Making buttermilk biscuits at home doesn’t have to be tricky or time-consuming. This recipe yields fluffy, tender biscuits that come together with just a few common ingredients. They’re great alongside eggs or just with butter and jam for a simple morning treat.
The Story Behind This Recipe
I always thought biscuits were one of those things best left to bakery pros until I decided to give it a shot during a quiet weekend morning. There’s something comforting about the aroma of warm biscuits fresh from the oven filling the kitchen that sets a slow, relaxed tone for the day.
My go-to method keeps things straightforward: cold butter, a good stir of buttermilk, and minimal fuss kneading right in the bowl. No fancy equipment or special flours needed. I find that letting the dough chill just a bit helps the biscuits rise nicely and get that tender crumb.
What I like most is how versatile these biscuits can be. They pair equally well with bacon and eggs or with a drizzle of honey if you’re craving something sweet. Leftovers reheat nicely with a little butter in a hot pan, which helps bring back that just-baked texture and flavor.
Once, I brought a batch to a friend’s brunch, and everyone kept asking for the recipe. Turns out, a good biscuit is something almost everyone appreciates, whether you’re from the South or anywhere else. It’s a humble staple with plenty of room to make it your own.
Cuisine: Southern American
Course: Breakfast
Servings: 8 biscuits
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup buttermilk, cold
Instructions
- Step 1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Step 2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 3. Add the cold butter cubes and use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Step 4. Pour in the cold buttermilk and stir gently until the dough just comes together. Do not overmix.
- Step 5. Turn the dough out onto a lightly floured surface and knead it gently 4-5 times to bring it together.
- Step 6. Pat the dough into a 1-inch thick rectangle, then fold it over onto itself. Repeat the patting and folding two more times to create layers.
- Step 7. Press the dough out to about 1-inch thickness and use a 2.5-inch biscuit cutter to cut out biscuits. Gather scraps and repeat, but don’t overwork the dough.
- Step 8. Place biscuits on the prepared baking sheet, close but not touching, and bake for 12-15 minutes until golden brown on top.
- Step 9. Remove and cool slightly before serving warm.
Tips for Success
- Keep the butter and buttermilk cold to help create flaky layers in the biscuits.
- Don’t twist the biscuit cutter when cutting dough—it seals the edges and prevents rising properly.
- Chill the dough briefly if your kitchen is warm to keep butter from melting too soon.
- For extra golden biscuits, brush the tops with melted butter right after baking.
Variations & Substitutions
- Add a tablespoon of chopped fresh herbs like chives or thyme into the dough for a savory touch.
- Mix in a handful of shredded sharp cheddar cheese before baking.
- Swap buttermilk for plain yogurt thinned slightly with milk if you don’t have buttermilk on hand.
- Try topping biscuits with a sprinkle of coarse sea salt before baking.
