Buttermilk Biscuits Recipe
These Homemade Buttermilk Biscuits are soft, buttery, and filled with delicious flakey layers. Made with only six ingredients, they're perfect for breakfast with sweet jam or sausage gravy.
Servings: 7 Biscuits
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 8 tablespoon (1 stick) cold unsalted butter grated, then frozen for 15-30 minutes
- 1 cup buttermilk cold
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Grate the butter using the large holes of a box grater or food processor, then place the shredded butter in the freezer for about 15-30 minutes so that it is very cold.
- In a large bowl, whisk the flour, baking powder, salt, and baking soda until combined.
- Add the grated butter to the bowl with the dry ingredients. Lightly toss the shredded butter in the flour mixture to coat.
- Make a well in the center of the flour and butter mixture, and pour in the cold buttermilk. Stir no more than 20 times to prevent overworking the dough; it’s okay if it is a bit “shaggy.”
- Freeze for 10 minutes (set a timer).
- Lightly flour a clean work surface, then turn the dough onto it. Touching the dough as little as possible, press it into a rough rectangle about 1/2 inch thick.
- Fold the dough in half and rotate it 90 degrees. Gently press it down into a new 1/2-inch thick rectangle. Repeat this process two to three more times. Tip: A bench scraper helps left and fold the dough without warming it with your hands.
- After the final fold, pat the dough into a circle or rectangle approximately 1/2 to 3/4-inch thick. Use a 3 to 4-inch biscuit cutter to cut out 3 to 4 biscuits. Press the biscuit cutter straight down without twisting. Place them on the prepared baking sheet.
- Gather any scraps and press the dough back together. Fold it in half again, and push it out again into a 1/2-inch-thick rectangle. Cut out as many biscuits as possible and place them on the baking sheet. Repeat until there isn’t enough dough to make a biscuit.
- Brush the tops with buttermilk, then bake for approximately 10-12 minutes or until the biscuits are tall and golden brown on top (cooking time may vary).
- Let them cool for 5 minutes before serving with butter, honey, or jam if desired.
Notes
- Yield is 6-8 biscuits.
- The key to soft, flaky biscuits is cold butter and cold buttermilk.
- Leftovers can be stored in an airtight container at room temperature for 2-3 days.
- Please see the full post for recipe tips, buttermilk substitutes, and freezing instructions.
Nutrition
Calories: 306kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 450mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 479IU | Calcium: 88mg | Iron: 2mg
