Nothing quite beats a classic buttermilk biscuit to begin the day right. Paula Deen’s classic take on buttermilk biscuits is a mouth-watering breakfast experience that is sure to please your taste buds. These delectable treats can be savored plain and simple, or with a helping of sweet and savory toppings. So wake up, fire up that oven and get ready to make these delicious Paula Deen-Style Buttermilk Biscuits for an unforgettable morning ritual.
- 2 1/4 cups of all-purpose flour
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 8 tablespoons (1 stick) of unsalted butter, chilled
- 1 1/2 cups of buttermilk
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicon mat.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Cut the chilled butter into cubes and add it to the dry ingredients. Using a pastry cutter, cut the butter into the dry ingredients until it resembles coarse crumbs. Pour in the buttermilk and stir until the ingredients are just combined. Do not over mix.
3. Flour a work surface and turn out the dough. Lightly knead the dough and fold it over a few times until it sticks together. Using a rolling pin, flatten the dough to about 1/4-inch thick. Cut out biscuit rounds with a biscuit cutter and place them onto the prepared baking sheet. Gather up the scrap dough and flatten it to cut more rounds.
4. Bake for 12 to 14 minutes or until golden brown.
5. Allow the biscuits to cool for a few minutes before serving. Serve plain or with your favorite buttermilk sausage gravy.
Buttermilk Sausage Gravy
This hearty buttermilk sausage gravy is a delicious alternative to plain buttermilk biscuits. It’s a Southern classic that’s sure to make your mouth water! All you need is 8 ounces of ground breakfast sausage, 1/4 cup of unsalted butter, 3 tablespoons of all-purpose flour, 3 cups of buttermilk, 1 teaspoon of freshly ground black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt.
Heat a skillet over medium-high heat and sauté the breakfast sausage until it’s cooked through. Add the butter and stir to combine. Add the flour and cook, stirring constantly, until it forms a roux. Slowly pour in the buttermilk, whisking constantly to combine. Continue to cook, stirring constantly, until the gravy thickens. Season with pepper, garlic powder, and salt.
Serve over warm, flaky buttermilk biscuits. For extra flavor and crunch, top with chopped parsley, diced scallions, or crumbled bacon.
Frequently Asked Questions
Q: Can I use pre-made biscuit dough?
A: Yes, pre-made biscuit dough works well for this recipe. Just skip Steps 1 and 2 and follow the instructions on the biscuit package. However, making the dough from scratch will yield fluffier, tastier results.
Q: How can I store leftovers?
A: Place any leftover biscuits in an airtight container and store at room temperature for up to two days. To warm up the biscuits, preheat the oven to 200 degrees F, place baking sheet in the oven, and reheat the biscuits for 8 to 10 minutes. Place any leftover gravy in a sealed container and store in the refrigerator for up to three days. Reheat in the microwave or in a saucepan over medium-low heat.
Additional Tips and Video
If the dough feels too sticky, add a little more flour. Don’t forget to add a pinch of sugar to the dough for sweetness! For more tips and tricks, check out this instructional video below:
If you’re looking to make this a complete breakfast spread, then we recommend serving these buttery and delicious biscuits alongside your favorite breakfast meat – such as bacon, sausage, or ham. For more convenience, the Hamilton Beach Breakfast Sandwich Maker allows you to cook all your breakfast favorites in one easy step!
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