I have a love-hate relationship with mornings. I love waking up early. But I hate getting out of bed. Haha, I am sure some of you can relate!
I’ve discovered that the only thing that helps me to wake up is looking forward to a good breakfast. It doesn’t necessarily have to be a huge one like Grandma makes when we go to visit her. But it does need to be homemade and fresh.
So when I think of these from-scratch biscuits, I imagine that instead of my alarm clock, the scent of freshly baked, buttery biscuits wakes me up with a smile. Or at least the people who are still sleeping when I’m sliding the baking tray out of the hot oven. :)
These buttermilk biscuits–my Mom’s recipe she’s used for years–are oh-so-easy and much simpler than a traditional scone or biscuit recipe. Since it calls for oil instead of butter, these biscuits stay moist and toast up beautifully with a knob of butter and spoonful of jam/honey. The recipe is also super customizable. You can change up the flavors to make herb biscuits, scones or pumpkin biscuits!
P.S. After making a few batches, I usually freeze most of them because they taste best when they’re super fresh. To eat, I heat one or two up in the microwave for 30-45 seconds, open the biscuit(s) and slide them into the toaster oven for a minute or two. Alternatively, you could take out a few and let thaw on the counter for half an hour and then toast to your liking.
- 1 cup all purpose flour
- 1 cup white wheat flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 TBS baking powder
- 3/4 cup buttermilk (alternative --> regular milk, sour/expired milk, or water)
- 1/3 cup oil
- Preheat oven to 375F. Grease a cookie sheet.
- In a large bowl, whisk your dry ingredients - flour, salt, baking soda, baking powder. Make a well in the center of the bowl and set aside.
- In a liquid measuring cup, whisk your milk and oil. Pour the wet ingredients into the well of the large bowl.
- With a fork, slowly combine the ingredients until it mostly comes together. Use a wooden spoon to FOLD the dough until most of the flour has mixed in. DO NOT OVERMIX.
- Sprinkle a flat surface with flour. Dump out the dough onto the flour.
- With your hands, gently press the dough to your desired thickness. My favorite cut is about 2-3 cm --> the thicker dough makes a flakier biscuit.
- Using a biscuit cutter or a glass dipped in flour, cut circles out of the dough (I've also cut squares out with a knife before).
- Place biscuits up to 2 inches apart on a greased cookie sheet. Note --> if you'd rather they touch as they bake that's totally up to you! They will just take longer to bake.
- You can reuse any leftover dough by pressing it together and re-spreading it out. **But be aware that the more you touch the dough the more the biscuits will be tough instead of flaky.**
- Brush biscuits with egg or milk or leave them as they are.
- Bake biscuits for 10-15 minutes until tops are golden brown.
- Let cool on cookie sheet for 5-10 minutes before serving.
- Serve warm as is or toasted. Delicious toppings include --> jam, butter, apple butter, sunny side up egg, sausage, cheese, honey and more!
- 5-8 3-inch biscuits but it can easily, easily doubled and tripled.
- 1) Add garlic powder and 1-2 cups shredded cheese and finely chopped jalapeno for a spicy cheesy biscuit
- 2) Add 2 TBS sugar and 1 tsp vanilla extract and finely chopped craisins for "scones"
- 3) Add garlic powder and finely chopped basil/chives for herby biscuits
- 4) Mix in pumpkin or applesauce for half of the oil for a lower fat biscuit
Check out my last post, which features how to make lemon curd!