Easy Homemade Biscuits without Buttermilk (30 minute Biscuit) | MerryBoosters (2024)

This Super Easy Homemade Biscuits without buttermilk, will help you make the best biscuits that are soft and fluffy and tastes delicious!

These quick and easy homemade biscuits are full of flaky layers and perfect for slathering with butter and honey.

What you will love about this Easy Homemade Biscuits Recipe without buttermilk

• These homemade biscuits have flaky layers and at the same time soft and fluffy texture.
• To make this Easy Biscuits, you will need only six basic ingredients!
• You can make this fluffy homemade biscuits in less than 30 minutes!
• This quick biscuits dough can be made in 5 minutes!
• You don’t need to do any prior preparations to make this flaky biscuits.
• No resting, cooling or freezing time and so you can save a lot of your time!

Ingredients needed for making Quick and Easy Homemade Biscuits

1. All-purpose flour :270 g or 2 cups loosely packed
2. Salt : 3 g or 1/2 teaspoon
3. Unsalted butter :85 g or 6 tbsp
4. Sugar: 12.5 g or 1 tbsp
5. Baking powder :8 g or 2 tsp
6. Milk :180 ml or 3/4 cup

How to make Fluffy Homemade Biscuits without buttermilk

You can make this Quick and Easy 30 minute Biscuits with no buttermilk in Four Simple Steps!

1.Prepare the Biscuits dough

Into a bowl, add in the flour, sugar,salt and baking powder.

Stir and combine everything together using a whisk, until all our ingredients get evenly distributed in the flour.

Now add the butter into the flour.

I took the butter out from refrigerator and used it.We don’t want it very cold like how we make Apple turnovers dough.

As an experiment,I have tried using room temperature butter, in this same homemade biscuits recipe.

Both times the biscuits turned out great.

Toss the butter in flour.

And now we need to get small pea sized butter pieces hom*ogeneously distributed in the flour.

I am using apastry cutterto do this; which makes the process so much easier.

We can also do this with the help of two forks.

Or you can grate frozen butter with a box grater and then stirring it into the flour mixture.

Incorporate the butter into the flour and stop when you can see, small pea sized pieces of butter is evenly distributed in the flour.

Add cold milk, in three or four batches into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened.

The biscuits dough should be doughy and not crumbly as our flaky pastry dough.

2.Build the flaky layers

Transfer the dough on to a lightly floured work surface.

Using hands, squish the dough from sides and form a dough ball.

Again squish and pat from top to form a small rough square.

We need to be as gentle as we can while handling the dough.

I am not using a rolling pin to do this step because when we do this with hands it gives a rough finish and lighter texture to our biscuits.

We don’t want to squish it in such a way that there is no airspace and it turn in to a dense sheet.The dough may not look perfect in the beginning ,and that’s okay.

Now using abench scraper, cut the dough into 4 equal parts.

Stack them one over the other.

Squish and pat again to form a rough square.

Again cut into 4 parts and stack them one over the other and then form a flat sheet of approximately 1 inch thick.

3.Cut the biscuits

Use Biscuit cutter or a wide mouth glass jar to cut the biscuits.

I used a small 2 1/4 inch round cookie cutter.In this way, we can make around 8 biscuits.

We can stack the remaining pastry dough ,squish and pat again to form dough sheet.

Place the cut biscuits on to a cast iron skillet.

It’s not necessary to grease the cast iron pan with butter.

We can also use a regular baking tray.It is better to use smaller tray as we can arrange them closer.When we arrange them closer, they can rise straight and tall while baking.

4.Bake the biscuits

Place the cast iron skillet on to 450 degrees F or 230 C Preheated oven and bake for around 14 minutes or until they turn golden brown on top.

If you are using a regular baking tray, we need slightly lesser baking temperature.

So place the baking tray on to 425 degrees F or 220 C Preheated oven and bake for around 16 minutes or until they turn golden brown on top.

When the biscuits are completely baked, take them out from the oven.

Apply the baked biscuits with some butter on top, so that they turn even more softer.

Do you need to keep the baking tray in refrigerator before baking?

No you don’t need to keep the baking tray in refrigerator before baking the biscuits.

Unlike making a flaky puff pastry dough, this easy biscuits recipe uses 2 teaspoons of baking powder.

So you can place the baking tray directly into the oven without any fear of butter melting and resulting in a pool of butter.

The leavening agent will come to action the moment our biscuits get heated up in the oven.

How to serve Homemade Biscuits

Biscuits are perfect for ,dipping, dunking and smothering, so there are plenty of delicious ways to serve them!

You can serve plain fresh and warm biscuits with spreads like honey butter, peanut butter, nutella, cream cheese, or fruit jam.

Homemade biscuits can be served with side of sausage gravy, stew ,meatballs, corn pudding and fried chicken.

For breakfast, we can make sandwich with some cheese, scrambled eggs and ham or bacon.

Can You use Buttermilk in this easy homemade biscuits recipe

Yes you can use buttermilk instead of milk.

If you plan to use buttermilk instead of milk in this simple biscuits recipe, add an extra 1/2 teaspoon of baking soda.

Since buttermilk is thicker than regular milk, you may need slightly more buttermilk to get the dough to the right consistency.You will find an extra tangi flavor when you add buttermilk instead of milk.

Why do you need to arrange the biscuits next to each other while they bake

The purpose of biscuits touching each other while baking is just to help them rise straight and tall.They will cling a little bit while baking.So the support of the biscuit near will prevent any side ward bending.

Not a big problem ,but we can prevent this just by placing them closer.

When I tried baking biscuits using a regular baking tray, as there was more space, I arranged them separated.

The Biscuits cannot rise upwards and slant while rising.

Can You make flaky Pastry modifying this southern fluffy biscuits recipe

Yes you can! It is interesting to see how these very similar recipes make very different baked goods with a slight differences in the amount of ingredients and difference in the baking temperature and texture of butter.

Just by,

• reducing the amount of baking powder and milk, and
• by keeping the butter very cold and
• Keeping the biscuits thinner and
• the biscuits cold before taking into the oven,
• Baking a little longer

You can turn these biscuits into flaky pastry or flaky biscuits pastry.

You can watch the video on how to make easy flaky pastry here

Step by step VIDEO :Super Easy Homemade Biscuits without buttermilk

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