Homemade Buttermilk Biscuits

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Homemade Buttermilk Biscuits that are flaky, fluffy, buttery and so good whether for breakfast, brunch or as a side dish. I am sharing all my tips for the best homemade buttermilk biscuits in this post.

I have made homemade buttermilk biscuits several times over the years, tweaking the recipe several times. And now I have a recipe that will knock your socks off!

These biscuits are buttery, moist and absolutely tasty whether eaten on their own or with butter or jam smeared on top.

You'll love these biscuits because they are ridiculously easy to make. Ready in 30 minutes from start to finish! As a busy mom, I am still able to make these biscuits over and over again for breakfast because of how easy they are to make.

Ingredients for Buttermilk Biscuits

For buttermilk biscuits, you need

• Butter
• Flour
• Baking Powder
• Baking Soda
• Salt
• Sugar
• Buttermilk

How To Make Homemade Buttermilk Biscuits

Here is how to make the perfect homemade biscuits. Be sure to check the full recipe below for the exact measurements of ingredients.

1. Start by grating cold butter into a large bowl using the shred side of a box grater.

2. To the butter add flour, baking powder, baking soda, salt and sugar then mix with finger tips to combine.

3. Add cold buttermilk and mix to form a dough.

4. Place the dough on a floured surface, press the dough down or roll to be about half an inch thick then fold in thirds to create layers.

Turn the dough horizontally and press down or roll using a rolling pin into half an inch thick. Fold in thirds and roll again 2 more times. In all, you should fold the dough 3 times.

5. Roll dough into half an inch thick then cut into rounds using a 2.5 inch biscuit cutter or the rim of a glass or cup.

6. Place the cut-out biscuits on a large baking sheet lined with parchment paper making sure the biscuits touch each other.

7. Bake in a preheated oven until golden brown.

8. Serve as a side dish or with jam or butter.

Tips For The Perfect Homemade Biscuits

Grate the butter. Grating the butter is an easy way to ensure the butter incorporates well with the flour. Alternately you could pulse the butter and flour in a food processor until the butter is pea-sized.

With the food processor method you have to do short pulses else there is the danger of over-processing the butter. For flaky biscuits you should be able to feel flakes or pea-sized pieces of butter in the flour.

All ingredients should be cold. The butter and buttermilk should be cold for successful biscuits. Don't remove them from the fridge until you are about to use them.

Side note: Shooting this recipe was a pain for me because I had to keep moving ingredients to the fridge and back to keep them cold.

Use buttermilk. Buttermilk gives biscuits a softer texture and also lets them rise. To make your own buttermilk at home, pour 1 tablespoon of vinegar or lemon juice into a liquid measuring cup. Add enough milk to make 1 cup. Let it sit for 5 minutes and you have homemade buttermilk.

Do not knead the dough. Biscuit dough should not be knead like bread dough.

Don't twist the cutter. Do not twist the biscuit cutter or cup you use when cutting the dough. If you twist the cutter, it will seal the edges of the dough thereby preventing the biscuits from rising.

Let the biscuits touch. When you place the biscuits on the baking sheet make sure they touch each other. The biscuits touching each other will help them rise.

Also check out my cream cheese biscuits and 3-ingredient biscuits recipes!

Favorite Tools For Homemade Biscuits (affiliate)

• Here are the biscuit cutters I use. (I use the 2.5 inch one.)
• Measuring cups and spoons set.
• Parchment paper.

*This post contains affiliate links.

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