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Buttermilk Biscuits
Southern-style homemade buttermilk biscuits are easy to make with simple ingredients. Fluffy, flaky, buttery biscuits are delicious for breakfast or dinner.
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Soft and flaky, southern-style homemade buttermilk biscuits are easy to make with simple pantry staple ingredients. Made from scratch biscuits are hot out of the oven, ready to eat in just 35 minutes.
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Buttermilk Biscuits
Spread with jam, honey, butter, or gravy, there is nothing quite like warm buttermilk biscuits fresh from the oven. Fluffy, buttery biscuits are delicious for breakfast or served as a side for dinner.
For breakfast enjoy your biscuits with your favorite fruit spread or smother them with warm sausage gravy. At dinner, you can serve buttermilk biscuits as a side for fried pork chops or chili.
These easy homemade biscuits are made with just seven basic ingredients like butter, flour, and sugar. This classic recipe creates tender, melt-in-your-mouth biscuits with layers of flaky goodness.
Buttermilk Biscuits Ingredients
- Flour - all-purpose flour
- Salt
- Baking powder
- Baking soda
- Sugar - granulated sugar
- Butter - salted butter
- Buttermilk - store-bought or make your own
The key to making biscuits with light, flaky layers is the folding. Similar to how you would make pastry dough or croissants, folding and patting the biscuits creates light fluffy buttermilk biscuits.
Another component for creating soft, tender biscuits is keeping the butter cold and making sure not to overwork the dough. You don’t want the butter to be fully incorporated into the dough while you are folding it. Instead, you want cold pieces of butter left in the dough so that when the butter melts in the oven during baking, the resulting steam leaves behind a pocket of air.
Brushing the tops of each biscuit with a little bit of buttermilk before baking will help them turn a nice golden brown. Bake your biscuits close together to help them rise nice and tall and keep them soft.
How to Make Buttermilk Biscuits
FIRST STEP: Preheat the oven to 425°F. Line a cookie sheet with parchment paper and set it aside.
SECOND STEP: Sift together flour, salt, baking powder, baking soda, and sugar.
THIRD STEP: Cut the butter into pieces and scatter over the flour mixture.
FOURTH STEP: Use a pastry blender to break down the butter and mix with the flour until the butter has formed pea-size pieces.
FIFTH STEP: Pour the buttermilk into the flour/butter mixture and stir with a spatula just until the mixture is combined. The dough will be slightly wet and in pieces.
SIXTH STEP: Scoop the dough onto a floured surface and use your hands to gently bring it together and pat it into a rectangle, about ¾ inch thick.
SEVENTH STEP: Fold the dough into thirds, bringing the left side across the center and then the right side folded over. Rotate the dough so it is lying horizontally and pat out into a rectangle again, repeating the pat and folding a total of four times.
EIGHTH STEP: After the dough has been folded four repetitions, pat it or roll with a rolling pin out into a rectangle ½”-¾” thick. Use a floured 2 ½” biscuit cutter to cut out as many biscuits as you can from the rectangle. Place each biscuit onto the prepared cookie sheet, with the edges of the biscuits touching one another. You can gather up the remaining dough, pat it and cut it again, but the more you work the dough, the tougher the finished biscuits will be.
NINTH STEP: Brush the top of each biscuit with a little buttermilk.
TENTH STEP: Bake for about 15 minutes, until biscuits have puffed up and turned golden brown on the top.
ELEVENTH STEP: Serve immediately or cool and store in an airtight container.
What if I don’t have buttermilk?
You can make your own buttermilk using vinegar. By adding vinegar to milk, it gains an acidity similar to buttermilk. To make 1 cup of buttermilk substitute simply add 1 tablespoon of vinegar to a liquid measuring cup. Then add enough milk to fill to the 1-cup line and stir.
How do I prevent clumps in my dough?
You can use a sifter to get out any clumps in the flour and to aerate the ingredients.
What do I eat with biscuits?
For breakfast, you can top your biscuits with butter, honey, jam, molasses, or gravy. Serve them with scrambled eggs, fresh fruit, and sausage or bacon for a full breakfast meal. At dinner, you can enjoy your biscuits as a side topped with some butter.
How to Store Buttermilk Biscuits
IN THE FRIDGE: Store leftover buttermilk biscuits in an airtight container in the refrigerator for 1 to 2 days.
IN THE FREEZER: Biscuits can be kept in the freezer for up to 3 months. Store them in a resealable plastic bag or airtight container wrapped in plastic wrap.
Buttermilk Biscuits
Southern-style homemade buttermilk biscuits are easy to make with simple ingredients. Fluffy, flaky, buttery biscuits are delicious for breakfast or dinner.
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Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 2 teaspoon granulated sugar
- ½ cup salted butter (cold and cu into pieces)
- 1 cup buttermilk (plus 1-2 tablespoons more for brushing the tops)
DIRECTIONS
- Preheat the oven to 425°F. Line a cookie sheet with parchment paper and set it aside.
- Sift together flour, salt, baking powder, baking soda, and sugar.
- Cut the butter into pieces and scatter over the flour mixture.
- Use a pastry blender to break down the butter and mix with the flour until the butter has formed pea-size pieces.
- Pour the buttermilk into the flour/butter mixture and stir with a spatula just until the mixture is combined. The dough will be slightly wet and in pieces.
- Scoop the dough onto a floured surface and use your hands to gently bring it together and pat it into a rectangle, about ¾ inch thick.
- Fold the dough into thirds, bringing the left side across the center and then the right side folded over. Rotate the dough so it is lying horizontally and pat out into a rectangle again, repeating the pat and folding a total of four times.
- After the dough has been folded four repetitions, pat it or roll with a rolling pin out into a rectangle ½”-¾” thick. Use a floured 2 ½” biscuit cutter to cut out as many biscuits as you can from the rectangle. Place each biscuit onto the prepared cookie sheet, with the edges of the biscuits touching one another. You can gather up the remaining dough, pat it and cut it again, but the more you work the dough, the tougher the finished biscuits will be.
- Brush the top of each biscuit with a little buttermilk.
- Bake for about 15 minutes, until biscuits have puffed up and turned golden brown on the top.
- Serve immediately or cool and store in an airtight container.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 264mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215IU | Calcium: 93mg | Iron: 1mg
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