Imagine pulling a tray of golden, fluffy Buttermilk Biscuits from the oven, their buttery aroma wafting through your kitchen and the promise of flaky layers just waiting to be pulled apart. Nothing says comfort or brings people together quite like these classic Southern treats. Whether slathered with fresh jam in the morning or tucked beside a hearty stew at dinner, Buttermilk Biscuits are always a crowd-pleaser, thanks to their irresistible mix of tenderness, buttery richness, and slight tang. If you’ve ever wanted a go-to biscuit recipe that delivers every time, this one guarantees irresistible results—get ready for plenty of compliments!
Ingredients You’ll Need
At the heart of every unforgettable batch of buttermilk biscuits is a handful of humble ingredients, each one playing a starring role. It’s a simple lineup, but technique and ingredient quality make all the difference—so here’s why each element truly matters.
- All-Purpose Flour: This forms the sturdy-yet-tender foundation; no need for specialty flours—classic is best for light, fluffy biscuits.
- Granulated Sugar: Just a touch balances the tang of buttermilk and deepens the golden color as the biscuits bake.
- Baking Powder: Provides essential lift for sky-high biscuits with soft, airy interiors.
- Baking Soda: Reacts with the buttermilk to create extra tenderness and a lovely, subtle tang.
- Salt: Don’t skip this! A small amount sharpens and rounds out all the flavors.
- Unsalted Butter (cold, cut into small cubes): Cold butter is the secret to those coveted flaky layers and rich, buttery flavor.
- Cold Buttermilk: The star ingredient; its acidity ensures supreme tenderness and that signature Southern flavor.
- Melted Butter (for brushing): A final brush adds shine, richness, and locks in moisture.
How to Make Buttermilk Biscuits
Step 1: Prep Your Oven and Pan
Start your biscuit adventure by preheating your oven to a toasty 450°F (230°C). Line a baking sheet with parchment paper to guarantee easy release and a perfectly even bake—you’ll want those bottoms to be just as tempting as the tops!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Taking this moment ensures even distribution, so you don’t end up with weird pockets of baking powder or salt.
Step 3: Cut in the Butter
Add the cold, cubed butter right to your dry mixture. Use a pastry cutter (or your fingertips if you love getting hands-on) to work the butter in until the mix looks like coarse, chunky crumbs. Those little bits of butter are what turn into gorgeous, flaky pockets as they bake.
Step 4: Add the Buttermilk
Make a well in the center of your bowl and pour in the cold buttermilk. Gently stir everything together with a fork. Resist the temptation to overmix—stop as soon as the dough starts coming together, even if it still looks a bit shaggy.
Step 5: Fold for Flaky Layers
Turn your dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick, then fold it in half and pat it out again. Repeat this process another two or three times to build irresistible layers—like a quick-and-easy version of croissants!
Step 6: Cut and Arrange the Biscuits
With a floured 2-inch round cutter, press straight down (don’t twist!) to cut out your biscuits. Arrange them close together on your prepared sheet for softer sides, or with a little space if you prefer crispier edges. Gather the scraps, gently pat together, and cut out as many as you can—no biscuit left behind.
Step 7: Bake to Perfection
Slide your tray into the oven and bake for 12 to 15 minutes until the tops are gloriously golden and your kitchen smells like pure happiness. When they come out, immediately brush the warm biscuits with melted butter for that extra finishing touch and a bit of glossy temptation.
How to Serve Buttermilk Biscuits
Garnishes
Buttermilk Biscuits shine with a simple brush of melted butter, but you can raise the bar with a sprinkle of flaky sea salt, a scattering of fresh chopped herbs like chives or parsley, or a drizzle of honey for a touch of sweetness. Even a quick swipe of homemade jam makes for a memorable treat!
Side Dishes
Pair your biscuits with scrambled eggs and crispy bacon for an unbeatable breakfast. At dinner, serve alongside soups or stews for dunking, or nestle one next to fried chicken for that classic Southern combo. They’re also excellent with a hearty chili or as a scoop for creamy sausage gravy.
Creative Ways to Present
Let your creativity roam by slicing Buttermilk Biscuits in half and building mini breakfast sandwiches—think eggs, cheese, and sausage. Try them as a base for strawberry shortcakes in summer, or brush with garlic butter for a savory twist at dinner. A basket of warm biscuits, wrapped in a napkin, is always irresistible on the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Buttermilk Biscuits left over, store them in an airtight container at room temperature for up to two days. They retain their tenderness (and that flaky bite!) best if kept covered, so they don’t dry out before you get the chance to enjoy them again.
Freezing
Planning ahead? Freeze unbaked biscuits on a tray, then transfer to a freezer bag once solid. You can bake them straight from frozen—just add a couple extra minutes to the bake time. Baked biscuits also freeze well; let them cool fully, then wrap tightly and freeze for biscuits on demand.
Reheating
To revive leftover or frozen Buttermilk Biscuits, pop them in a 350°F (175°C) oven for about 5-7 minutes until heated through. If you like a soft biscuit, wrap them in foil first; for a crisper top, leave them exposed and brush with a little melted butter before reheating.
FAQs
Why does the butter need to be cold?
Cold butter is the secret behind flaky Buttermilk Biscuits. When the biscuit dough hits the heat of the oven, those little cold pockets of butter burst into steam, creating those tender, irresistible layers we all crave.
Can I make Buttermilk Biscuits without buttermilk?
Absolutely! If you’re out of buttermilk, just add 2 teaspoons of lemon juice or vinegar to 3/4 cup of milk, stir, and let sit for five minutes. This quick DIY option mimics the tang and reaction you need for classic biscuits.
What if I don’t have a biscuit cutter?
No special tools? No problem! Just use the rim of an upside-down drinking glass or even cut the dough into squares with a sharp knife—it’s all about taste and texture, not the perfect circle.
How do I get extra tall, fluffy biscuits?
Stacking and folding the dough (like in Step 5) creates those enviable layers. Also, be careful not to twist your biscuit cutter, which can seal the edges and prevent the biscuits from rising tall and proud.
Can I add cheese, herbs, or other mix-ins?
Of course! Stir chopped fresh herbs, shredded cheese, or even cooked crumbled bacon into the dry mix before adding the buttermilk. You’ll love how these simple additions can transform buttermilk biscuits into something uniquely yours.
Final Thoughts
There’s just something magical about a hot tray of homemade Buttermilk Biscuits served straight from your oven. You don’t have to be a Southern grandma to master this recipe—each batch holds a bit of love and a lot of buttery, flaky joy. Go on, give these biscuits a try and share the goodness with someone you love!
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Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Learn how to make delicious and flaky buttermilk biscuits from scratch with this easy recipe. These biscuits are perfect for breakfast or as a side for any meal.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3/4 cup cold buttermilk
- extra melted butter for brushing
Instructions
- Preheat the Oven: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add Butter: Add the cold butter cubes and work them into the flour until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: Make a well in the center and pour in the cold buttermilk. Stir gently until just combined.
- Shape and Bake: Turn out the dough, pat into a rectangle, fold, pat out again, and repeat. Cut out biscuits, place on the baking sheet, and bake for 12-15 minutes until golden.
- Brush with Butter: Brush the warm biscuits with melted butter before serving.
Notes
- Handle the dough as little as possible for tender biscuits.
- Unbaked biscuits can be frozen and baked straight from frozen with additional bake time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
