If you’ve ever dreamed of biting into soft, flaky, warm biscuits fresh from your oven, let me share with you this absolutely delightful Homemade Buttermilk Biscuits Recipe that has quickly become a treasured staple in my kitchen. These biscuits offer the perfect balance of fluffy tenderness and rich buttery flavor, all thanks to the magical combination of cold butter and tangy buttermilk. Whether you are serving them alongside breakfast, lunch, or dinner, these biscuits bring an old-fashioned charm and cozy comfort that simply can’t be beat.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a crucial role in creating the perfect biscuit. From the all-purpose flour giving structure to the buttermilk adding moisture and tang, every element blends harmoniously to deliver that irresistible texture and taste.
- 2 cups all-purpose flour: The essential base for light, fluffy biscuits with just the right chew.
- 1 tablespoon baking powder: Acts as the leavening agent to help biscuits rise beautifully.
- ½ teaspoon salt: Balances flavor and enhances all the other ingredients.
- ½ cup cold butter (cubed): Cold butter creates flaky layers as it melts during baking.
- â…” cup buttermilk (plus extra if needed): Gives moisture and a subtle tang, making the biscuits tender.
- 1 tablespoon melted butter: For brushing on warm biscuits, adding that irresistible gloss and richness.
How to Make Homemade Buttermilk Biscuits Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to a toasty 450°F and line a baking sheet to get everything ready for baking. A hot oven is key to creating that golden, slightly crisp exterior while keeping the insides soft and fluffy.
Step 2: Mix the Dry Ingredients
Combine your flour, baking powder, and salt in a large mixing bowl. Making sure these dry ingredients are thoroughly mixed ensures even flavor and proper leavening throughout your biscuits.
Step 3: Cut in the Butter
Drop in the cold butter cubes and use a pastry cutter or your clean hands to cut the butter into the flour mixture until it resembles coarse crumbs. The cold butter helps form those signature flaky layers we all adore.
Step 4: Add the Buttermilk to Form Dough
Pour most of the buttermilk into the mix and gently stir just until the dough no longer has dry spots. If it seems too dry, adding extra buttermilk a tablespoon at a time keeps the dough perfectly sticky. Resist the urge to overmix—this step is all about keeping the dough tender and airy.
Step 5: Layer the Dough for Flakiness
Turn the sticky dough onto a floured surface and gently bring it together. Flatten it to about half an inch thick, then fold it into thirds like a letter, rotate 90 degrees, and repeat. This layering technique builds flaky texture without overworking the dough.
Step 6: Cut Out Your Biscuits
Press the dough out to one inch thickness using your fingers—no rolling pins here! Cut about six 2½-inch circles with a floured biscuit cutter. Carefully place them on your prepared baking sheet. Gather scraps, pat together, and cut a few more biscuits. If the kitchen is warm and the dough softens too much, chilling the cut biscuits briefly will help them bake up just right.
Step 7: Bake Until Golden
Pop your baking sheet into the hot oven and bake for 8 to 10 minutes until the biscuits are beautifully golden on top. Keep a close eye so they don’t dry out. Once out of the oven, brush immediately with melted butter to lock in flavor and leave a delicious shine.
How to Serve Homemade Buttermilk Biscuits Recipe
Garnishes
Enhance your biscuits by brushing with warm melted butter right after baking; the glossy finish and buttery aroma are irresistible. For extra indulgence, try a drizzle of honey or a spread of homemade jam to complement the biscuit’s rich, tangy flavor.
Side Dishes
Homemade buttermilk biscuits are fabulously versatile, pairing wonderfully with everything from creamy gravy and eggs for breakfast, to hearty soups or fried chicken at dinner. They bring warmth and a rustic touch that elevates any meal.
Creative Ways to Present
Try slicing biscuits in half and building mini sandwiches filled with savory fixings like ham, egg, and cheese for a crowd-pleasing brunch. Or serve them alongside a fresh fruit salad and whipped cream for a sweet twist that’s sure to surprise and delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftover biscuits (though unlikely!), store them in an airtight container at room temperature for up to two days to maintain freshness and softness.
Freezing
To enjoy your Homemade Buttermilk Biscuits Recipe later, wrap cooled biscuits tightly in plastic wrap and then foil, and freeze for up to three months. This way you can have fresh-tasting biscuits ready to go whenever the craving hits.
Reheating
Reheat frozen or room temperature biscuits in a warm oven at 350°F for 8-10 minutes or until heated through, then brush again with a bit of melted butter to refresh their golden finish and flaky texture.
FAQs
Can I use regular milk instead of buttermilk?
You can use regular milk along with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, but the authentic tanginess and tenderness come from actual buttermilk, so I highly recommend sticking to it for the best results.
Why shouldn’t I overmix the biscuit dough?
Overmixing can develop gluten in the flour, which makes biscuits tough instead of soft and flaky. Gently stirring just until combined keeps your biscuits light, tender, and perfectly fluffy.
What’s the secret to flaky biscuits?
Using cold butter and folding the dough several times creates layers that bake into flaky, tender biscuits. Avoid warming the dough or overworking it to keep those layers distinct and irresistible.
Can I make larger or smaller biscuits with this recipe?
Absolutely! Adjust the biscuit cutter size to your liking. Just keep baking times close to 8-10 minutes and watch for that beautiful golden color as your guide.
Is there a way to make these biscuits vegan?
To make vegan biscuits, substitute the butter with vegan butter or coconut oil and use a plant-based buttermilk alternative like almond or soy milk mixed with lemon juice. The texture will vary slightly but still delicious!
Final Thoughts
I encourage you to give this Homemade Buttermilk Biscuits Recipe a try as soon as you can—it’s truly a delightful journey from simple ingredients to irresistibly comforting biscuits. Once you bake these, you’ll understand why they’re a timeless favorite that brings a warm smile to the table every single time.
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Homemade Buttermilk Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These homemade buttermilk biscuits are tender, flaky, and golden brown, perfect for breakfast or as a side for any meal. Made from simple pantry ingredients and baked to perfection, they boast a buttery flavor and soft crumb with a delightful flaky texture thanks to the folding technique used in the dough preparation.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- â…” cup buttermilk (plus 2–4 tablespoons extra as needed)
- ½ cup cold butter, cubed (8 tablespoons or 1 stick)
- 1 tablespoon melted butter (to brush on baked biscuits)
Instructions
- Prep: Heat oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt thoroughly to ensure even leavening and seasoning.
- Cut in butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Finish dough: Pour in the buttermilk and stir gently just until no dry flour remains. If the dough feels too dry or crumbly, add 2-4 tablespoons more buttermilk as needed. Take care not to overmix; the dough should be very sticky.
- Layer dough: Turn the sticky dough out onto a floured surface. Gently bring it together by hand, adding small amounts of flour as necessary to prevent sticking. Flatten the dough to about ½ inch thickness. Fold the dough into thirds like a letter, then rotate it 90 degrees. Repeat flattening and folding once more to create flaky layers without overworking.
- Cut biscuits: Using slightly damp fingers, press the dough to about 1 inch thickness (thicker than usual, which yields fluffier biscuits). Use a lightly floured 2½ inch biscuit cutter to cut circles and place them on the prepared baking sheet. Gather the scraps, press gently with fingers, and cut out additional biscuits. If the dough warms too much, chill the biscuits on the baking sheet in the freezer for 5 to 10 minutes before baking.
- Bake: Bake the biscuits in the hot oven for 8-10 minutes until they turn lightly golden on top. Avoid overbaking to keep the biscuits tender. Immediately brush the hot biscuits with melted butter and serve warm for best flavor and texture.
Notes
- Use cold butter straight from the refrigerator to ensure flaky layers.
- Do not overwork the dough; gentle folding creates the best texture.
- If biscuits feel too sticky to handle, lightly flour your hands and the work surface.
- Press dough with damp fingers instead of rolling pin to maintain layers and thickness.
- Brush biscuits with melted butter immediately after baking for a rich, golden finish and extra flavor.
