Homemade Buttermilk Biscuits

Why You’ll Love This Recipe

Homemade Buttermilk Biscuits are a classic comfort food with a buttery, flaky texture and a golden, tender crumb. Perfect for breakfast or as a side for soups and stews, these biscuits rise beautifully and deliver rich flavor in every bite. Whether slathered with jam or topped with gravy, they’re a timeless addition to any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursalted buttermilkunsalted buttersugarbaking powdersaltbaking soda

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.

Cut the cold butter into small cubes and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.

Make a well in the center and pour in the cold buttermilk.

Stir gently until just combined; do not overmix.

Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.

Fold the dough over itself 2-3 times to create layers, then pat it out again.

Use a round biscuit cutter to cut out biscuits and place them close together on the prepared baking sheet.

Bake for 12-15 minutes, or until the tops are golden brown.

Brush the tops with melted butter as soon as they come out of the oven.

Servings and timing

This recipe yields approximately 8-10 biscuits.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Total time: 30 minutes

Variations

Add shredded cheddar and chopped chives for a savory twist.

Incorporate a touch of honey or maple syrup for slightly sweet biscuits.

Swap half the flour for whole wheat for a heartier texture.

Top with coarse sea salt before baking for a flavorful crunch.

storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Reheat in the oven at 350°F (175°C) for 5-7 minutes or in the microwave for 10-15 seconds.
Freeze baked biscuits for up to 2 months; thaw and reheat before serving.

FAQs

Why is buttermilk important in this recipe?

Buttermilk reacts with baking soda to help the biscuits rise and adds tangy flavor and tenderness.

Can I use milk instead of buttermilk?

Yes, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.

What’s the secret to flaky biscuits?

Cold butter and folding the dough help create layers that bake into flakiness.

Do I have to use a biscuit cutter?

No, you can use a glass or simply cut the dough into squares with a knife.

Why didn’t my biscuits rise?

Overworking the dough or warm ingredients can prevent proper rising.

Can I make the dough ahead of time?

Yes, refrigerate it for up to 24 hours before cutting and baking.

Are these biscuits good for breakfast sandwiches?

Absolutely! They pair perfectly with eggs, cheese, and sausage or bacon.

What kind of flour is best?

All-purpose flour gives the best texture for traditional buttermilk biscuits.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend and adjust liquid if needed.

Do I need to grease the baking sheet?

Using parchment paper or a lightly greased sheet helps prevent sticking.

Conclusion

Homemade Buttermilk Biscuits are a versatile, comforting addition to any meal. With their soft, fluffy interiors and golden, buttery exteriors, they’re easy to love and even easier to make. Whether enjoyed on their own, with toppings, or as part of a hearty meal, these biscuits are a true kitchen staple you’ll want to make again and again.

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