Homemade Buttermilk Biscuits
Published Nov 23, 2020
Updated Oct 13, 2023
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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!
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.
Table of Contents
Ingredients for Buttermilk Biscuits
For buttermilk biscuits, you need
- Butter: For flavor and richness. Use cold butter.
- Flour: Use all-purpose or plain flour.
- Baking Powder and Baking Soda: To help the biscuits rise.
- Salt: For flavor.
- Sugar: A hint of sugar adds flavor without making buttermilk biscuits obviously sweet.
- Buttermilk: The star ingredient that adds flavor and richness.
See the recipe card below with a detailed list of ingredients and instructions.
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 fingertips 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.
Also, check out this tasty recipe for Cornbread Without Buttermilk.
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. Alternatively, 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 kneaded 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.
Favorite Tools For Homemade Biscuits
- Here are the biscuit cutters I use. (I use the 2.5-inch one.)
- Measuring cups and spoons set.
- Parchment paper.
If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!
- 1 cup unsalted butter (226 grams) cold
- 4 cups flour (500 grams) plus more for work surface
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 cups buttermilk (500 ml) cold
- 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.
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