Introduction

These classic Buttermilk Biscuits are wonderfully flaky, tender, and perfect for any meal. They come together quickly with simple ingredients and minimal effort. For another comforting side dish, try this Cornbread Casserole Recipe Easy. Whether served with gravy, jam, or on their own, these biscuits are a guaranteed crowd-pleaser.

Ingredients

These flaky, golden Buttermilk Biscuits come together with just a handful of simple ingredients, yielding tender layers and a rich, buttery flavor that’s perfect for any meal.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ cup cold unsalted butter, cubed (or shortening)
• ¾ cup cold buttermilk (or plain yogurt thinned with milk)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This Buttermilk Biscuits recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Tools

Measure all ingredients accurately: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, 6 tablespoons cold unsalted butter, and 3/4 cup cold buttermilk. Chill your mixing bowl and pastry cutter or box grater in the freezer for 10 minutes before starting.

Cold ingredients are essential for flaky Buttermilk Biscuits. The butter should be very cold—straight from the refrigerator or briefly frozen—to create steam pockets during baking.

Step 2 — Combine Dry Ingredients

In your chilled bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. This ensures your leavening agents are evenly distributed for consistent rise.

For extra-tender biscuits, you can sift the dry ingredients together. This step prevents overmixing later, which can develop gluten and make biscuits tough.

Step 3 — Cut In the Butter

Cut the cold butter into small cubes or grate it using a box grater. Add to the dry ingredients and quickly cut in using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Work quickly to prevent the butter from warming. Visible butter chunks will melt during baking, creating the signature flaky layers in your Buttermilk Biscuits.

Step 4 — Add Buttermilk and Mix

Make a well in the center of your flour-butter mixture and pour in the cold buttermilk. Use a fork to gently stir until just combined and a shaggy dough forms.

Do not overmix—the dough should look rough and slightly sticky. Overworking develops gluten, resulting in dense biscuits rather than light, flaky ones.

Step 5 — Knead and Shape the Dough

Turn the dough onto a lightly floured surface and gently knead just 4–5 times until it holds together. Pat into a 3/4-inch thick rectangle—do not use a rolling pin, which can compress the layers.

For tall Buttermilk Biscuits, handle the dough as little as possible. If the dough becomes too warm, chill it for 10 minutes before cutting.

Step 6 — Cut the Biscuits

Use a sharp 2–2.5-inch biscuit cutter to cut straight down without twisting. Twisting seals the edges and prevents proper rising. Gather scraps and gently pat together for additional biscuits.

For maximum rise, place biscuits close together on the baking sheet. They will support each other as they bake and rise upward rather than spreading.

Step 7 — Bake to Perfection

Arrange biscuits on a parchment-lined baking sheet and bake at 425°F (220°C) for 12–15 minutes. They’re ready when golden brown on top and bottom, and have doubled in height.

For extra color and flavor, brush the tops with buttermilk or melted butter before baking. The internal temperature should reach 200°F (93°C) when fully cooked.

Step 8 — Cool and Serve

Transfer baked Buttermilk Biscuits to a wire rack and let cool for 5 minutes before serving. This allows the structure to set and makes them easier to split.

Serve warm with butter, honey, or jam. For best texture, enjoy the same day, though they can be stored in an airtight container for up to 2 days.

Nutritional Information

Calories	212
Protein	4g
Carbohydrates	27g
Fat	10g
Fiber	1g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Use half whole wheat pastry flour for a nutty flavor and extra fiber while keeping the biscuits tender.
• Greek Yogurt — Replace buttermilk with plain Greek yogurt for a protein boost and tangy taste with less liquid.
• Almond Flour — Swap half the all-purpose flour for almond flour to reduce carbs and add a rich, slightly sweet note.
• Coconut Oil — Substitute chilled coconut oil for butter to create a dairy-free version with a subtle tropical aroma.
• Gluten-Free Blend — Use a 1:1 gluten-free flour mix to make these Buttermilk Biscuits celiac-friendly without sacrificing flakiness.
• Reduced Sodium — Cut the salt by half and add herbs like rosemary for flavor, keeping the biscuits light and lower in sodium.
• Oat Flour — Try oat flour for a heart-healthy, whole-grain alternative that yields a soft, mildly earthy biscuit.
• Vegan Buttermilk — Mix plant-based milk with lemon juice instead of dairy buttermilk for a lactose-free, equally tangy result.

Serving Suggestions

• Serve warm Buttermilk Biscuits with creamy sausage gravy for a classic Southern breakfast.
• Pair with honey butter or fruit preserves for a sweet and savory snack.
• Use as a base for breakfast sandwiches with eggs, cheese, and bacon or ham.
• Accompany hearty soups, stews, or chili for a comforting meal.
• Offer alongside fried chicken or roast chicken for a traditional dinner pairing.
• Present on a wooden board with assorted cheeses and charcuterie for a rustic appetizer.

For a beautiful presentation, stack Buttermilk Biscuits in a cloth-lined basket to keep them warm and add a homespun touch to your table.

Common Mistakes to Avoid

• Mistake: Overworking the dough, which develops gluten and makes biscuits tough. Fix: Mix just until the ingredients come together; a slightly shaggy dough is ideal.
• Mistake: Using warm butter that melts before baking, resulting in flat biscuits. Fix: Keep butter and buttermilk ice-cold to create steam for a flaky, high-rise result.
• Mistake: Twisting the biscuit cutter, which seals the edges and prevents a proper rise. Fix: Press the cutter straight down and lift it straight up for clean, unbounded edges.
• Mistake: Using old baking powder that has lost its leavening power, leading to dense biscuits. Fix: Test your baking powder for freshness or replace it every 6 months for maximum lift.
• Mistake: Rolling the dough too thin, which doesn’t allow enough layers to develop. Fix: Aim for a ¾-inch to 1-inch thickness before cutting for tall, layered Buttermilk Biscuits.
• Mistake: Not preheating the oven, causing the biscuits to spread instead of puffing up quickly. Fix: Always bake your biscuits in a fully preheated, hot oven (typically 425°F) for the best spring.
• Mistake: Skipping the buttermilk and using regular milk, which lacks the necessary acidity and tenderness. Fix: Use real, full-fat buttermilk to react with baking soda for a light texture and signature tang.
• Mistake: Placing biscuits too far apart on the baking sheet, which can cause uneven browning and drying. Fix: Arrange them close together so they support each other’s rise and bake up softer on the sides.

Storing Tips

• Fridge: Keep leftover Buttermilk Biscuits in an airtight container for up to 3 days.
• Freezer: Wrap biscuits tightly in plastic wrap and store in a freezer bag for up to 3 months.
• Reheat: Warm in a 350°F oven for 5–10 minutes until heated through to 165°F for food safety.

For best texture, avoid refrigerating warm biscuits—cool completely before storing.

Conclusion

These flaky, tender Buttermilk Biscuits are perfect for any meal. For another great use of buttermilk, try these Buttermilk Mashed Potatoes. Give this biscuit recipe a try and share your results in the comments!

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FAQs

Can I make Buttermilk Biscuits without buttermilk?

Yes, you can substitute buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using. This substitute works well for tender Buttermilk Biscuits.

How do I get my Buttermilk Biscuits to rise high and flaky?

Use very cold butter and handle the dough as little as possible. Cut the butter into the flour until pea-sized pieces remain. Avoid overworking the dough to keep the layers distinct for flaky Buttermilk Biscuits.

Can I freeze the biscuit dough for later?

Yes, you can freeze the shaped biscuit dough on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time for perfect Buttermilk Biscuits.