Carla Hall Buttermilk Biscuits Recipe

A good biscuit should have a crisp, golden exterior and a soft, fluffy center that practically melts in your mouth!

Carla Hall’s recipe gets the texture spot on, thanks to the magic of buttermilk and cold butter worked into the dough.

The key to light, flaky layers is handling the dough as little as possible—overworking makes them tough.

Using a sharp biscuit cutter helps ensure clean edges that allow for better rising in the oven.

Brushing the tops with melted butter right out of the oven adds just the right touch of richness.

For the best results, freezing the cut biscuits for 10 minutes before baking helps them keep their shape!

How to Make Carla Hall’s Buttermilk Biscuits

Ingredients

• 8 tbsp Butter (cold)
• 2 1/2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1 tbsp Sugar
• 1 tsp Salt
• 1 1/4 cups Buttermilk

Step-by-Step Instructions

Step 1:

Preheat your oven to 450°F (about 232°C).

Line a baking sheet with parchment paper or lightly butter it to prevent sticking.

Step 2:

In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.

Keep them ready for the next step.

Step 3:

Cut the cold butter into small cubes.

Mix it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

Step 4:

Add the buttermilk to the mixture.

Stir gently just until the dough comes together.

Be careful not to overmix it.

Step 5:

Turn the dough onto a floured surface.

Gently pat it to about 1/2-inch thickness without kneading too much.

Cut out rounds using a 2-inch biscuit cutter.

Place them on the prepared baking sheet.

Step 6:

Bake in the preheated oven for about 12 to 15 minutes or until golden brown.

Remove them and let them cool for a moment before serving.

Tips and Tricks for Making This Recipe

Use Cold Butter

Using very cold butter is key.

It helps create flaky layers in the biscuits as the butter melts during baking.

Do Not Overmix

Be gentle with your dough to avoid tough biscuits.

Overmixing can lead to unwanted density.

Adjust Buttermilk Quantity

You may need to adjust the buttermilk slightly based on your flour.

Some flours absorb more liquid, so feel free to use a little more or less.

Cut Biscuits Smoothly

When cutting out the biscuits, don’t twist your cutter.

Twisting can seal the edges and prevent proper rising.

Bake Them Right Away

Once you cut the biscuits, place them on the baking sheet immediately.

Letting them sit can alter texture.

The oven-ready dough will yield the best results!

What to Serve with Carla Hall Buttermilk Biscuits

Sausage Gravy

Sausage gravy is a classic partner for buttermilk biscuits, creating a warm and comforting meal.

The creamy gravy, made with crumbled sausage and seasoning, perfectly complements the flaky biscuits.

You can easily make it ahead of time and warm it up just before serving your biscuits.

Chicken Noodle Soup

A steaming bowl of chicken noodle soup brings cozy flavors to your table when paired with biscuits.

The rich broth with noodles and tender chicken chunks offers a hearty balance to the light biscuits.

This combination is not only filling but also gives you delicious warmth on a chilly day.

Scrambled Eggs

For a breakfast option, scrambled eggs work well with buttermilk biscuits.

Make sure your eggs are fluffy and well-seasoned; they complement the biscuit’s buttery layers beautifully.

Throw in some freshly chopped chives or shredded cheese to add that extra kick.

Molasses Glazed Ham

Consider pairing your biscuits with molasses glazed ham for a touch of sweetness and saltiness.

The ham’s bold flavor complements the biscuits’ buttery texture.

Cut the ham into thin slices to let it rest comfortably on each biscuit half.

Southern Collard Greens

Including Southern collard greens adds a nutritious and flavorful touch to your biscuit dish.

The greens’ slight bitterness pairs wonderfully with the savory richness of the biscuits.

A hint of vinegar and spice in the greens balances everything nicely, making this option feel fresh.

Spiced Apple Chutney

Try pairing your biscuits with a spiced apple chutney for something a bit different.

The sweetness and warm spices of the chutney provide a delicious contrast to the savory biscuits.

This unexpected pairing can add a unique touch to your brunch or dinner spread.

Variations and Substitutions

Types of Flour

Using different types of flour can change the texture of your biscuits dramatically.

You might want to try a mix of all-purpose and whole wheat flour for a heartier option.

Feel free to experiment with pastry flour for a lighter, softer biscuit texture.

Buttermilk Alternatives

If you’re out of buttermilk, don’t worry!

You can easily substitute with a mix of milk and a tablespoon of lemon juice or vinegar to mimic that tangy flavor.

Another option is to use plain yogurt or sour cream, thinned with a little milk to achieve the right consistency.

Butter and Fat Options

For a unique flavor twist, consider using flavored butters or even a combination of butter and lard.

Lard gives biscuits an amazing flakiness that I absolutely love!

If you prefer a non-dairy alternative, coconut oil can also work, although it does add a slight coconut flavor to the biscuits.

Add-ins for Flavor

Consider adding grated cheese or chopped herbs to your biscuit dough for an extra burst of flavor.

Chopped jalapeños or sun-dried tomatoes are great choices for a savory kick.

If you want a touch of sweetness, add a sprinkle of cinnamon and sugar to your dough before baking.

How to Store Leftover Carla Hall Buttermilk Biscuits

When it comes to storing leftover buttermilk biscuits, maintaining their fluffy texture is key!

Make sure you cool the biscuits completely before storing them.

You’ll want to use an airtight container or a resealable plastic bag to keep them at room temperature for up to two days.

For a fresher option, consider storing them in the refrigerator.

Refrigerator Storage

Wrap each biscuit tightly in plastic wrap or aluminum foil.

Place them in the fridge, where they can last for two to three days without drying out.

Freezer Storage

If you plan to store them longer, freezing is an excellent option.

After cooling, place the biscuits on a baking sheet in a single layer and freeze for about 30 minutes.

Then, transfer them to a freezer bag or container.

These biscuits can be frozen for up to three months.

Room Temperature Storage

If you prefer room temperature, use a paper or plastic bag with small ventilation holes.

This allows excess moisture to evaporate, keeping the biscuits from becoming soggy.

With these simple tips, your biscuits will be ready and waiting when you get that next craving!

Common Mistakes to Avoid

Your enthusiasm can make biscuit-making a joyful process with a little preparation and awareness!

Using Warm Butter or Flour

Using cold butter ensures the biscuits are flaky.

The warmth melts butter too fast, disrupting the texture.

Overworking the Dough

You should handle the dough as little as possible.

Kneading it too much creates dense biscuits instead of the light, fluffy texture you’re aiming for.

Incorrect Measuring

Accurate measurements are key to achieving consistency in your biscuits.

Using the right balance of ingredients like flour and buttermilk sets you up for success!