If you love southern-style biscuits but don’t have any buttermilk on hand, don’t worry! We’ve got you covered with two delicious recipes that are easy to make and don’t require any buttermilk.
Recipe 1: Classic Southern Biscuits Without Buttermilk
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3/4 cup milk
Instructions:
- Preheat the oven to 425°F.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using your fingers or a pastry cutter, work the chilled butter into the flour mixture until it resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a floured surface and knead gently for 30 seconds.
- Use a biscuit cutter or a round cookie cutter to cut out the biscuits, rerolling the scraps as needed.
- Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
Calories: 175 | Fat: 6g | Carbohydrates: 25g | Fiber: 1g | Protein: 4g
Cooking Time:
12-15 minutes
Equipment:
- Large mixing bowl
- Pastry cutter or fingers
- Biscuit cutter or round cookie cutter
- Baking sheet
- Parchment paper
Serving Suggestions:
These biscuits are perfect for serving with breakfast or brunch, or alongside a hearty bowl of soup or stew.
Variations:
For a savory twist, try adding shredded cheddar cheese or chopped herbs to the dough before baking. For a sweet version, add a tablespoon of sugar and a dash of cinnamon to the flour mixture before adding the butter and milk.
Substitutions:
If you don’t have unsalted butter, you can use salted butter and adjust the amount of salt in the recipe accordingly. You can also use any type of milk you have on hand, such as whole milk or almond milk.
Storage:
These biscuits are best enjoyed fresh out of the oven, but you can store any leftovers in an airtight container at room temperature for up to two days.
Tips:
Be sure to handle the dough as little as possible to avoid overworking it, which can result in tough biscuits. Also, make sure your butter is chilled before working it into the flour mixture to ensure flaky, buttery biscuits.
Frequently Asked Questions:
Can I freeze these biscuits?
Yes, you can freeze these biscuits before or after baking. To freeze before baking, cut out the biscuits as directed and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a plastic freezer bag and store for up to three months. To bake, simply place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time. To freeze after baking, let the biscuits cool completely, then wrap tightly in plastic wrap and aluminum foil before storing in a plastic freezer bag for up to three months. To reheat, simply pop them in the oven at 350°F for about 10-15 minutes, or until heated through.
Recipe 2: Fluffy Southern Biscuits Without Buttermilk
Ingredients:
- 2 cups self-rising flour
- 1/4 cup shortening, chilled and cubed
- 2/3 cup milk
Instructions:
- Preheat the oven to 450°F.
- In a large mixing bowl, whisk together the self-rising flour and shortening until it resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a floured surface and knead gently for 30 seconds.
- Use a biscuit cutter or a round cookie cutter to cut out the biscuits, rerolling the scraps as needed.
- Place the biscuits on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
Calories: 185 | Fat: 8g | Carbohydrates: 24g | Fiber: 1g | Protein: 4g
Cooking Time:
10-12 minutes
Equipment:
- Large mixing bowl
- Biscuit cutter or round cookie cutter
- Baking sheet
- Parchment paper
Serving Suggestions:
These biscuits are perfect for serving with fried chicken, mashed potatoes, or any other southern-style comfort food.
Variations:
For a savory twist, try adding garlic powder or dried herbs to the flour mixture before adding the shortening and milk. For a sweet version, add a tablespoon of sugar to the flour mixture before adding the shortening and milk.
Substitutions:
If you don’t have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. You can also use any type of milk you have on hand, such as whole milk or almond milk.
Storage:
These biscuits are best enjoyed fresh out of the oven, but you can store any leftovers in an airtight container at room temperature for up to two days.
Tips:
Like with the previous recipe, be sure to handle the dough as little as possible to avoid overworking it. Also, make sure your shortening is chilled before working it into the flour mixture to ensure light and fluffy biscuits.
Frequently Asked Questions:
Can I freeze these biscuits?
Yes, you can freeze these biscuits before or after baking using the same instructions as the previous recipe.
Final Thoughts
Who knew that you could make delicious southern-style biscuits without buttermilk? These two recipes are easy to make and perfect for any occasion. Whether you prefer classic or fluffy biscuits, both of these recipes are sure to be a hit. So what are you waiting for? Grab your ingredients and get baking!