Classic Breakfast Biscuits
Craving a sweet-and-savory breakfast with buttery richness? Making these buttermilk biscuits is the answer. You can't go wrong with a classic fluffy, short biscuit topped with bacon, egg and cheese.
Box grater (optional)
Besides Bread
Classic Breakfast Biscuits
Classic buttermilk breakfast biscuits that only require a few household staple ingredients.
Ingredients
Method
Preheat the oven to 425°F (220°C). In a medium bowl, grate or cut the butter in very small cubes, then place in the freezer. Make buttermilk if needed, by following the instructions in note 1.
In a large bowl, combine the dry ingredients. Then add the butter and with your fingers, rub the butter into the dry ingredients until the mixture resembles coarse sand. It's okay if there are a few butter cubes left here and there, you don't want to overwork it.
Add the buttermilk, mix briefly with a wooden spoon or spatula, then tip the mixture out onto a lightly floured work surface.
Press the dough together into a rectangle thats about 3/4 inch thick (for 6 biscuits) and cut out the biscuits. I usually do this with the top side of a glass pressing straight down, but if you have a biscuit cutter that's even better!
Gently press the dough scraps together till a cohesive dough forms again, then cut out more biscuits (I usually get 2 more out of the scraps) and place them all on the baking tray.
I like to egg wash these biscuits to give them a bit of extra shine, but this is completely optional.
Bake for 15-20 minutes depending on your oven, or until golden brown. Enjoy!
Note 1: If you don't have buttermilk, you can easily make it yourself by adding 2 tsp white wine vinegar or lemon juice to 165 grams regular milk. Let it sit for 5-10 minutes, it should look a bit curdled by then - which is what you want - and it's ready to use!