What Is the Difference Between Buttermilk Biscuits and Regular Biscuits?

If you’ve ever craved a sweet and savory combination of a honey butter chicken biscuit late in the day, you may have wondered: Are honey butter chicken biscuits available all day? This question is especially relevant to fans of breakfast menus and those who can’t get enough of that satisfying combination of crispy chicken and fluffy biscuit. Discover what honey biscuits are made of and explore their ingredients and variations here.

Biscuits are a beloved part of many cuisines, especially in the Southern United States. But when it comes to choosing between buttermilk biscuits and regular biscuits, many find themselves puzzled. Both are undeniably delicious, but there are distinct differences in flavor, texture, and ingredients that set them apart. In this article, we will explore these differences in depth, focusing on what makes each type of biscuit unique.

Introduction to Biscuits

The word “biscuit” can mean different things in different parts of the world. In the United States, biscuits are a type of quick bread that can be flaky, buttery, and savory, making them perfect for breakfasts, side dishes, or even desserts. There are primarily two types: buttermilk biscuits and regular biscuits. Understanding the key differences between these two can help you determine which is best for your culinary needs.

For a broader context on different types of bread and their health benefits, check out this informative article on bread varieties. In addition, if you want to explore the art of biscuit making further, Bon Appetit offers a great guide on how to master them.

Buttermilk Biscuits vs. Regular Biscuits: Key Differences

Let’s dive straight into the primary differences between buttermilk biscuits and regular biscuits by comparing their ingredients, texture, and flavor.

Ingredients: The Base of Every Biscuit

• Buttermilk Biscuits: As the name suggests, buttermilk is a key ingredient here. Buttermilk is a fermented dairy product that adds acidity to the dough, resulting in a tangy flavor and a tender texture. Buttermilk also interacts with baking soda, helping the biscuits rise more effectively.
• Regular Biscuits: Regular biscuits usually use milk or cream as the liquid component, which results in a more neutral taste. They may also contain baking powder as the leavening agent, which is less acidic compared to buttermilk biscuits. The difference in acidity is a major reason why the textures of these two types of biscuits are distinct.

Texture: Flaky vs. Tender

• Buttermilk Biscuits: Due to the use of buttermilk, these biscuits tend to be flakier and more tender. The acidity in buttermilk breaks down the gluten, creating a softer structure. Therefore, buttermilk biscuits often have a more layered, melt-in-your-mouth feel.
• Regular Biscuits: Without the acidity of buttermilk, regular biscuits often have a firmer, slightly denser texture. They still can be quite light and fluffy, but without the distinct tanginess that buttermilk brings.

Flavor: Tangy vs. Neutral

• Buttermilk Biscuits: The flavor of buttermilk biscuits is characterized by a slight tanginess. This subtle acidic taste can add complexity to the biscuit, making it an excellent choice for savory pairings like fried chicken or sausage gravy.
• Regular Biscuits: Regular biscuits have a more neutral flavor, making them a versatile option for both sweet and savory accompaniments. They work well as a base for strawberry shortcakes or alongside soups and stews.

How Are Buttermilk Biscuits Made?

To make buttermilk biscuits, the key lies in using cold ingredients, especially butter and buttermilk. Keeping the butter cold ensures that it doesn’t fully incorporate into the flour, resulting in flaky layers when baked. The ingredients are mixed just enough to bring the dough together, avoiding overworking to keep the biscuits light and airy.

If you are interested in trying your hand at making buttermilk biscuits, here’s an excellent recipe from Sally’s Baking Addiction that walks you through the steps with tips for ensuring perfect biscuits every time.

Common Mistakes When Making Buttermilk Biscuits

Making buttermilk biscuits may seem simple, but there are some common mistakes that can lead to disappointing results. Here are some tips to avoid them:

1. Not Using Cold Butter: Cold butter is crucial for creating flaky layers. If the butter melts before baking, you will lose the texture.
2. Overworking the Dough: Overmixing can lead to tough biscuits. Mix the dough just enough to bring it together.
3. Skipping the Chill Step: Once you cut the biscuits, chill them for 10-15 minutes before baking. This helps solidify the butter, leading to a better rise.

How Are Regular Biscuits Made?

Regular biscuits are similarly straightforward to prepare, but often use milk or cream instead of buttermilk. The method involves cutting cold butter into the flour to create a crumbly texture, which will translate into soft and fluffy biscuits upon baking.

The absence of buttermilk means there’s no acidic agent to activate baking soda, so baking powder is the preferred leavening agent. The lack of acidity gives regular biscuits their mild, comforting taste.

Tips for Perfect Regular Biscuits

1. Use Fresh Ingredients: Ensure your baking powder is fresh to achieve a good rise.
2. Butter Consistency: Butter should be cold but not frozen. Cut it into small cubes before mixing with the flour.
3. Do Not Twist the Cutter: When cutting biscuits, press down firmly without twisting. Twisting can seal the edges and prevent proper rising.

When Should You Use Buttermilk Biscuits?

Buttermilk biscuits are particularly ideal for savory dishes. Their tangy flavor pairs well with rich and salty foods. For example:

• Biscuits and Gravy: The tangy, soft texture of buttermilk biscuits is perfect for soaking up sausage gravy.
• Chicken and Biscuits: Buttermilk biscuits complement the crispy, savory notes of fried chicken.
• Breakfast Sandwiches: These biscuits provide the right balance to salty bacon or sausage.
• Holiday Meals: Buttermilk biscuits are a popular side during holidays, often served with roasted meats and hearty gravies.

When Should You Use Regular Biscuits?

Regular biscuits are versatile and can be used in a wide variety of dishes, both sweet and savory. Here are some classic pairings:

• Strawberry Shortcake: Regular biscuits have the neutral flavor that works well with fresh strawberries and cream.
• Soups and Stews: The slightly dense texture of regular biscuits makes them perfect for soaking up hearty broths.
• Butter and Jam: Their neutral taste makes them an excellent canvas for a variety of spreads, from sweet jams to savory butters.
• Dessert Toppings: Regular biscuits can be used as a topping for cobblers and crisps, giving them a crunchy, golden-brown crust.

The History of Biscuits

To appreciate the differences between buttermilk biscuits and regular biscuits, it’s useful to understand their history. Biscuits have a long and storied past, dating back to early European settlers in North America. The term “biscuit” comes from the Latin “bis coctus,” meaning “twice baked,” and originally referred to a hard, dry bread.

The Evolution in the United States

In the United States, biscuits evolved into the soft, fluffy quick breads we know today, largely thanks to Southern cooks. In the 19th century, buttermilk became a popular ingredient as it was more readily available than fresh milk. The introduction of chemical leaveners, like baking soda and baking powder, revolutionized biscuit making, allowing for the creation of lighter, flakier biscuits.

Regional Variations

Biscuits vary across different regions in the United States. Southern buttermilk biscuits are often seen as the gold standard, characterized by their tender crumb and layered texture. In contrast, Northern versions may be less flaky and more akin to a quick bread. In addition, drop biscuits, which do not require rolling or cutting, are popular across many regions for their ease of preparation.

Buttermilk and Its Role in Baking

Buttermilk is more than just a flavorful ingredient; it plays a crucial role in baking chemistry. The acidity in buttermilk reacts with alkaline baking soda to produce carbon dioxide, which helps baked goods rise. This chemical reaction is what makes buttermilk biscuits particularly light and tender.

Health Benefits of Buttermilk

Buttermilk also has some health benefits. It contains probiotics, which are beneficial for gut health. Additionally, buttermilk is lower in fat compared to cream, which can make buttermilk biscuits slightly healthier than their regular counterparts. However, biscuits are still an indulgence and should be enjoyed in moderation.

The Nutritional Content of Biscuits

To better understand the differences between buttermilk biscuits and regular biscuits, let’s take a look at their nutritional content.

• Calories: Buttermilk biscuits tend to have fewer calories compared to regular biscuits made with cream or whole milk, primarily due to the lower fat content in buttermilk.
• Protein: The use of buttermilk may increase the protein content slightly, as it is a dairy product rich in protein.
• Fat Content: Regular biscuits made with cream have a higher fat content, which contributes to their rich taste but also makes them more calorie-dense.

Overall, both types of biscuits should be consumed occasionally as a treat rather than a staple.

The Science of Biscuit Texture

The texture of a biscuit is determined by several factors, including:

1. Type of Fat Used: Butter, shortening, or lard can all be used in biscuit making. Each has a different effect on texture. Butter provides a rich flavor and creates steam pockets, resulting in flakiness. Shortening makes for a tender but less flavorful biscuit, while lard yields an exceptionally tender crumb.
2. Method of Mixing: How you incorporate the fat into the flour affects the final texture. The goal is to have small chunks of fat dispersed throughout the flour. During baking, these fat chunks melt, creating steam, which results in flaky layers.
3. Amount of Liquid: The amount of liquid impacts whether the biscuit is crumbly or cohesive. More liquid makes for a wetter dough, which leads to a softer biscuit.
4. Kneading and Folding: The technique used to knead and fold the dough also impacts the texture. Gentle kneading creates tender biscuits, while repeated folding helps build distinct flaky layers, especially in buttermilk biscuits.

The Role of Leavening Agents

The leavening agents used in biscuit making are crucial for determining how much the biscuits will rise. Buttermilk biscuits rely on the combination of baking soda and the acidity of buttermilk, while regular biscuits typically use baking powder as the primary leavening agent.

• Baking Soda and Buttermilk: When baking soda is combined with an acidic ingredient like buttermilk, it produces carbon dioxide gas, which causes the dough to expand and rise, resulting in a light and airy texture.
• Baking Powder: Regular biscuits often rely solely on baking powder, which already contains both an acid and a base, allowing it to leaven without additional acidic ingredients.

The balance of these leavening agents is key to achieving the desired texture—too much can lead to an overly puffy or bitter biscuit, while too little can make the biscuits flat and dense.

Creative Ways to Serve Biscuits

Serve biscuits in many creative ways, as they are incredibly versatile. Here are some ideas:

Savory Twists

• Garlic Cheddar Buttermilk Biscuits: Add shredded cheddar cheese and minced garlic to your buttermilk biscuit dough for a savory twist that pairs perfectly with soups.
• Herb Biscuits: Incorporate herbs like rosemary, thyme, or chives into the dough to add a burst of flavor that works well with roasted meats.
• Bacon and Scallion Biscuits: Chop crispy bacon and fresh scallions, and mix them into the dough. These biscuits are perfect for breakfast or as a side for hearty stews.

Sweet Versions

• Cinnamon Sugar Biscuits: Transform regular biscuits by brushing them with melted butter and sprinkling with a mixture of cinnamon and sugar before baking.
• Honey Butter Glaze: Brush freshly baked biscuits with honey butter for a touch of sweetness. This works particularly well with regular biscuits.
• Berry-Stuffed Biscuits: Place a dollop of berry preserves in the center of each biscuit before baking to create a delightful surprise in each bite.

Biscuit Sandwiches

Biscuits also make excellent bases for sandwiches:

• Breakfast Biscuit Sandwich: Use a buttermilk biscuit as the base and add scrambled eggs, cheese, and bacon.
• Pulled Pork Biscuit Sliders: Split regular biscuits and fill them with pulled pork and coleslaw to create a delightful mini sandwich.
• Fried Chicken Biscuit: A crispy fried chicken breast between two buttermilk biscuits with a smear of honey mustard makes for a perfect Southern-style sandwich.

Desserts with Biscuits

Transform biscuits into delectable desserts:

• Biscuit Shortcake: Use regular biscuits as the base for a classic strawberry shortcake, topped with whipped cream and macerated strawberries.
• Peach Biscuit Cobbler: Top sliced peaches with biscuit dough and bake until golden brown for a comforting, rustic dessert.
• Chocolate Chip Biscuits: Mix in chocolate chips for a sweet take on traditional biscuits. Serve warm with a scoop of vanilla ice cream.

Biscuits in Modern Cuisine

Biscuits have found a place in modern cuisine beyond the traditional breakfast table. Upscale restaurants use them as components of sophisticated dishes, such as:

• Biscuits with Braised Short Ribs: The rich, flaky texture of buttermilk biscuits pairs well with tender braised meat.
• Biscuit Croutons: Cube and toast leftover biscuits to make croutons for soups and salads, adding a buttery crunch.
• Biscuit Bread Pudding: Repurpose stale biscuits into a delicious bread pudding by soaking them in a custard mixture and baking until set. Add raisins or chocolate chips for extra flavor.

Gourmet Biscuit Toppings

Modern cuisine often elevates biscuits with gourmet toppings and spreads:

• Truffle Butter: Spread warm biscuits with truffle-infused butter for an upscale touch.
• Smoked Salmon and Cream Cheese: Top regular biscuits with cream cheese, smoked salmon, capers, and a squeeze of lemon for an elegant appetizer.
• Pimento Cheese: A Southern classic, pimento cheese spread over a buttermilk biscuit is a rich and flavorful treat.

Frequently Asked Questions

Are Regular Biscuits Better?

Whether regular biscuits are better depends on personal preference. They have a neutral flavor, making them versatile for both sweet and savory dishes.

What Are the Three Basic Types of Biscuits?

The three basic types are drop biscuits, rolled biscuits, and cream biscuits. Each has unique characteristics, with rolled biscuits being the most commonly used for both regular varieties.

What Is the Meaning of Buttermilk Biscuits?

Biscuits use buttermilk, which provides a tangy flavor and creates a light, flaky texture. They are particularly popular in Southern cooking.

Which Liquid Makes the Best Biscuits?

Milk is often the best liquid for biscuits because it creates a tender, flaky texture. However, milk and cream also work well, depending on the desired flavor and texture.