Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

Bread

Easy Buttermilk Biscuits Recipe

Tall and flaky, these easy buttermilk biscuits have tons of layers that can be pulled apart to be slathered in butter or strawberry jam. Homemade buttermilk biscuits from scratch are ready in about 30 minutes from start to finish. This easy recipe is perfect for every level of cook.

Buttermilk biscuit with strawberry jam on plate.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Easy buttermilk biscuits

This easy biscuit recipe is ready in under 30 minutes and uses 7 common pantry ingredients.

They pair perfectly with most soup recipes and make an excellent addition to breakfast as well.

Basket of buttermilk biscuits from scratch.

Growing up, the only biscuits we had were out of a can. Homemade biscuits always seemed a mystery to me. I assumed they were difficult to make and I was afraid to attempt them when I was younger.

If only I’d known how easy they are to make, I could have been enjoying these fluffy homemade biscuits much more often.

Ingredients

These basic buttermilk biscuits use common pantry ingredients to keep this recipe simple.

Ingredients for buttermilk biscuits.
  1. All purpose flour
  2. Baking powder
  3. Baking soda
  4. Salt
  5. Cold butter
  6. Cold buttermilk
  7. Sugar

How to make easy buttermilk biscuits

  • First, sift all of the dry ingredients together into a medium bowl.
  • Next, cut in the cold butter using a pastry blender. You can also do this in a food processor by pulsing until mixture resembles coarse crumbs.
Step by step instructions for making biscuits from scratch.
  • Pour in buttermilk and stir just until the mixture comes together.
  • Dump the crumbly dough out and pat it together, folding several times to form layers.
  • Cut biscuits out, place on baking sheet, then brush with buttermilk or cream before baking.
One biscuit on small plate.

Tips and tricks for success

Making easy buttermilk biscuits from scratch is not difficult, but there are a few tricks and tips to follow that will guarantee tall, fluffy, perfect biscuits every time.

Two biscuits on wooden board.
  1. Not too thick: My number one piece of advice would be to pat out the dough to no more than 1/2 inch. The photo above shows what happens when your biscuit dough is too tall. They tend to flop over instead of rising up nice and straight.
  2. Don’t overwork the dough: The dough will be crumbly when you dump it out of the bowl, that’s normal. Resist the urge to knead the dough. The goal is to bring it together with the least amount of handling possible.
  3. Even thickness: Another helpful tip is to make sure the dough is fairly level. It doesn’t have to be perfect, but make sure the dough is patted out to roughly the same thickness.
  4. Cold butter: As the butter melts, it creates pockets of steam in the dough. For best results, put the cubed butter in the freezer for 15 minutes right before you cut it into the flour. The butter should be very, very cold.
  5. Don’t twist the biscuit cutter: Press straight down and pull up. Twisting the cutter will prevent the buttermilk biscuits from rising to their potential.
Basic buttermilk biscuit recipe with jam.

Frequently asked questions

How long do biscuits last?

Biscuits are best the day they are made. They will be noticeably less delicious the next day and by day three, they will be stale. Warming them in the oven (or even the microwave) will help them a bit, but plan to make as many biscuits as you’ll need for just that day.

Can I freeze them?

Yes! Freeze the baked biscuits in a zip top freezer bag for up to 3 months. Thaw on the counter and warm in a low oven to breathe life back into them.

Can I make them ahead?

Unfortunately, biscuits aren’t a good make ahead recipe. Instead, measure out all of the dry ingredients and sift them together. Put in a jar labeled “biscuit mix” and then carry on with the rest of the recipe when you are ready to bake. This will save you a few minutes next time.

Want to add in some extra flavor? Chop up a tablespoon or two of fresh herbs like dill and add in when mixing the dough.

Easy biscuit recipe from scratch on white plate with jam.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this buttermilk biscuit recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 biscuits

Easy buttermilk biscuits

Easy buttermilk biscuits

Easy buttermilk biscuits from scratch in under 30 minutes.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 2 c. all purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1/2 tsp. baking soda
  • 6 tbsp. chilled butter, diced into 1/4 in. pieces
  • 3/4 c. buttermilk
  • 2 tbsp. buttermilk or cream for brushing on top

Instructions

  1. Preheat oven to 425°F / 220°C / Gas mark 7. Line a baking sheet with parchment paper and set aside.
  2. Sift flour, baking powder, salt, sugar and baking soda together.
  3. Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs.
  4. Add buttermilk and stir in flour just until it comes together - dough will be crumbly.
  5. Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.
  6. Pat out to 1/2 in. thickness. Using a 2 3/4 inch biscuit cutter or cookie cutter, cut out biscuits by pushing straight down.
  7. Lay biscuits on parchment lined sheet pan and brush tops with buttermilk or cream.
  8. Bake for 10 – 14 minutes, rotating tray halfway through baking time.
  9. Serve immediately. Biscuits are best the day they are made.

Notes

White Lily flour is really nice for biscuits, but any flour will do.

Make sure the butter is VERY cold.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1 biscuit
Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 673mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 4g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Bread

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Originally published 3/21/13, most recent update 3/29/22.

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

How to make sweet Irish soda bread

This sweet Irish soda bread recipe is different than traditional soda bread, which is not sweet. It reminds me more of a scone in loaf form and it’s perfect with a thick layer of Irish butter, and a piping hot cup of strong tea.

sweet irish soda bread on cooling rack

Soda bread is just as synonymous with St. Patrick’s Day as corned beef and cabbage. This recipe was given to me by a lovely 86 year old Irish lass. I tweaked it slightly, but the heart of this recipe is hers.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Sweet Irish Soda Bread

This recipe is sweeter than most soda breads and a little cakier. There are many variations of soda bread out there. Most traditionally, it is not sweet and does not have raisins in it.

whole loaf of soda bread cooling on rack

I like this version, so it’s what I make and quite honestly, that is an integral part of cooking and baking as far as I’m concerned. 

If you are making something you like, you are more likely to cook or bake and isn’t that the point? Do what makes you happy, friends. This bread makes me quite happy.

How to make sweet Irish soda bread

This bread is very easy to make. First, cold Irish butter is cut into the flour mixture using a pastry blender. Then, raisins, golden raisins and currants are added.

Next, beat eggs and mix with milk. Then the egg mixture goes in and everything is mixed until it comes together. It is formed into a loaf and bakes for an hour.

This is not like baking traditional bread, where there is a rise and then punching it down to rise again. This is a quick bread recipe and as suggested by the name, comes together very quickly.

Sweet Irish Soda Bread with Raisins and Sultanas

If you tend to like barely sweet, in theory you should be able to reduce the amount of sugar to 1/2 cup without any major disasters. 

I haven’t done this, so I can’t be held responsible for the results! If you don’t care for raisins you can omit them or stick with all currants.

This bread is great the first day, a little less on the second and by by the third day: make toast. It makes a rather large loaf, so you could split the dough in half, reduce the baking time and just freeze the other one.

Of, if you’re like me and you tend to make enough to feed half the neighborhood, make someone’s day and share your golden, studded beauty with a few friends.

Best sweet Irish soda bread recipe

While I wouldn’t dream of calling this recipe the BEST, it is the best I’ve ever tasted. I love the sweetness in this bread, which could be served after dinner instead of a dessert.

However, these chocolate cupcakes with mint buttercream are perfect for a St. Patty’s Day dessert.

Pin it to your bread board

Yield: 16

Irish Soda Bread

sweet irish soda bread on cooling rack

A sweet Irish soda bread, perfect for enjoying with a cup of tea.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 4  c. AP flour, plus extra for board
  • 1 c. sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp. salt
  • 1/2 c. butter, cold, cut into cubes
  • 1/2 c. golden raisins
  • 1/2 c. raisins
  • 1/2 c. currants
  • 2 large eggs, beaten
  • 1 c. buttermilk

Instructions

  1. Preheat oven to 350.
  2. Sift together flour, baking powder, baking soda, salt and sugar.
  3. Set aside. 
  4. Using a pastry blender or food processor cut butter into flour mixture until pebble sized pieces remain. 
  5. Add raisins and currants into flour and butter mixture.  Toss to coat raisins in flour.
  6. Add milk and eggs, mix to combine (I don't recommend food processor here).  
  7. Dough will be sticky. Using floured hands, mold into a round or oblong loaf.  This is a quick bread and is not meant to be kneaded, take care not to overwork the dough.
  8. Place soda bread on baking pan lined with parchment paper in center of oven.
  9. Bake for 1 hour, remove from oven and place on cooling rack.
  10. Brush top of soda bread with butter while hot.
  11.  Let cool completely before cutting.

Notes

(because I lack patience, I sliced mine while it was still warm... It is better to wait until it has cooled completely before you cut into it)

Nutrition Information:

Yield:

16
Amount Per Serving: Calories: 408Saturated Fat: 4gCholesterol: 37mgSodium: 279mgCarbohydrates: 78gFiber: 2gSugar: 25gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Irish / Category: Bread
 

This post and recipe have been updated from the original publish date – 2/28/13

Tropical Coconut Bread Recipe

Tropical coconut bread is just the thing to turn an ordinary breakfast into a something special.  Coconut always reminds me of vacation and this bread is like a slice of paradise on a plate. This coconut loaf stays moist for days, which means you can enjoy it all week long.

tropical coconut bread slices on marble board

Tropical Coconut Bread

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How to Make Sage Onion Rolls

Sage onion rolls are perfect for your holiday table.  They are filled with a savory red onion mixture and adorned with fresh sage leaves, making them as pretty as they are tasty.

sage onion rolls on platter

Post contains affiliate links. If you make a purchase through the link, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Potato Dill Biscuits

Potato Dill Biscuits

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes?  They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.   Biscuits

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato.  She had a good question and I figured if she was wondering that, someone else would be too.  Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around?  Not very often, I’m guessing.  Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them.   All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed:  THEY WORK BETTER!  I kid you not,  the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice.  If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.Potato Dill Drop Biscuits PP
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist.  They are a smidge denser than regular biscuits, but are by no means heavy.  They are my new “go-to” biscuit.  They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough.  I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon!  I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Potato Dill Biscuits PP
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits

Potato Dill Biscuits

A simple and delicious drop biscuit.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
  • 7 ounces all-purpose flour, about 1 ½ cups
  • 1 ½ tablespoons baking powder
  • 1 ½ teaspoons salt
  • ½ teaspoon white pepper
  • 2 large eggs + 1 yolk
  • ½ cup light cream + 2 tablespoons for brushing on top
  • 1 ½ sticks cold unsalted butter, diced
  • 1 tablespoon dill

Instructions

  1. Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
  2. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
  4. Mix for a few seconds until it is combined.
  5. Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
  6. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
  7. Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
  8. Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Here are a few affiliate links to items used (and loved!) in this recipe.   Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

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Potato Dill Biscuits - Pook's Pantry

Flour, Salt, Water, Yeast

These basic four ingredients that most of us already have in the pantry plus a few other add ins and that’s all that is needed to turn a few basic ingredients into focaccia.

I had been thinking about making it for months, but for one reason or another talked myself out of it every time… until now.  I was thinking that it was such a hassle (it’s not) and that it would be a process (it hardly qualifies as work) to make it…  blah, blah, blah.   It had been awhile since I had made focaccia and I had just forgotten how ridiculously easy it is. 

It is as simple as weighing some flour, mixing yeast & water and turning on a mixer.   I should be ashamed of myself for putting it off for so long, especially when it really is that easy.

If you don’t have a kitchen scale, a cup of flour weighs approximately 5 ounces. 
There are 16 ounces in a pound, so therefore 1 lb and 4 ounces of flour is 20 ounces.  Divided by 5 gives you 4 cups of flour.  I used a little more than that.  I weighed my flour first and then measured it so I could give you the cup measurement and for me it came out closer to 4 and a half cups.

I know with all this math, I’ve probably just talked you out of weighing flour but it really isn’t all that bad.   Please forgive the math lesson and let’s get on with the dough…

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