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
Scale
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.