8 servings

Homemade Biscuits Without Buttermilk

Recipe by: True Taste Buds

Recreate the iconic tangy flavor and tender crumb of classic southern buttermilk biscuits using a simple trick with regular milk and vinegar. These flaky, mile-high biscuits go from pantry to plate in under 30 minutes with no proofing required.

★★★★★ 4.77 from 591 votes
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
SERVINGS 8
Homemade Biscuits Without Buttermilk

Ingredients

  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 tablespoon White sugar
  • 1 teaspoon Salt
  • 1/2 cup Unsalted butter, very cold and cut into cubes
  • 1 cup Whole milk
  • 1 tablespoon White vinegar

Instructions

  1. Preheat oven to 425 F and line a baking sheet with parchment paper. Measure the milk in a glass and stir in the vinegar. Let it sit to curdle. Whisk flour, baking powder, sugar, and salt in a large bowl.
  2. Toss cold butter cubes in the flour to coat. Cut the butter into the flour until crumbly. Leave some butter pieces the size of small peas.
  3. Pour the curdled milk into the dry ingredients. Mix gently until a shaggy dough forms. Turn out onto a floured surface and pat into a rectangle. Fold the dough into thirds, repeat two more times.
  4. Pat dough to a one-inch thickness using your hands. Press a floured cutter straight down into the dough. Pull the cutter straight up without twisting.
  5. Place biscuits on the parchment-lined baking sheet. Bake at 425 F for 12 to 15 minutes. Remove when the tops are deeply golden and risen.

Notes

Handle the dough as little as possible so the butter doesn't melt. Never twist the biscuit cutter when stamping, as it will pinch the edges and prevent rising. For an extra touch, brush the tops of the hot biscuits with melted salted butter immediately after baking.

Nutrition

Calories: 210 | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 460mg | Fiber: 1g | Sugar: 3g