If you’ve ever yearned for that perfect flaky, tender, melt-in-your-mouth biscuit that’s bursting with buttery goodness, this Buttermilk Biscuits Recipe is about to become your new kitchen obsession. It captures the heart of Southern comfort baking with a simple set of ingredients and straightforward technique that yields a golden, pillowy biscuit every single time. These biscuits are the ultimate companion to morning coffee, afternoon tea, or alongside a hearty dinner, and once you try this recipe, you’ll treasure it as a timeless classic in your recipe collection.
Ingredients You’ll Need
This Buttermilk Biscuits Recipe calls for a handful of staples that work together like a dream team, each playing an important role in texture, flavor, and that beautiful golden color you expect from a truly exceptional biscuit.
- 2 cups all-purpose flour: The sturdy base that provides structure while keeping the biscuit tender.
- 1 tablespoon baking powder: Your key to light, fluffy biscuits with the perfect rise.
- 1/2 teaspoon baking soda: Helps with leavening and complements the tanginess of the buttermilk.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup (1 stick) unsalted butter, cold and cubed: The star of flaky layers and that rich, buttery taste.
- 3/4 cup cold buttermilk: Adds moisture with a subtle tang that tenderizes the dough beautifully.
- Extra buttermilk for brushing: Gives the biscuits a slight sheen and helps with browning.
How to Make Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare Your Space
Begin by heating your oven to 425°F and lining a baking sheet with parchment paper. This preps your baking surface for perfect crispness and easy cleanup, setting you up for success before the magic begins.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined. This step ensures your biscuits will rise evenly and have that delicate balance of salty and tangy.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, quickly work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. This is crucial for creating flaky, layered biscuits.
Step 4: Add the Buttermilk
Pour the cold buttermilk into the mixture and stir gently with a fork until the dough just comes together into a shaggy ball. Avoid overmixing here to keep your biscuits light and tender.
Step 5: Fold for Flakiness
Turn the dough onto a lightly floured surface. Pat it gently into a 1-inch thick rectangle, then fold it over itself 2 to 3 times to build those delightful flaky layers. Pat it back to 1-inch thickness; the folding is what transports these biscuits from good to unforgettable.
Step 6: Cut and Arrange
Use a 2 1/2-inch round cutter, pressing straight down without twisting, to cut out your biscuits. Place them close together on the parchment-lined sheet if you want soft sides or spread them apart for crisper edges. Brush the tops lightly with more buttermilk to encourage a gorgeous brown color as they bake.
Step 7: Bake to Golden Perfection
Bake the biscuits for 12 to 15 minutes, or until golden brown on top. The aroma filling your kitchen will be a mouthwatering signal that these golden beauties are ready to come out and be devoured.
How to Serve Buttermilk Biscuits Recipe
Garnishes
Buttermilk biscuits are wonderful on their own, but a dab of butter melting on top, a drizzle of honey, or a spoonful of your favorite jam takes them to a whole new level of deliciousness. Fresh herbs or a sprinkle of flaky sea salt can add an unexpected twist perfect for sharing at brunch.
Side Dishes
Pair your biscuits with classic Southern fare like creamy sausage gravy or fried chicken for a comforting meal. They also shine alongside scrambled eggs and crispy bacon or even a fresh salad to balance their richness with fresh notes.
Creative Ways to Present
Try slicing the biscuits horizontally to create mini breakfast sandwiches with eggs and cheese or use them as bases for fancy sliders. For a sweet touch, split and fill them with fruit preserves and whipped cream, turning simple biscuits into a delightful dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
You can keep leftover biscuits fresh by storing them in an airtight container at room temperature for up to two days. To preserve their softness, wrapping them in a clean kitchen towel inside the container works wonders.
Freezing
This Buttermilk Biscuits Recipe freezes beautifully. After cutting the biscuits, arrange them on a baking sheet and freeze until solid before transferring them to a freezer bag. This way, you can bake fresh biscuits straight from the freezer anytime you want, simply adding a few extra minutes to the baking time.
Reheating
Reheat biscuits in a preheated oven at 350°F for about 5 to 8 minutes to restore their crisp exterior and warm, fluffy interior. Avoid microwaving if possible, as it can make them tough or chewy.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While regular milk can be used in a pinch, buttermilk’s acidity is key to tender biscuits and activating the baking soda. If you don’t have buttermilk, mixing 3/4 cup milk with 1 tablespoon vinegar or lemon juice and letting it sit for 5 minutes makes a great substitute.
Why is my biscuit dough sticky?
Sticky dough often means the buttermilk was too warm or there was too much liquid. Make sure your buttermilk and butter are cold, and handle the dough gently to keep it from over-developing gluten.
Can I make these biscuits gluten-free?
To make gluten-free biscuits, you’ll need a gluten-free flour blend suitable for baking and may want to experiment with xanthan gum for structure. The texture will differ slightly but still delicious.
How important is the folding step?
Folding creates layers by distributing the butter throughout the dough, resulting in those signature flaky biscuits everyone loves. Skipping this step might produce a more crumbly biscuit without as many layers.
What can I do if I don’t have a biscuit cutter?
If you don’t have a biscuit cutter, use the rim of a drinking glass or carefully cut the dough into squares with a knife. Just be sure to press straight down for a good rise and avoid twisting, which can seal the edges and reduce fluffiness.
Final Thoughts
There’s truly nothing like the warm, buttery joy of fresh homemade biscuits, and this Buttermilk Biscuits Recipe makes achieving that flaky perfection easier than you might think. Whether you’re crafting a weekend brunch or a cozy dinner side, these biscuits will bring smiles and satisfy cravings. Give this recipe a try soon—you’ll wonder how you ever lived without it!
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Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Bread
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic buttermilk biscuits that are flaky, tender, and perfect for breakfast or as a side. These homemade southern-style biscuits are made with cold butter and buttermilk for a light texture and golden crust.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup cold buttermilk (plus more for brushing)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute all leavening agents and seasoning.
- Cut in Butter: Add the cold cubed butter to the flour mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for creating flaky layers.
- Add Buttermilk: Pour in the cold buttermilk and gently stir with a fork just until a shaggy dough forms. Be careful not to overmix to keep the biscuits tender.
- Form Dough Layers: Turn the dough onto a lightly floured surface, pat into a 1-inch thick rectangle. Fold the dough over itself 2 to 3 times for flaky layers, then gently pat it back to 1 inch thickness.
- Cut Biscuits: Using a 2 1/2-inch round cutter, cut out biscuits by pressing straight down without twisting to avoid sealing the edges.
- Arrange and Brush: Place biscuits on the baking sheet close together for softer sides or spaced apart for crisper edges. Brush tops lightly with buttermilk for a golden finish.
- Bake: Bake for 12–15 minutes, or until the biscuits are golden brown and cooked through.
- Serve Warm: Enjoy warm with butter, honey, or jam for a classic southern treat.
Notes
- Use very cold butter and buttermilk to maximize flakiness.
- To make ahead, cut biscuits and freeze them on a baking sheet, then transfer to a freezer bag.
- Bake from frozen by adding 2–3 minutes to the bake time.
