Real Buttermilk Biscuits Without the Buttermilk Oamc
Experience the irresistible flakiness and rich flavor of *Real Buttermilk Biscuits Without the Buttermilk (OAMC)*—a clever twist on a classic comfort food. This recipe captures the tangy essence of traditional buttermilk biscuits by curdling milk with a splash of vinegar or lemon juice, ensuring you can enjoy buttery, tender biscuits without the need for buttermilk on hand. With just 15 minutes of prep and simple pantry staples like all-purpose flour, baking powder, and cold butter, these biscuits come together effortlessly. Perfectly golden and airy, they’re ideal for pairing with butter, jam, or savory gravies. Plus, they’re freezer-friendly for make-ahead convenience, making them a time-saving option for busy mornings or last-minute dinners. Discover the ultimate balance of simplicity and home-baked goodness in this versatile biscuit recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold)
- 0.75 cup milk
- 1 tablespoon white vinegar or lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Stir together with a whisk to evenly distribute the dry ingredients.
Cut the cold unsalted butter into small cubes and add them to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
In a small bowl or measuring cup, combine the milk and white vinegar or lemon juice. Let this mixture sit for 5 minutes to allow it to curdle and mimic the tanginess of buttermilk.
Pour the milk-vinegar mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a 1-inch-thick rectangle.
Using a round biscuit cutter or the rim of a glass, cut out biscuits. Press straight down without twisting to help them rise evenly. Gather the scraps and repeat until all the dough is used.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are puffed and golden brown on top.
Optional: Brush the tops of the biscuits with melted butter as soon as they come out of the oven for extra flavor.
Serve warm with your choice of butter, jam, or gravy. To freeze for later, let the biscuits cool completely, then store them in an airtight container or freezer-safe bag for up to 3 months.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.7 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 287 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
