These warm, golden beauties bring back Sunday mornings at grandma’s; my recipe yields flaky layers every time and is easier than you think. Once you try these Homemade Buttermilk Biscuits, the store-bought kind will feel like a distant memory.
Why You’ll Love Homemade Buttermilk Biscuits
- Flaky layers that practically melt in your mouth
- Simple pantry ingredients you likely have on hand
- Ready from scratch in under an hour—breakfast in a flash
- Perfect partner for jam, honey, sausage gravy, or your favorite soup
- Buttery flavor with a hint of tang (thanks to real buttermilk)
- Freezer-friendly: make ahead and bake fresh later
- Ideal for Sunday brunch, holiday spreads, or midweek comfort
- Kid-approved—watch them disappear faster than you can say “pass the butter”
Ingredients for Homemade Buttermilk Biscuits
• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons granulated sugar (optional)
• 6 tablespoons cold unsalted butter, cubed (European-style works nicely)
• 1 cup cold buttermilk (full-fat for richest taste)
• 2 tablespoons extra buttermilk or melted butter, for brushing (optional)
Directions for Homemade Buttermilk Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat—this helps biscuits brown evenly without sticking.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar (if using) until smooth and well combined.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mix looks like coarse crumbs with pea-sized bits of butter. (Keep everything cold for extra flakiness.)
- Pour in the cold buttermilk and stir gently with a wooden spoon until the dough just comes together—don’t overmix.
- Turn dough onto a lightly floured surface. Fold it over itself 5–6 times (that’s your secret to layers), then pat or roll into a ¾-inch thick rectangle.
- Dip a 2½-inch biscuit cutter in flour—press straight down into the dough, lift, and place the round onto your prepared sheet. Reroll scraps and cut until you’ve used all the dough.
- Brush tops with extra buttermilk or melted butter for a golden finish. Bake 12–15 minutes, rotating once, until biscuits are puffed and lightly browned.
- Let rest 2–3 minutes, then brush again with melted butter if you like—serve warm and watch everyone dig in!
Servings & Timing for Homemade Buttermilk Biscuits
• Yield: Makes 8–10 flaky biscuits
• Prep Time: 20 minutes (including layering folds)
• Bake Time: 12–15 minutes
• Total Time: About 35 minutes
Variations
• Cheddar Chive: Stir ½ cup shredded cheddar and 2 tablespoons chopped chives into your dry mix.
• Herb-Infused: Add 1 teaspoon dried rosemary or thyme for a fragrant twist.
• Gluten-Free: Use a 1:1 gluten-free flour blend and skip baking soda for best rise.
• Honey-Butter: Brush with melted butter mixed with a teaspoon of honey.
• Spicy Jalapeño: Fold in 2 tablespoons minced jalapeños and ¼ cup pepper jack cheese.
• Vegan-Friendly: Swap in vegan butter and dairy-free yogurt with a splash of plant milk instead of buttermilk.
Storage & Reheating
Store baked biscuits in an airtight container at room temp for up to 2 days (though they rarely last). Freeze baked or unbaked biscuits in freezer-safe bags for up to 2 months. To reheat: thaw overnight in the fridge, then warm at 350°F for 5–7 minutes or pop in a toaster oven until heated through.
FAQs
Q: What if I don’t have buttermilk?
A: Stir 1 tablespoon vinegar or lemon juice into 1 cup milk; let sit 5 minutes for a quick buttermilk fix.
Q: How do I get extra flaky layers?
A: Cold ingredients + gentle folding = flaky magic. Keep butter cold and avoid overmixing.
Q: Can I bake at a lower temperature?
A: 400°F works, but you may lose some rise—425°F is ideal for lift and color.
Q: My biscuits are dense—why?
A: Likely overmixing or old leaveners; check dates on baking powder and handle dough gently.
Q: Can I double the recipe?
A: Totally—just use a larger bowl and give biscuits room on the sheet to spread.
Q: How do I cut perfect rounds?
A: Press cutter straight down (no twisting), and nestle your rounds close—pack them in for taller sides.
Q: How should I reheat leftovers?
A: Wrap in foil and warm at 350°F for 10 minutes, or microwave briefly then toast for crisp edges.
Q: Can I add mix-ins like cheese or herbs?
A: Absolutely—toss them into the dry ingredients for even distribution.
Conclusion
These homemade buttermilk biscuits deliver Southern charm in every buttery, flaky bite—ideal for breakfast, brunch, or a cozy dinner side. They’re simple, quick, and oh-so-satisfying. Give this recipe a go, then leave me a comment below—let’s swap stories, tips, and all things biscuits!
Homemade Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar optional
- 6 tablespoons unsalted butter cold and cubed
- 1 cup buttermilk cold
- 2 tablespoons extra buttermilk for brushing, optional
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly blended.
- Add cold, cubed butter and work it into the flour mixture with a pastry cutter or fingertips until coarse crumbs form.
- Pour in cold buttermilk, stirring gently until the dough just holds together—avoid overmixing.
- Turn dough onto a lightly floured surface, fold over 5-6 times to create layers, then pat or roll to ¾-inch thickness.
- Dip a 2½-inch cutter in flour and press straight down into dough. Place rounds on prepared sheet; reroll scraps.
- Bake biscuits for 12-15 minutes, rotating pan halfway, until golden brown on top and bottom.
- Brush warm biscuits with extra buttermilk or melted butter, then serve immediately for best texture.
Notes
Nutrition
