Buttermilk biscuits with flaky layers of buttery goodness are so easy to make at home!
When I hear about people using store-bought biscuits from a cardboard tube, it makes me cringe. Don’t they know how easy it is to make soft, flaky and flavorful biscuits from scratch??
That’s all that’s standing between you and these buttery buttermilk biscuits.
I’ve been baking these biscuits for over 10 years and over time I’ve perfected the recipe, making slight changes to the ingredient ratios and my method. In my opinion, they are perfect.
The trick is to keep everything cold and to mess with the dough as little as possible. The butter and the buttermilk should be straight from the fridge, and it’s okay if the dough is a little bit craggy when it all comes together. Don’t overwork it. Remember these two things and you’ll get perfectly flaky biscuits every time.
These biscuits are a lazy weekend morning necessity at our house. We serve them with butter and jam or smother them with sausage gravy. And when I’m not baking up a batch of biscuits for breakfast, I’m serving them alongside a bowl of soup or another cozy meal. Really, they’re perfect any time of day.
These biscuits are it: the only biscuit recipe you’ll ever need. And if you’re not sure homemade biscuits are something you can make yourself, I’m here to tell you that you can! And you should.
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baking tip:How to make buttermilk
Many baking recipes call for buttermilk, but sometimes I find myself without. Not to worry, because you can easily make a buttermilk substitute at home!
- Add 1 tablespoon of lemon juice OR white vinegar to a liquid measuring glass.
- Fill the glass with milk to the 1 cup measurement line.
- Let sit for 5 minutes, then stir and use in place of 1 cup buttermilk.
Note: This post was originally published March 2011. Photos have been updated and slight improvements to the recipe instructions have been made.
Easy Buttermilk Biscuits
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 3/4 - 1 cup (175-250 ml) cold buttermilk, plus additional for brushing
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add 3/4 cup buttermilk and stir until the dough comes together in a ball. Add more buttermilk a tablespoon at a time if needed to bring the dough together (3/4 cup + 2 tablespoons is the perfect amount for me).
- On a lightly floured surface, gather the dough into a bowl and knead gently a few times. Pat dough to about 1/2 inch thick. Cut dough into rounds with a lightly floured cutter. Gently bring scraps together, flatten and cut a few more rounds. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
- Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 3 days.
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