Can I use regular milk instead of buttermilk?

You can, but you’ll miss the signature tang and extra tenderness buttermilk brings. If you're stuck, mix a tablespoon of lemon juice or vinegar into milk and let it stand for 5 minutes before using.

My biscuits turned out flat. What went wrong?

The most common causes are warm butter (it should be cold going into the oven!) or overmixing the dough. Keep ingredients cold, work quickly, and avoid over-handling the dough.

Can I prepare the dough in advance?

Absolutely! Shape and cut your biscuits, then freeze them. You can bake straight from frozen, perfect for speedy breakfasts or dinners.

How do I make these biscuits vegan?

Use your favorite plant-based butter and swap in a non-dairy buttermilk (try almond or soy milk with a teaspoon of lemon juice). The results will be slightly different in flavor and texture but still delicious.

Buttermilk Biscuits Recipe

Description

Enjoy these fluffy, buttery buttermilk biscuits that are easy to make at home! Using grated, high-fat butter and chilled buttermilk creates tender biscuits with rich flavor and layers. Perfect for breakfast or as a tasty snack, these biscuits are best served warm with a brush of melted salted butter. You can also freeze the unbaked biscuits for a convenient, fresh-baked treat anytime.

Ingredients

Units Scale

Dry Ingredients

3 1/4 cups all-purpose flour (406.25 grams), plus more for work surface
2 tablespoons sugar
1 tablespoon baking powder
2 1/2 teaspoons kosher salt
1/2 teaspoon baking soda

For the Dough

8 ounces unsalted butter, very cold (preferably high-fat European-style such as Kerrygold or Plugra)
1 1/4 cups full-fat buttermilk, chilled and shaken well (300 grams)

For Egg Wash (Optional)

1 egg
2 tablespoons buttermilk

Toppings (Optional)

Flaky sea salt, for baking
4 tablespoons salted butter, melted, for brushing biscuits after baking

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when your biscuits are prepared. This temperature gives biscuits a golden, crisp exterior while staying soft inside.
Prepare Dry Ingredients: Add the all-purpose flour, sugar, baking powder, kosher salt, and baking soda to a large mixing bowl. Stir with a fork or whisk until fully combined for even flavor and leavening distribution.
Grate and Add Butter: Grate the very cold unsalted butter using the large holes of a box grater, preferably over wax or parchment paper to keep the pieces separated. Add grated butter to the flour mixture, tossing gently to coat. If needed, place in the freezer for 5 minutes to chill further, then ensure no large butter clumps remain (pieces should be no larger than a pea).
Incorporate Buttermilk: Drizzle half the chilled buttermilk over the flour mixture, stirring gently with a fork. Add the remaining buttermilk, stirring until the dough forms clumps. Use your hands to gently knead a few times, just until the dough comes together. Some dry, floury bits are normal at this stage.
Shape the Dough: Lightly flour your work surface. Turn the shaggy dough onto it and use a bench scraper to fold, pile, and press the dough into a rough 6×6-inch square, about 1 1/2 inches thick. Alternate between folding with the bench scraper and pressing/rolling lightly to bring the dough together.
Laminate Dough for Layers: Cut dough in half with the bench scraper and stack one half on top of the other. Press down, then roll out again into a square. Repeat this stack-and-roll process three more times, which creates flaky layers. Be careful not to overwork.
Cut Biscuits: Roll dough into a 6×6-inch square (or 6×9-inch rectangle for larger biscuits). Use the bench scraper to cut into 9 (or 12 larger) even squares. For neater edges, trim sides with the scraper or knife.
Chill Biscuits: Transfer biscuits to a plate or parchment-lined sheet pan and freeze for 15 minutes, which makes the butter firm for better biscuit rise.
Apply Egg Wash and Bake: (Optional) Whisk the egg and 2 tablespoons buttermilk together. Brush the tops and sides of the chilled biscuits, then sprinkle with flaky sea salt if desired. Bake on a parchment-lined sheet for 20-25 minutes, rotating halfway through. The biscuits are done when tops are golden brown.
Finish and Serve: Remove biscuits from the oven and immediately brush with melted salted butter. Serve warm or at room temperature. Enjoy fresh for best results, or store as directed.

Notes

If you do not have kosher salt, use only half the amount if substituting table salt.
For best flavor, use high-fat European-style butter such as Kerrygold or Plugra.
Trimming the dough edges helps create perfectly square biscuits.
Biscuits may be frozen unbaked for up to 3-4 months.
Store baked biscuits in an airtight container for up to 2 days.
To reheat, wrap in foil and bake at 300°F for about 15 minutes, then broil briefly for extra crispness.

Nutrition

Serving Size: 1 biscuit
Calories: 315
Sugar: 3g
Sodium: 615mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 53mg