You can make a batch of delicious Southern biscuits even if you don’t have any buttermilk. You can have hot biscuits in about half an hour with this easy recipe.
Biscuits are a mainstay in the South and all good Southerners have a recipe or two in their repertoire. My family likes it when I make a batch of my Buttermilk Biscuits.
If you are like me, then you don’t always have buttermilk on hand. Don’t let that stop you from making biscuits, though. You can easily make a batch without buttermilk.
How To Make Biscuits Without Buttermilk
To make these delicious biscuits, you need the following ingredients:
- 1 tbsp white vinegar
- 1 cup 2% milk or whole milk
- 2 ½ cups self-rising flour (plus a little extra for the baking sheet)
- 6 tbsp cold butter
Combining milk with vinegar creates a great buttermilk replacement. So in addition to preheating the oven, start by making “sour milk.” Place vinegar in a measuring cup and then add milk to the vinegar to the 1 cup mark. Set the milk mixture aside for 10 minutes. If you were to drink it, it would probably have a tangy flavor.
Go ahead and preheat your oven to 450 degrees Fahrenheit now.
Next, place self-rising flour in a food processor. Cut butter into pieces and add to the flour. Pulsate until the butter is the size of peas. You should have crumbly dough.
Add the milk mixture and process until the milk has been combined with the flour. The mixture will be “sticky.”
Turn dough onto a floured work surface and pat it down until it is about 1-inch thick. You don’t need a floured rolling pin for this. Cut with a biscuit cutter (or drinking end of cup). Place biscuits on a baking sheet or baking stone.
Bake for 10-12 minutes or until golden brown. Brush hot biscuits with butter.
Serve with your favorite jam or jelly, or create delicious breakfast sandwiches by slicing them open and adding egg, sausage, bacon, cheese – whatever your heart desires. Of course, they are always good with sausage gravy or the Southern favorite – cocoa gravy.
- Food processor
- 1 tablespoon vinegar
- 1 cup milk
- 2 ½ cups self-rising flour
- 6 tablespoon butter cold
- Place vinegar in a measuring cup. Add milk to the vinegar to the 1 cup mark. Set aside for 10 minutes. Preheat oven to 450° Fahrenheit.
- Place flour in a food processor. Cut butter into pieces and add to the flour. Pulsate until the butter is pea-sized.
- Add milk mixture and process until the milk has been combined with the flour. The mixture will be “sticky.”
- Pat out mixture on floured surface until about 1 inch thick. Cut with a biscuit cutter (or drinking end of cup). Place the biscuits on a baking sheet or baking stone.
- Bake for 10-12 minutes or until golden brown.
The best part about these easy homemade biscuits is that they are made with simple ingredients. You gotta love that.
Notes About Baking Biscuits
- If you don’t have a food processor, you can use a pastry blender to cut the butter into self-rising flour.
- If you don’t have self-rising flour, you can make your own self-rising flour substitution by placing ¼ teaspoon salt, 1 ½ tablespoons baking powder, and enough flour all-purpose flour to fill up a one-cup measuring cup. So, for this recipe, I would recommend that you triple the ingredients. You can use the leftover flour mixture for dusting your work surface.
- You can use regular milk or 2% in this recipe.
- If the biscuit dough seems too wet or sticky, you can add a little extra flour.
- Using a baking stone is the best way to get the biscuits evenly browned all over. If you don’t have a baking stone, you can use a cookie sheet. Using parchment paper will allow you to easily remove them from the baking sheet.
- Keep an eye on the biscuits. The baking time is listed as 10 – 12 minutes. They bake pretty quickly in a hot oven.
- You can store biscuits that have cooled in an airtight container / zip-top bag.
- Keep this recipe handy. The next time you want buttermilk biscuits and don’t have any buttermilk, then this easy biscuit recipe is just what you need.