Buttermilk Biscuit Recipe
A quick and easy homemade buttermilk biscuit recipe that's flaky, tender, and perfect for any meal. These Southern-style biscuits are comforting and versatile, ready in under 30 minutes.
Ingredients
- 3 cups all-purpose flour spooned into measuring cup, level off
- 1 tablespoon baking powder aluminum-free for best lift
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt Kosher salt works too
- 2 tablespoons granulated sugar optional for slight sweetness
- 1 cup cold unsalted butter cubed
- 1 ½ cups cold buttermilk shake before measuring; full-fat recommended
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly blended.
- Add cold butter cubes to the flour mixture. Cut the butter into the flour until pea-sized bits remain.
- Pour in the cold buttermilk and gently stir with a wooden spoon until the dough just comes together.
- Turn the dough out onto a lightly floured surface. Pat or roll it into a 1-inch thick rectangle. Fold it over itself to create layers, then cut out biscuits with a round cutter.
- Arrange the biscuits on the baking sheet and brush the tops with buttermilk or melted butter. Bake for 12-15 minutes until golden brown.
Notes
For a lighter biscuit, sift the flour and powders together. Keep everything cold to trap steam and boost flakiness. These biscuits can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. To reheat, warm in the oven or microwave.
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