Savor the Crispy Delights of Homemade Buttermilk Biscuits
Embark on a warm and buttery journey with this Homemade Buttermilk Biscuits recipe, blending soft, flaky layers with golden tops and a comforting homemade flavor.
Whether you’re planning a cozy breakfast, a southern-style brunch, or a comforting dinner side, these biscuits bring the goodness of traditional baking right into your kitchen.
Perfect for chilly mornings or sunny weekend gatherings, this recipe offers that bakery-fresh taste, made with love. Ready to create something fluffy and satisfying? Let’s get baking with this failproof and utterly delicious biscuit recipe.
Flaky and Buttery: Your New Favorite Homemade Buttermilk Biscuits
These Homemade Buttermilk Biscuits promise a perfectly tender crumb inside and a golden, crisp exterior. With simple ingredients and a few expert tips, you’ll discover the joy of creating biscuits that rise high and melt in your mouth.
Although they look fancy, these biscuits are incredibly easy to make—even for beginners. Plus, the rich flavor and delicate layers make them the perfect companion to any meal.
Serving Suggestions: Enjoy these flaky biscuits with creamy butter, fruity jam, or even smothered in sausage gravy.
Pro Tips for Perfect Homemade Buttermilk Biscuits:
- Use Cold Butter: Keep your butter cold until the moment it’s mixed in. Cold butter releases steam in the oven, helping the biscuits rise.
- Don’t Overwork the Dough: Mix gently. Overmixing can develop gluten, making the biscuits tough instead of tender.
- Fold for Flaky Layers: Gently folding the dough several times before cutting helps create those classic, pull-apart layers.
- Use Sharp Biscuit Cutters: When cutting the dough, use a floured round cutter and press straight down—don’t twist! Twisting can seal the edges and prevent rising.
- Bake Close Together: For soft edges, place the biscuits so they’re just touching on the baking sheet. For crispier sides, leave space between them.
Homemade Buttermilk Biscuits Recipe:
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Servings: 8-10 biscuits
- Equipment: Mixing bowl, biscuit cutter, parchment-lined baking sheet, pastry cutter or fingertips
With these Homemade Buttermilk Biscuits, your kitchen will fill with the inviting aroma of freshly baked, buttery goodness that no store-bought biscuit can match.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ to 1 cup cold buttermilk, plus extra for brushing
Directions:
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using. This ensures even distribution of leavening agents.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add Buttermilk: Make a well in the center and pour in ¾ cup of the cold buttermilk. Stir gently with a fork or wooden spoon until the dough begins to come together. If it feels too dry, gradually add more buttermilk—just enough for the dough to hold together.
- Shape the Dough: Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle using your hands—no rolling pin needed.
- Fold for Layers: Fold the dough in half, then pat it out again. Repeat the folding and patting process 2 to 3 times to build layers.
- Cut the Biscuits: Using a floured 2.5-inch biscuit cutter, cut out the biscuits and place them close together on the prepared baking sheet.
- Brush and Bake: Lightly brush the tops with buttermilk. Bake for 12–15 minutes or until the biscuits are puffed and golden brown on top.
- Serve Warm: Let them cool slightly before serving. Enjoy with butter, jam, or your favorite toppings.
Ready to Relish!
These Homemade Buttermilk Biscuits deliver a perfect mix of buttery flavor and soft texture. From weekend breakfasts to holiday meals, they bring that comforting, oven-fresh experience to any table.
You’ll fall in love with their fluffiness and how easy they are to customize. Try adding cheddar, herbs, or a bit of honey to suit your taste!
Storage Solutions:
To keep your Homemade Buttermilk Biscuits fresh, store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits for up to 2 months. Reheat in the oven or toaster for that just-baked taste.
If you want to freeze unbaked biscuits, place them on a tray and freeze until firm. Then, transfer them to a freezer bag. You can bake them straight from frozen—just add a few extra minutes to the baking time.
This recipe not only provides warm, flaky comfort but also helps you master a classic baking skill. With each bite, you’ll taste the love baked into these golden, tender biscuits.
Now go ahead, grab the butter, and enjoy every fluffy layer of your homemade masterpiece!
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Homemade Buttermilk Biscuits
With these Homemade Buttermilk Biscuits, your kitchen will fill with the inviting aroma of freshly baked, buttery goodness that no store-bought biscuit can match.
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ to 1 cup cold buttermilk, plus extra for brushing
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using. This ensures even distribution of leavening agents.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add Buttermilk: Make a well in the center and pour in ¾ cup of the cold buttermilk. Stir gently with a fork or wooden spoon until the dough begins to come together. If it feels too dry, gradually add more buttermilk—just enough for the dough to hold together.
- Shape the Dough: Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle using your hands—no rolling pin needed.
- Fold for Layers: Fold the dough in half, then pat it out again. Repeat the folding and patting process 2 to 3 times to build layers.
- Cut the Biscuits: Using a floured 2.5-inch biscuit cutter, cut out the biscuits and place them close together on the prepared baking sheet.
- Brush and Bake: Lightly brush the tops with buttermilk. Bake for 12–15 minutes or until the biscuits are puffed and golden brown on top.
- Serve Warm: Let them cool slightly before serving. Enjoy with butter, jam, or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
