Buttermilk Biscuits Recipe
There’s something truly magical about pulling a tray of golden, fluffy Buttermilk Biscuits out of the oven—every bite is a celebration of buttery layers and comforting warmth. Whether you grew up with a biscuit-loving grandma or are just now discovering their charm, these classic Buttermilk Biscuits are the perfect blend of tender crumb and crisp edges, ready to steal the spotlight at breakfast, brunch, or any meal that could use a little extra love.
Ingredients You’ll Need
The beauty of Buttermilk Biscuits is how a handful of humble ingredients come together to create something extraordinary. Each element in this recipe plays a starring role, so be sure to use the best you can find for results that truly wow.
- All-Purpose Flour: The sturdy base that gives your biscuits structure and a tender bite.
- Baking Powder: Provides most of the lift—your secret weapon for sky-high, fluffy biscuits.
- Baking Soda: Works alongside the buttermilk to help the biscuits rise and develop a lovely golden color.
- Salt: Enhances all the flavors and keeps your biscuits from tasting flat.
- Cold Unsalted Butter: The key to flaky, tender layers—keep it cold and cut into cubes for the best texture.
- Cold Buttermilk: Adds tangy flavor and moisture, creating that classic biscuit tenderness.
- Extra Buttermilk (for brushing): Gives the tops a beautiful golden sheen and a little extra flavor boost.
How to Make Buttermilk Biscuits
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, which will keep your biscuits from sticking and make cleanup a breeze. Having everything ready to go ensures your biscuits get into the oven quickly, which is key for a great rise.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This simple step is crucial—it evenly distributes the leavening agents and salt, so every biscuit bakes up perfectly tender and seasoned.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to your flour mixture. Using a pastry cutter or your fingers, gently work the butter into the flour until the mixture resembles coarse crumbs. Those little bits of butter will melt in the oven, creating pockets of flakiness that make Buttermilk Biscuits irresistible.
Step 4: Stir in the Buttermilk
Pour in the cold buttermilk and stir just until a shaggy dough forms. Try not to overmix—just bring the dough together so it holds. Overworking can make the biscuits tough instead of light and fluffy.
Step 5: Shape and Fold for Flaky Layers
Turn the dough out onto a floured surface and gently knead it two or three times. Pat it into a 1-inch thick rectangle, then fold it in half and pat it out again. Repeat this folding step twice more—this trick is the secret behind those beautiful layers in classic Buttermilk Biscuits.
Step 6: Cut and Arrange the Biscuits
Using a floured round cutter, stamp out your biscuits and place them on the prepared baking sheet. For soft-sided biscuits, nestle them close together. For crispier edges, leave a little space between each one. Gather up any scraps and gently reshape to cut out the rest.
Step 7: Brush and Bake
Brush the tops with a bit of extra buttermilk for extra color and flavor. Slide the tray into your hot oven and bake for 12 to 15 minutes, until the biscuits are puffed and golden brown. Let them cool for a few minutes before serving—if you can resist diving right in!
How to Serve Buttermilk Biscuits
Garnishes
A pat of butter melting into the steamy layers is hard to beat, but don’t stop there! Try a drizzle of honey, a dollop of homemade jam, or even a sprinkle of flaky sea salt for a restaurant-worthy finish on your Buttermilk Biscuits.
Side Dishes
These biscuits are the perfect companion to scrambled eggs, creamy sausage gravy, or a hearty vegetable soup. They’re also fantastic alongside roasted chicken or a fresh salad, making them a versatile star for any meal.
Creative Ways to Present
Slice your Buttermilk Biscuits and use them as the base for breakfast sandwiches, or stack them high with fried chicken and spicy honey for a Southern-inspired treat. Hosting a brunch? Serve them in a cloth-lined basket with an array of spreads and jams for a cozy, welcoming touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover Buttermilk Biscuits fresh by storing them in an airtight container at room temperature for up to two days. If you want to extend their life, pop them into the fridge for up to a week—but let them come to room temperature before enjoying for the best flavor and texture.
Freezing
Buttermilk Biscuits freeze beautifully! Once completely cooled, arrange them in a single layer in a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready for a biscuit fix, just reheat straight from the freezer—no thawing required.
Reheating
Warm your Buttermilk Biscuits in a 350°F oven for about 8-10 minutes, or until heated through. If you’re in a hurry, a quick zap in the microwave will do, but the oven will revive that irresistible crisp edge.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! If you only have salted butter on hand, just reduce the amount of added salt in the recipe by about half. The biscuits will still be delicious and buttery.
What if I don’t have buttermilk?
No buttermilk? No worries! You can make a quick substitute by mixing 3/4 cup milk with 2 teaspoons lemon juice or white vinegar. Let it sit for five minutes, and you’re ready to go.
Why is it important to keep the butter and buttermilk cold?
Cold butter and buttermilk are the secret to flaky, tender biscuits. The cold bits of butter create steam in the oven, which forms those lovely layers we all crave in Buttermilk Biscuits.
Can I add herbs or cheese to this recipe?
Definitely! A handful of chopped chives, fresh thyme, or shredded sharp cheddar takes these biscuits to the next level. Just fold them in right before adding the buttermilk.
How do I get my biscuits extra tall and fluffy?
For sky-high Buttermilk Biscuits, make sure your leavening agents are fresh, don’t overwork the dough, and use a sharp biscuit cutter (press straight down, don’t twist) to help them rise evenly in the oven.
Final Thoughts
I hope you’re as excited as I am to fill your kitchen with the aroma of fresh Buttermilk Biscuits! With a few simple steps, you’ll have a basket of flaky, buttery goodness ready to share with family and friends—or to savor all on your own. Give this recipe a try, and get ready for rave reviews at your table!
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Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These classic Buttermilk Biscuits are tender, flaky, and buttery – perfect for breakfast or as a side with any meal. Made with cold butter and buttermilk, they bake up golden brown with a light, fluffy interior and crispy edges. This easy homemade biscuit recipe is a Southern favorite that can be whipped up quickly for comforting, delicious bread.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk, plus more for brushing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure your biscuits don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, creating an even base for your biscuits.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces.
- Add Buttermilk: Pour the cold buttermilk into the flour and butter mixture, stirring gently and just until a shaggy dough forms. Avoid over-mixing to keep the biscuits tender.
- Knead Dough: Turn the dough out onto a floured surface and gently knead it 2 to 3 times to bring it together without overworking it. Then pat the dough into a 1-inch thick rectangle.
- Fold for Layers: Fold the dough in half, then pat it out again to 1-inch thickness. Repeat this folding and patting process two more times to create flaky layers inside the biscuits.
- Cut Biscuits: Use a floured round biscuit cutter to cut out biscuits from the dough. Place them close together on the prepared baking sheet if you want soft sides, or spaced apart if you prefer crispier edges.
- Brush and Bake: Lightly brush the tops of the biscuits with a bit of buttermilk to help them brown beautifully. Bake in the preheated oven for 12 to 15 minutes until the tops are golden brown and the biscuits are cooked through.
- Cool and Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm for the best flavor and texture.
Notes
- For extra flavor, add a pinch of sugar or a dash of garlic powder to the dry ingredients.
- Ensure the butter and buttermilk are very cold to create flaky, tender biscuits.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Do not overwork or over-knead the dough to avoid tough biscuits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
