Few things in life can compare to the simple pleasure of a warm, fluffy Buttermilk Biscuit fresh from the oven. With a tender crumb and golden crust, these classic American delights bring instant comfort to any table, whether at breakfast, lunch, or dinner. It’s the quintessential recipe that transforms humble ingredients into something truly magical. Whether you slather them with honey, nestle them under a blanket of gravy, or enjoy them with a pat of melting butter, Buttermilk Biscuits are always a crowd-pleaser and a personal favorite to share with family and friends.
Ingredients You’ll Need
Ingredients You’ll Need
You might be surprised at how a few simple ingredients combine to create such unforgettable Buttermilk Biscuits. Each component plays a crucial role, so be sure to use quality ingredients and pay close attention to the details for the best flavor and fluffiest texture.
- All purpose flour: Spoon and level for accurate measurement; ensures the perfect biscuit tenderness.
- Baking powder: Provides the essential lift that makes biscuits sky-high and airy.
- Baking soda: Works with buttermilk for a light crumb and golden color.
- Kosher salt or sea salt: Enhances all the flavors and brings everything together.
- Unsalted butter (very cold): Creates rich layers and flaky texture; the key is keeping it super cold for the best results.
- Buttermilk: Gives biscuits their signature tang, irresistible moisture, and ultimate tenderness.
- Honey or sugar (optional): Adds a subtle sweetness that complements the buttery bite; totally personal preference.
- Egg (small, for wash): Brushed on top for a beautiful, shiny golden finish.
- Water (for egg wash): Thins the egg wash for even coverage and that bakery-worthy look.
How to Make Buttermilk Biscuits
Step 1: Prep your workspace and oven
Start by preheating your oven to 390°F, which may sound oddly specific but helps achieve that golden, crisp outside without overcooking the inside. Line a large baking sheet with parchment paper, so your Buttermilk Biscuits lift off easily and stay tender on the bottom.
Step 2: Combine your dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Taking a moment to thoroughly combine these ensures a consistent rise and a perfectly seasoned bite every time.
Step 3: Grate and blend in the butter
Use a box grater to grate the very cold butter straight into the flour mixture. For best results, dip the butter in the flour as you grate―this keeps things tidy and prevents the butter from melting too quickly. Gently toss the shreds with the flour until every piece is lovingly coated.
Step 4: Bring the dough together
Make a well in the center of your dry mix, then pour in the buttermilk and honey or sugar (if using). Use a stiff spatula or your hands to gently mix just until the dough forms. Overmixing is your enemy here, so stop as soon as it comes together; lumps are a good thing when it comes to moist, tender Buttermilk Biscuits!
Step 5: Shape and cut the biscuits
Dust your countertop or a large cutting board with flour, then turn out the dough. Lightly press or roll it to a thickness of about 1 to 1 ½ inches. Use a 2 to 2 ½ inch biscuit cutter to cut out rounds, re-rolling the scraps only once to prevent tough biscuits.
Step 6: Prepare for baking
Arrange the cut biscuits on your prepared baking sheet. If you love a shiny, golden top, whisk together the egg and water, and gently brush the tops of your biscuits with this egg wash.
Step 7: Bake to buttery perfection
Transfer the pan to your preheated oven and bake for 12 to 15 minutes until the tops are beautifully golden and your kitchen smells absolutely dreamy. As soon as you take them out, you can serve the Buttermilk Biscuits while they’re still steamy and irresistible.
How to Serve Buttermilk Biscuits
Garnishes
Let’s talk toppings! A pat of salted butter is a no-brainer, but these biscuits are also wonderful with a drizzle of honey, a generous spoonful of your favorite berry jam, or even a sprinkle of flaky sea salt for a modern twist. If you’re feeling decadent, try a little sausage or mushroom gravy poured right over them—comfort food at its finest.
Side Dishes
Buttermilk Biscuits are endlessly versatile. Pair them with scrambled eggs and crispy bacon for breakfast, or tuck them next to fried chicken and coleslaw at dinnertime. They also make a lovely companion to a bowl of hearty soup or chili, soaking up every last flavorful drop.
Creative Ways to Present
Looking to impress? Stack these beauties in a warm bread basket lined with a cloth napkin, split and fill them like mini breakfast sandwiches, or use them as the base for an open-faced biscuit bar, complete with all sorts of jams, butters, and spreads. Buttermilk Biscuits are also excellent for brunch gatherings or holiday feasts—just add fresh herbs or grated cheese to the dough for a little something special!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Buttermilk Biscuits (a rare feat!), store them in an airtight container at room temperature for up to 2–3 days. They’re best enjoyed warm, so a quick zap in the microwave or a few minutes in the oven will bring them right back to life.
Freezing
Biscuits freeze beautifully, making them a fantastic make-ahead option! Freeze unbaked, cut-out biscuit dough on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. To bake straight from the freezer, just add a couple of extra minutes to the bake time. You can also freeze fully baked biscuits; just cool them completely first and store in a freezer-safe container.
Reheating
Reheating is a breeze! For best results, thaw frozen baked biscuits at room temperature and then warm them in a preheated 350°F oven for about 5–7 minutes. If you’re in a hurry, pop them in the microwave for 15–20 seconds. Either way, they’ll taste freshly baked!
FAQs
What makes Buttermilk Biscuits so fluffy and tender?
It’s all about the cold butter and a gentle hand! Keeping the butter as cold as possible and handling the dough minimally ensures you get pockets of steam as the biscuits bake, which results in that dreamy, flaky texture everyone loves.
Can I substitute regular milk for buttermilk?
Buttermilk is key for that unmistakable tang and tenderness, but in a pinch, you can make your own: just add 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk, let it sit for 5 minutes, and you’re all set!
Why is it important not to overmix the dough?
Overmixing develops the gluten in the flour, which can turn your biscuits from light and flaky to tough and chewy. Stop mixing as soon as the dough comes together, even if it looks a little shaggy.
What if I don’t have a biscuit cutter?
No biscuit cutter? No worries! A drinking glass, mason jar lid, or even a round cookie cutter will do the trick. Just avoid letting it twist as you press down—this helps the biscuits rise straight and tall.
Can I add cheese, herbs, or other flavors?
Absolutely! Chopped fresh herbs, shredded sharp cheddar, or even bits of cooked bacon make fantastic additions. Just fold them in with the dry ingredients for endless Buttermilk Biscuit variations.
Final Thoughts
These Buttermilk Biscuits are pure joy, whether you’re a seasoned baker or just starting out. Treat yourself and your loved ones to a batch of homemade biscuits—trust me, one bite and you’ll never reach for the store-bought kind again.
PrintButtermilk Biscuits Recipe
Easy Buttermilk Biscuits are the perfect addition to any meal! This easy homemade buttermilk biscuit recipe makes warm, flaky, fluffy biscuits that melt in your mouth. Serve them fresh from the oven with honey, jam, gravy, or extra butter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 biscuits
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 2 ⅓ cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder (3 teaspoons)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt or sea salt
Other Ingredients:
- 10 tablespoons unsalted butter, very cold
- ¾ cup buttermilk
- 1 tablespoon honey or sugar, optional
Egg Wash (Optional):
- 1 small egg
- 1 teaspoon water
Instructions
- Preheat the oven: Preheat the oven to 390°F and line a baking sheet with parchment paper.
- Combine dry ingredients: Mix all dry ingredients in a bowl.
- Add butter: Grate the cold butter into the dry ingredients and stir to combine.
- Mix dough: Make a well, pour in buttermilk and honey, mix until dough forms.
- Shape dough: Roll out the dough, cut biscuits, and transfer to baking sheet.
- Egg wash: Whisk egg and water, brush over biscuits.
- Bake: Bake for 12-15 minutes until golden.
Notes
- If the dough is too dry, add buttermilk gradually until it comes together.
- Store leftover biscuits in an airtight container at room temperature for 2-3 days. Reheat before serving.
- To freeze before baking, freeze cut dough. To freeze after baking, cool biscuits and store in a freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1 biscuit
- Calories: 257 kcal
- Sugar: 3g
- Sodium: 362mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 54mg
