Easy Buttermilk Biscuits Recipe

This Easy Buttermilk Biscuits Recipe features a handful of simple ingredients that come together in just a few easy steps! They’re soft, flaky, and stay good in the freezer for up to a month. Great for holiday prepping!

What’s in this Buttermilk Biscuits Recipe

You only need a handful of pantry staples to make these Southern style biscuits!

• Butter: Unsalted butter is best to keep the biscuits from having a salty taste.
• All-Purpose Flour: 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.
• Baking Powder: Measure with care! Baking powder will help create the best flaky consistency in the biscuits.
• Kosher Salt: I recommend using kosher (coarse) salt instead of iodized.
• Sugar: Just a little bit of white granulated sugar gives the biscuits a touch of subtle sweetness.
• Baking Soda: This works in tandem with the baking powder to give the biscuits the best consistency.
• Buttermilk: You can make your own buttermilk with just two ingredients.
• Flaky Sea Salt: This is an optional (but highly recommended) garnish.

PRO TIP: Chill the dough in the freezer before baking, this will help the biscuits to rise.

What else can I add?

I love topping my biscuits with flaky sea salt, a drizzle of honey, lots of butter and even a sprinkle of cinnamon sometimes!

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How to Store

In an airtight container at room temperature, these biscuits will stay fresh for about 2-3 days.

How to Freeze

Make the biscuits as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed 24-28 minutes or until golden. Do NOT thaw before baking.

Serving Suggestions

These homemade Southern biscuits re so versatile and can be paired with so many main dishes. Obviously biscuits and gravy is a classic and they fit well into any holiday menu, but they also work well with soups and stews, or hearty dishes like brisket and shredded pork. I’ve also used them to make strawberry shortcake before!

Try them as an accompaniment with:

• BBQ Beef Brisket Recipe (Oven Baked Brisket)
• Instant Pot Beef Stew Recipe (5 Spice Beef Stew)
• Chicken Mac and Cheese Soup (Macaroni Soup)

Recipe Card

Easy Buttermilk Biscuits Recipe

5 from 11 votes

Prep: 30 minutes mins

Cook: 20 minutes mins

Freeze Time: 10 minutes mins

Total: 1 hour hr

Servings: 12 biscuits

Author: Becky Hardin

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This easy buttermilk biscuits recipe is made with just a handful of ingredients and they come together so easily. These fluffy biscuits are a perfect accompaniment to your Thanksgiving meal.

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Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Food Processor (click for my favorite)

Ingredients 

1x2x3x

• ▢ 1¼ cups unsalted butter 283 grams, divided (2½ sticks)
• ▢ 3½ cups all-purpose flour 420 grams
• ▢ 2½ teaspoons baking powder 10 grams
• ▢ 2 teaspoons kosher salt 6 grams
• ▢ 2 teaspoons granulated sugar 8 grams
• ▢ ¼ teaspoon baking soda 2 grams
• ▢ 1 cup buttermilk 227 grams, cold
• ▢ Flake sea salt optional, for garnish

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Instructions 

• Preheat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with parchment paper. Set aside.
• Cut 2 sticks (1 cup) of butter into ½-inch pieces; set aside in the refrigerator.
  1¼ cups unsalted butter
• Add the flour, baking powder, salt, sugar, and baking soda to the bowl of a food processor. Pulse the flour mixture for 2 seconds (just to incorporate).
  3½ cups all-purpose flour, 2½ teaspoons baking powder, 2 teaspoons kosher salt, 2 teaspoons granulated sugar, ¼ teaspoon baking soda
• Add the cold cut butter pieces (1 cup) to the flour mixture and pulse until the largest butter pieces are pea size.
• Pour the flour/butter mixture into a large bowl. Slowly drizzle the cold buttermilk over the top while continuously tossing the mixture with a fork to incorporate.
  1 cup buttermilk
• Lightly knead the mixture just a few times until shaggy dough forms (the dough will look dry). Transfer the dough to a lightly floured work surface and gently pat into a 1-inch thick square.
• Cut the square into 4 equal sections and stack the 4 sections together. Press the dough into a 1-inch thick rectangle and trim a very thin border around the sides of the rectangle. This will create the clean edges needed to see the layers.
• Cut the dough into 12 equal squares (think of a 4×3-inch grid).
• Place the biscuits, 2-inches apart, onto the prepared baking sheet. Freeze the biscuits 10-15 minutes.
• While the biscuits are in the freezer, melt the remaining ¼ cup of butter.
• Brush the biscuit tops with melted butter, garnish with sea salt (if desired), and place in the oven.
  Flake sea salt
• Reduce the temperature to 400°F and bake 20-22 minutes, or until golden brown and the internal temperature of a middle biscuit reaches 205-208°F.
• Transfer cooked biscuits to a cooling rack and serve immediately.

Video

Becky’s Tips

• Bake the biscuits in a preheated oven for the best results.
• Chill the dough in the freezer before baking, this will help the biscuits to rise.
• The biscuits are best served warm.
• To make ahead: Make the biscuits as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed 24-28 minutes or until golden. Do NOT thaw before baking.
• Nutritional information does not include optional ingredients.

Storage: Store buttermilk biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Serving: 1biscuitCalories: 318kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 523mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 624IUCalcium: 83mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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