If you’ve ever wondered how to master the perfect flaky, buttery treat that melts in your mouth and pairs beautifully with everything from morning jams to hearty dinners, this Buttermilk Biscuits Recipe is your new best friend. Each biscuit is tender on the inside, golden and crispy on the outside, and utterly irresistible. Made with simple, wholesome ingredients, these biscuits bring a comforting, homemade touch to any table, and once you try this recipe, it’ll quickly become a staple you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one is carefully chosen to create the tender, flaky layers and rich flavor that make this Buttermilk Biscuits Recipe so special. From the tangy bite of buttermilk to the richness of cold, European-style butter, every element plays a crucial role in the final biscuit.
- 3 1/4 cups all-purpose flour: Provides the structure and gives the biscuits their light but sturdy body.
- 2 tablespoons sugar: Adds a subtle sweetness that balances the tang of the buttermilk.
- 1 tablespoon baking powder: The key leavening agent that helps the biscuits rise beautifully.
- 2 1/2 teaspoons kosher salt: Enhances the overall flavor and balances the sweetness.
- 1/2 teaspoon baking soda: Works with the buttermilk to give the biscuits extra lift and tenderness.
- 8 ounces unsalted, very cold butter: The secret to those flaky layers, especially if you use a high-fat, European-style butter like Kerrygold or Plugra.
- 1 1/4 cups full-fat buttermilk, chilled: Adds tanginess and moisture, making the dough tender.
- 1 egg (optional): For a shiny, golden egg wash finish on top of the biscuits.
- Flaky sea salt (optional): A sprinkle on top adds delightful crunch and flavor contrast.
- 2 tablespoons buttermilk: Combined with the egg to create the egg wash.
- 4 tablespoons salted butter, melted: For brushing after baking to give that irresistible buttery sheen.
How to Make Buttermilk Biscuits Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 375°F to ensure it’s nice and hot when the biscuits are ready to bake. In a large bowl, mix together all your dry ingredients: flour, sugar, baking powder, salt, and baking soda. This combination not only flavors the biscuits but also guarantees they will rise perfectly and have just the right texture.
Step 2: Add the Butter
Grate the very cold butter using the large holes of a box grater — this helps keep the butter cold and in small pieces, which create the coveted flaky layers in the biscuits. Toss the grated butter with the flour mixture to coat evenly, breaking up any clumps with your fingers or a pastry blender. If the butter softens too much while grating, pop it in the freezer for a few minutes before mixing further.
Step 3: Incorporate the Buttermilk
Pour half of the chilled buttermilk into the bowl and stir gently with a fork to start hydrating the flour. Add the rest of the buttermilk gradually, continuing to mix. This slow incorporation helps the dough develop the perfect consistency — not too sticky, not too dry. When the dough begins to form clumps, use your fingers to gather it, scraping the bowl’s bottom and sides to bring everything together.
Step 4: Shape the Dough
Lightly flour your work surface — but be careful not to add too much flour, since that can dry out the biscuits. Turn the dough out and start shaping it into about a 6 by 6-inch square that’s roughly 1 1/2 inches thick. Use a combination of folding with a bench scraper and rolling with a rolling pin to create layers and encourage flakiness, making sure not to overwork the dough.
Step 5: Fold and Roll
Cut the dough in half, stack one half over the other, then press and roll again into a smooth square. Repeat this folding and rolling process three more times, which helps develop layers and a tender crumb. This method is what sets this Buttermilk Biscuits Recipe apart with a tender, flaky texture.
Step 6: Cut and Chill
Roll the dough out once more to the desired size and use a bench scraper to cut into nine even squares for classic biscuits. For larger biscuits, shape into a 6 by 9-inch rectangle and cut accordingly. To keep the edges neat, trim the corners slightly with your scraper or a knife. Place the cut biscuits on a parchment-lined sheet and freeze for 15 minutes to firm up the butter before baking.
Step 7: Apply Egg Wash and Bake
While the biscuits chill, whisk together the egg and buttermilk for the egg wash. Brush this mixture on the tops and sides of each biscuit, and if you like, sprinkle with flaky sea salt for a little extra crunch and flavor. Bake for 20-25 minutes, rotating halfway through, until beautifully golden. Once out of the oven, brush the hot biscuits with melted salted butter for a rich finish.
How to Serve Buttermilk Biscuits Recipe
Garnishes
These Buttermilk Biscuits are fantastic on their own, but a pat of honey butter, homemade jam, or a drizzle of warm gravy can elevate them to a whole new level. A sprinkle of fresh herbs like chives or thyme also adds a lovely herbal note and a pop of color that looks as delightful as it tastes.
Side Dishes
Because these biscuits are delightfully versatile, they pair beautifully with a range of dishes. Think hearty eggs for breakfast, a comforting bowl of chili or chicken stew for lunch or dinner, or alongside a fresh garden salad for a lighter meal. Their buttery warmth perfectly complements almost anything you serve them with.
Creative Ways to Present
Get creative by slicing the biscuits horizontally and layering with melted cheese for a gourmet sandwich. Or use them to scoop up creamy soups and stews for a fun twist on dipping bread. You can even drizzle them with maple syrup and serve as a sweet afternoon snack that feels indulgent but simple.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra biscuits, store them at room temperature in an airtight container for up to three days. This keeps them fresh without drying out, so you can enjoy that soft, buttery flavor easily the next day.
Freezing
One of the best parts of this Buttermilk Biscuits Recipe is how well the dough freezes. After cutting the biscuits and chilling them for 15 minutes, freeze them on a tray, then transfer to an airtight bag or container. They can keep well in the freezer for up to 2 months, making them perfect for a quick bake anytime you’re craving fresh biscuits.
Reheating
To reheat, pop the biscuits in a hot oven at 350°F for about 8 to 10 minutes or until warmed through and crisped on the outside. Avoid microwaving if you want to retain that freshly baked texture—warm and flaky is the goal!
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of vinegar or lemon juice as a quick fix, the true magic of this Buttermilk Biscuits Recipe comes from the tang and acidity of real buttermilk, which helps tenderize the dough and activate the baking soda for perfect rise.
Why is the butter so important in this recipe?
Cold butter creates steam during baking, which helps form flaky layers inside the biscuits. Using a high-fat, European-style butter adds richness and flavor that makes the biscuits tender and delicious.
Can I make these biscuits gluten-free?
Gluten-free flour blends can be used, but the texture will be slightly different since gluten helps with structure and flakiness. Choose a good-quality blend designed for baking and adjust liquid amounts if needed to get the right dough consistency.
How thick should I roll the dough?
About 1 1/2 inches thick is ideal to allow the biscuits to rise well during baking while keeping a tender interior. Rolling too thin may lead to denser biscuits.
What’s the best way to ensure soft biscuits on the inside?
Handle the dough gently and avoid overworking it—this keeps the gluten from developing too much and results in a tender crumb. Also, using full-fat buttermilk and cold butter contributes to that soft, melt-in-your-mouth texture.
Final Thoughts
There’s something incredibly satisfying about baking biscuits from scratch, especially when following a Buttermilk Biscuits Recipe that delivers such consistently flaky, buttery results. Whether it’s the centerpiece of a cozy breakfast or a comforting side to your favorite dinner, these biscuits are sure to bring a smile to your table and warmth to your heart. Give this recipe a try and watch how it becomes a beloved classic in your kitchen too!
PrintButtermilk Biscuits Recipe
This Buttermilk Biscuits recipe yields fluffy, buttery, and tender biscuits with a golden crust, perfect for breakfast or any meal. Made with cold butter and full-fat buttermilk, these biscuits have a delicate crumb and flaky texture, achieved by carefully folding and chilling the dough before baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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
Wet Ingredients
- 8 ounces unsalted butter, very cold (recommend European-style butter like Kerrygold or Plugra)
- 1 1/4 cups full-fat buttermilk, chilled and shaken well (300 grams)
Optional
- 1 egg (for egg wash)
- Flaky sea salt (for baking)
- 2 tablespoons buttermilk (for egg wash)
- 4 tablespoons salted butter, melted (for brushing after baking)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the biscuits.
- Combine Dry Ingredients and Butter: In a large bowl, whisk together the flour, sugar, baking powder, kosher salt, and baking soda. Grate the very cold butter using the large holes of a box grater over parchment paper to prevent clumping. Toss grated butter with the flour mixture, ensuring pieces are coated and no large chunks remain.
- Add Buttermilk: Pour half of the chilled buttermilk into the flour and butter mixture and mix with a fork. Then add the remaining buttermilk, mixing gently. As the dough starts to clump, use your fingers to bring it together, scraping the bowl sides and bottom. Knead briefly until the dough begins to hold together but may still have some dry spots.
- Form Dough on Work Surface: Lightly flour your countertop and turn the dough out. Shape it into roughly a 6 x 6-inch square about 1 1/2 inches thick, using a bench scraper and rolling pin to fold, press, and shape while avoiding overworking the dough.
- Layer and Fold Dough: Cut the dough in half with a bench scraper, stack one half on top of the other, press down, then roll into a square again. Repeat this folding and rolling process three more times to create layers for flakiness.
- Cut Biscuits: Roll the dough out to a 6 x 6-inch square. Using the bench scraper, cut the dough into 9 equal squares. For larger biscuits, roll to 6 x 9 inches, cut lengthwise in half, and then cut each half into 6 squares.
- Chill Biscuits: Place the biscuit squares on a parchment-lined sheet pan and freeze for 15 minutes to firm the butter, which helps biscuits rise and keep texture.
- Prepare Egg Wash and Bake: Whisk the egg with 2 tablespoons of buttermilk. Brush the tops and sides of chilled biscuits with this wash and sprinkle flaky sea salt if desired. Bake in the preheated oven for 20-25 minutes, rotating halfway, until tops are golden brown.
- Finish and Serve: Remove from oven and brush warm biscuits with melted salted butter. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
- Keep butter very cold to ensure flaky biscuit layers.
- Do not overwork the dough to keep biscuits tender and flaky.
- Freezing the cut biscuits before baking helps them rise and keeps the butter from melting too quickly.
- Use European-style butter for richer flavor and better texture.
- Biscuits are best eaten fresh but can be stored for up to 3 days in an airtight container.
