Amish Buttermilk Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a light, airy texture.

Salt: Enhances the flavor of the biscuits.

Butter: Adds richness and flakiness to the biscuits.

Buttermilk: Provides moisture and a slight tang, contributing to the biscuits' tender crumb.

When cutting in the cold butter into the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will help create flaky layers in the biscuits. Avoid using your hands too much, as the warmth can melt the butter, which will affect the texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with cream of tartar and baking soda: Use ½ teaspoon cream of tartar and ¼ teaspoon baking soda for every 1 teaspoon of baking powder. This combination mimics the leavening effect of baking powder.

• baking soda - Substitute with additional baking powder: Use 3 times the amount of baking powder as a substitute for baking soda, though it may slightly alter the taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• cold butter - Substitute with margarine: Margarine can be used in the same amount and will provide a similar texture, though the flavor may be slightly different.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes to curdle. This mimics the acidity and texture of buttermilk.

• To keep your Amish buttermilk biscuits fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• For longer storage, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil. Store them in the refrigerator for up to a week.
• If you want to freeze the biscuits, let them cool completely after baking. Place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the biscuits to a resealable plastic freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat refrigerated or frozen biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for 10-15 minutes or until warmed through.
• For a quicker option, you can microwave individual biscuits. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds, checking for warmth.
• If you prefer a crispy exterior, you can reheat the biscuits in a toaster oven. Set the toaster oven to 350°F (175°C) and heat the biscuits for 5-7 minutes.
• Enjoy your Amish buttermilk biscuits with your favorite jam, honey, or gravy for a delightful treat!

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the biscuits' flaky texture.

• Microwave Method: Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the biscuits a bit softer.

• Stovetop Method: Heat a skillet over low heat and add a small amount of butter or olive oil. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until warmed through. This method can give the biscuits a slightly crispy exterior.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method is great for small batches and retains the biscuits' texture.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Mixing bowl: Use to whisk together the dry ingredients and combine with the buttermilk.

• Whisk: Helps to evenly mix the flour, baking powder, baking soda, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, buttermilk, and other ingredients accurately.

• Measuring spoons: Measure the baking powder, baking soda, and salt precisely.

• Biscuit cutter: Cut out the biscuits from the dough to ensure uniform size and shape.

• Baking sheet: Place the cut biscuits on this for baking in the oven.

• Rolling pin: Pat the dough to about ½ inch thickness before cutting out biscuits.

• Flour sifter: Optional, but can be used to ensure the flour is lump-free and light.

• Cooling rack: Place the baked biscuits on this to cool down evenly after baking.

Pre-measure ingredients: Measure out all flour, baking powder, baking soda, and salt before starting to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing the dry ingredients and butter together in a food processor.

Chill tools: Keep your biscuit cutter and mixing bowl in the fridge to ensure the dough stays cold, making it easier to handle.

Batch bake: Double the recipe and freeze extra biscuits before baking. This way, you can bake them fresh as needed.

Clean as you go: Tidy up your workspace while the biscuits are baking to save time on cleanup later.