Buttermilk Biscuits

5 from 1 vote
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Buttermilk Biscuits – soft, tender, fluffy, buttery and absolutely delicious! Serve as a side dish, top with sausage gravy for breakfast, turn into a sandwich or just snack on them!

You guys know that I love biscuits. This Easy Biscuit Recipe is one of the most popular recipes on the blog. It is a buttery, flakey drop biscuit recipe that you can make in just minutes any night of the week.

This homemade buttermilk biscuit recipe is more like a traditional biscuit you might be used to. And is oh so light, fluffy, and buttery.

biscuits from scratch baked and stacked on a plate

 

I am such a sucker for biscuits, I am always trying to find the perfect one. If they are on a restaurant menu, I will try them almost every single time. And finally I think I have the perfect homemade biscuit!

When I was in high school I worked at Hardee’s. This was back when they used to make their own biscuits from scratch in the store. Early weekend mornings, that was one of my jobs. So you can say I have a little experience when it comes to biscuits.

butter next to box grater

What’s In Buttermilk Biscuits

  • Butter – use the best quality butter you can find. The higher butter fat content the better your biscuits will be. Kerrygold, Plugra, Minerva Dairy and Danish Creamery are some brands to look for. They are often labeled as European style butter.
  • Buttermilk – if you don’t have buttermilk you can make your own by mixing 1 tablespoon of vinegar with 1 cup of milk and letting it sit for 5 minutes before adding it to the recipe.
  • All-purpose Flour – I like to use unbleached flour.
  • Baking Powder – look for aluminum free baking powder.
  • Sugar
  • Salt
biscuit dough rolled out on the counter

How To Make Buttermilk Biscuits

  1. Start by mixing together the flour, baking powder, salt and sugar.
  2. The next step will be to mix in the butter. I find the best way is to start with super cold butter, and use a box grater to grate the butter. This gets the butter in small pieces, so it is really easy to incorporate and not over work the dough.
  3. Use a fork to work in the butter until you get rough crumbs.
  4. Add the buttermilk and stir until a rough dough starts to form.
  5. Turn the dough onto a floured surface and use your hands to gently press the dough into a rectangle that is about 10 x 6 inches.
  6. Gently cut the biscuits using a glass or biscuit cutter that you lightly floured first.
  7. Place biscuits on a lined baking sheet and bake for about 15 minutes until they are fluffy and golden brown.
  8. Remove them from the oven and brush the tops with melted butter.
brushing butter on biscuits

Biscuit Recipe Tips

  • Make sure your butter and buttermilk are cold. When you are making biscuits, the butter needs to be as cold as possible. What happens is you have little pieces of butter in your biscuits, and as it bakes it melts and makes little air pockets. And that is how you get such fluffy and tender biscuits. So having cold butter and buttermilk helps this process.
  • Handle the dough as little as possible. Mix the dough until it just comes together and then you just kind of fold it together and press it into a rectangle. This isn’t like kneading a yeast dough. The less you handle the dough, the colder the butter will be and the more tender your biscuits will be.
  • Check your baking powder. You want to check for two things when you look at your baking powder. First, make sure that it isn’t expired. If it is, toss it and get a new one. Your biscuits will not rise properly if it is expired. Second, try to use aluminum free baking powder. The aluminum in baking powder reacts with the acid in the buttermilk and you can get a strong taste sometimes. If you ever make a recipe and you can taste the baking powder in it, that is why.
  • Do not twist the biscuit cutter. I learned this years ago from a professional, when you are cutting your biscuits press straight down with your cutter, and then pull it straight back up. If you twist it you are sealing the edges some, and you would get as high of rise on your biscuits. If you don’t care about circle biscuits, I often use a sharp knife, and cut the rectangle in 8 squares.
biscuit cut in half with butter on it

This is such a great way to make fluffy biscuits from scratch that are buttery and delicious. They are the perfect side dish with just about any meal, but they are great to serve with sausage gravy or turn into a breakfast sandwich.

Making the perfect biscuit at home does take a little bit of practice to get right, but it is such a simple process that once you know it, you can whip out in no time!

pinterest collage of buttermilk biscuits

More Bread Recipes

close up homemade biscuits stacked on a plate
5 from 1 vote

Homemade Buttermilk Biscuits

By Erin
Buttermilk Biscuits – soft, tender, fluffy, buttery and absolutely delicious! Serve as a side dish, top with sausage gravy for breakfast, or just snack on them!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8

Ingredients 

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 7 Tablespoons cold butter, divided
  • 1 cup butter milk

Instructions 

  • Preheat oven to 425º F.
  • Mix together the flour, baking powder, salt and sugar.
  • Grate in 5 Tablespoons of cold butter, and use a fork to incorporate until you get rough crumbs.
    adding butter to biscuit mix
  • Add the buttermilk and stir until a rough dough starts to form.
  • Turn the dough onto a floured surface and use your hands to gently press the dough into a rectangle that is about 10 x 6 inches.
    biscuit dough rolled out on the counter
  • Gently cut the biscuits using a glass or biscuit cutter that you lightly floured first.
    cut biscuit dough on baking tray
  • Place biscuits on a lined baking sheet and bake for about 15 minutes until they are fluffy and golden brown.
  • Remove them from the oven and brush the tops with 2 Tablespoons of melted butter.

Notes

See blog post for tips

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 612mg | Fiber: 1g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Bread Recipes
Cuisine: American
Servings: 8
Calories: 220
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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6 Comments

  1. Oo! I love biscuits, and my husband makes them in our home. He needs a new recipe 🙂 I will be giving him your recipe…stat! 😉