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old fashioned rustic buttermilk biscuits

Old Fashioned Rustic Buttermilk Biscuit

Callie Morgan
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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Bread, Breakfast
Cuisine American
Servings 8 biscuits

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.

Notes

To store: Biscuits can be store in an airtight container at room temperature for up to five days.
To freeze unbaked biscuits: Biscuits can be frozen as dough. Cut the biscuits and place them on a baking sheet. Stick the whole baking sheet in the freezer for two hours. Once the biscuits are frozen, remove them from the baking sheet and place them inside of a gallon freezer bag or airtight container. Biscuits can be frozen for 2-3 months.
To freeze baked biscuits: Allow the biscuits to cool completely. Wrap the biscuits in aluminum foil and store in a freezer gallon bag. Biscuits can be frozen for up to 2-3 months.
Keyword biscuit, bread, Breakfast, buttermilk, old fashioned