for in a biscuit:
#1 Must taste good! Like really good. Slightly buttery, flaky and layered so it was easy to pull apart to butter or add ingredients.
#2 Must be able to be frozen so that I can make up a big batch in the early Spring to have during our busy farm/ garden months in the Summer. I need to be able to pull these out of the freezer, bake up and added to our Field Meals to-go!
#3 Not too dry. Biscuits are notoriously dry. Biscuits should not be confused with Buns or Rolls. They are generally dryer. I wanted to make them buttery enough to keep them from being too dry.
#4 This recipe must use ingredients that I easily have on hand. Butter, flour, baking soda, baking powder, milk are simple enough ingredients that even an novice baker would have in their cupboard.
#5 The good Lord knows sometimes I’m short on time when it comes to meal-prep so I needed these biscuits to be something I could whip up quick, if I needed. None of this raise time business with these. We’ll save that slow and savory baking for our Sourdough!
#6 A good pairing! These biscuits can make the perfect addition to any of our homemade soups, strawberry jam, or any hot dish like this delicious Beef Skillet Shepherds Pie – warm beef, cheese, and veggies paired with a buttery biscuit, yum!
As I said earlier, biscuits have sometimes gotten confused with buns or rolls. Biscuits by definition: A biscuit that is flour-based, baked and shaped. Usually formed with a biscuit cutter or dropped with a spoon. Most biscuits are typically dry, flat and unleavened.
When I think of a good biscuit, I remember the days at Kentucky Fried Chicken (KFC) with my family eating fried chicken, coleslaw, mashed potatoes and gravy with a side of their crumbly, buttery biscuit.
When mixing up these biscuits, I don’t want you to comment on this blog post and tell me, the dough too wet, okay? Trust the process and stay with me. I know, I know! This dough is going to be sticky and might feel too wet. But trust me when I say, I added more flour and it just doesn’t come out right.
IF you feel like working with a biscuit cutter becomes too frustrating, you can simply us a spoon and drop dollops of dough on your cookie sheet. After-all, food is meant to be eaten, and may not always be the prettiest. You do what works best for you!
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Buttermilk might be that one ingredient that makes you back out of this recipe, but hold on. What if I could show you how to make your own buttermilk with milk from your refrigerator and a bit of lemon juice. Buttermilk is essentially fermented dairy milk.
Traditionally, it was the liquid left behind after churning butter out of cultured cream. To make buttermilk the recipe is for every 1 cup of milk, add 1 tsp of lemon juice, stir and let it sit a bit. You’ll see it start to solidify on the top. Now you can add this to your biscuit recipe.
See, no sweat! I promised you an easy biscuit recipe with ingredients that you could already have on hand!
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My friend, you might have just come out of a major sourdough time in your life where you are used to kneading the heck out of your dough. In biscuit-making we’re going to relax those hands a bit and only gently mix our dough. Over mixing the butter into the dough will eliminate any layers you were hoping to find with these biscuits.
To make buttermilk the recipe is for every 1 cup of milk, add 1 tsp of lemon juice, stir and let it sit a bit. You’ll see it start to solidify on the top. Now you can add this to your biscuit recipe.
We tend to eat them up in the first day. This is when they are the bet. They will keep for another day or two if stored in an airtight container. But they do tend to dry out quickly.
Yes, you can! I would just add a bit more milk, as wheat flour tends to absorb the liquid more.
Another way to jazz these biscuits up is to substitute the shredded butter for some freshly shredded cheddar and garlic to the layers to make an amazing Cheddar Garlic Biscuit!
If you have extra herbs around, finely chop them up and add a few sprinkles to the layers if you like. Rosemary, parsley or basil would be scrumptious!
If you still want to eat them as biscuits, wrap them in a wet paper towel and heat up in the microwave for a few seconds. If they are too dried out and you’re done eating biscuits, you can cut them up in cubes to make croutons, toasting them up with a bit of butter in a pan.
You could crumble those croutons onto a salad or crumble up to go on top of a casserole or soup. You could even use them as bread crumbs to roll your chicken breast or fish fillet in before you bake it!
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