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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat Oven
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Mix Dry Ingredients
  4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Cut in the Butter
  6. 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.
  7. Add Buttermilk
  8. 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.
  9. Knead and Fold
  10. 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.
  11. Cut the Biscuits
  12. 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.
  13. Bake
  14. 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.
  15. Serve Warm
  16. Let the biscuits cool for a few minutes, then serve warm with butter, jam, or gravy.