Homemade Buttermilk Biscuits
Flaky, buttery, and oh-so-tender, these homemade buttermilk biscuits are your ticket to carb heaven!
Perfect for breakfast, brunch, or as a side dish, they’re easy enough for beginners but impressive enough to wow anyone.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Mix the Dry Ingredients
Boldly whisk together flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. This ensures even distribution of leavening agents so every bite rises beautifully!
Step 2: Cut in the Cold Butter
Use a pastry cutter (or even two forks if you’re feeling rustic) to cut cold butter into the dry ingredients until the mixture resembles coarse crumbs. The secret here? Keeping that butter chilly—it’s what makes the biscuits flaky!
Step 3: Add the Buttermilk
Pour cold buttermilk over the mixture and gently stir until just combined. Don’t overmix; we want tender biscuits, not tough ones! The dough will be shaggy but come together when pressed.
Step 4: Shape the Dough
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Fold it in thirds like a letter, then roll it out again. Repeat once more—this layering technique gives those dreamy flaky layers!
Step 5: Cut Out the Biscuits
Dip a round biscuit cutter into flour and press straight down into the dough without twisting. Twisting crushes the edges, which can prevent them from rising properly. Place the biscuits close together on a baking sheet for soft sides or farther apart for crispier edges.
Step 6: Bake Until Golden Brown
Brush the tops with melted butter (because why not?) and bake until golden brown. Keep an eye on them—they go from perfect to overdone faster than you’d think!
Pro Tips
- Chill everything: Use cold butter, cold buttermilk, and even chill your mixing bowl beforehand. Cooler temps = flakier biscuits.
- Don’t twist the cutter: Press straight down to get tall, even biscuits.
- Double the batch: These freeze beautifully! Make extra and save some for later.
- Use fresh baking powder: Old baking powder won’t give you the lift you need.
Storage
- Room temperature: Store leftover biscuits in an airtight container for up to 2 days.
- Freezer: Wrap individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F for 5-10 minutes.
- Reheating tip: Brush with a little melted butter before reheating for extra flavor.
Homemade Buttermilk Biscuits
Description
These homemade buttermilk biscuits are light, fluffy, and packed with buttery goodness. Whether served warm with jam or alongside fried chicken, they’re sure to become a family favorite.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the cold buttermilk and gently stir with a wooden spoon or spatula until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold it in thirds like a letter, then roll it out again. Repeat this process one more time.
- Dip a round biscuit cutter into flour and cut out biscuits by pressing straight down. Place them close together on the prepared baking sheet for soft sides or farther apart for crispy edges.
- Brush the tops of the biscuits with melted butter.
- Bake for 12-15 minutes, or until golden brown on top. Remove from the oven and let cool slightly before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For extra flakiness, grate frozen butter instead of cubing it.
- If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Adjust sugar based on preference—more for sweeter biscuits, less for savory.
- Leftovers make amazing breakfast sandwiches!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
