Buttermilk Biscuits Recipe

There’s nothing quite like homemade buttermilk biscuits: soft on the inside, with a golden, flaky exterior. Whether served with butter, jam, or gravy, these biscuits are a comforting treat. This recipe uses cold butter and buttermilk to create layers of flaky goodness, making each bite tender and delicious.

Equipment:

• Large mixing bowl
• Pastry cutter or fork
• Biscuit cutter or round glass
• Baking sheet
• Rolling pin

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ to 1 cup cold buttermilk

Instructions:

1. Preheat Oven
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the Butter
   Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs, with pea-sized butter pieces visible.
4. Add Buttermilk
   Pour in ¾ cup of cold buttermilk and gently stir until the dough starts to come together. If it’s too dry, add a bit more buttermilk, a tablespoon at a time, until the dough is shaggy but holds together.
5. Knead and Fold
   Turn the dough onto a floured surface. Lightly knead 3-4 times, then pat it into a rectangle about ½ inch thick. Fold the dough in half, then pat it back down—repeat this folding process 3 times for flaky layers.
6. Cut the Biscuits
   Use a biscuit cutter or glass to cut out rounds, pressing straight down without twisting to help the biscuits rise. Re-roll the scraps as needed to cut out additional biscuits.
7. Bake
   Place the biscuits on the prepared baking sheet, close together for softer edges or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown on top.
8. Serve Warm
   Let the biscuits cool for a few minutes, then serve warm with butter, jam, or gravy.

Presentation Ideas:

• Serve biscuits in a bread basket with a cloth napkin to keep them warm.
• Add small dishes of butter, honey, and jam for a homestyle breakfast spread.
• For brunch, pair with scrambled eggs, bacon, and fresh fruit.

Tips:

• Use cold butter and buttermilk to create flakiness; warm ingredients can make the biscuits dense.
• Handle the dough as little as possible to avoid overworking it, which can make the biscuits tough.
• Freeze the butter for 10 minutes before cutting if it starts to soften during preparation.
• For extra flavor, brush the tops with melted butter or buttermilk before baking.

These buttermilk biscuits are the perfect addition to any meal. With a buttery flavor, flaky texture, and golden tops, they’re delicious on their own or paired with your favorite toppings. This recipe is easy to make and sure to become a staple in your kitchen. Enjoy warm, freshly baked biscuits every time!

Buttermilk Biscuits Recipe

Light, flaky, and buttery buttermilk biscuits that are perfect for breakfast, brunch, or dinner. Enjoy these homemade biscuits warm from the oven!

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Equipment

• Large mixing bowl
• Pastry cutter or fork
• Biscuit cutter or round glass
• Baking sheet
• Rolling Pin

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter cubed
• ¾ to 1 cup cold buttermilk

Instructions

 

• Preheat Oven
• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Mix Dry Ingredients
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cut in the Butter
• Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs, with pea-sized butter pieces visible.
• Add Buttermilk
• Pour in ¾ cup of cold buttermilk and gently stir until the dough starts to come together. If it’s too dry, add a bit more buttermilk, a tablespoon at a time, until the dough is shaggy but holds together.
• Knead and Fold
• Turn the dough onto a floured surface. Lightly knead 3-4 times, then pat it into a rectangle about ½ inch thick. Fold the dough in half, then pat it back down—repeat this folding process 3 times for flaky layers.
• Cut the Biscuits
• Use a biscuit cutter or glass to cut out rounds, pressing straight down without twisting to help the biscuits rise. Re-roll the scraps as needed to cut out additional biscuits.
• Bake
• Place the biscuits on the prepared baking sheet, close together for softer edges or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown on top.
• Serve Warm
• Let the biscuits cool for a few minutes, then serve warm with butter, jam, or gravy.