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    Home » Breakfast Recipes

    PUBLISHED: Nov 23, 2020 · UPDATED: Oct 30, 2022 by Precious · This post may contain affiliate links · 4 Comments

    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.

    Stacked Buttermilk Biscuits on platter

    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.

    If you love biscuits, also check out my 3 Ingredient Biscuits and my Cream Cheese Biscuits.

    Ingredients for Buttermilk Biscuits

    For buttermilk biscuits, you need

    • Butter
    • Flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Sugar
    • Buttermilk
    Ingredients for homemade buttermilk biscuits

    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.

    Grated butter in mixing bowl

    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.

    Homemade biscuit dough in a bowl

    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.

    Folded biscuit dough for 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.

    Biscuit rounds being cut out with a biscuit cutter

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

    Cut out biscuits on baking sheet

    7. Bake in a preheated oven until golden brown.

    Baked biscuits on sheet

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

    1 BISCUIT ON A PLATE WITH JAM SPREAD ON TOP

    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.

    Landscape picture of buttermilk biscuits

    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.
    Stacked Buttermilk Biscuits on platter

    Buttermilk Biscuits

    The Flakiest Biscuits Ever! Moist and easy to make with only a few ingredients! Serve these biscuits for breakfast, brunch or as a side dish! Perfect for the holidays!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, Southern
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 21 biscuits
    Calories: 183kcal
    Author: Precious

    Ingredients

    • 1 cup unsalted butter (226 grams) cold
    • 4 cups flour (500 grams) plus more for work surface
    • 4 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 2 tablespoons sugar
    • 2 cups buttermilk (500 ml) cold

    Instructions

    • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
    • Grate cold butter into a large bowl.
    • Add the flour, baking powder, baking soda, salt, and sugar.
    • Mix with fingertips to combine everything. Do not overmix. The butter should remain cold and there should be visible shreds of butter in the dough.
    • Add the buttermilk and mix gently to form a dough. Do not knead the dough. Lightly flour a working surface and transfer dough to working surface.
    • Create Layers. 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.
    • With a rolling pin, roll out the dough to half an inch thick.
    • Cut out circles from the dough with a 2.5 inch biscuit cutter or a cup with sharp ends. Do not twist or move the cutter around as you cut it. his will help the biscuits rise better!
    • Place on prepared tray making sure the biscuits lightly touch each other.
    • Place in oven and bake for about 15 minutes until golden brown on top.
    • Serve warm with jam or butter.

    Notes

    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.

    Nutrition

    Serving: 1biscuit | Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 308IU | Calcium: 77mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!

    *This post contains affiliate links.

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    More Easy & Delicious Breakfast Recipes

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Lee Springer says

      November 23, 2020 at 5:54 pm

      Just made these and they were a huge hit! Super easy and delicious 🙂

      Reply
      • Precious says

        November 24, 2020 at 7:53 am

        This makes my heart happy, Lee! Thanks so much for coming back to let me know.

        Reply
    2. Ngwah Yvonne says

      June 22, 2022 at 11:05 pm

      Hi Precious, thanks for sharing this recipe. Please I have a worry. How do you bake to have that golden top? Did you bake then afterwards used your broiler? Thank you

      Reply
      • Precious says

        July 01, 2022 at 8:06 am

        Hi Yvonne, no I don't use my broiler after baking. My oven does a good job making it golden but you could definitely use your broiler if yours doesn't turn out golden on top. Be careful with a broiler though as it could brown too fast and burn. About 2 minutes should be enough to get your biscuits brown on top. Hope this helps.

        Reply

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