Buttermilk Biscuits Recipe

If you’ve ever craved warm, buttery, flaky biscuits fresh out of the oven but thought they were just too fussy for a busy night, you’re about to meet your new favorite recipe. These Buttermilk Biscuits are fast, foolproof, and unbelievably delicious. The tender layers and crispy golden tops are straight out of a bakery dream, but you can bake them easily at home—even on a stressful weeknight! With just a handful of staple ingredients, and no special skills needed, you’ll have piping hot biscuits on your table in under an hour.

Ingredients You’ll Need

Gather up these game-changing ingredients and get ready to bake:

• All-Purpose Flour: The base of these biscuits. It’s important for structure, and having a little extra nearby helps when shaping the dough. Don’t go overboard on dusting, or your biscuits might turn dry.
• Sugar: Adds just a subtle touch of sweetness that balances the richness.
• Baking Powder & Baking Soda: Powerful leaveners for tall, fluffy biscuits. Baking soda boosts tenderness and helps with browning.
• Kosher Salt: Essential for bringing out all the flavors. If you’re using table salt, cut back by half—it’s stronger!
• Unsalted Butter: Use it super cold and, if possible, go for high-fat, European-style butter like Kerrygold or Plugra. It’s the secret to unbeatable taste and flakiness.
• Full-Fat Buttermilk: Chilled and shaken well—this gives your biscuits their signature tang and tenderness. Milk with a splash of lemon works in a pinch, but true buttermilk is best.
• Egg (Optional): For the egg wash, which gives biscuits that shiny, golden crust.
• Flaky Sea Salt (Optional): Sprinkle on top for extra crunch and flavor.
• Salted Butter (Melted): Brushed over the hot biscuits for the most decadent finish.

Variations

Don’t be afraid to play around! Here are a few favorites to get started:

• Cheddar & Chive Biscuits: Add shredded sharp cheddar and chopped fresh chives to your dry ingredients before mixing in the butter.
• Herb Biscuits: Mix in finely chopped rosemary, thyme, or dill for an aromatic twist.
• Sweet Style: Sprinkle icing sugar on top after baking, or add a handful of blueberries for a breakfast treat.
• Gluten-Free: Swap the all-purpose flour with your favorite 1:1 gluten-free blend—just keep a close eye on moisture levels.

How to Make Buttermilk Biscuits

Prep Your Oven and Dry Ingredients

Heat up your oven to 375°F. In a big bowl, whisk or stir together your flour, sugar, baking powder, salt, and baking soda. This ensures every bite is flavorful.

Grate the Butter

Grate VERY cold butter on the largest holes of your box grater. Pro tip: doing this onto wax or parchment paper makes collecting the butter a breeze. If it starts to warm up, pop it in the freezer for a few minutes—it needs to be cold for those signature flaky layers.

Mix the Butter and Flour

Toss the grated butter into the flour mix, coating each piece well. If you spot bigger chunks, quickly work them in with your fingers or a pastry blender—pieces should never be larger than a pea.

Add the Buttermilk

Drizzle in half the buttermilk and gently incorporate with a fork. Add the rest in and mix just until it starts to clump. Now, use your hands to toss, gently knead, and scrape any bits stuck to the bowl. When most of it holds together in clumps—with a few floury patches left—you’re on track.

Shape the Dough

Turn out the scraggly dough onto a lightly floured surface. Press it into a rough 6×6-inch square, 1.5 inches thick. Use a bench scraper or your hands to fold, pile, and gently roll, pressing the dough to keep things together and build layers.

Laminate and Cut

Cut the dough in half, stack one piece over the other, press down, and roll it back into square. Repeat three more times, but don’t overwork it. Smooth out to a 6×6-inch square and cut into 9 squares for standard biscuits or 12 if you want smaller ones.

Chill

Set the biscuits on a plate or parchment-lined pan and freeze for 15 minutes—this guarantees super flaky, tall biscuits once they hit the oven.

Brush and Bake

For extra gloss and color, whisk an egg with buttermilk and brush the tops and sides. Sprinkle with flaky salt if you like. Bake for 20-25 minutes, rotating the tray halfway through, until they’re beautifully golden.

Finish with Butter

Once out of the oven, immediately brush with melted salted butter. Scrumptious, warm, and ready to devour!

How to Serve

Serve these biscuits warm, straight from the oven—nothing beats biting into the crispy edge and tender crumb. They’re sensational on their own, but try pairing with:

• Savory: Slather with salted butter, honey, or a dollop of jam.
• Breakfast: Smother in sausage gravy, make a bacon-egg biscuit sandwich, or serve with scrambled eggs.
• Dinner: Set alongside soups, stews, chili, or roasted chicken.
• Sweet: For dessert or brunch, split and top with berries and whipped cream for an instant shortcake.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container at room temperature for up to 3 days. Refresh them in the oven to revive that just-baked magic.

Freezing

Freeze unbaked biscuits on a tray, then store in a zip-top bag for up to 4 months. Bake straight from freezer—just add a couple of extra minutes.

Reheating

For already baked biscuits, wrap them in foil and warm in a 300°F oven for about 15 minutes. Pop the foil off and broil on low for a just-baked crispness.

FAQs

Final Thoughts

Homemade buttermilk biscuits are a true joy—impressively simple, downright irresistible, and infinitely customizable. Even if you’ve never made biscuits before, this recipe is designed to make your first batch a guaranteed success. So go on, roll up your sleeves, and enjoy the smell of fresh biscuits wafting through your kitchen. Give it a try tonight—you deserve real comfort food made easy!

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