It’s not the holidays at my house without a batch of these tender, light, and flaky buttermilk biscuits! They’re pretty simple to make, and the flavor and texture are out of this world good! I love them slathered with butter on my holiday table or coated with jam for breakfast. Any way you slice them, they’re so delicious!
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I’m a big biscuit lover, but these buttermilk biscuits really take the cake. They’re easy to make with simple ingredients, and they taste divine. The buttermilk is what really sets them apart. It’s slightly acidic and reacts with the baking soda to produce super light and fluffy biscuits. The acid also softens the flour, making these biscuits nice and tender. Finally, the flavor! I can’t get enough of that slightly tangy buttermilk flavor. There’s no better biscuit recipe than this one!
What’s in This Buttermilk Biscuit Recipe?
- Flour: All-purpose flour gives these biscuits structure.
- Leavening: A combination of baking powder and baking soda helps the biscuits rise to be light, fluffy, and flaky.
- Sugar: Granulated sugar adds a touch of sweetness to the biscuits and helps make them tender.
- Salt: Kosher salt enhances the natural flavor of the buttermilk.
- Butter: Unsalted butter creates pockets of moisture in the dough that help create those glorious flaky layers.
- Buttermilk: Adds tanginess and makes the biscuits nice and tender.
Tips for Success
- Use cold ingredients for the best results. Cold butter and cold buttermilk are key. If things start to get too warm, chuck the dough in the fridge for 5-10 minutes before continuing on.
- Spoon the flour into a measuring cup instead of dipping it straight into the bag. Dipping the cup will pack the flour, and packed flour is too much flour.
- If you don’t have buttermilk, make your own by measuring out ¾ cup of milk, removing 2¼ teaspoons, and adding 2¼ teaspoons of lemon juice or distilled white vinegar. Stir well and let sit for about 5 minutes before using.
- Don’t overwork the dough. We want distinct pieces of butter in there to create those flaky layers. I recommend handling it as little as possible!
- When making the last fold in the dough, I find it easier to switch from patting to using a rolling pin.
- Twisting the biscuit cutter as you are cutting the biscuits will seal the sides and make it impossible for the biscuits to rise well in the oven.
- If your kitchen is particularly warm, I recommend chilling the cut biscuits in the refrigerator for 10 minutes before baking. This will prevent the butter from leaking out as they bake.
- To prep ahead, make the biscuit dough as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed for 17-20 minutes or until golden. Do not thaw before baking.
How to Store and Reheat
Store leftover buttermilk biscuits in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or oven.
Serving Suggestions
These buttermilk biscuits are so tasty with some homemade honey butter or Texas Roadhouse butter. They also make a great topping for my favorite cheesy chicken pot pie or base for strawberry shortcake!
Buttermilk Biscuits Recipe
Equipment
- Kitchen Scale (optional)
- Pastry Cutter (optional)
- Rolling Pin (optional)
- Biscuit Cutter
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 tablespoon baking powder 12 grams
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar 13 grams
- 1 teaspoon kosher salt 3 grams
- 7 tablespoons unsalted butter 99 grams, cold and sliced thin (⅞ stick)
- ¾ cup cold buttermilk 170 grams, plus more for brushing the biscuits
Instructions
- Preheat the oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
- Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
- Add in the butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.7 tablespoons unsalted butter
- Pour in the buttermilk and stir until just combined.¾ cup cold buttermilk
- Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.
- Fold one side into the center, then the other, like a letter. Flatten the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.
- Flatten the dough out into a ¾ inch rectangle for one last time.
- Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.
- Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.
- Let cool for 5 minutes before serving warm.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Buttermilk Biscuits Step by Step
Whisk the Dry Ingredients: Preheat your oven to 425°F degrees, line a baking sheet with parchment paper, and set aside. Whisk 2 cups of all-purpose flour, 1 tablespoon of baking powder, ¼ teaspoon of baking soda, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt in a large bowl until combined.
Cut in the Butter: Add in 7 tablespoons of thinly-sliced cold unsalted butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.
Stir in the Buttermilk: Pour in ¾ cup of cold buttermilk and stir until just combined.
Roll Out the Dough: Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.
Laminate the Dough: Fold one side into the center, then the other, like a letter. Flatter the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.
Flatten the Dough: Flatten the dough out into a ¾ inch rectangle for one last time.
Cut the Biscuits: Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.
Bake the Biscuits: Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.
Serve the Biscuits: Let cool for 5 minutes before serving warm.
