Buttermilk biscuits are something I make when I want a little quiet comfort from the kitchen. They’re not fancy, and that’s exactly the point. I usually bake a batch on slow mornings or when dinner needs something warm on the side.
These biscuits come together quickly, use basic ingredients, and taste best when eaten warm with nothing more than butter or honey.
Behind the Recipe
This recipe comes from years of trial and small adjustments. I wanted a biscuit that stayed tender on the inside with clear flaky layers, without feeling dry or crumbly. Using cold butter and soft flour made the biggest difference, and from there the method stayed simple and reliable.
Recipe Origin or Trivia
Buttermilk biscuits have deep roots in Southern cooking, where they were originally made with simple pantry staples. The use of buttermilk helped tenderize the dough and gave the biscuits their signature softness and gentle tang.
Why You’ll Love This Recipe
- Soft and flaky: Clear layers without heaviness
- Simple ingredients: Nothing complicated or hard to find
- Quick to make: From bowl to oven in minutes
- Versatile: Works for breakfast, dinner, or snacks
- Comforting: Warm, familiar flavor
- No mixer needed: Made entirely by hand
- Reliable results: Consistent rise every time
Chef’s Pro Tips for Perfect Results
- Keep butter cold: Cold fat creates flaky layers
- Handle gently: Less mixing means softer biscuits
- Press straight down: Prevents sealing the edges
- Bake hot: High heat helps biscuits rise quickly
Ingredients in This Recipe
- All-purpose flour: Soft or bleached flour keeps biscuits tender
- Baking powder: Fresh leavening ensures good rise
- Salt: Balances flavor
- Sugar: Optional, adds a slight sweetness
- Cold butter: European-style butter adds richness and flavor
- Buttermilk: Keeps the dough soft and moist
Kitchen Tools You’ll Need
- Mixing bowls: For combining ingredients
- Pastry cutter or forks: To cut butter into flour
- Measuring cups and spoons: Accurate proportions matter
- Baking sheet: Even baking surface
- Parchment paper: Prevents sticking
- Rolling pin: Optional, for gentle shaping
- Round cutter or glass: Clean biscuit edges
Instructions for Making This Recipe
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, salt, and sugar until combined.
- Cut cold butter into the flour until coarse crumbs form.
- Gradually add buttermilk, stirring gently just until the dough comes together.
- Turn dough onto a floured surface and pat into a 2.5 cm thick rectangle.
- Fold once or twice to create layers.
- Cut biscuits straight down without twisting.
- Place biscuits on the baking sheet about 2 cm apart.
- Bake for 12–15 minutes until golden and puffed.
- Rest for 5 minutes before serving warm.
Ingredient Substitutions
- Buttermilk: Use milk with a splash of lemon juice or vinegar
- Butter: Salted butter works; reduce added salt slightly
- Sugar: Can be omitted entirely
- Flour: All-purpose works best; avoid bread flour
Ingredient Spotlight
- Buttermilk: Its acidity tenderizes the dough and adds subtle tang
- Cold butter: Creates steam pockets that form flaky layers
Buttermilk Biscuits
These flaky, tender biscuits are made with simple ingredients like flour, cold butter, and buttermilk, resulting in a light, buttery crumb with layered flakiness. The process involves minimal mixing and folding to develop their signature texture, making them perfect for breakfast or a comforting snack.
Ingredients
Equipment
Method
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and optional sugar until evenly combined and airy.
- Cut the cold butter into small cubes, then add to the flour mixture. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with pebble-sized bits.
- Pour in the buttermilk gradually, gently stirring with a fork or spatula just until the dough begins to come together. Be careful not to overmix—stop as soon as it’s combined.
- Turn the dough out onto a floured surface. Gently pat it into a rectangle about 2.5 cm (1 inch) thick. Fold the dough over once or twice to create layers—this enhances flakiness.
- Use a round cutter or a glass to cut out biscuits, pressing straight down without twisting to maintain their rise. Gather and reroll scraps as needed to make about 8 biscuits.
- Arrange the biscuits on the prepared baking sheet, spacing them about 2 cm apart. For an extra shiny finish, brush the tops lightly with melted butter.
- Bake in the preheated oven for 12-15 minutes, until the biscuits are golden brown and puffed up with flaky layers visible from the side. The aroma of warm butter and baking powder will fill your kitchen.
- Remove the biscuits from the oven and let them rest for 5 minutes. Serve warm, with a spread of butter or honey for extra comfort.
Notes
Ensure the butter stays cold throughout to achieve maximum flakiness. Reroll scraps only once to keep biscuits tender. For a savory twist, stir in chopped herbs or grated cheese into the dry ingredients.
Texture & Flavor Secrets
- Tender interior: Minimal handling prevents toughness
- Flaky layers: Folding creates visible layers
- Balanced flavor: Mild tang with buttery richness
What to Avoid
- Overmixing dough: Leads to dense biscuits
- Twisting the cutter: Stops biscuits from rising evenly
- Low oven temperature: Results in flat biscuits
Nutrition Facts (Approximate, Per Biscuit)
- Calories: 180
- Carbohydrates: 22 g
- Fat: 8 g
- Protein: 4 g
- Sugar: 2 g
- Sodium: 260 mg
Make-Ahead and Storage Tips
- Make ahead: Cut biscuits can be refrigerated overnight
- Freeze unbaked: Freeze and bake directly from frozen
- Store baked: Keep in an airtight container for 2 days
How to Serve This Dish
- Classic: Warm with butter or honey
- Savory: Serve alongside soups or stews
- Breakfast: Split and fill with eggs or sausage
Creative Leftover Transformations
- Biscuit sandwiches: Use for breakfast sandwiches
- Shortcakes: Split and top with fruit and cream
- Crouton-style: Toast chunks for soups
Variations to Try
- Cheese biscuits: Add grated cheddar to the dough
- Herb biscuits: Mix in chopped herbs
- Honey biscuits: Add extra sugar and brush with honey butter
- Garlic biscuits: Add garlic powder and melted butter topping
- Whole wheat blend: Replace one-third of the flour with whole wheat
FAQs
- Why use cold butter?: It creates flaky layers.
- Can I use regular milk?: Buttermilk gives better texture, but milk works in a pinch.
- Why didn’t my biscuits rise?: Check baking powder freshness.
- Can I make them smaller?: Yes, adjust baking time slightly.
- How do I get taller biscuits?: Press straight down when cutting.
- Can I freeze baked biscuits?: Yes, reheat gently before serving.
- Why fold the dough?: Folding creates layers.
- Do I need sugar?: No, it’s optional.
- Can I use margarine?: Butter gives the best flavor.
- How long do they stay fresh?: Best within two days.
Sometimes, I think about how a simple biscuit can make a day feel a little less hectic. It’s not just about the flaky layers or the buttery scent, it’s the act of making something from scratch, with your hands, that grounds me.
These biscuits have a way of turning a quick breakfast into a small celebration, even if the morning’s chaos is still waiting outside the door.
Hi, I’m Olivia Chen-Williams, a professional chef, cooking instructor, and the founder of Turn Around At 50. For nearly three decades, my life has revolved around kitchens. Not the quiet, romantic kind, but the real ones. Hot, loud, demanding, and deeply alive.
