If you have ever craved that perfect flaky, buttery, and tender bite from a homemade biscuit, then this Buttermilk Biscuits Recipe will become your new kitchen treasure. Combining simple pantry staples with a few handy techniques, these biscuits rise beautifully golden and offer that classic Southern charm with every warm, melt-in-your-mouth piece. Whether you’re serving breakfast, brunch, or a comforting side, this recipe is all about effortless deliciousness and timeless flavor.
Ingredients You’ll Need
These ingredients are refreshingly simple yet absolutely essential to achieving that perfect balance of texture and taste. Each one plays a unique role—flour provides a sturdy base, cold butter creates flaky layers, and buttermilk brings tender moisture and a hint of tang that makes these biscuits irresistible.
- All-purpose flour (2 cups): The foundation for structure and body in your biscuits.
- Baking powder (1 tablespoon): Gives your biscuits a gentle lift for a soft but airy crumb.
- Baking soda (1/2 teaspoon): Reacts with the buttermilk to enhance the rise and adds tenderness.
- Salt (1 teaspoon): Balances sweetness and brightens all the flavors.
- Unsalted butter (6 tablespoons, cold and cubed): Cold butter is key to creating flaky, buttery layers throughout.
- Cold buttermilk (3/4 cup): Adds moisture, subtle tang, and activates the leavening agents.
- Optional sugar (1 teaspoon): Offers a slight sweetness, perfect if you like your biscuits a touch more delicate in flavor.
How to Make Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F (220°C) and line a baking sheet with parchment paper. This prep sets the stage for biscuits that bake evenly and release easily, helping you get that golden crust without a fuss.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if you’re using it). By evenly blending the leaveners and salt with the flour first, you ensure that every biscuit will rise perfectly and taste just right.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until you see coarse crumbs with some pea-sized butter pieces remaining. These butter bits are the secret to flakiness—that blissful texture everyone loves in buttermilk biscuits.
Step 4: Add Buttermilk and Form Dough
Create a well in the center of your mixture and pour in the cold buttermilk. Stir gently with a fork just until the dough pulls together. Resist the urge to overmix here—overworking the dough can lead to tough biscuits and lost tenderness.
Step 5: Fold and Layer for Flakiness
Turn the dough onto a floured surface and gently pat it into about a 1-inch-thick rectangle. Then fold it in half and pat down again, repeating this fold-and-pat a total of three times. This technique folds layers into the dough, which helps create fluffy, flaky biscuits.
Step 6: Cut and Bake
Roll or pat your dough to around 3/4-inch thickness, then use a floured biscuit cutter to stamp out rounds. Place these on your baking sheet—close together if you like soft edges or spaced apart for crispy edges. Don’t forget to brush the tops lightly with buttermilk to promote a golden, tender crust. Bake for 12 to 15 minutes until beautifully golden brown.
How to Serve Buttermilk Biscuits Recipe
Garnishes
Warm biscuits demand simple, classic finishes like a pat of cold butter that melts luscious on top or a drizzle of golden honey for a sweet contrast. You can also try tangy jam or hearty preserves to elevate each bite.
Side Dishes
Buttermilk biscuits shine alongside juicy fried chicken, savory sausage gravy, or a fresh egg scramble for a down-home brunch. They also pair beautifully with soups or stews, soaking up every bit of delicious sauce and leaving you wanting more.
Creative Ways to Present
For a delightful twist, split these biscuits and layer with ham and cheddar for a quick breakfast sandwich or add pimento cheese and fresh greens for a Southern-inspired snack. Their flaky texture makes them a versatile base for countless creative ideas.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover biscuits can be stored tightly wrapped at room temperature for up to 2 days. For best freshness, warm them gently before serving.
Freezing
These biscuits freeze wonderfully either before or after baking. For unbaked dough, cut and freeze the biscuit rounds on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cooking time. Baked biscuits can be frozen and reheated later for an easy grab-and-go treat.
Reheating
Bring your refrigerated or frozen biscuits back to life by warming them in a preheated 350°F oven for 5 to 10 minutes. For a quick fix, microwave them wrapped in a damp paper towel, but baking will always give you the best texture.
FAQs
Can I substitute regular milk for buttermilk?
While regular milk won’t provide the same tang or activate the baking soda properly, you can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using.
Why is cold butter important in this recipe?
Cold butter creates layers of steam within the dough as it bakes, resulting in tender, flaky biscuits. Using softened or melted butter would make the dough less flaky and more dense or cakey.
Can I make these biscuits gluten-free?
You can try a gluten-free flour blend, but results may vary. Gluten gives biscuits their structure and chew, so be prepared for a different texture and possibly needing extra binding agents.
How do I get biscuits to rise higher?
Make sure your baking powder and soda are fresh, handle the dough gently without overmixing, and follow the folding technique closely. Also, baking at a sufficiently high temperature (425°F) encourages a great rise.
What is the best way to reheat leftover biscuits?
The oven is your best friend here for maintaining that freshly baked texture. Wrap biscuits in foil and warm them at 350°F for about 10 minutes. Microwaving is faster but often yields a softer crust.
Final Thoughts
There is something truly comforting about mastering the perfect Buttermilk Biscuits Recipe, and once you’ve made these golden beauties, they will quickly become a staple in your baking repertoire. Whether fresh from the oven or reheated for a cozy meal, these biscuits capture that nostalgic Southern warmth in every bite. So grab your apron, gather those simple ingredients, and get ready to fill your kitchen with irresistible aroma and joy!
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Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic Southern buttermilk biscuits that are flaky, tender, and easy to make. These biscuits combine cold butter with buttermilk and flour to create a light, layered texture perfect for breakfast or as a side dish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for a slightly sweet biscuit)
Wet Ingredients
- 3/4 cup cold buttermilk
- extra buttermilk for brushing
Fat
- 6 tablespoons unsalted butter, cold and cut into small cubes
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional sugar to evenly distribute the leaveners and seasoning.
- Cut in the butter: Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This is key to flaky biscuits.
- Add buttermilk: Make a well in the center of the flour mixture and gently pour in the cold buttermilk. Stir lightly with a fork until the dough just comes together; avoid overmixing to keep biscuits tender.
- Layer the dough: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the rectangle in half and gently pat down again. Repeat this folding process two more times to build flaky layers within the dough.
- Shape and cut biscuits: Roll or pat the dough to about 3/4-inch thickness. Using a floured biscuit cutter, cut out rounds and place them on the prepared baking sheet. Position close together for softer sides or spaced apart for crisper edges. Brush the tops with a little extra buttermilk for color.
- Bake the biscuits: Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Serve warm: Remove from oven and serve warm, optionally with butter, honey, or jam for a delicious accompaniment.
Notes
- For extra flaky biscuits, freeze the cubed butter before incorporating it into the flour mixture.
- You can freeze unbaked biscuits on the baking sheet and bake them directly from the freezer, adding 2–3 minutes to the bake time.
