Buttermilk Biscuits Recipe
If there’s one recipe that forever wins hearts and transforms any meal into pure comfort, it’s Buttermilk Biscuits. These golden, flaky layers are the stuff of Southern dreams: crisp on the top, pillowy inside, and irresistible whether dripping with honey or snuggled beside your favorite stew. There’s true magic in the combination of simple ingredients and a bit of technique, resulting in the most tender, melt-in-your-mouth Buttermilk Biscuits you’ll ever taste.
Ingredients You’ll Need
You might be amazed at how a handful of humble pantry staples come together in such spectacular fashion. Each component here has a starring role, from the tangy buttermilk bringing signature tenderness to the icy-cold butter ensuring mile-high flakiness.
- All-purpose flour: The basis for those signature fluffy, cloud-like layers; be sure to measure it correctly for best results.
- Baking powder: Gives the biscuits their impressive rise and keeps them wonderfully light.
- Baking soda: Works with the buttermilk to add lift and a subtle tanginess.
- Salt: Balances flavor and brings out the very best in each simple ingredient.
- Unsalted butter (cold and cubed): The secret weapon for flakes and richness; work quickly to keep it cold!
- Buttermilk (cold): Provides tenderness, a hint of tang, and that classic biscuit flavor; don’t be tempted to use milk, real buttermilk makes all the difference.
- Additional buttermilk (for brushing): Helps achieve that irresistible golden top as they bake.
How to Make Buttermilk Biscuits
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to a piping-hot 425°F so you’ll get a beautiful rise and golden finish. Line a baking sheet with parchment paper—this keeps the bottoms from sticking and makes for easy cleanup later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This not only blends the leavening evenly but also aerates the flour, giving your Buttermilk Biscuits their signature tenderness.
Step 3: Cut in the Butter
Toss in those cold, cubed pieces of unsalted butter. Use a pastry cutter or your fingertips to quickly work the butter into the flour until the mixture looks like coarse crumbs. Keep everything as chilly as you can for the flakiest results—the little butter pockets will melt in the oven, creating those glorious layers.
Step 4: Add the Buttermilk
Pour in your icy-cold buttermilk and stir gently with a fork. Mix just until the dough barely comes together and looks shaggy—this gentle touch is the secret behind soft, lofty biscuits. Overworking creates dense biscuits, so embrace the messiness!
Step 5: Shape and Fold the Dough
Turn that tender dough out onto a lightly floured surface. Gently pat it into a rough 1-inch thick rectangle, then fold it over itself 2 to 3 times. This easy folding builds spectacular layers. Pat out the dough one final time to 1-inch thickness.
Step 6: Cut the Biscuits
Press a floured 2 1/2-inch cutter straight down into the dough—no twisting! Twisting seals the edges and can stop those layers from fully rising. Gather scraps, gently reshape, and cut as needed.
Step 7: Bake to Golden Perfection
Arrange the biscuit rounds close together for softer sides or a bit apart for crispy edges (your preference!). Brush the tops with a little extra buttermilk for a glossy, golden finish. Slide into the oven and bake for 12–15 minutes, until gloriously puffed and deeply golden. Serve warm, and get ready for applause!
How to Serve Buttermilk Biscuits
Garnishes
Naked biscuits are delicious all on their own, but a slather of creamy butter, drizzle of honey, or spoonful of jam takes them over the top. For a savory twist, try a sprinkle of cracked black pepper or fresh chopped herbs on the brushed tops before baking.
Side Dishes
Buttermilk Biscuits fit right in beside everything from classic scrambled eggs and sausage gravy to hearty soups and stews. They’re perfect with fried chicken on a picnic table or as the star of a brunch spread alongside fruit preserves and good cheese.
Creative Ways to Present
Stack warm biscuits in a heirloom bread basket wrapped in a linen napkin for nostalgic charm, or slice and stuff them with ham or roasted veggies for irresistible sandwiches. Hosting a party? Split them mini size for delightful party sliders or as a base for bite-sized appetizers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Buttermilk Biscuits fresh by wrapping them tightly and storing at room temperature for up to two days. For longer keeping, pop them in an airtight container in the fridge. A quick warm-up will revive their just-baked magic.
Freezing
Have future cravings covered: freeze unbaked biscuits on a lined tray until solid, then pack them into a zip-top freezer bag. When you’re ready for fresh biscuits, just bake straight from the freezer—no need to thaw! Add a couple of extra minutes to the baking time and enjoy.
Reheating
To restore that fresh-from-the-oven feel, warm leftover biscuits in a 350°F oven for about 5 minutes. You can also split and toast them for crisp edges. A quick microwave burst can work in a pinch, but the oven truly brings them back to life.
FAQs
Why does the butter have to be cold?
Cold butter is key for Buttermilk Biscuits because it stays solid until it hits the heat of the oven, creating steam pockets that help form irresistibly flaky layers. If your butter softens too much, consider popping your bowl in the fridge for a few minutes before baking!
Can I substitute milk for buttermilk?
Buttermilk gives these biscuits their signature tang and tenderness. In a pinch, you can mimic it by mixing 1 tablespoon of lemon juice or vinegar with 3/4 cup milk and letting it sit for five minutes, but real buttermilk is absolutely worth it for the authentic flavor and texture.
Why shouldn’t I twist the biscuit cutter?
Twisting seals the edges of the dough, preventing those gorgeous layers from rising as fully in the oven. For the tallest, fluffiest biscuits, press straight down and lift cleanly.
Can I make smaller or larger biscuits?
Absolutely! Feel free to use a smaller cutter for bite-sized biscuits or a larger one for extra-big treats. Just keep an eye on baking time and check for golden brown tops to signal they’re ready.
What’s the best way to serve leftover biscuits?
Revive leftover Buttermilk Biscuits by warming them in the oven. They’re perfect as breakfast sandwiches, sidekicks to dinner, or split and toasted for a quick snack with jam or cheese.
Final Thoughts
The joy of pulling apart a fresh, homemade Buttermilk Biscuit is second to none, and it’s truly a baking triumph anyone can master. Whether you serve them at a family dinner or sneak one warm from the pan for a quiet moment, Buttermilk Biscuits have a way of making an ordinary day feel special. Give this recipe a try—you just might create a new family tradition.
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Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These homemade Buttermilk Biscuits are flaky, buttery, and perfect for any meal. With just a few simple ingredients, you can create these Southern-style biscuits that are sure to be a hit at the breakfast table or as a side for dinner.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk (plus more for brushing)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F and 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.
- Add Butter and Mix: Add the cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Incorporate Buttermilk: Pour in the cold buttermilk and stir gently with a fork until just combined to form a shaggy dough.
- Shape and Cut: Turn the dough onto a floured surface, pat into a rectangle, fold over itself, and cut out biscuits.
- Bake: Place the biscuits on the baking sheet, brush with buttermilk, and bake for 12–15 minutes until golden brown.
- Serve: Enjoy warm with butter, honey, or jam.
Notes
- Use very cold butter and buttermilk for the flakiest texture.
- To make ahead, cut out the biscuits and freeze on a baking sheet. Bake from frozen, adding 2–3 minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
