Guys. Boyfriend got me a KitchenAid for my birthday. It is hands down one of the best presents I’ve ever gotten. It’s baby blue and shiny and beautiful and I love it. Now. The problem arose when I got this King of Mixers, and texted my sister to tell her. “What are you going to make first?!” she asked. Oh jeeze. Oh jeeze oh jeeze oh jeeze.
Using your KitchenAid for the first time is like a toned down version of losing your virginity. It’s gotta be with someone (or something) that you like and you will want to remember. I told my sister I had no idea what to do. “BISCUITS,” she texted me. And I thought YES… biscuits!
It’s one of those things that you try to make on your own, but between cutting the butter into the dough ‘until it resembles cornmeal,’ (is this actually possible to do with your hands alone? if someone has successfully done it, please fill me in on your secret) and keeping the dough cold, I’ve never been able to make a good, flakey biscuit.
So I woke up the next morning and had my first KitchenAid escapade. After we ate all but three of these homemade buttermilk biscuits biscuits, boyfriend told me “OK, now I see what all the fuss is about. That thing is awesome.”
Tips on how to make biscuits
These homemade buttermilk biscuits are remarkably easy to make, so don’t panic (like I did) about making them for the first time. My top tip is to keep your mixer on a low speed the whole time so your biscuit dough doesn’t get overworked. Add the cubed butter into the dough in batches to help it process more easily.
Once the butter has been incorporated into the dry ingredients, attach the dough hook to your mixer and slowly add in the buttermilk. Mix until the dough comes together and then turn off the mixer. You never want to overwork biscuit dough!
To cut your biscuits, you can either use a cookie or biscuit cutter, or get creative with what you have on hand. You could use a small bowl as a guide and trace a knife around the edges, or use the top of a cocktail shaker to cut the biscuits. (Guess which method I used!).
Common buttermilk substitutes
If you don’t have any buttermilk on hand, there are a few substitutes you can use in this homemade biscuit recipe. You can use a combination of regular milk and vinegar or lemon juice instead (1 tablespoon of acid for every cup of milk). You can also try using plain, unsweetened yogurt in place of buttermilk or a mixture of cream of tartar and milk.
I only made these buttermilk biscuits using legit buttermilk though, so I’m not sure how these substitutes would affect this recipe!
These homemade buttermilk biscuits take around 30 minutes to make and use no special ingredients. Top with jam, gravy, or butter and dig in!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cut into squares
- 3/4 cup buttermilk
- 1 egg, beaten
Preheat your oven to 425ºF.
Using your stand mixer on low with the standard whisk attachment, combine flour, sugar, baking powder and salt together.
Turn mixer onto medium speed, then cut butter into mixture until it begins to look like cornmeal.
Switch out the whisk attachment for your dough hook attachment. Turn the mixer onto medium speed again, slowly adding in the buttermilk in 3 additions. Mix just until the dough comes together.
Take the dough from the hook and roll it onto a lightly floured surface. Using a rolling pin, spead the dough out until it is 1 inch in thickness. Cut the dough using a metal cookie cutter.
Place the dough onto a greased baking sheet, then brush with your beaten egg (this is optional, but will give the biscuits a shiny golden-brown top, so I always do it).
Bake for 15 minutes, or until your biscuits are golden brown on the top and slightly firm to the touch. Eat immediately with jam, eggs, cheese, on their own, whatever.