If there is one thing that can make your morning feel indulgent and heartwarming, it's a batch of fresh, fluffy buttermilk biscuits pulled straight out of the oven.

There's something so comforting and nostalgic about these golden beauties—the crispy, buttery crust, the tender, soft interior, and the unmistakable aroma wafting through your kitchen.

And truth be told, in our home, buttermilk biscuits are not just a weekend treat. They're a ritual, often accompanied by silky gravy or simply smeared with a knob of butter and a spoonful of jam.

The good part is that these buttermilk biscuits aren't complicated to make. However, they do require a few thoughtful ingredients and techniques to achieve their signature flaky texture and rich flavor.

But let's not linger any longer, and let's start baking.

How to Make Homemade Buttermilk Biscuits

• ‍Prep Your Butter: Reserve 20 grams of butter in a saucepan—you'll need to melt this later to brush the tops.
• The remaining butter should be chilled and cut into cubes.‍
• Make the Dough: In a food processor, add the cold butter cubes, flour, chopped chives, baking powder, baking soda, salt, sugar, buttermilk, and tahini.
• Pulse a few times just until a crumbly dough starts to come together.‍
• Form the Dough Block: Transfer everything onto a clean working surface. Gently bring the mixture together into a dough without overworking it. Flatten into a block, then fold the sides into the center.
• Press lightly and repeat the folding process a couple of times to create layers—this step is essential for buttermilk flaky biscuits.‍
• Cut the Biscuits: Once you have a cohesive block, use a cookie cutter to cut out 6 biscuits. Gather the scraps, reshape them gently, and cut them into squares—no waste, no guilt!
• These can be frozen for future baking.‍
• Bake: Line a tray with parchment paper and place the biscuits on it. Melt the reserved butter and brush each piece generously.
• Sprinkle with flaky salt and sesame seeds. Bake in a preheated oven at 220°C (425°F) for 15–20 minutes, until golden brown.‍
• Serve and Enjoy: Let the buttermilk biscuits rest for a few minutes after baking.
• Serve with gravy, jam, butter, or even sliced avocado and eggs.

Why We Add Tahini to Buttermilk Biscuits

You might be wondering why on earth tahini ended up in a buttermilk biscuit recipe. Well, as you probably know, tahini is made from sesame seeds. And I truly love the depth and the slightly earthy note that plays beautifully with the butter and chives. It's subtle but makes a real difference.

Freezing Tips and How to Bake from Frozen

As for leftovers—don't worry. Once cut, the biscuits can be frozen raw. When baking from frozen, simply add 5–10 extra minutes to your cooking time.

They will puff up just as beautifully, ready to be enjoyed on a lazy morning or served to unexpected guests. These freeze beautifully and can be reheated for a fresh-baked feel.

The Story Behind This Recipe and Its Cultural Influences

If you want to know more about the history behind this dish, read on. So, the origin of old fashioned buttermilk biscuits lies in Southern American cuisine, where they've been a breakfast staple for generations. Traditionally made with lard or butter and buttermilk, these biscuits were a way to make use of simple pantry ingredients.

And it is safe to say that our home version retains this simplicity while bringing our personal touch.

Nutritionally, while buttermilk biscuits are a treat, they do offer some benefits. Buttermilk itself is low in fat and provides calcium and probiotics. By adding tahini, we sneak in healthy fats, minerals like magnesium and iron, and a dose of plant-based protein.

This easy buttermilk biscuits recipe is not only adaptable but also a reflection of our kitchen's journey—where tradition meets creativity and global flavors find their place in familiar favorites.

Last but not least, tahini, made from sesame seeds, adds depth and a slightly earthy note that plays beautifully with the butter and chives. It's subtle but makes a real difference.

FAQ: Your Buttermilk Biscuit Questions Answered

‍Q: Why use buttermilk in biscuits?

A: Buttermilk reacts with baking soda to create carbon dioxide, which helps the biscuits rise and become fluffy. It also adds a tangy flavor and tender texture.

Q: Why are my buttermilk biscuits flat?

A: This could be due to overmixing, warm butter, or not enough folding to create layers. Make sure your ingredients are cold and your dough isn't overworked.

Q: Are buttermilk biscuits healthy?

A: They can be enjoyed as part of a balanced diet. Adding ingredients like tahini boosts their nutritional profile with healthy fats and minerals.

Q: Are buttermilk biscuits gluten-free?

A: Not by default. You'd need to use a gluten-free flour blend designed for baking to make a gluten-free version.

Q: What goes with buttermilk biscuits?

A: Gravy, butter and jam, fried chicken, scrambled eggs, cheese, honey, or even a savory spread like pesto. They're incredibly versatile.

Final Thoughts

I truly hope you try this recipe for buttermilk biscuits at home. The balance of chives, butter, and tahini makes them special while still honoring the roots of the best buttermilk biscuit recipe. They're flaky, rich, and perfect any time of day.

Don't forget—the full video showing you exactly how to make buttermilk biscuits is available on YouTube. Check it out, and if you bake them, tag us—we'd love to see your creations. Like and subscribe for more!

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