Making homemade buttermilk biscuits is easier than you think! With just seven simple ingredients and a little bit of effort, you can enjoy soft, tall, flaky, and buttery biscuits for breakfast or any time of the day. You’ll never go back to store-bought biscuits after trying these!

Recipe Ingredients

To make these easy buttermilk biscuits, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup cold buttermilk

How to Make Buttermilk Biscuits

1. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
2. Cut in the butter: Add the cold, cubed butter to the flour mixture. Cut it into the dry ingredients using a fork, a pastry cutter, or a food processor until you have small pea-sized crumbs of butter.
3. Add the buttermilk: Pour the cold buttermilk into the bowl and mix just until the dough starts to come together.
4. Work the dough together: Turn the dough onto a lightly floured surface and very gently work it together with your hands.
5. Fold the dough: Form the dough into a rectangle, fold it into thirds like a letter, and then pat it back out into a rectangle. Repeat this folding process two more times. These layers will result in ultra flaky, fluffy biscuits!
6. Pat out the dough: After the dough has been folded for the third time, pat it out into a 1/2-inch thick rectangle. Make sure to measure here! If the dough is too thin, the biscuits won’t rise very tall.
7. Cut out the biscuits: Use a floured 2.5-inch biscuit cutter to cut out the biscuits and arrange them on a parchment paper-lined baking sheet. Make sure the biscuits are touching each other. Not only will this help them rise taller, but it will also give them softer sides.
8. Brush with buttermilk: Optional but recommended – brush the tops of the biscuits with a little bit of buttermilk.
9. Bake until golden brown: Bake the biscuits in a preheated oven at 450°F for 15 to 17 minutes or until lightly golden brown.

How to Freeze Buttermilk Biscuits

If you want to freeze the biscuits, you have two options:

• Freeze before baking: Place the cut-out biscuits on a baking sheet lined with parchment paper. Freeze for 1 to 2 hours or until frozen solid. Transfer the frozen biscuits to a freezer bag and store for up to 3 months. When ready to bake, add a few extra minutes to the baking time.
• Freeze after baking: Allow the baked biscuits to cool completely. Place them in a large freezer bag and store in the freezer for up to 3 months. To reheat, bring them to room temperature and warm in the microwave or oven at 300°F until warmed through.

Storage Instructions and Baking Tips

• These biscuits are best eaten the same day they are prepared. However, you can store them in an airtight container at room temperature for 2 to 3 days. Warm them up in the microwave or oven before serving.
• Don’t overwork the dough to keep the biscuits tender.
• If you don’t have a circular biscuit cutter, you can use a knife to cut the dough into square biscuits.
• For softer sides, place the biscuits side by side on the baking sheet.
• If the dough feels warm, chill it in the freezer before baking.
• Enjoy your homemade buttermilk biscuits for breakfast or as a delicious accompaniment to gravy or jam!

Bonus Recipe: Brown sugar caramel pound cake 

The aroma of freshly baked cake, the rich caramel drizzle, and the satisfying sweetness of brown sugar – these are the elements that come together in the irresistible Brown Sugar Caramel Pound Cake. This delectable dessert is not only easy to make but also budget-friendly, making it a delightful treat for any occasion. In this article, we will explore the ingredients, preparation steps, and the delightful experience that this cake offers.

The Ingredients

The beauty of the Brown Sugar Caramel Pound Cake lies in its simplicity, using everyday ingredients that come together to create a harmonious blend of flavors. Here are the key components:

1. Butter: 1 ½ cups of softened butter form the base of the cake, lending a rich, creamy texture and a buttery flavor that is quintessential in pound cakes.
2. Brown Sugar: A combination of 2 cups of light brown sugar and 1 cup of granulated sugar provides the cake with its distinctive sweetness and a hint of caramel flavor.
3. Eggs: 5 large eggs add moisture, structure, and richness to the cake batter.
4. Flour: 3 cups of all-purpose flour, combined with baking powder and a pinch of salt, give the cake its structure and texture.
5. Milk: 1 cup of whole milk adds moisture and helps create a tender crumb.
6. Toffee Chips: A delightful addition, a bag of toffee chips (such as Heath) adds bits of toffee goodness, creating pockets of sweetness throughout the cake.
7. Pecans: Chopped pecans, 1 cup, provide a delightful crunch and a nutty flavor that pairs wonderfully with the caramel.

The Preparation

Creating this heavenly cake involves several straightforward steps:

1. Preparing the Pan: Preheat your oven to 325°F and prepare a 12-cup Bundt pan by either spraying it with cooking spray or greasing it and dusting it with flour.
2. Creaming the Butter and Sugar: In a mixing bowl, beat the softened butter until it becomes creamy. Add the brown and granulated sugars, and continue beating until the mixture is light and fluffy.
3. Adding the Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This step helps create a smooth and even texture.
4. Combining Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet batter, alternating with the milk, and mix until just combined.
5. Adding Toffee Chips and Pecans: Stir in the toffee chips and chopped pecans, distributing them evenly throughout the batter.
6. Baking: Spoon the batter into the prepared Bundt pan and bake for approximately 85 minutes, or until a wooden pick inserted into the cake comes out clean. To prevent excessive browning, you can cover the cake with foil while baking.
7. Cooling: Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.

The Caramel Drizzle

No Brown Sugar Caramel Pound Cake would be complete without its signature caramel drizzle. Here’s how to make it:

1. In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently.
2. Once boiling, reduce the heat to a simmer and continue whisking for 8 minutes until the caramel thickens.
3. Remove from heat and whisk in the butter and vanilla extract. Let the caramel cool for 5 minutes before using.

The Experience of Enjoyment

Slicing into a Brown Sugar Caramel Pound Cake is a moment of sheer delight. The cake’s texture is perfectly tender, with the toffee chips adding pockets of sweetness and the pecans providing a satisfying crunch. The rich and buttery flavor of the cake pairs seamlessly with the luscious caramel drizzle, creating a symphony of tastes that dance on the palate.

In conclusion, the Brown Sugar Caramel Pound Cake is a testament to the beauty of simplicity in baking. With readily available ingredients and straightforward preparation steps, it delivers a dessert that is both delicious and satisfying. This cake is a delightful addition to any gathering, whether it’s a family dinner, a potluck, or a special celebration.

So, the next time you’re in the mood for a sweet treat that brings together the goodness of brown sugar, the allure of caramel, and the comfort of a classic pound cake, consider whipping up this easy and budget-friendly masterpiece. Share it with loved ones, savor each bite, and relish in the delightful experience that is the Brown Sugar Caramel Pound Cake.