buttermilk ranch biscuits
Oh heyyyy, friends. Sorry about my lengthier-than-normal absence from this space. I was too busy being a maid of honor (OK, OK… matron. But I feel like a youthful maid at heart) for my best friend’s wedding this weekend in Chicago. It was such a whirlwind of fun and fanciness that I completely forgot to post here over the end of the week/weekend.
So I brought you something to apologize: Buttermilk ranch biscuits.
Now, let’s converse about these biscuits. Because tangy buttermilk + creamy ranch + buttery biscuits = so many things worthy of a conversation.
In my time working on an eCookbook, I spent a good deal testing biscuit recipes. It was probably one of my favorite parts of the process — you know, making and eating biscuits. Did I mention I love my job? Because I do.
Anyway, having made so many a biscuit, I have to say I’ve got it down pretty well, the biscuit-making. These biscuits in particular, though, helped me out, too because of the ranch flavor and bits o’ butter. They were easy to mix, stir, assemble and bake into flaky, buttery biscuit blissdom. Eating them was pretty easy to do, as well.
There is a double iteration of butter and ranch in these biscuits, by the way — YOU’RE WELCOME. I mean, I say this in the kindest way possible. It’s an act of love from me to you, to give you double the butter/ranch situation. Some of it goes into the biscuit, and the rest gets brushed on top. And allll of it goes into your pie hole, either on its own warm from the oven, or with eggs and cheese on top, or on top of chili on a cool summer day. Again — you are so welcome.
I think my favorite part of these biscuits is the fact that while the top of the biscuit stays extremely soft and fluffy and flaky and buttery, as a biscuit does, the bottom gets a bit of a brown crust on it for a crunch/crumble factor. So in one bite, you get the following: Butter, ranch, fluffiness, flakiness, more butter and ranch, crunchy brown bottom crust. Oh man. I just drooled a little.
So considering it’s Monday and you may or may not be recovering from an epic weekend like me, I suggest you do the following today:
1) Buy extra butter and ranch dressing.
2) Make buttermilk ranch biscuits.
3) Eat all the buttermilk ranch biscuits.
Buttermilk Ranch Biscuits
Description
Ingredients
- 2 ¼ cups all-purpose flour plus more for dusting and shaping
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup unsalted butter cold, cut into small cubes
- ¾ cup low fat buttermilk
- ¼ cup ranch dressing divided
- 1 tablespoon unsalted butter melted
Instructions
- Heat oven to 375 degrees F. Line a baking sheet with parchment paper; spray with cooking spray.
- In a large bowl, whisk flour, baking powder, baking soda and salt until well combined. Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs.
- Make a well in the center and pour in buttermilk and 3 tablespoons ranch dressing. Stir until just combined.
- Turn dough out onto a well-floured surface. Pat dough into a 1/2-inch tall circle. Use a 3-inch biscuit or round cookie cutter to cut dough into biscuits. Place biscuits on prepared baking sheet about 2 inches apart. Re-pat dough scraps once into a circle to cut more biscuits.
- Bake biscuits 10 minutes. Meanwhile, combine remaining 1 tablespoon ranch dressing and melted butter.
- Brush tops of biscuits with butter-ranch mixture. Bake another 3 to 4 minutes until golden brown.
Fresh biscuits are the best! I love this flavour, friend!
Mmm for the love of all things!! Send some of those my way, friend!
I don’t even LIKE ranch but I would TOTALLY try these!
I love the flavors in the biscuits!! Perfect for a Monday dinner side!
Congrats to your bestie!
ranch dressing in a biscuit?! oh hell yeah.
mmmm… all want is bacon with these beauties! Great recipe!
Hmmmm… how about bacon (crumbled) In the biscuits!
Ooh gosh. I don’t bake biscuits very often, since my will-power seems to vanish the second fresh-baked biscuits appear…but these look too good to pass up! Do you think these biscuits would be okay to freeze?
Lord knows I can never have too much butter and ranch in my life. I’m dying to dunk these babies in some chowdah!
CakePants — I’m with you on the lack of willpower thing… biscuits just get me every time. And yes, these definitely freeze well!
Three words: Yes, YES, and YeS!!! These look amazing, love!
The pics of you and your bestie on IG were sooooo cute. What good lookin friends! I have a weakness for all things ranch and all biscuity treasures. I just made biscuits for our family vacay and since I didn’t get to eat as many as I would have liked, I will have to make another batch!
Ok biscuits are one of my ultimate carb loving guilty pleasures, I’ll eat ’em any which way I can my grubby hands on them, but I have to say ranch biscuits sounds like pure heaven to me!!
Ohmylans I do love the flavors here. Perfect for a weeknight side.
Ooo these biscuits!! I would love this with some gravy on top! Haha #fatty
I love you too. There is nothing more perfect than butter. Except, maybe you and you taste testing everything for us.