Old Fashioned Rustic Buttermilk Biscuits
These old fashioned, rustic buttermilk biscuits are sturdy, flaky, and rich with the flavors of buttermilk and thyme. Perfect for breakfast sandwiches and serving with gravy.
What are old fashioned rustic buttermilk biscuits?
These old fashioned, rustic buttermilk biscuits have a complex flavor and sturdy texture. While I love a good, soft, light, melt-in-your-mouth baking powder biscuit, they won’t hold up to a good breakfast sandwich. But these are perfect! They are firm without being too dense or chewy, so you can load them up with all your favorites- eggs, bacon, sausage, cheese, or jam! They are also the perfect biscuit for these incredible pork sliders I make with slaw and Mango chutney. Anyway you want to dress them up, they are delicious and up for the job!
Ingredients for buttermilk biscuits
All you need to make to put these hot, delicious biscuits on your table is:
- 2 1/4 Cups All purpose Flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 Cup cold butter
- 1 Cup Buttermilk
- 1 large egg
- 2 Tbsp butter, for the wash
- 1 tsp thyme, for the wash
How to Make rustic buttermilk biscuits
Sift together the flour, baking soda, baking powder, and salt until it is all incorporated.
- Cut the cold butter into 10-12 small pieces. Using a fork or a pastry blender, “cut” the butter into the flour mixture until the pieces are all the size of a pea.
- In a separate bowl, mix together the buttermilk and egg.
- Pour the wet ingredients into the dry ingredients and work just until the dough comes together. Don’t overmix! There may be some loose flour at the bottom of the bowl. That’s okay
- Pick up the dough and place on a floured work surface or piece of parchment. Turn the dough a few times, pressing it together.
- Then, pat the dough out into a rectangle with 3/4 inch thickness. With a dough scraper or knife, cut the biscuits into 8 square biscuits. Place on a baking sheet and gently separate them so that they are not touching.
- Bake the biscuits at 450 degrees for 12-13 minutes, or until golden brown.
- While the biscuits are baking, melt the 2 Tbsp of butter and mix together with 1 tsp thyme.
- Once biscuits are done, remove from the oven and brush with the butter- thyme wash. Serve warm.
FAQ for old fashioned rustic buttermilk biscuits
What’s the difference between buttermilk biscuits and regular biscuits? The significant difference is in flavor. The buttermilk adds a tangy richness and complexity to the flavor of the biscuit.
How do I get light, fluffy biscuits? Make sure your butter is REALLY cold going into the oven. I like to cut my butter into pieces and then stick the pieces back into the freezer for five minutes. Then, work quickly to get the biscuits into the oven so that the butter stays cold up until baking.
How do I keep biscuits from being chewy/dense? Don’t overwork your dough. You want to mix together the wet and dry ingredients just until they are incorporated. Pat out gently, and try not to handle them too much.
How wet should the dough be? The biscuit dough should be sticky enough to stay together, but dry enough that you can work with it. If the dough is too sticky, flour your work surface and give the dough a few turns to flour the surface of the dough.
Why are my biscuits dry? Overbaking is the most common cause for dry biscuits. They cook fairly quickly at high heat, so watch them closely and as soon as they turn a nice golden brown, remove them from the oven. Biscuits also harden as they cool, but you can prevent drying out by wrapping them in aluminum foil and storing in a Ziploc bag.
How do I reheat leftover biscuits? You can reheat leftover biscuits by placing them on a baking sheet at 350 degrees for 5-7 minutes or reheat in the microwave for 30 seconds.
In case of flops: other ways to use imperfect biscuits
I have made some major flops along the path to the perfect biscuit. But don’t worry. You don’t have to throw them out just because they are a little dry or dense. Simply freeze them in a Ziploc and use them in one of these recipes!
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Old Fashioned Rustic Buttermilk Biscuit
Ingredients
- 2 1/4 Cups All purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1/2 Cup Unsalted Butter cold
- 1 Cup Buttermilk cold
- 1 large egg cold
Butter Wash
- 2 Tbsp salted butter
- 1 tsp thyme
Instructions
- Sift together the flour, baking soda, baking powder, and salt until it is all incorporated.2 1/4 Cups All purpose Flour, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 1/2 tsp Salt
- Cut the cold butter into 10-12 small pieces. Using a fork or a pastry blender, "cut" the butter into the flour mixture until the pieces are all the size of a pea.1/2 Cup Unsalted Butter
- In a separate bowl, mix together the buttermilk and egg.1 Cup Buttermilk, 1 large egg
- Pour the wet ingredients into the dry ingredients and work just until the dough comes together. Don't overmix! There may be some loose flour at the bottom of the bowl. That's okay.
- Pick up the dough and place on a floured work surface or piece of parchment. Turn the dough a few times, pressing it together.
- Then, pat the dough out into a rectangle with 3/4 inch thickness. With a dough scraper or knife, cut the biscuits into 8 square biscuits. Place on a baking sheet and gently separate them so that they are not touching.
- Bake the biscuits at 450 degrees for 12-13 minutes, or until golden brown.
- While the biscuits are baking, melt the 2 Tbsp of butter and mix together with 1 tsp thyme.1 tsp thyme, 2 Tbsp salted butter
- Once biscuits are done, remove from the oven and brush with the butter- thyme wash. Serve warm.
