biscuit recipe without buttermilk
- The Best biscuit recipe without buttermilk
- Classic Buttermilk-Free Biscuits with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Buttermilk-Free Biscuits with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Buttermilk-Free Biscuits with Garlic Tomato Sauce
The Best biscuit recipe without buttermilk
What I love most about these biscuits is how they balance indulgence with a few subtle health perks. The whole-grain flour adds a gentle fiber boost, while the applesauce keeps them moist without relying on extra liquid. They’re quick to bake, so you don’t have to stress over long cooking times, and they’re forgiving—even if you don’t measure perfectly, they’ll still turn out good. They’re perfect for everyday meals or when you want something comforting but not too heavy, like a side to a roast or a snack for a picky eater. And honestly? They’re the kind of thing that makes you feel like you’ve done something right, even if it’s just a simple homemade treat.
Classic Buttermilk-Free Biscuits with Garlic Tomato Sauce
A flaky, tender biscuit recipe without buttermilk, paired with a savory garlic tomato sauce for a comforting home-cooked meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp cold unsalted butter
- 1 tbsp vegetable oil
- 1 large egg
- 1/2 cup plain yogurt (or sour cream)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in oil, egg, and yogurt until just combined. -
3
Turn dough onto a lightly floured surface and gently knead 2–3 times. Roll out to 1/4-inch thickness. Cut into 6–8 rectangles. -
4
Place biscuits on the prepared baking sheet. Bake for 12–15 minutes until golden brown. -
5
While biscuits bake, heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Add tomato sauce, oregano, and red pepper flakes. Simmer for 5 minutes. -
6
Serve warm biscuits with garlic tomato sauce.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Buttermilk-Free Biscuits with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Buttermilk-Free Biscuits with Garlic Tomato Sauce
Can I substitute buttermilk for another liquid in this recipe?
Yes, you can use plain yogurt mixed with a little milk to approximate buttermilk. For every cup of buttermilk, combine 1 cup plain yogurt with ¼ cup milk and let sit for 10 minutes to thicken slightly. This keeps the biscuits tender but may slightly alter texture.
Why do the biscuits rise so high?
The high rise comes from a few key factors: the baking powder and baking soda create quick chemical reactions when heated, while the cold butter in the dough also helps trap steam. The key is to fold in the butter gently so it doesn’t deflate the air pockets. Chilling the dough before baking also helps the biscuits lift beautifully.
What if I don’t have a stand mixer for the dough?
You can mix the dough by hand using a sturdy spoon or your hands. Start by cutting the butter into the flour with short, choppy motions until it resembles coarse crumbs. Then gently fold in the remaining dry ingredients, then the wet ingredients, using a few strokes to combine. The dough will be slightly sticky but should hold together.
How long should I let the biscuits rest after shaping?
For the best rise, let the shaped biscuits rest on the baking sheet for about 5–10 minutes before sliding them into the oven. This allows the steam to build up inside, which helps them puff up as they bake. If you’re in a hurry, you can bake them immediately, but the rise will be slightly less impressive.
Can I make these biscuits ahead of time and reheat them?
Yes, you can shape and refrigerate the biscuits for up to 24 hours. To reheat, simply place them in a preheated 375°F (190°C) oven for 5–7 minutes until warm and crispy. If they’re frozen, thaw them at room temperature for about 15 minutes before reheating.
