recipe for buttermilk biscuits
- The Best recipe for buttermilk biscuits
- Classic Buttermilk Biscuits with Tomato Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Buttermilk Biscuits with Tomato Garlic Sauce Works
- ❓ Frequently Asked Questions About Buttermilk Biscuits with Tomato Garlic Sauce
The Best recipe for buttermilk biscuits
I love these biscuits because they’re so versatile. You can serve them plain with butter and jam, or fold them into soups and stews for a hearty twist. They’re great for breakfast, lunch, or even a quick snack, and they’re easy enough to make ahead if you’re hosting a gathering. Plus, they’re made with wholesome ingredients—flour, butter, buttermilk, and a touch of baking powder—that keep them light and tender without any fancy shortcuts. My family always says they’re the perfect way to end a meal, whether it’s a cozy Sunday supper or a last-minute fix on a busy weeknight. They’re simple, satisfying, and just the right amount of indulgent.
Classic Buttermilk Biscuits with Tomato Garlic Sauce
Flaky, buttery biscuits paired with a savory tomato-garlic sauce make this hearty dish perfect for weeknight meals or brunch. The tender crumb and rich flavor come together in just 45 minutes.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp cold butter, cubed
- 1/4 cup buttermilk
- 1/2 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
👨🍳Directions
-
1
Preheat oven to 425°F. On a baking sheet, place a sheet of parchment paper. -
2
In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. -
3
Pour in the buttermilk and stir just until combined. Do not overmix. Roll dough to 1/4-inch thickness. -
4
Cut biscuits into 1-inch rounds. Place on parchment paper and refrigerate for 10 minutes. -
5
Preheat oven to 425°F. In a small saucepan, heat tomato sauce, garlic, olive oil, oregano, and pepper over medium heat until garlic is fragrant (2–3 minutes). -
6
Bake biscuits on the prepared baking sheet for 12–15 minutes, until golden. Pour sauce over biscuits while warm.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flakiness, chill dough for up to 30 minutes before cutting.
- Use a mix of whole wheat and all-purpose flour for a nutritious twist.
- Let biscuits cool slightly before serving to avoid soggy sauce.
Watch Video Of How Classic Buttermilk Biscuits with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Buttermilk Biscuits with Tomato Garlic Sauce
How do I make buttermilk biscuits extra fluffy?
Use cold, fresh buttermilk in the recipe. Chill the dough for at least 30 minutes before baking to help it rise evenly. Bake in a preheated oven at 425°F for 12–15 minutes until edges are golden.
Can I substitute buttermilk for sour cream or yogurt?
No. Buttermilk has a distinct tang and liquid content that sour cream or yogurt cannot replicate. If you must use a substitute, mix plain yogurt with a splash of milk to mimic the acidity and texture.
What if my biscuits turn out too dense?
Overmixing the dough or baking them too long can make them dense. Ensure you only fold the dough gently when mixing, and check them at 10 minutes—if they’re not golden, slide them back in for 2–3 minutes.
How do I store leftovers to keep them fresh?
Cool biscuits completely, then wrap tightly in plastic wrap or store in an airtight container. They’ll keep for 3–4 days at room temperature. For longer storage, freeze in a single layer before transferring to a bag.
Why do my biscuits crack or crumble instead of staying intact?
Avoid pressing down on the dough when shaping, and ensure your oven is properly preheated. If the dough is too warm, it won’t hold its shape. Let the dough rest fully before baking, and use a lightly floured surface to prevent sticking.
