Buttermilk Biscuits with Grape Jelly
Whip up a batch of classic Southern buttermilk biscuits! This recipe yields tall, flaky, and tender biscuits, perfect for serving warm from the oven with a generous spread of sweet grape jelly. A true comfort food classic.
For 8 servings
10 steps.
- 1
Preheat your oven to 425°F (220°C)
- a.Position a rack in the middle of the oven. Line a baking sheet with parchment paper.
- 2
Step 2
- a.In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine sea salt until well combined. This takes about 30 seconds.
- 3
Add the cold, cubed butter to the flour mixture
- a.Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to prevent the butter from melting. This should take 2-3 minutes.
- 4
Step 4
- a.Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Be careful not to overmix.
- 5
Turn the dough out onto a lightly floured surface
- a.Gently press it together and knead it 3-4 times until it just comes together. It will still be a bit sticky.
- 6
Pat the dough into a 1-inch thick rectangle
- a.Perform a 'letter fold': fold one-third of the dough over the center, then fold the opposite third over the top, like folding a letter. Rotate the dough 90 degrees and pat it out again to a 1-inch thickness. Repeat this folding and patting process two more times for a total of three folds. This creates the flaky layers.
- 7
After the final fold, pat the dough to a thickness of about 3/4 to 1 inch
- a.Using a floured 2.5-inch round biscuit cutter, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Place the biscuits on the prepared baking sheet with their sides just touching.
- 8
Step 8
- a.Gently gather the scraps, re-pat to the same thickness, and cut out more biscuits until all the dough is used. Brush the tops of the biscuits with half of the melted butter.
- 9
Bake for 12-15 minutes, or until the biscuits are tall and golden brown on top
- a.Rotate the baking sheet halfway through for even browning.
- 10
Step 10
- a.Remove the biscuits from the oven and immediately brush with the remaining melted butter. Let them cool for a minute on the pan before transferring to a wire rack. Serve warm with grape jelly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest biscuits, use frozen butter and grate it into the flour mixture using a box grater.
- 2Ensure your buttermilk and butter are as cold as possible. This creates steam pockets during baking, resulting in a higher rise and flakier texture.
- 3Do not overwork the dough. The less you handle it, the more tender your biscuits will be.
- 4Placing biscuits close together on the baking sheet helps them support each other and rise taller.
- 5If you don't have a biscuit cutter, a floured drinking glass will work. Just remember to press straight down without twisting.
- 6No buttermilk? Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
Adapt it for your goals.
Cheddar Herb Biscuits
Add 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives or parsley to the dry ingredients.
Sweet Cinnamon BiscuitsSweet Cinnamon Biscuits
Increase the sugar to 3 tablespoons and add 1 teaspoon of ground cinnamon to the dry ingredients. Brush with a simple glaze of powdered sugar and milk after baking.
Black Pepper & Bacon BiscuitsBlack Pepper & Bacon Biscuits
Add 1/2 cup of cooked, crumbled bacon and 1 teaspoon of coarsely ground black pepper to the dry ingredients.
Why this is on our healthy list.
Provides Energy
The all-purpose flour is a primary source of carbohydrates, which the body converts into glucose for immediate energy.
Source of Calcium
Buttermilk is a good source of calcium, an essential mineral for maintaining strong bones and teeth.
Gut-Friendly Probiotics
Cultured buttermilk contains probiotics, which are beneficial bacteria that can help support a healthy digestive system.
Frequently asked questions
Buttermilk biscuits are a traditional comfort food and are high in refined carbohydrates and saturated fat. They are best enjoyed in moderation as part of a balanced diet.