Christmas is around the corner. Have you thought about what you will be making for Christmas breakfast? I have a super easy Christmas breakfast recipe for you: easy buttermilk biscuits! Seriously, homemade biscuits that are perfectly golden and taken straight out of the oven are the perfect breakfast comfort food. Top them with homemade sausage gravy or keep it simple and lather on some butter. Either way, biscuits are the easiest breakfast pastry to make. I used to be intimidated by baking biscuits until I realized how incredibly easy they are. I’ll even show you how to get a biscuit light, fluffy, crumbly, and flaky.
Christmas morning breakfast ideas
Whether you are hosting a Christmas morning breakfast or you want to eat something delicious yourself, homemade buttermilk biscuits are the perfect holiday breakfast item. They pair up with gravy, bacon, potatoes, or are tasty by themselves. I love eating my homemade biscuits fresh out of the oven topped with butter that perfectly melts over them—yum!
How do you make homemade biscuits?
Homemade buttermilk biscuits are so easy to make! I find them easier to make than homemade dinner rolls because you don’t have to wait for the dough to rise. You simply mix the dry ingredients, cut in the butter, add in the buttermilk, mix, roll out, cut the biscuits and bake!
Biscuits consist of these core ingredients: flour, fat, levener, and liquid. The perfect ratios and mixing together is what makes the biscuit.
How do you get a fluffy and flaky biscuits?
Buttermilk is part of the secret to getting perfectly fluffy biscuits. The acidity of the buttermilk helps break down gluten strands to make the dough tender. Along with the buttermilk helping to make fluffy biscuits, make sure not to overwork the dough. Mix the dough together after you add the liquid with your hand until it just comes together. The butter plays an important role in creating light and fluffy biscuits because the butter is what creates steam pockets in the dough as it bakes, thus creating the layers. It is important to use cold butter and to cut it into the dough.
What ingredients do you need for biscuits?
Flour, baking soda, baking powder, salt, butter, and buttermilk.
Buttermilk biscuits recipe instructions
Mix together the dry ingredients, cut in the butter, and add the buttermilk. Mix the dough together after adding the buttermilk until it just comes together. Make sure not to overwork the dough. Roll the dough out into a rectangle then fold over itself like you are folding an envelope and roll out into a rectangle again. Cut the biscuits and bake.
Tips for mixing together biscuit dough.
Use a whisk or fork to mix together the dry ingredients. You want to make sure that you have an even dispersion of the dry ingredients and don’t have pockets of leveners or pockets of salt. A good way to evenly disperse dry ingredients is by using a whisk or fork to mix.
Cut the butter into the flour mixture until it resembles tiny peas. You can use a pastry cutter or a butter knife. I cube my butter before adding it to the flour mixture then I proceed to cut the cubes into tinier pieces. Once the butter is small pea-sized, then add in the buttermilk.
After adding the buttermilk, mix together with your hand until the dough just comes together. If it isn’t coming together, add in a teaspoon of buttermilk at a time until the dough comes together. Over mixing the dough can cause the butter to melt thus losing out on steam pockets during the baking—the steam pockets make the biscuits fluffly.
What temperature do you bake homemade buttermilk biscuits?
This recipe we will be baking the biscuits at 425. With butter pastries, you bake at higher temperatures to prevent them from spreading. The dough is loaded with butter and you want the pastries to bake fast before the butter melts and spread. The cold butter cut throughout the dough makes the flaky layers.
How long do homemade buttermilk biscuits last?
Homemade biscuits are best enjoyed fresh. Like any homemade good, because there are no preservatives they won’t last long. You can store them at room temperature up to three days. They lose their texture and flavor after the first day, but they are still enjoyable.
Let’s get baking!
- 2 1/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp granulated salt
- 3/4 cup butter, cold and cubed
- 3/4-1 cup buttermilk
- Preheat the oven to 425F and prepare a baking sheet with a non-stick mat or parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter and cut the butter into the dry ingredients using a pastry knife or a butter knife until the butter resembles small peas.
- Add in the 3/4 cup buttermilk and bring the dough together with your hand. If the dough won’t come together add 1 teaspoon of buttermilk and bring it together again. Continue until the dough comes together—it will still be a bit shaggy but it is mainly together.
- Roll or pat the dough into a rectangle on a lightly floured surface. Fold it over itself like you are folding a letter to put into an envelope. Then roll or pat out into a rectangle again. Cut out 10-12 pastries.
- Bake for 10-13 minutes or until the tops are golden brown.