The Ultimate Amish Biscuit Recipe

These Amish buttermilk biscuits are not only delicious but also incredibly easy to make. They’re perfect for a cozy weekend breakfast or as a comforting side dish for any meal. I found this in an old Amish recipe book put out by a local community in Holmes County, Ohio.

The Secret to Perfect Amish Buttermilk Biscuits

The key to these biscuits’ heavenly texture lies in the buttermilk and the folding technique. The acidity in the buttermilk reacts with the baking powder, creating a tender crumb, while the folding method produces those coveted flaky layers. Here’s my treasured recipe:

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 cup cold buttermilk

No buttermilk? Add one tablespoon of white vinegar to a cup of milk. Let set at room temperature for ten minutes and you have the perfect buttermilk substitute.

Instructions:

1. Preheat your oven to 450°F (230°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Make a well in the center and pour in the cold buttermilk.
5. Stir until just combined. The dough will be sticky.
6. Turn the dough out onto a floured surface and gently fold it over itself 5-6 times.
7. Pat the dough to about 1-inch thickness and cut out biscuits using a 2-inch round cutter.
8. Place the biscuits on an ungreased baking sheet, making sure they touch each other.
9. Bake for 12-15 minutes or until golden brown.

The result? Tall, flaky biscuits with a golden crust and a soft, pillowy interior that would make any Amish grandmother proud.

A Versatile Delight

These biscuits are incredibly versatile. Serve them warm with a pat of butter and a drizzle of honey for breakfast, or use them as a base for strawberry shortcake. They’re also perfect for soaking up gravy or accompanying a hearty stew. This recipe has become a staple in my kitchen, and I hope it finds a special place in yours too.