Buttermilk Biscuits from Luby's feature fluffy, golden-baked layers with a buttery flavor and a tender, melt-in-your-mouth texture, making them the perfect comfort food accompaniment.
Equipments
- Mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups
- Measuring spoons
- Rolling pin
- Biscuit cutter
- Baking sheet
- Parchment paper or silicone baking mat
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold
- 3/4 cup buttermilk, cold
Using cold unsalted butter and cold buttermilk is essential to achieve the tender, flaky layers characteristic of Buttermilk Biscuits from Luby's. Measure the baking powder and baking soda accurately to ensure proper rise and texture. Make sure the flour is all-purpose for the right balance of structure and softness. Avoid overmixing the dough to keep your biscuits light and flaky. Your homemade Buttermilk Biscuits from Luby's copycat menu will have a buttery flavor and melt-in-your-mouth texture that perfectly complements any meal.
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into small cubes; add to the flour mixture.
- Using a pastry cutter or fork, cut butter into the dry ingredients until mixture resembles coarse crumbs.
- Make a well in the center; pour in cold buttermilk.
- Stir gently just until the dough comes together. Do not overmix.
- Turn dough onto a lightly floured surface.
- Pat or roll dough to about 3/4-inch thickness.
- Using a biscuit cutter, cut out biscuits and place on the prepared baking sheet, sides touching.
- Gather scraps and repeat until all dough is used.
- Bake for 12–15 minutes, until biscuits are golden brown on top.
- Remove from oven and cool slightly before serving.
Substitution
Buttermilk Biscuits from Luby's copycat menu offer a buttery, flaky texture that mimics the original restaurant favorite. If you don't have cold buttermilk on hand, you can easily substitute by adding 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5 minutes. Using cold butter is essential to achieve the desired flaky layers, so avoid using melted or softened butter. When cutting biscuits, press straight down with the cutter without twisting to prevent sealing the edges and inhibiting rising. Your gentle handling during mixing and rolling will help maintain the light, tender crumb typical of Luby's biscuits.
Tips
Your cold butter is key to flaky buttermilk biscuits; keep it chilled and cut it into small cubes before mixing. Avoid overmixing the dough to maintain its tender, melt-in-your-mouth texture--stir just until it comes together. When rolling out the dough, pat it gently to about 3/4-inch thickness and cut biscuits with sides touching to encourage rising upwards, creating fluffy layers. Bake in a preheated 425degF oven and wait to cool slightly for the best buttery flavor and golden-brown finish.
Nutritions
Buttermilk biscuits provide a balanced combination of carbohydrates, fats, and protein, primarily sourced from all-purpose flour and butter. The buttermilk adds beneficial probiotics and contributes to the biscuit's tender texture while providing a modest amount of calcium. Each biscuit contains around 150-200 calories, with about half of these calories coming from fat due to the butter content. You can enjoy these biscuits in moderation as a comforting treat that supplies energy and some essential nutrients.
Storage
Store your freshly baked Buttermilk Biscuits in an airtight container at room temperature to maintain their fluffy texture for up to two days. For longer storage, wrap them tightly in plastic wrap or aluminum foil and freeze for up to three months. Reheat frozen biscuits in a preheated oven at 350degF (175degC) for 10-15 minutes to restore their tender, melt-in-your-mouth quality.
Variation or Alternatives
You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, which still yields tender biscuits. For a richer taste, try replacing cold buttermilk with sour cream or Greek yogurt. Chilling the dough for 30 minutes before rolling and cutting enhances flakiness by allowing the butter to solidify. If you prefer a more savory twist, add fresh herbs like chives or rosemary directly to the dry ingredients.
Allergies
Your buttermilk biscuits contain common allergens such as wheat (all-purpose flour) and dairy (unsalted butter and buttermilk), which can trigger allergic reactions in sensitive individuals. People with gluten intolerance or milk allergies should avoid or replace these ingredients with suitable alternatives. Always check ingredient labels and consult with a healthcare provider if you have food allergies before consuming such baked goods.
Why this recipe?
Luby's Buttermilk Biscuits menu is beloved for its fluffy texture and rich, buttery flavor that perfectly balances softness with a slight crispness on the edges. The biscuits are made from high-quality buttermilk, which enhances their moisture and tenderness, making each bite irresistibly satisfying. You'll appreciate why recreating this copycat recipe at home is worth the effort, as it allows you to enjoy the authentic taste and freshness without leaving your kitchen. Mastering this recipe also opens the door to customizing your biscuits with your favorite toppings or pairings, elevating your dining experience.