Buttermilk Biscuits

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 - 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 ¾ cup buttermilk until shaggy dough forms.
Transfer the dough to a lightly floured surface, and pat dough into a 10-x8-inch rectangle, about ¼-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 10-x8-inch rectangle again, about ¼-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 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

Measure the flour. Using too much flour will result in dry biscuits. The best way to avoid this is to weigh the flour using a kitchen scale. If you do not have one, fluff up the flour in its canister and spoon it into the measuring cup, then level off the top. Do not scoop directly from the container.
Use cold ingredients. Cold butter and cold buttermilk are so important for fluffy, tall homemade biscuits. The drastic temperature difference in the oven will create steam, helping the biscuits to rise and produce those coveted layers.
Don't add more liquid. The shaggy dough will seem like it doesn't have enough liquid to come together, but after the first fold and roll, you will be amazed how nicely the dough forms. Trust the process!
Biscuit variations: You can add different flavorings to the biscuits! Try fresh or dried herbs like chives, thyme, oregano, or rosemary. For cheesy biscuits, fold in shredded cheddar cheese or parmesan cheese. Crumbled bacon and diced jalapeno are also delicious additions. These should all be added after you cut in the butter, but before pouring in the buttermilk. For garlicky biscuits, whisk ½ teaspoon garlic powder along with the other dry ingredients at the very beginning.
Don't over-mix. Over-mixing the dough will give you hard, flat biscuits. It will be crumbly at first, and come together throughout the folds.
No twisting! When cutting the biscuits, be sure not to twist the cutter. Twisting seals the layers of butter and pastry that you have created, which will prevent your biscuits from rising as tall and can cause biscuits to fall over in the oven.
To use a cast-iron skillet: You can also bake these buttermilk biscuits in a medium 10-inch cast-iron skillet for 8 biscuits or a large 12-inch cast-iron skillet for 10 biscuits. The skillet doesn't need to be lined or sprayed before baking.
Don't skip the buttermilk on top! I love the buttermilk brush on top because you get a lovely tang from the beginning that really sells the homemade, tender biscuit.

Nutrition