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 Amish biscuit recipes are known for their simplicity and reliance on basic, wholesome ingredients, often resulting in a tender, flaky, and rich biscuit.¹ The "Amish" style often refers to a traditional, no-fuss approach to baking. A key to success is using cold ingredients and not overworking the dough.²

Here is a classic Amish buttermilk biscuit recipe you can try:

Amish Buttermilk Biscuits

This recipe focuses on creating a soft, light, and fluffy biscuit.³ The use of cold butter and the folding technique are crucial for creating flaky layers.⁴

Yields: 8-10 biscuits

Prep time: 15-20 minutes5

Cook time: 12-15 minutes6

Ingredients:

• 2 cups all-purpose flour (plus more for dusting)⁷

• 1 Tbsp. baking powder⁸

• ¼ tsp. baking soda⁹

• 1 tsp. salt

• 6 Tbsp. cold unsalted butter, cubed or grated¹⁰

• 1 cup cold buttermilk¹¹

Instructions:

1. Preheat Oven: Preheat your oven to 450°F (¹²230∘C).¹³ Line a baking sheet with parchment paper.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.¹⁴

3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients.¹⁵ Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture.¹⁶ Work quickly to avoid melting the butter.¹⁷ The mixture should resemble coarse crumbs with some pea-sized pieces of butter still visible.¹⁸ This is what creates the flaky layers.

4. Add Buttermilk: Make a well in the center of the flour-butter mixture.¹⁹ Pour in the cold buttermilk. Stir gently with a fork or spatula just until the dry ingredients are moistened.²⁰ The dough will be shaggy and sticky—do not overmix.²¹

5. Fold the Dough: Turn the dough out onto a lightly floured surface.²² Gently pat the dough into a rectangle about 1 inch thick.²³ Fold the dough in thirds, like a letter.²⁴ Rotate the dough a quarter turn and repeat the folding process. Repeat this process a total of 3 to 6 times.²⁵ This layering method, without kneading, is essential for a good rise and flaky texture.

6. Cut the Biscuits: Gently pat the folded dough into a rectangle about 1 inch thick. Using a round biscuit cutter, press straight down through the dough. Do not twist the cutter. Twisting seals the edges and prevents the biscuit from rising properly.²⁶ Alternatively, you can cut the dough into squares with a sharp knife to avoid scraps.²⁷

7. Arrange and Bake: Place the cut biscuits on the prepared baking sheet.²⁸ For taller biscuits, place them so their sides are just touching. For more individual, crisp-edged biscuits, space them slightly apart.

8. Bake: Bake for 12-15 minutes, or until the tops are golden brown.²⁹

Tips for a Traditional Amish Touch:

• Cold is Key: Ensure your butter and buttermilk are as cold as possible. You can even cube the butter and place it in the freezer for 15-20 minutes before using it.³⁰

• Don't Overwork: The less you handle the dough, the more tender the biscuits will be.³¹ The gluten will not have a chance to develop, which would make the biscuits tough.

• The "Drop" Method: Some Amish recipes use a drop method, where you simply scoop mounds of the sticky dough onto a baking sheet, which results in a more rustic, dense biscuit.³² You can try this by skipping the folding and cutting steps and simply spooning the dough onto the pan.

• Substitute Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and filling it the rest of the way with milk (whole milk works best).³³ Let it sit for 5-10 minutes until it thickens slightly before adding it to the recipe.