Learn how to make Buttermilk Biscuits from scratch using six simple baking ingredients! These biscuits are perfect for breakfast, lunch, or dinner with a spread of butter or jelly. They are fluffy and delicious, and best of all – they are homemade!
If you’ve ever had a warm buttermilk biscuit before, you know the true meaning of comfort food. Buttermilk biscuits are a Southern staple and for good reason! They are simple to make with just a few basic ingredients, and they are always delicious.
This recipe will show you how to make Buttermilk Biscuits from scratch to enjoy with any meal or when you need a comforting snack. These biscuits are so fluffy and tender, you’ll never want to buy store-bought again!
- Drizzle with a bit of Hot Honey.
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- Smear with tart and sweet Blueberry Curd.
- Use them to soak up the sauce in this Slow Cooker Beef Stew.
How To Make Buttermilk Biscuits From Scratch
- Prepare for baking: Preheat the oven to 450°F, and prepare a baking sheet or 9-inch baking dish by lining it with parchment paper. Set aside.
- Combine the dry ingredients: Place the flour, baking powder, baking soda, and salt in a food processor. Pulse a few times to make sure the mixture is fully combined.
- Cut in the butter: Add the cold cubed butter, and pulse just until the mixture resembles coarse cornmeal. You can also do this using a pastry cutter or two forks.
- Add in the buttermilk: To the flour and butter mixture, slowly drizzle in the buttermilk only until the dough holds together. It shouldn’t be sticky or wet.
- Shape the dough: Turn the dough out onto a lightly floured surface, and pat it into a flat rectangle. Then, create the layers in the biscuits by folding the dough in half, gently patting it into a rectangle again. Repeat this step 4 to 5 times.
- Cut the biscuits: Shape the folded dough into a rectangular shape about ½ – ¾ inch thick. Use a biscuit cutter and press down firmly and bring the biscuit cutter straight up without twisting. Repeat to cut out 5-6 biscuits.
- Bake and serve: Place biscuits on the prepared baking sheet or dish. Bake for 9-13 minutes or until the tops are golden brown. Let cool for 5 minutes before serving. Enjoy!
- There are a few ways you can cut butter into flour, one is by using a food processor to pulse. You can also use a pastry cutter or two forks. Just make sure the butter is very cold.
- If you don’t have buttermilk on hand, you can make your own by adding lemon juice or vinegar to regular milk.
- Bake time may vary depending on the size of your biscuits and oven. Start watching them at around the nine-minute mark to avoid over-baking.
- When cutting the biscuits into circles, do not twist the cutter. Bring it straight up to cut through the dough. Twisting can seal off some of the steam and make the biscuits less fluffy.
- Try not to take too long making this recipe (running the food processor, handling the dough, etc.). The butter in the dough needs to be as cold as possible when it goes into the oven.
- Making the folds aren’t necessary. You could just pat the dough into a rectangle or circle and cut out the biscuits. There won’t be layers but the biscuits will still taste great!
- Add fresh herbs to the dough such as thyme, rosemary, or parsley.
- Shape biscuits into squares instead of circles for a unique look.
- You can add different savory ingredients to the dough such as shredded cheddar cheese, or bacon bits.
- If you want a sweeter biscuit, try adding in some sugar (about ¼ cup).
- Dried fruit makes an excellent addition to the biscuit dough by adding flavor and texture. Try adding some raisins, dried cranberries, or diced apricots.
- Sometimes the biscuits bake up slightly lopsided. Mine do occasionally. Don’t sweat it! They will still taste amazing!
Storing and Freezing
Storing: If not eating the biscuits right away, place them on a wire rack to cool completely. Once cooled, store in an airtight container or bag for up to three days before they start drying out.
Freezing: Biscuits can be frozen for up to one month. Place them on a baking sheet and freeze until solid. Then, store in a freezer-safe bag or container. To reheat, place them on a baking sheet and bake at 350°F for about 15-20 minutes or until warmed through.
- 2 cups (240 g) all-purpose flour, plus more for dusting the countertop
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (113 g) cold unsalted butter, cubed
- ½ - ¾ cup (113 - 170 mL) buttermilk
- Preheat the oven to 450°F, and prepare a baking sheet or 9-inch baking dish by lining it with parchment paper.
- Place the flour, baking powder, baking soda and salt in a food processor. Pulse a few times to combine.
- Add the cubed butter, and pulse a few more times just until the mixture resembles coarse cornmeal.
- With the food processor still running, slowly drizzle in the buttermilk just until the dough holds together when pressed. It should be sticky or wet.
- Turn the dough out onto a lightly floured surface, and pat into a flat rectangle.
- Fold the dough in half, gently pat into a rectangle again. Repeat this step 4 to 5 times. These folds are creating layers in the dough.
- Shape dough into a rectangular shape about ½ - ¾ inch thick. Use a biscuit cutter and press down firmly and bring the biscuit cutter straight up. Do not twist. Repeat to cut out 5-6 biscuits.
- Place biscuits on the prepared baking sheet or dish. Bake for 9-13 minutes or until the tops are golden brown.
- Enjoy hot with your favorite jams, jellies, or honey! See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 6 Serving Size: 1 biscuit
Amount Per Serving: Calories: 288Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 447mgCarbohydrates: 32gFiber: 1gSugar: 0gProtein: 4g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.