These light, flaky Buttermilk Biscuits are a delicious, easy-to-make classic. With a buttery crust and soft interior, they’re perfect for serving with any meal or topping with gravy or butter and jam!
before you get started / kelley’s tips
- Use cold butter: Cold butter is key to creating flakey layers. Pull it out of the fridge and cut it into small cubes just before adding it to the dry ingredients.
- Use fresh baking powder: Make sure your baking powder is fresh, as expired baking powder can affect the rise and texture of the biscuits. Also make sure to use an aluminum free baking powder! Regular baking powder with aluminum will affect the taste of the biscuits.
- Use a sharp cutter: A sharp biscuit cutter ensures clean edges that help the biscuits rise evenly.
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ingredients you need
- All-purpose flour: The base for your biscuits, giving them structure and texture.
- Cold unsalted butter: Adds flakiness and richness. The colder, the better! Salted butter can also be used; just be sure to omit the added salt.
- Baking powder: The leavening agent that helps the biscuits rise and become light and fluffy.
- Salt: Enhances the flavor and balances the sweetness.
- Granulated sugar: A touch of sweetness to complement the buttery richness.
- Egg: Adds moisture and a bit of structure to the dough.
- Buttermilk: Makes the biscuits tender and gives them a slight tangy flavor. It’s key to creating that soft, airy texture. If you don’t have buttermilk on hand, you can substitute it for 2/3 cup milk and 2 tsp vinegar or lemon juice.
how to make buttermilk biscuits
- Preheat oven to 450°F. Add cubed butter, flour, baking powder, salt and sugar to food processor and pulse 3 or 4 times or until butter is broken into pea sized pieces.
- Add cold buttermilk (can be substituted for milk with 2 tsp. vinegar) and pulse just until the dough forms into a rough ball.
- Transfer the dough to a floured surface and form into a rectangle (about 5×8 in) then fold in half. Repeat by flattening into rectangle again and folding 1 more time.
- Roll out dough to 3/4 inch and cut into 8 biscuits.
- Place on baking sheet with parchment paper and brush the tops of biscuits with milk and bake for 10-15 minutes or until golden brown.
frequently asked questions
How do I store leftover biscuits?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Can I freeze biscuit dough?
Yes, you can freeze the unbaked dough. Cut the dough into biscuits, place them on a baking sheet, and freeze until solid. Then, transfer them to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.
How can I get my biscuits extra flaky?
For flakier biscuits, make sure your butter is cold, and avoid overworking the dough. You can even freeze the butter before cutting it into the flour for maximum flakiness.
How do I get a golden top on my biscuits?
Brushing the tops with a little buttermilk before baking will give them a beautiful golden color. You can also brush them with melted butter after baking for extra shine and flavor.
more biscuit recipes
Buttermilk Biscuits
Ingredients
- 2 cups all purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 large egg
- 2/3 cup buttermilk, plus 2 tbsp for brushing the tops
Instructions
- Preheat oven to 450°F. Add cubed butter, flour, baking powder, salt and sugar to food processor and pulse 3 or 4 times or until butter is broken into pea sized pieces.
- Add cold buttermilk (can be substituted for milk with 2 tsp. vinegar) and pulse just until the dough forms into a rough ball.
- Transfer the dough to a floured surface and form into a rectangle (about 5×8 in) then fold in half. Repeat by flattening into rectangle again and folding 1 more time.
- Roll out dough to 3/4 inch and cut into 8 biscuits.
- Place on baking sheet with parchment paper and brush the tops of biscuits with milk and bake for 10-15 minutes or until golden brown.
Nutrition Information
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