Buttermilk Biscuits Recipe
If there’s one recipe that always brings a sense of warmth and comfort to my kitchen, it’s these Buttermilk Biscuits. Picture this: fluffy interiors, crispy golden tops, and a rich buttery flavor that melts in your mouth. Made with just a handful of pantry staples, these biscuits come together quickly but taste like a treat you’d order in a Southern café. Let’s dive into the joy of homemade Buttermilk Biscuits—you won’t believe how easy and rewarding they are!
Ingredients You’ll Need
With Buttermilk Biscuits, every ingredient plays a starring role. The list is short and simple, but each component helps create that signature tender crumb and irresistible taste. Take a peek at what you’ll need, and don’t skip a single one!
- All purpose flour: This forms the base, giving your biscuits a soft yet sturdy structure—be sure to spoon and level for accurate results.
- Cornstarch: The secret to ultra-light, delicate biscuits; it helps break up the gluten for a melt-in-your-mouth texture.
- Baking powder: Your biscuits need lift, and this is the main leavener behind all those lovely layers.
- Baking soda: This works with buttermilk to add just the right rise and a subtle tang.
- Sugar: A touch balances the salt and enhances golden coloring without making the biscuits sweet.
- Salt: Absolutely necessary to amp up all the buttery flavors—use a fine-grained salt for even distribution.
- Unsalted butter (cold): Keep it cold and cut into chunks for the flakiest biscuits with bursts of butter in every bite.
- Buttermilk: The signature ingredient, lending a slight tang and moist crumb—full-fat buttermilk is best if you can find it.
How to Make Buttermilk Biscuits
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 425ºF, making sure your oven rack is smack in the middle for even baking. Line a large baking sheet (a 13×18-inch works beautifully) with parchment paper—this helps prevent sticking and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
Get out your food processor or a large mixing bowl. Add the flour, cornstarch, baking powder, baking soda, sugar, and salt. Give everything a few pulses or a good stir—aim for a well-mixed, uniform base so the rising power is all distributed evenly.
Step 3: Cut in the Butter
Time for the magic! Add those cold, cubed butter pieces right into the dry mixture. Pulse until you see a sandy texture with some small, pea-sized bits of butter remaining. No food processor? No problem! Just use a pastry cutter, two knives, or even your fingers. These buttery bits are what create those flaky layers that define perfect Buttermilk Biscuits.
Step 4: Add the Buttermilk
Pour the buttermilk straight into your flour and butter mixture. Gently stir everything together with a spoon or spatula, just until the dough comes together into a rough, shaggy mass. If things look a little dry, dribble in just enough extra buttermilk to help it stick. Over-mixing is a no-go, as that can toughen up your biscuits.
Step 5: Shape the Dough
Lightly flour your work surface, then turn the dough out and sprinkle just a bit more flour on top. Bring it together very gently into a loose ball, then pat it into a rectangle about 3/4 of an inch thick. The dough should feel slightly sticky but hold its shape.
Step 6: Layer for Flakiness
Grab a sharp knife and slice your rectangle into thirds. Stack the pieces, one on top of the other, and gently pat out to a 3/4-inch rectangle again—don’t forget to dust things with flour if they’re sticky. This stacking process is a biscuit baker’s trick for extra layers! Go ahead and repeat this once more for even more dramatic flakiness.
Step 7: Cut and Arrange Your Biscuits
For that classic square biscuit look, dust your knife with a little flour and slice the dough into twelve even squares. They might look petite right now, but trust me, they’ll puff up beautifully in the oven. Pop them onto your prepared baking sheet with a little space between each one.
Step 8: Bake to Golden Perfection
Slide your biscuits into the oven and bake for 13 to 15 minutes. You’re looking for lightly golden tops and a deep, rich golden-brown color on the bottoms. The kitchen will fill with the most incredible aroma—a sure sign they’re almost done!
How to Serve Buttermilk Biscuits
Garnishes
Fresh from the oven, brushing the tops with a bit of melted butter makes these Buttermilk Biscuits absolutely irresistible. If you like a touch of sweetness, a drizzle of local honey or a dollop of fruit preserves will make each bite sing. For a brunch upgrade, a sprinkle of flaky salt or chopped chives creates a beautiful finish.
Side Dishes
No Southern breakfast plate is complete without Buttermilk Biscuits served alongside softly scrambled eggs, crispy bacon, or hearty sausage gravy. They also shine nestled next to a soul-warming bowl of chicken stew or tomato soup, soaking up every delicious drop. Their versatility ensures they’ll be the highlight no matter what you pair them with!
Creative Ways to Present
If you’re hosting or want to turn breakfast into an event, split the biscuits and layer with thinly sliced ham and sharp cheddar for savory breakfast sliders. They make a whimsical substitute for scones during afternoon tea. Or, simply set them out in a bread basket lined with a cheerful kitchen towel—classic and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftover Buttermilk Biscuits (lucky you!), store them in an airtight container at room temperature for up to two days. They’ll lose a touch of their crispness but remain tender inside. For longer storage, pop them in the fridge for up to a week.
Freezing
You can freeze unbaked biscuit squares on a tray until solid, then transfer to a freezer-safe bag or container for up to three months. When you’re ready to bake, simply add a couple more minutes to the oven time—no need to thaw first! Baked biscuits can be frozen as well; cool them completely, wrap tightly, and stash away for a quick treat any day.
Reheating
Revive day-old or frozen biscuits by warming them briefly in a 350ºF oven for about 5 to 7 minutes. This brings back their signature fluffiness and just-baked aroma. If you’re in a hurry, a few seconds in the microwave works, but the oven does a better job at restoring that crave-worthy texture.
FAQs
Why is it important to use cold butter for Buttermilk Biscuits?
Cold butter creates steam as the biscuits bake, resulting in a lighter, flakier texture. If your butter starts to melt before baking, you’ll miss out on all those delicious pockets of flakiness that make Buttermilk Biscuits so special.
Can I substitute regular milk for buttermilk?
Buttermilk brings both acidity and flavor, so swapping it for plain milk will change the biscuits’ tenderness and taste. If you’re out of buttermilk, you can make a quick substitute by adding lemon juice or vinegar to regular milk, but the real thing is always best for classic Buttermilk Biscuits.
My biscuit dough seems too dry or too sticky. How can I fix it?
The dough should look shaggy and slightly sticky but hold together. If it’s too dry, add a tablespoon of buttermilk at a time. If it’s wet and unruly, sprinkle in a little extra flour until it’s manageable—it’s a forgiving dough once you get the feel.
Can I use salted butter instead of unsalted?
You can, but remember to adjust the added salt in the recipe. Unsalted butter gives you more control over the biscuit’s overall flavor, but in a pinch, salted butter won’t spoil your batch.
How do I get my Buttermilk Biscuits to rise higher?
Knead and handle the dough as little as possible, make sure your baking powder is fresh, and use the stacking method described above. Cutting straight down with a sharp knife (not twisting) also helps the layers rise up tall and proud.
Final Thoughts
If you’ve ever wanted to savor homemade Buttermilk Biscuits that are fluffy, golden, and full of buttery flavor, now is your time—this recipe makes bakery-quality biscuits easy for any home baker. Share them at brunch, tuck them in lunchboxes, or enjoy with your favorite jam; you can never go wrong with a warm batch straight from the oven. Happy baking!
Print
Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
These Buttermilk Biscuits are tender, flaky, and perfect for breakfast or as a side with dinner. With a simple mix of ingredients and easy steps, you can enjoy homemade biscuits in no time.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- 1¼ teaspoons salt
Wet Ingredients:
- 10 tablespoons cold unsalted butter, cut into ½-inch chunks
- ¾ cup buttermilk, plus a bit more if necessary (see note)
Instructions
- Preheat and Prepare: Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Combine flour, cornstarch, baking powder, baking soda, sugar, and salt in a food processor or mixing bowl.
- Add Butter: Add cold butter and pulse until mixture resembles coarse sand with some pea-sized clumps.
- Incorporate Buttermilk: Stir in buttermilk until dough forms a shaggy mass. Adjust with more buttermilk if needed.
- Shape and Cut: Pat dough into a rectangle, cut into thirds, stack, and repeat. Cut into squares.
- Bake: Place biscuits on baking sheet and bake for 13-15 minutes until golden.
- Serve: Enjoy warm, fresh from the oven.
Notes
- For homemade buttermilk, refer to instructions.
- Biscuits can be frozen before baking for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: buttermilk biscuits, homemade biscuits, flaky biscuits, breakfast recipe, bread recipe
