Buttermilk Biscuits
Make the very best Buttermilk Biscuits with this tried and true recipe! A handful of pantry staples come together to create the best biscuit dough. These biscuits always turn out incredibly soft and SO much better than anything you can buy from the store!
Buttermilk Biscuits
Walk right past those canned biscuits at the grocery store. You deserve so much more than what that little thing can give you! Homemade buttermilk biscuits may require some TLC, but they’re SO very worth the effort! Plus, they’re made with inexpensive kitchen staples that you likely already have on hand. Flour, baking powder, cold buttermilk and a few other ingredients come together to make these biscuits.
The consistency is really what makes these biscuits better than any others I’ve tried. They rise to the best tall height and have the softest, fluffiest insides! On the exterior, they’re beautifully golden brown and have the best subtle crunch to create the best bite. Oh, and when you slice one of these in half and butter it up? Swoon. It’s truly the best way to start your morning!
While I love butter and grape jelly, these classic biscuits are also great for using as the base of a sandwich! Just cut one in half and fill it with eggs, bacon and cheese for a filling and flavorful protein-packed breakfast. Of course, you can also never go wrong with smothering on some sausage gravy if you’re craving a comforting classic.
How to Make Buttermilk Biscuits
- Whisk the dry ingredients. Whisk together the flour, baking powder, sugar and salt until combined.
- Grate the butter. Grate the butter with the large holes of a cheese grater over a small baking sheet lined with a paper towel or parchment paper. Freeze for 10 minutes.
- Add the butter. Mix the butter into the dry ingredients using a cold fork (a pastry blender also works).
- Make the dough. Stir the buttermilk into the flour mixture until the dough begins to form.
- Shape the dough. Turn the dough onto a lightly floured surface. Shape the dough into a 1 1/2 inch thick rectangle. Fold the rectangle in half and pat it down into a second 1 1/2 inch thick rectangle. Repeat the folding process 5-6 more times. Shape the dough into a final rectangle that’s 1 inch thick.
- Cut the biscuits. Press straight down through the dough to cut out the biscuits. This is best done with a 2 inch biscuit cutter. Don’t twist the cutter!
- Use the scraps. Gently press together the scraps of dough. Shape the dough into another 1 inch thick rectangle. Repeat the cutting process until all of the dough has been used.
- Bake. Arrange the biscuits on a parchment paper lined baking sheet. Brush the tops with the cream or melted butter. Bake for 12-14 minutes at 425°F.
How to Store Leftover Buttermilk Biscuits
Once the biscuits have all fully cooled to room temperature, you can store them in an airtight container at room temperature for up to 3 days. This is a wonderful make-ahead recipe!
Want to freeze these biscuits? Go for it! Prepare the biscuits up until the point of baking but do NOT bake them. Freeze for up to 6 months in an airtight container and don’t forget to date and label! There’s no need to thaw the dough. Simply bake at 425°F for a few minutes longer than the recommended bake time. Keep your eye on them around the 14 minute mark to see how they’re faring.
Once the biscuits are risen and golden browned, they’re ready to go!
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Get the Recipe: Best Buttermilk Biscuits Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 2 teaspoons brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup salted butter, frozen
- 1 cup buttermilk, or regular milk, very cold
- Cream or melted butter, optional
Equipment
- 1 biscuit cutter
- 1 baking sheet
Instructions
- Preheat oven to 425˚F with rack in the center of the oven.
- In a large bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
- Using a box grater, grate the butter over the large holes onto a small baking sheet lined with a paper towel or parchment. Return the butter to the freezer for 10 minutes.
- Add the butter to the bowl and mix into the dry ingredients using a cold fork or pastry blender.
- Stir the buttermilk into the flour mixture and stir until the dough begins to come together. (If the dough still seems too dry, add 1-2 tablespoons buttermilk or milk to the mix.)
- Turn the dough onto a lightly floured surface and shape the dough into a 1 1/2 inch thick rectangle.
- Fold the dough in half and pat it down into a second 1 1/2 inch thick rectangle. Repeat the folding process 5-6 more times.
- Shape the dough into a final rectangle approximately 1 inch thick.
- Using a 2 inch biscuit cutter, press straight down through the dough to cut out the biscuits. (Do not twist the cutter so you do not seal the edges.)
- Gently press together the scraps of dough and shape into another 1 inch thick rectangle. Repeat the cutting process until all the dough has been used.
- Arrange the biscuits on a baking sheet lined with parchment and brush the tops with the cream or melted butter.
- Bake for 12-14 minutes or until the biscuits are puffed up and golden brown.
Notes
- Biscuits can be made up to 3 days in advance and stored at room temperature.
- Freeze biscuits before baking for up to 6 months in a sealed container.