If you’ve ever dreamed of biting into a biscuit that’s tender, flaky, and bursting with that perfect buttery richness, then this Homemade Buttermilk Biscuits Recipe is exactly what you’ve been waiting for. From the moment you take them out of the oven, golden on top with a soft crumb inside, these biscuits bring a comforting warmth to your kitchen. Whether you pair them with honey, slather on some jam, or stack them up with savory fillings, they truly capture the heart of Southern baking in every fluffy bite.
Ingredients You’ll Need
Making irresistible biscuits starts with a few simple ingredients that work together to create the perfect texture and taste. Each one plays a vital role in giving you that light crumb and golden crust you’ll adore.
- 2 cups all-purpose flour: The base of your dough, providing structure and bite.
- 1 tablespoon baking powder: This gives the biscuits their lovely lift and fluffiness.
- 1/2 teaspoon baking soda: Works alongside the buttermilk to tenderize and rise.
- 1 teaspoon salt: Enhances flavor and balances sweetness.
- 1 teaspoon sugar (optional): Adds a subtle touch of sweetness and helps with browning.
- 1/2 cup cold unsalted butter, cubed: Cold butter is key for flaky layers — it melts during baking to create pockets of tenderness.
- 3/4 to 1 cup full-fat buttermilk: Provides a tangy moisture that enriches both flavor and texture.
- 2 tablespoons melted butter, for brushing tops (optional): Brushing on melted butter after baking adds a beautiful shine and extra richness.
How to Make Homemade Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a toasty 425°F (218°C). This high temperature is essential for creating those golden-brown tops and a tender crumb inside. Line your baking sheet with parchment paper to keep your biscuits from sticking and make cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Doing this ensures all the leavening is evenly distributed so your biscuits rise beautifully and have an even texture.
Step 3: Cut in the Butter
Using a pastry cutter or just your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining. This step is where your biscuits start to get their flaky layers — don’t overwork the dough!
Step 4: Add the Buttermilk
Pour in 3/4 cup of buttermilk and gently stir just until the dough comes together. The dough should be slightly sticky but manageable. If it feels too dry, gradually add a little more buttermilk, being careful not to overmix.
Step 5: Fold the Dough
Turn your dough out onto a floured surface and gently pat it into a rectangle about 1/2 to 3/4 inch thick. Fold it over itself two to three times — this folding step helps create those flaky layers that make homemade biscuits so special. Then flatten it out again to the same thickness.
Step 6: Cut and Arrange
With a floured round cutter or a sharp knife, cut out your biscuits and place them close together on the prepared baking sheet. Placing them snugly encourages them to rise up tall and tender.
Step 7: Bake to Perfection
Bake the biscuits for 12 to 15 minutes until they’re beautifully golden on top. You’ll know they’re done when you see that inviting color and feel a slight firmness when gently touched.
Step 8: Butter and Serve Warm
For that finishing touch, brush the tops with melted butter right after they come from the oven. It adds richness, enhances flavor, and gives your biscuits a stunning glossy look. Serve warm and enjoy the magic of fresh Homemade Buttermilk Biscuits Recipe.
How to Serve Homemade Buttermilk Biscuits Recipe
Garnishes
Sometimes the simplest garnish can transform your biscuits from good to unforgettable. A pat of honey butter or a drizzle of homemade jam brings delightful sweetness that complements the buttery, flaky texture perfectly. Fresh herbs like chives can add a subtle savory note as well.
Side Dishes
Biscuits are wonderfully versatile — they brighten up any meal. Serve them alongside classic Southern favorites like creamy gravy, fried chicken, or a hearty bowl of soup. Breakfast lovers will adore pairing them with scrambled eggs and crispy bacon for a satisfying start to the day.
Creative Ways to Present
Want to show off your Homemade Buttermilk Biscuits Recipe in a new light? Split them open and fill with fresh buttermilk fried chicken and pickles for a tasty sandwich. Or layer with smoked salmon and cream cheese for a brunch treat. The possibilities are endless, and your creativity is the only limit.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra biscuits (a delicious dilemma!), store them in an airtight container at room temperature for up to two days. To keep them fresh, wrap tightly in plastic wrap or foil to maintain their soft texture.
Freezing
Homemade Buttermilk Biscuits Recipe freeze wonderfully. Once cooled, wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to three months. When you’re ready, thaw overnight in the fridge or reheat directly from frozen.
Reheating
The best way to bring your biscuits back to life is by reheating them in a 350°F (175°C) oven for about 10 minutes. This gives the crust a fresh, slightly crisped finish while warming the fluffy interior. Microwave reheating works in a pinch but can make them a bit chewy.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be substituted in a pinch, buttermilk is crucial for the tangy flavor and tender crumb that define this biscuit recipe. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.
Why is cold butter important for this recipe?
Cold butter creates pockets of steam as it melts in the oven, which forms the flaky layers in the biscuits. If the butter melts too early because it’s warm, your biscuits won’t have that signature lightness and flakiness.
Can I freeze the biscuit dough before baking?
Yes! After cutting your biscuits, place them on a baking sheet and freeze until firm, then transfer to a plastic bag. When ready to bake, place frozen biscuits on a baking sheet and bake, adding a few extra minutes to the baking time.
How can I make my biscuits more flaky?
The folding technique in this Homemade Buttermilk Biscuits Recipe is key for flaky layers. Also, avoid overmixing your dough and always work with cold butter. This combination ensures a tender, flaky texture.
What’s the best way to cut biscuits?
Use a sharp, floured round cutter and press straight down without twisting to avoid sealing the edges, which can prevent proper rising. If you don’t have a cutter, a sharp knife can also work well.
Final Thoughts
This Homemade Buttermilk Biscuits Recipe is a timeless classic that brings a little bit of Southern comfort to your table anytime you crave it. From the simple ingredients to the warm, flaky bites fresh from your oven, these biscuits are pure joy. I hope you find as much happiness in making and sharing them as I do every time I bake a batch.
Print
Homemade Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
This homemade buttermilk biscuits recipe yields fluffy, tender, and buttery biscuits with a golden crust. Perfect for breakfast or as a side for any meal, these classic biscuits combine simple pantry ingredients and a quick preparation to create a comforting Southern favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 to 1 cup full-fat buttermilk
- 2 tablespoons melted butter, for brushing tops (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°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 sugar to ensure even distribution of leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs; this creates the biscuit’s flaky texture.
- Add Buttermilk: Pour in 3/4 cup of buttermilk and gently stir just until the dough comes together. Add more buttermilk if needed to form a soft dough that is not sticky.
- Shape Dough: Turn the dough onto a floured surface and gently pat it into a rectangle. Fold the dough over itself 2 to 3 times, which helps create layers, then flatten it to about 1/2 to 3/4 inch thickness.
- Cut Biscuits: Use a floured round cutter or a knife to cut the dough into biscuits. Place them close together on the prepared baking sheet to encourage them to rise upward rather than spread out.
- Bake: Bake the biscuits in the preheated oven for 12 to 15 minutes or until they are golden brown on top.
- Finish and Serve: Optionally brush the tops with melted butter for extra flavor and a shiny crust. Serve warm for the best taste and texture.
Notes
- For fluffier biscuits, avoid overmixing the dough once buttermilk is added.
- Use cold butter straight from the fridge to create flaky layers.
- Biscuits are best served fresh but can be warmed up the next day.
- You can substitute whole milk mixed with 1 tablespoon of vinegar or lemon juice as a buttermilk alternative.
