If you’re craving a biscuit that’s nothing short of perfection, this Buttermilk Biscuits Recipe is exactly what you need. Picture fluffy, tall, tender biscuits with a golden, buttery crust that melts in your mouth while still staying light and airy inside. Best of all, you don’t have to be a baking pro or spend hours in the kitchen to get these beauties on your table. This recipe blends simple ingredients and accessible techniques to bring you a classic Southern comfort that makes every breakfast or brunch feel special.
Ingredients You’ll Need
The magic in this Buttermilk Biscuits Recipe comes from a handful of pantry staples. Each ingredient plays its part, ensuring just the right rise, flaky texture, and mouthwatering flavor in every bite.
- 3 cups all-purpose flour: The sturdy base that gives the biscuits structure and a tender crumb.
- 1 tablespoon baking powder: Helps the biscuits rise wonderfully tall and fluffy.
- 3/4 teaspoon baking soda: Works alongside the baking powder to add lift and lightness.
- 3/4 teaspoon kosher salt: Enhances all the flavors, balancing the sweetness and richness.
- 2 tablespoons sugar: Adds a subtle hint of sweetness for a well-rounded taste.
- 10 tablespoons unsalted butter, chilled and divided: The secret to flaky layers and buttery richness.
- 1 1/4 cups buttermilk, chilled: Brings moisture and a slight tang that brightens the biscuits.
- 2 tablespoons unsalted butter, melted: For brushing the tops, giving that irresistible golden shine.
How to Make Buttermilk Biscuits Recipe
Step 1: Preheat and prepare the dry ingredients
Start by preheating your oven to 450°F to get it piping hot, perfect for that golden finish. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until everything is evenly combined. This creates a uniform mixture that will help your biscuits rise beautifully and develop flavor evenly throughout.
Step 2: Cut in the butter
Next, cut 8 tablespoons of your cold butter into small cubes and add them to the flour mixture. Use your hands, a fork, or a pastry blender to work the butter into the dry ingredients until the texture resembles a coarse crumble. Quick tip: keep your hands cold and work fast to prevent the butter from melting, which is key to that flaky texture we’re after.
Step 3: Add the buttermilk
Create a little well in the center of your dry mixture and pour in the chilled buttermilk. Use a rubber spatula to gently fold the wet and dry ingredients together. Continue folding until the dough just pulls away from the sides of the bowl but remains crumbly. You want to be gentle to keep those buttery pockets intact, giving you the fluffiest biscuits.
Step 4: Fold the dough
Turn the dough out onto a floured surface and lightly flour your hands to prevent sticking. Shape the dough into a 10-inch rectangle. Now, here’s the trick: fold the dough in thirds like a letter — left side to center, right side over that — then rotate it and repeat this folding process two or three times. Each fold creates layers that will puff up when baked, so be patient and enjoy this hands-on step.
Step 5: Cut out and bake
Roll or gently flatten the dough into a rectangle about 1 ¼ to 1 ½ inches thick. Use a 2-inch round biscuit cutter to cut out 12 to 15 biscuits. Gather the scraps, gently press them together, and cut out any remaining biscuits. Place them on your prepared baking sheet. Melt the remaining 2 tablespoons of butter and brush it over the tops to lock in moisture and add shine. Bake for 12 to 15 minutes until the tops are perfectly golden brown and the aroma has you ready to dig in.
How to Serve Buttermilk Biscuits Recipe
Garnishes
These buttermilk biscuits shine on their own but adding a pat of butter or a drizzle of honey takes them to another level of comfort. Fresh jam, honey butter, or a little clotted cream works wonderfully for an indulgent finish that keeps everyone asking for more.
Side Dishes
Buttermilk biscuits make a perfect partner to a variety of dishes. Serve them alongside scrambled eggs and crispy bacon for a classic breakfast, or elevate your brunch by pairing with a savory sausage gravy or a fresh fruit salad. They also work beautifully with hearty stews or fried chicken dinners, soaking up every delicious bite.
Creative Ways to Present
Try splitting warm biscuits and piling them high with fried chicken and a splash of hot sauce for a Southern-inspired slider. You can even cut biscuits into pieces and use them as croutons over a fresh garden salad or use biscuit dough to make mini sandwiches for a party spread. This recipe’s versatility means you’re only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
If you have any leftover biscuits (which might be hard to believe), store them in an airtight container at room temperature. They’ll stay fresh and tender for up to two days. To bring back some of that oven-fresh warmth, pop them in the oven or toaster before serving.
Freezing
These biscuits freeze beautifully. After baking, let them cool completely, then place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Frozen biscuits keep well for up to three months, ready to be thawed and reheated whenever you need a quick, comforting snack.
Reheating
The best way to reheat buttermilk biscuits is to wrap them loosely in foil and warm them in a 300°F oven for 10-15 minutes. This method keeps them soft and moist while restoring that fresh-baked feeling. For a quicker option, you can microwave them for 20-30 seconds, but the oven method delivers a better texture.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While regular milk can be used in a pinch, buttermilk gives these biscuits their signature tang and tenderness. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5-10 minutes, and use that as a substitute to mimic the acidity.
Why do I need cold butter?
Cold butter is crucial to achieving flaky layers. As the biscuits bake, bits of cold butter melt and create small pockets of steam, which puff up the dough. Using melted butter in the dough results in a denser, less flaky biscuit.
How do I prevent the biscuits from sticking to the cutter?
Dip your biscuit cutter into flour before pressing it into the dough, and avoid twisting the cutter. Gentle up-and-down motions help maintain perfect biscuit shapes without sticking or sealing the edges shut.
Can I make this recipe gluten-free?
Unfortunately, this specific recipe relies on all-purpose flour for structure. However, you can try substituting a 1-to-1 gluten-free baking flour blend, but results may vary, and you might need to adjust liquid ratios for texture.
What if I want taller biscuits?
For taller biscuits, avoid rolling the dough too thin; keep it about 1 ½ inches thick. Also, try not to over-handle the dough during folds. The less you compress, the better the rise during baking, resulting in fluffy, tall biscuits.
Final Thoughts
This Buttermilk Biscuits Recipe has quickly become a breakfast favorite that brings comfort and joy with every bite. It’s approachable, rewarding, and perfect for sharing with family or friends on cozy mornings. Give it a try—you might just find your new go-to biscuit that everyone raves about!
Print
Buttermilk Biscuits Recipe
- Total Time: 25 minutes
- Yield: 12 biscuits
Description
These Better Than “Old Fashioned” Buttermilk Biscuits are fluffy, tall, and tender with just the right amount of buttery richness. Perfect for breakfast or brunch, they come together quickly and bake to a golden perfection in under 30 minutes.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoons sugar
Butter and Liquid
- 10 tablespoons unsalted butter, chilled & divided
- 1 1/4 cups buttermilk, chilled
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot and ready when your biscuits go in.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and sugar thoroughly to evenly distribute the leavening agents and seasoning.
- Incorporate Cold Butter: Cut 8 tablespoons of cold unsalted butter into small cubes and add to the flour mixture. Use your hands, a fork, or a pastry blender to cut the butter into the flour until it resembles a coarse crumble. Work quickly with cold hands to prevent the butter from melting, which helps create flaky layers.
- Add Buttermilk: Make a well in the middle of the dry ingredients and pour in the chilled buttermilk. Using a rubber spatula, fold the ingredients gently until just combined and the dough pulls away from the sides of the bowl. The dough will be crumbly.
- Shape and Fold Dough: Turn the dough out onto a well-floured surface. Lightly flour your hands and shape into a 10-inch long rectangle. Fold the rectangle into thirds, like a letter—left side into the center, then right side into the center. Rotate the dough 90 degrees and repeat the folding process 2-3 times to develop layers.
- Roll and Cut Biscuits: Roll or flatten the dough into a rectangle about 1 1/4 to 1 1/2 inches thick. Using a 2-inch round cookie cutter, cut out 12-15 biscuits. Gather any scraps, re-roll gently, and cut out more biscuits.
- Prepare for Baking: Place the biscuits on a baking sheet lined with a baking mat or parchment paper. Melt the remaining 2 tablespoons of butter and brush it generously over the tops of the biscuits for a golden, buttery finish.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and biscuits have risen well.
- Keep Warm: If needed, keep the baked biscuits warm in a 175°F oven until ready to serve.
Notes
- Ensure all butter is very cold to achieve flaky layers in the biscuits.
- Do not overmix the dough; folding gently preserves the texture.
- Use chilled buttermilk for best rise and tenderness.
- Optional: For extra flavor, you can add herbs like chives or thyme to the dry ingredients.
- Biscuits are best eaten fresh but can be reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
