There’s nothing quite like the smell of fresh, homemade buttermilk biscuits baking in the oven. Soft, fluffy, and rich with buttery goodness, these biscuits are a classic comfort food that pairs beautifully with breakfast, lunch, or dinner. Using only a handful of simple ingredients, you can create tall, tender biscuits that taste just like grandma used to make — all in about 30 minutes!
Whether you’re slathering them with butter and jam or serving them alongside a hearty stew, these buttermilk biscuits are a must-have recipe for every home cook.
Tips for Success
- Use cold butter and cold buttermilk: This ensures the butter stays solid in the dough, creating beautiful, flaky layers.
- Don’t overwork the dough: Mix just until combined to keep the biscuits tender.
- Layer the dough: Folding the dough creates natural layers that puff up during baking.
- Brush tops with buttermilk: It helps achieve a golden-brown finish.
Storage and Reheating
- Storage: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: You can freeze baked biscuits. Just wrap tightly and freeze for up to 3 months. Reheat in a 350°F oven for 10 minutes.
FAQs
Can I substitute regular milk for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Why are my biscuits not fluffy?
Overmixing the dough or using warm butter can prevent the biscuits from rising properly. Keep ingredients cold and handle the dough as little as possible.
Can I make these biscuits ahead of time?
Yes! You can prepare the dough, cut the biscuits, and freeze them raw. Bake straight from the freezer, adding 2–3 extra minutes to the bake time.
Homemade Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- ¾ cup cold buttermilk plus more for brushing tops
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
Step 3: Cut in the Butter
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. It’s okay if some larger pieces of butter remain — that’s what creates flaky layers!
Step 4: Add the Buttermilk
- Pour in the cold buttermilk and gently stir until the dough comes together. Be careful not to overmix, or the biscuits will be tough.
Step 5: Shape the Dough
- Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾ inch thick. Fold the dough over onto itself 3–4 times to create layers, then pat it out again.
- Use a biscuit cutter or a floured glass to cut out biscuits. Gather scraps and repeat as needed.
Step 6: Bake
- Place the biscuits on the prepared baking sheet close together for soft sides or spaced apart for crispier edges.
- Brush the tops with a little extra buttermilk.
- Bake for 13–15 minutes, or until the biscuits are golden brown on top.
Step 7: Serve
- Let the biscuits cool slightly, then serve warm with butter, honey, or your favorite toppings!
Notes
Adding a little sugar (about 1 tablespoon) makes the biscuits slightly sweeter and helps them brown more beautifully without making them taste like dessert. 🍯
