Best Buttermilk Biscuits Recipe
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This is the Best Buttermilk Biscuits recipe, made with with only 6 simple ingredients and makes buttery and flakey layers each time. They are easy to make and can be made in less than 30 minutes!
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Best Buttermilk Biscuits Recipe
There’s nothing better than pulling a batch of warm Homemade Buttermilk Biscuits straight from the oven, am I right? Buttery, tall, perfectly flaky, and so easy to make with just a few ingredients, making perfect biscuits each time.
These are SO much better than the store-bought ones that come from a can and loaded with junky ingredients and preservatives! Biscuits are so easy because they don’t require any yeast, they don’t have a rising time and can be made in just one bowl.
Some of my favorite ways to serve these biscuits are by dunking them in hot soups or on the side of a cozy meal (like these Baked Stuffed Peppers or Chicken and Potatoes). I also love them with butter, honey, jam or enjoy them plain!
Why You’ll Love this best Buttermilk Biscuits Recipe
key ingredients
- All-purpose flour: Spoon and level the plain flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Butter: The star ingredient! We use salted butter but if you use unsalted butter, be sure to add a 1/2 teaspoon of salt to the dry ingredients. It must be cold and cut in cubes or shredded.
- Baking powder: The main leavening agent that helps the biscuits rise high and creates their light, fluffy texture.
- Baking soda: Works together with the buttermilk to give the biscuits an extra lift while keeping them soft and tender.
- Buttermilk: Adds a subtle tangy flavor while creating soft, moist, and tender biscuits. The acidity also reacts with the baking soda to help the biscuits rise beautifully.
- Sugar or honey: Adds sweetness to the dough.
how to make homemade biscuits
Mix flour mixture: Preheat oven 425 degrees F and line a baking sheet with parchment paper. Combine flour, baking powder and baking soda in a large bowl. Whisk to combine.
Add in the shredded butter: Mix together with a pastry cutter or whisk until coarse crumbs (small pea size pieces) form. You could also do this in the food processor.
Pour in cold buttermilk: Gently mix together until dough forms, do not over-mix.
Transfer the dough to a lightly floured work surface: Work together with your hands. Pat the dough and roll it into a rectangle with a rolling pin. Then fold it into thirds- like a letter. Turn the dough over and make another rectangle and repeat.
Cut out biscuits: Roll the dough out to a 1/2- 3/4 inch circle. Use a floured 2.5 inch round biscuit cutter and cut out biscuits. Try not to twist the cutter when you’re cutting the dough. Gather and scrape remaining dough, just roll it out to 1/2-3/4 inch thickness and make as many more as you can, you should get about 14 biscuits.
Bake and brush with melted butter: Place biscuits on the baking sheet, make sure they are toughing each other. Brush the tops with buttermilk and bake for 14-16 minutes or until the tops are a light golden brown. Immediately brush the tops with melted butter, let cool for a feel minutes. Serve and enjoy!
variations &tips for the best buttermilk biscuits recipe
- Use cold ingredients: Cold butter and cold buttermilk are the key to creating flaky, tender layers. Keep them in the fridge until you’re ready to use them.
- Don’t overmix the dough: Mix just until the ingredients come together. Overworking the dough can lead to dense, tough biscuits instead of light and fluffy ones.
- Leave small pieces of butter: When cutting the butter into the flour, leave pea-sized pieces throughout the dough. As the butter melts in the oven, it creates steam that forms flaky layers.
- Avoid twisting the biscuit cutter: Press the cutter straight down and lift it straight back up. Twisting seals the edges, which can prevent the biscuits from rising as high.
- Bake the biscuits close together: Place them so they’re just touching on the baking sheet as it will them to rise taller while keeping the sides soft and tender.
- Cheddar Biscuits: Fold 1 cup of shredded sharp cheddar cheese into the dough for cheesy biscuits.
- Use a Cast Iron Skillet: Bake the biscuits in a buttered cast iron skillet for crisp, golden bottoms and soft, fluffy sides.
- Cinnamon Sugar Biscuits: Brush the tops with melted butter and sprinkle with cinnamon sugar before baking for a lightly sweet breakfast treat.
f&q
Why are my homemade biscuits tough?
Overmixing or handling the dough too much develops gluten, resulting in dense biscuits.
Why does the butter and buttermilk need to stay cold?
Cold butter creates steam while baking, which forms those signature flaky layers.
Can I make biscuits without buttermilk?
Yes! Mix 1 tablespoon lemon juice or white vinegar with 1 cup milk and let it sit for 5–10 minutes.
Can I make the dough ahead of time?
Yes. Prepare and cut the biscuits, then refrigerate for up to 24 hours before baking.
How do I make extra flaky biscuits?
Use very cold butter, fold the dough several times, and avoid twisting the biscuit cutter.
leftovers & storage
Room Temperature: Store leftover baked biscuits in an airtight container or freezer bag at room temperature for up to 2 days. They taste best when enjoyed fresh but will stay soft and tender if stored properly.
Refrigerator: For longer storage, refrigerate the biscuits in an airtight container for up to 5 days. Warm them in the microwave for 15–20 seconds or in the oven for a few minutes before serving.
Freezer: Homemade buttermilk biscuits freeze beautifully! Once completely cooled, place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then reheat in the oven until warmed through.
Make Ahead: You can also freeze unbaked biscuits. Place the cut biscuits on a baking sheet and flash freeze for a few minutes, then transfer them to a freezer-safe bag. Bake directly from frozen, adding an extra 2–4 minutes to the baking time. This is a great way to enjoy fresh, homemade biscuits anytime.
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Best Buttermilk Biscuits Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspon baking soda
- 1 1/4 cups buttermilk cold
- 1/2 cup butter cold and shredded or cubed
- 1 1/2 teaspoons honey or sugar add more if you want sweeter biscuits
Instructions
- Preheat oven 425 degrees F and line a baking sheet with parchment paper. Add flour, baking powder and baking soda in a large bowl. Whisk to combine.
- Add in the shredded butter and mix together with a pastry cutter or whisk until small pea size pieces form. You could also do this in the food processor.
- Pour in buttermilk and gently mix together until dough forms, do not over-mix.
- Transfer the dough to a lightly floured surface and work together with your hands. Pat the dough and roll it into a rectangle with a rolling pin. Then fold it into thirds- like a letter. Turn the dough over and make another rectangle and repeat.
- Roll the dough out to a 1/2- 3/4 inch circle. Use a floured 2.5 inch round biscuit cutter and cut out biscuits. Try not to twist the cutter when you're cutting the dough.
- Gather and scrape remaining dough, just roll it out to 1/2-3/4 inch thickness and make as many more as you can, you should get about 14 biscuits.
- Place biscuits on the baking sheet, make sure they are toughing each other. Brush the tops with buttermilk and bake for 14-16 minutes or until the tops are a light golden brown. Immediately brush the tops with melted butter, let cool for a feel minutes. Serve with butter or jam or top with flaky sea salt and enjoy!
