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Buttermilk Biscuits Recipe

Buttermilk Biscuits Recipe

These buttermilk biscuits are soft, flaky, and buttery with a tender interior and golden crust. Made with simple pantry ingredients, they bake quickly and are perfect for breakfast, dinner sides, or enjoying warm with butter or honey.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • All-purpose flour: 2 cups 240–250 g
  • Baking powder: 1 tablespoon double-acting
  • Salt: ½ teaspoon
  • Sugar optional: 1 tablespoon
  • Cold butter: ½ cup 115 g, cut into small cubes
  • Buttermilk: ¾ to 1 cup 180–240 ml, add gradually until dough is just combined, not sticky

Equipment

  • Pastry cutter or forks: To cut butter into flour
  • Mixing bowls: For combining ingredients
  • 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

Method
 

  1. Preheat the oven to 220°C (425°F)on the middle rack until golden.
  2. In a large bowl, whisk flour, baking powder, salt, and sugar until combined.
  3. Cut cold butter into the flour until coarse crumbs form.
  4. Gradually add buttermilk, stirring gently just until the dough comes together.
  5. Turn dough onto a floured surface and pat into a 2.5 cm thick rectangle.
  6. Fold dough 2–4 times to create clear flaky layers
  7. Cut biscuits straight down without twisting.
  8. Place biscuits close together or lightly touching for taller rise.
  9. Bake for 12–15 minutes until golden and puffed.
  10. Rest for 5 minutes before serving warm.