Bake easy biscuits in a matter of minutes and have hot, fresh biscuits on the table lickety split. This biscuit recipe has no butter and very little oil, so it’s a perfect comfort food if you’re cutting down on fats.
Ingredients for Easy Biscuits
¾ cup MILK (we use almond milk in the video) 2 Tbsp OIL up to 2 cups ALL PURPOSE FLOUR 2 tsp BAKING POWDER 1 tsp SALT 2-3 tsp SUGAR optional
Quick Biscuit Recipe
In a bowl, whisk together milk, oil, salt, and baking powder. You can also add a few tsp of sugar if you desire, but that’s optional.
Slowly add flour into the mix ¼ cup at a time. You’ll probably use between 1½ and 2 cups of flour. Turn the flour into the wet ingredients until a doughy ball forms, but do not overmix or overwork the dough.
Using your hand, pinch and divide the large dough ball into 6 equal sizes of dough and arrange on a lightly greased baking pan or parchment paper.
You can lightly flour your fingers while dividing the dough. Do not press or shape the dough more than needed. The biscuits might not win a beauty contest, but they’ll be light and fluffy if the biscuit dough is not handled overly much.
For darker biscuits, you can lightly brush the dough with milk, but this is optional.
Place the baking sheet in an oven preheated to 350˚F and bake for about 20 minutes.
If you’re looking for a more decadent biscuit, then try this classic country Buttermilk Biscuit Recipe with plenty of butter and buttermilk.
Thanks For Watching Our Recipe Videos!
Thanks for checking out our easy biscuits recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Buttermilk biscuit and gravy are pretty easy to make at home, and biscuits are great for any meal–not just for breakfast. I’m using mushrooms for this gravy recipe, but sausage can easily be substituted if you’re in a meaty mood.
What you need to make Biscuits
4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1½ cups BUTTERMILK (chilled) (plus buttermilk for brushing biscuit tops)
Easy Buttermilk Biscuit Recipe
How to make a Buttermilk Biscuit
In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well.
Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice.
Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.
Pour the buttermilk into the bowl, and use a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.
On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness.
Do not knead or “handle” the dough too much!
Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can.
Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.
Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Check Parchment Paper prices on Amazon
Lightly brush the tops of the biscuits with buttermilk or melted butter–this helps them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.
Homemade Buttermilk Biscuits
Mushroom Gravy Recipe Ingredients
oil/butter for sauteeing onion/mushrooms ½ cup chopped ONION 8 oz sliced MUSHROOMS ½ cup BUTTER ½ cup ALL-PURPOSE FLOUR 2 cups MILK about 2-3 tsp SALT (or to taste) 1 tsp BLACK PEPPER (or to taste) ½ tsp ground SAGE 2 tsp WORCESTERSHIRE SAUCE 1 tsp HOT SAUCE 1 tsp dried THYME ….experiment with whatever seasonings you like
Mushroom Gravy Recipe Directions
Heat 1-2 Tbsp oil in a skillet on medium high heat. Add onions and saute for 2 minutes. Add mushrooms and continue sauteeing until browned. Stir in a little salt and pepper. Remove onions and mushrooms from skillet and set aside for later.
Return skillet to the heat and add ½ cup butter and melt. Once melted, add in a little of the ½ cup flour. Stir until smooth, and then continue to slowly add and stir the flour into the butter until the entire ½ cup of butter and ½ cup of flour have been incorporated –this is a roux, a traditional thickener for sauces.
Continue stirring the roux and slowly add milk over several minutes until the the gravy is smooth and creamy. I use almond milk in this recipe, but most any kind of milk will work. Return the mushrooms and onion to the mix and continue stirring with the burner still on med to med-high heat.
Biscuits with Mushroom Gravy
Add sage, thyme, worcestershire sauce, salt, pepper, and hot sauce –or anything else you’d like to try. Add more milk as needed to achieve the desired consistency. And that’s it.
If the gravy sits around for a bit, just heat and stir in more milk–you can do this the next day, too, if you have gravy leftover.
This gravy is great over a buttermilk biscuit, but it can also be used for many entrees.
This gravy is great on country fried steak or meatloaf. If you’d rather have sausage gravy than mushroom gravy, then make it exactly the same way, but substitute sausage for mushrooms, and be sure to thoroughly drain the grease from the cooked sausage before adding it back into the skillet.
Give this Buttermilk Biscuit and Gravy recipe a try and let me know what you think, and bon appétit!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
