Fluffy Homemade Buttermilk Biscuits
These classic Buttermilk Biscuits are tender, buttery, and flaky with crisp golden tops. They’re perfect for breakfast, dinner, or serving with gravy.
Ingredients (Makes 10–12 Biscuits)
- 2½ cups (315 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- ½ cup (115 g) cold unsalted butter, cubed
- 1 cup (240 ml) cold buttermilk
- 2 tablespoons melted butter, for brushing
Instructions
- Preheat the oven
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut in the butter
- Add the cold butter cubes.
- Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add the buttermilk
- Pour in the cold buttermilk.
- Stir gently just until a shaggy dough forms. Do not overmix.
- Fold the dough
- Turn the dough onto a lightly floured surface.
- Pat it into a rectangle about 1 inch (2.5 cm) thick.
- Fold it in half, turn it 90 degrees, and repeat this process 3–4 times to create flaky layers.
- Cut the biscuits
- Pat the dough to about 1 inch (2.5 cm) thick.
- Cut with a 2½-inch biscuit cutter, pressing straight down without twisting.
- Gather scraps gently and cut more biscuits.
- Bake
- Place the biscuits on the prepared baking sheet with the sides just touching for softer biscuits, or spaced apart for crispier edges.
- Bake for 12–15 minutes, until tall and golden brown.
- Finish
- Brush the tops with melted butter as soon as they come out of the oven.
- Serve warm.
Tips
- Keep the butter and buttermilk very cold for the flakiest biscuits.
- Avoid twisting the biscuit cutter, which can prevent the biscuits from rising evenly.
- Handle the dough as little as possible to keep the biscuits tender.
- If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it stand for 5 minutes, and use as a substitute.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Makes: 10–12 biscuits