Buttermilk Biscuit Recipe

A pile of buttermilk biscuits on a platter.

Impress your family with homemade buttermilk biscuits fresh out of the oven! They’re easier to make than you think and have perfect buttery, flaky layers.

Course Breakfast, Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Cool Time 5

Total Time 35

Servings to 10 servings

Calories 208kcal

Author John Kanell

Equipment

Mixing Bowls
Large baking sheet
Parchment paper

Ingredients

2 cups all-purpose flour (240g)
1 tablespoon baking powder
2 teaspoons granulated sugar
¾ teaspoon salt
¼ teaspoon baking soda
6 tablespoons cold unsalted butter cubed (85g)
¾ cup plus 2 teaspoons cold buttermilk divided (180mL)

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the butter, and toss in the flour to coat. Using a pastry cutter, cut in until butter is pea-sized. Gently stir in 3/4 cup buttermilk until shaggy dough forms.
Transfer the dough to a lightly floured surface, and pat it into a 10-x8-inch rectangle, about 1/4-inch thick with the long edge facing you. Fold the dough into thirds like a letter (I fold the left side over the center and then the right side over the left), gathering any crumbs and placing on top of dough. Turn dough 90 degrees, and roll into a 10x8-inch rectangle again, about 1/4-inch thick. Repeat the process of folding, turning, and rolling two more times. On the final roll, shape the dough into a 10x5-inch rectangle, about ½- to ¾-inch thick.
Using a floured 2½-inch round cutter, cut out 8 biscuits, re-rolling scraps if desired to cut 2 more biscuits. Place biscuits in an even layer on the prepared baking sheet with the sides of the biscuits barely touching. Brush the tops with the remaining 2 teaspoons of buttermilk.
Bake for 12 to 15 minutes until golden brown on top. Let cool slightly on the baking sheet, about 5 minutes, before serving.

Video

Notes

Try baking them in a cast-iron skillet! You can swap the baking sheet out and bake 8 buttermilk biscuits in a 10-inch cast-iron skillet or bake 10 biscuits in a 12-inch cast-iron skillet. The skillet doesn't need to be lined or sprayed before baking. The sides will get a little fluffier and softer since the biscuits will bake closer together, and the sides of the skillet insulate them from direct heat. The bottoms will be crispier baked in a skillet, thanks to how well the skillet conducts heat.
Don't skip brushing the biscuit tops! I love the buttermilk brush on top because you get a lovely tang from the beginning that really sells the homemade, tender biscuit. It also helps them brown. If desired, you can brush them with melted butter before baking (instead of buttermilk) and after baking for a buttery finish.

Nutrition