Flaky, Buttery Perfection: From Scratch Buttermilk Biscuits with Lochmead Farms Buttermilk

When it comes to comfort food, few things are as beloved as a warm, flaky buttermilk biscuit. Whether you’re pairing it with butter and jam for breakfast, enjoying it with a hearty stew for dinner, or simply snacking on it throughout the day, a fresh batch of homemade biscuits can elevate any meal. Today, we’re diving into a Gibson family recipe for Buttermilk Biscuits, using the high-quality buttermilk from Lochmead Farms, to create the ultimate biscuit experience.

Why Lochmead Farms Buttermilk?

Lochmead Farms, a family-owned dairy farm that has been operating since 1941, provides a rich, creamy buttermilk made from milk sourced exclusively from the family farm. Founded by Howard and Gladys Gibson, Lochmead Farms has been passed down through generations, and even 84 years later, it remains committed to quality, sustainability, and locally sourced ingredients. Their buttermilk offers the perfect balance of tanginess and smoothness, which enhances the flavor and texture of baked goods like these biscuits. When you use Lochmead Farms buttermilk, you can expect biscuits with incredible flavor, a slight tang, and a richness that makes them stand out.

Buttermilk Biscuits Recipe

Ingredients:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/4 teaspoon baking soda

• 7 tablespoons cold unsalted butter, cut into small pieces

• 3/4 cup Lochmead Farms buttermilk, cold

• 1/4 cup Lochmead Farms buttermilk (for brushing)

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature ensures that your biscuits will puff up beautifully and develop a golden, flaky crust.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/4 teaspoon of baking soda. These ingredients form the base of your biscuit dough, and the baking powder and soda work together to help your biscuits rise to fluffy perfection.

3. Cut in the Butter: Next, add the cold, cubed butter to your dry ingredients. You can use a pastry cutter or a fork to “cut” the butter into the flour. The goal is to create pea-sized pieces of butter that will give your biscuits their signature flakiness. Be sure to work quickly and limit contact with your warm hands so the butter stays cold. This is the secret to light and airy biscuits!

4. Add the Buttermilk: Pour 3/4 cup of cold Lochmead Farms buttermilk into the mixture. Use a spoon or spatula to gently stir until the dough just comes together. The key here is to avoid overworking the dough. Stir it until the flour is moistened, but don’t worry if the dough looks a little shaggy.

1. Turn Out the Dough: Lightly flour a clean surface and turn your dough out onto it. Gently fold the dough over itself a few times, just until it comes together. Be sure not to overwork the dough, as this can lead to dense biscuits. Pat the dough into a rectangle about 1-inch thick.

2. Cut the Biscuits: Use a round biscuit cutter (or a drinking glass if you don’t have one) to cut out your biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Gather the leftover dough, pat it down, and cut more biscuits until all the dough is used up. You should get around 12 biscuits with these measurements.

3. Bake to Golden Perfection: Place the cut biscuits on a baking sheet lined with parchment paper, leaving a little space between each biscuit. Brush the tops with a small amount of additional buttermilk to encourage a golden-brown finish. Bake for about 15 minutes, or until the biscuits are golden on top and cooked through.

1. Serve and Enjoy: Once out of the oven, let your biscuits cool for a few minutes before serving. The result? Perfectly flaky, golden biscuits with a buttery, slightly tangy flavor thanks to the Lochmead Farms buttermilk. Enjoy them with butter, jam, honey, or as a side to your favorite meal.

Tips for Perfect Biscuits Every Time:

• Cold Ingredients Are Key: Use cold butter and cold buttermilk. The colder the butter, the flakier your biscuits will be.

• Don’t Overwork the Dough: Gently mix the dough and avoid overhandling it. The less you handle the dough, the flakier the biscuits will be.

• Use a Sharp Biscuit Cutter: If possible, use a sharp, round cutter to ensure clean edges. A dull cutter can cause the biscuits to rise unevenly.

• Oven Temperature: Make sure your oven is fully preheated before you bake the biscuits. A hot oven is essential for achieving the perfect rise and golden color.

Why This Recipe Works

This recipe is a foolproof way to make delicious buttermilk biscuits at home, and using Lochmead Farms buttermilk adds that extra special touch. The richness and tang of the buttermilk combined with the flaky texture of the dough creates the ideal balance of flavor and texture. Whether you’re a baking beginner or a seasoned pro, this recipe ensures that you’ll get perfect biscuits every time.