There is something irresistibly comforting about a warm, flaky biscuit fresh from the oven, and this Buttermilk Biscuits Recipe delivers just that with ease and simplicity. With only seven straightforward ingredients, no complicated rising times, and just one bowl to clean, these biscuits come together quickly while offering a buttery, tender crumb that melts in your mouth. Whether it’s for breakfast, a snack, or a side to your favorite meal, these biscuits are sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Every great buttermilk biscuit starts with basic pantry staples that work in harmony to create the perfect texture and flavor. These ingredients are simple yet essential, each playing a specific role to ensure your biscuits turn out soft, flaky, and golden.
- 2 cups all-purpose flour, plus a bit more for dusting the counter: This is your biscuit’s structure, providing the perfect balance between tenderness and chew.
- 2 teaspoons baking powder: The main leavening agent that helps your biscuits rise and become airy.
- ½ teaspoon baking soda: Adds lift and a slight tang when combined with buttermilk.
- ½ teaspoon kosher salt: Enhances the flavors and balances the richness.
- 7 tablespoons unsalted butter, cold and cut into small pieces: The star of flakiness—cold butter creates pockets of steam for a tender crumb.
- 1 large egg: Adds richness and helps bind the dough.
- ¾ cup buttermilk: The magic ingredient that reacts with baking soda and adds moisture and tang.
How to Make Buttermilk Biscuits Recipe
Step 1: Prep your tools and oven
Start by preheating your oven to 425ºF and lining a baking sheet with parchment paper or a silpat mat. Having everything ready beforehand ensures a smooth baking process and perfect biscuits.
Step 2: Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt. This mixture forms the base that will support your tender biscuits, making the fluffiness possible.
Step 3: Add the butter
Drop in the cold butter pieces, then use your fingers to rub them into the flour until the texture resembles coarse breadcrumbs. It’s important to keep the butter cold here—this creates those beautiful flaky layers we all crave.
Step 4: Add the wet ingredients
Make a well in the center of your crumbly mixture and add the egg and buttermilk. Stir gently with a spoon until just combined into a rough dough. Overmixing at this stage can make your biscuits tough, so stop as soon as you see it come together.
Step 5: Knead the dough
Turn the dough onto a floured surface and gently work it with your hands just until it holds together. Don’t overdo it! Gentle kneading keeps the texture light and fluffy.
Step 6: Shape the biscuits
Press or pat the dough into a circle about ¾ inches thick. Use a 2½-inch biscuit cutter to cut out rounds, pushing straight down and giving a slight twist to avoid squashing the edges. Dip your cutter in flour if it sticks to the dough for perfectly shaped biscuits.
Step 7: Use the remaining dough
Gather any scraps and roll or pat them together to cut out the rest of your biscuits. For small leftover pieces, simply shape them by hand to avoid wasting any dough.
Step 8: Bake
Arrange your biscuits spaced apart on the baking sheet to allow room for rising. Bake for 15 to 17 minutes or until the tops turn a beautiful golden brown, signaling that they’re ready to enjoy.
Step 9: Serve warm
If you want that extra touch, brush the tops with melted salted butter right after they come out of the oven. Serve these warm biscuits immediately to enjoy their soft crumb and buttery aroma at its best.
How to Serve Buttermilk Biscuits Recipe
Garnishes
A light brushing of melted butter is a classic finishing touch, but you can also sprinkle flaky sea salt or brush with honey for a simple, flavorful upgrade. Fresh herbs like chives or thyme add a delightful pop if you prefer something savory.
Side Dishes
Buttermilk biscuits are incredibly versatile as a side. Pair them with hearty dishes like fried chicken, creamy gravy, or savory stews. They also shine beside fresh fruit preserves, scrambled eggs, or crispy bacon for a cozy breakfast spread.
Creative Ways to Present
Slice your biscuits in half and use them as sandwich bases—think sausage biscuits, or jam and cream for a sweet treat. You can also hollow them slightly and fill with pulled pork or scrambled eggs for a fun variation perfect for brunch gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits in an airtight container at room temperature for up to two days. To maintain softness, wrap them gently in a clean kitchen towel before sealing.
Freezing
You can freeze these biscuits before or after baking. Wrap individual biscuits tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. This way, you can enjoy fresh-baked biscuits anytime with minimal effort.
Reheating
To reheat, thaw frozen biscuits at room temperature and warm them in a 350ºF oven for 8 to 10 minutes until heated through and slightly crisp on the outside. For freshly baked day-old biscuits, a quick 5-minute oven warm-up revitalizes their softness.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk alternative, the authentic tang and tender crumb are best achieved with real buttermilk in this recipe.
Why is cold butter important in this recipe?
Cold butter creates steam pockets during baking that help form flaky layers. Warm or melted butter will absorb into the flour, resulting in denser, less flaky biscuits.
Do I have to use a biscuit cutter?
Not necessarily! While a biscuit cutter helps achieve even shapes and rise, you can gently shape the dough by hand or use a glass rim if you don’t have one handy.
Can I make these biscuits gluten-free?
Yes, but you’ll need to use a gluten-free flour blend designed for baking. Adjustments to liquid might be needed for texture, but the method remains the same.
How can I make these biscuits more savory?
Add fresh herbs like rosemary or chives to the dry ingredients, or sprinkle cheese into the dough before baking for a delicious savory twist on the classic Buttermilk Biscuits Recipe.
Final Thoughts
There’s just something so satisfying about pulling warm, buttery biscuits out of your oven with minimal fuss and ingredients. This Buttermilk Biscuits Recipe is proof that homemade can be simple and absolutely delicious. I encourage you to give it a try; your kitchen will soon be filled with the irresistible smell of fresh biscuits that everyone will love!
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Buttermilk Biscuits Recipe
- Total Time: 25 minutes
- Yield: 8 biscuits
Description
This easy buttermilk biscuits recipe produces soft, flaky, and buttery biscuits in just 25 minutes. With only seven simple ingredients and no need for dough rising or chilling, you can quickly whip up a batch of classic homemade biscuits perfect for any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 7 tablespoons unsalted butter, cold and cut into small pieces
- 1 large egg
- ¾ cup buttermilk
Instructions
- Prep your tools: Preheat your oven to 425ºF and line a baking sheet with parchment paper or a silpat. Set aside to be ready for the biscuits.
- Mix dry ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour along with the baking powder, baking soda, and kosher salt to evenly distribute the leavening and seasoning.
- Add the butter: Incorporate the cold, small pieces of unsalted butter into the dry ingredients by rubbing them together with your fingers until the mixture looks like coarse breadcrumbs. This creates the flaky texture.
- Add the wet ingredients: Make a well in the center of the breadcrumb-like mixture and add the egg and buttermilk. Stir with a spoon just until a rough dough forms, taking care not to overmix.
- Knead the dough: Turn the dough out onto a floured countertop and gently work it just until it holds together. Avoid over-kneading to keep the biscuits tender and flaky.
- Shape the biscuits: Press the dough into a circle about ¾ inch thick. Use a 2½-inch biscuit cutter, pushing straight down and twisting once to cut rounds. Dip the cutter in flour if it sticks. Gather scraps, roll them out, and cut more biscuits or shape the last bit by hand.
- Bake: Arrange the biscuits on the prepared baking sheet spaced apart to allow for rising. Bake for 15-17 minutes until the tops turn golden brown and the biscuits are cooked through.
- Serve: Optionally, brush the warm biscuits with melted salted butter for extra richness right after baking. Serve immediately for best flavor and texture.
Notes
- Use cold butter to ensure the biscuits are flaky.
- Do not over-knead the dough to avoid tough biscuits.
- If the biscuit cutter sticks, dust it with flour before cutting.
- Biscuits are best served warm but can be reheated gently.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
