Homemade Buttermilk Biscuits
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These are hands down the BEST buttermilk biscuits you will ever try! They have the PERFECT rise with beautiful layers. A definite must-try buttermilk biscuit recipe.
The tricky thing about a buttermilk biscuit recipe is you never know how they will turn out.
Sure, they’re delicious, but how is that texture?
You want a biscuit that tastes like heaven from the first bite. There is nothing better than a flakey warm biscuit first thing in the morning with butter and jam that melt perfectly in the middle.
For a real treat pair these homemade biscuits with homemade butter. Soooo good.
homemade buttermilk biscuits
Like old-fashioned buttermilk doughnuts and buttermilk pancakes, these buttermilk biscuits will not disappoint.
I can promise you this will be the last recipe for homemade buttermilk biscuits you will ever need.
The folding technique of the dough in this ensures the layers are perfection and they rise the way a true homemade buttermilk biscuit should. Are you wanting to rush out and bake first thing in the morning just yet?
I’m not sure how anyone could wait to bake the BEST buttermilk biscuits! They are sooooo good and a must for those early mornings.
Best Buttermilk Biscuits
I can say with certainty that these buttermilk biscuits will make a regular appearance if you’re a biscuit kind of family. They pair amazingly well with lots of breakfast and even dinner recipes. But if you just want a delicious treat topped with butter and jam, they’re perfect for that too.
Be sure to give our best ever potato rolls recipe a try as well.
Now, onto the buttermilk biscuit recipe!
Buttermilk Biscuits Ingredients
- butter
- flour
- baking powder
- sugar
- salt
- buttermilk
How to Make Buttermilk Biscuits
PREHEAT: Preheat the oven to 425F and prepare a baking sheet lined with parchment paper or a silicone baking mat.
GRATE BUTTER: Grate the butter into a small bowl using a cheese grater and then place it in the refrigerator to chill.
MIX DRY INGREDIENTS: Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
ADD THE BUTTER: Add butter to dry mixture and cut the butter into the mixture using a pastry blender or fork until it resembles coarse cornmeal.
ADD BUTTERMILK: Add the buttermilk and stir with a spatula until the dough forms a soft ball; be careful not to overmix.
ROLL THE DOUGH: Turn the dough out onto a lightly floured surface and then roll out into a triangle, about an inch thick. Fold the dough into thirds like a letter, then roll out again an inch thick. Repeat the letter fold a second time, then roll the dough out into a 9×9 inch square.
CUT BISCUITS: Use a 3-inch round biscuit cutter to cut out 9 biscuits, or you can cut the dough with a knife into square-shaped biscuits. Place them on the prepared cookie sheet and optionally brush the top of the biscuits with a little buttermilk to give a finished shine.
BAKE AND SERVE: Bake in the oven for 10-15 minutes, until golden brown around the edges. Brush the hot biscuits with melted butter and serve warm.
How do you make your own buttermilk?
If you’d like to make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a measuring cup and then top it up with whole milk to the 1 cup line. Allow it to sit for 5-10 minutes to thicken up to the true consistency of buttermilk.
Do I have to brush buttermilk over the top?
Nope! This is done to create a shiny and pretty look to the biscuits. This is completely optional so you can omit this step if you’d like.
Why didn’t my buttermilk biscuits rise?
If you bake these and they do not rise, there can be a few different reasons for that. Overmixing the dough or rolling it out too thin can be common reasons for the dough not rising.
Another common reason could be that your baking powder is too old! The general shelf life is 9-12 months before your baked goods will start coming out flat. If you’re unsure, you can try testing it by stirring half a teaspoon into a cup of hot water. You should see it start to fizz and release carbon dioxide gas if the baking powder is still good to use.
What can I serve with buttermilk biscuits?
Some delicious options include butter and jam, apple butter, white gravy, or alongside your favorite meal. It’s not uncommon to turn them into dinner!
How long will buttermilk biscuits last?
Well, that depends! Generally speaking, they will last 1-2 days properly stored on the counter, 1 week in the refrigerator, and 2-3 months in the freezer.
Check out these other breakfast recipes:
- Blueberry Croissant Bake
- Breakfast Cookies
- Maple Walnut Coffee Cake
- Strawberry Muffins
- Caramel Apple Crumb Cake
Buttermilk Biscuits
Ingredients
- 1/2 cup cold unsalted butter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 cup cold buttermilk
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 425F and prepare a baking sheet lined with parchment paper or a silicone baking mat.
- Grate the butter into a small bowl using a cheese grater and then place it in the refrigerator to chill.
- Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
- Add butter to dry mixture and cut the butter into the mixture using a pastry blender or fork until it resembles coarse cornmeal.
- Add the buttermilk and stir with a spatula until the dough forms a soft ball; be careful not to overmix.
- Turn the dough out onto a lightly floured surface and then roll out into a triangle, about an inch thick.
- Fold the dough into thirds like a letter, then roll out again an inch thick.
- Repeat the letter fold a second time, then roll the dough out into a 9×9 inch square.
- Use a 3-inch round biscuit cutter to cut out 9 biscuits, or you can cut the dough with a knife into square-shaped biscuits.
- Place them on the prepared cookie sheet and optionally, brush the top of the biscuits with a little buttermilk to give a finished shine.
- Bake in the oven for 10-15 minutes, until golden brown around the edges.
- Brush the hot biscuits with melted butter and serve warm.
Notes
Nutrition
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Shared over on Southern Bite for Meal Plan Monday!
