Buttermilk Biscuits

Making homemade buttermilk biscuits has never been easier. Light, fluffy, with butter filled flaky layers and made with only five ingredients! The perfect addition to any meal.

Love bread? Honestly, same. You can’t go wrong with this recipe but be sure to try some of my other favorites like my Olive Oil Drop Biscuits, Blueberry Biscuits, 7 Up Biscuits and my Humanmade Pancake Mix!

Why You’ll Love These Easy Biscuits

• 5 Ingredients: This recipe calls for only 5 pantry staple ingredients!
• 30-Minute Recipe: From start to finish, this southern biscuit is ready in 25 minutes.
• Perfect for Beginners: With clear and easy step-by-step instructions, this is considered a no-fail recipe which is ideal for new bakers.

Bread can be tricky. I’ll be the first to tell you that I have my struggles. That being said, this recipe is so simple to make. I have made it dozens of times and have not messed it up once. Every single batch produces the most amazing and fluffy buttermilk biscuits.

They take only 10 minutes to prep and have won the approval of my very picky eater. He goes crazy for these biscuits and loves them drizzled in a little honey, smothered in sausage gravy, or filled with eggs and bacon for a killer breakfast pizza!

Buttermilk Biscuit Ingredients

Like I mentioned above, you only need five very simple ingredients to make these biscuits. Most of these items are pantry staples, which means you can whip these up asap!

• Flour: Use all-purpose flour. I’m sure it could work with other flour varieties, but this is the one we use and love.
• Baking Powder: This is the leavening agent which gives your biscuits lift. So it is important to use fresh baking powder. I suggest replacing this ingredient after it has been open for six months.
• Salt: Just a pinch goes a long way in boosting the buttery flavor.
• Butter: I personally like salted, but you can definitely use unsalted. DO NOT use shortening.
• Buttermilk: Buttermilk is what helps break down the gluten slightly to give you that soft and wonderful texture.

Buttermilk Substitute

While I always suggest sticking to the original, sometimes I don’t want to run to the store for one simple ingredient. In that case, you can make your own buttermilk substitute. Here are a few variations:

• Place 2 tablespoons of lemon juice into a measuring cup. Fill the remaining with milk up to the one cup line. Let this mixture sit for 10 minutes before using.
• Place 1 tablespoon of white vinegar into a measuring cup. Fill the remaining with milk up to the one cup line. Let the mixture sit for 5 minutes before using.

How To Make Biscuits

1. PREP: Preheat the oven to 450 degrees. Line the pan with a silicone baking mat or parchment paper and set aside for later. P
2. WHISK: Combine the flour, baking powder and salt in a large mixing bowl.
3. SHRED: Carefully shred the frozen butter using a cheese grater or food processor, pulsing only one to three times to keep the butter chilled. Gently toss the butter shreds in the dry ingredients until coated and combined with the flour.
4. MIX: Slowly mix in the buttermilk, using a wooden spoon, until combined and the dough begins to form, try not to mix too much, in order to keep the butter cold.
5. PAT: Turn the dough out onto a well floured surface. Use your hands to pat the dough into a 1 inch thick round. Fold the dough into 1/3’s over the top of itself and press down to 1/2 inch thickness.
6. CUT: Cut into squares or use a round cutter to cut the dough into circles.
7. BAKE: Place onto the prepared pan and bake for 10 minutes, or until the biscuits begin to brown. Be sure to watch closely to avoid overbaking.

Helpful Tools

• Baking Trays: Having a quality set of baking trays (affiliate) is a life saver in the kitchen. They are a tad thicker and help heat everything evenly.
• Silicone Baking Mats: Not technically something you need, but silicone baking mats (affiliate) are used almost daily in our home. They keep almost anything from sticking to a baking tray AND are reusable so cut back on waste from foil and parchment.
• Pizza Cutter: Hear me out, I actually use my pizza cutter (affiliate) for EVERYTHING. Quesadillas? Pizza cutter. Grilled cheese? Pizza cutter. Pancakes? Pizza cutter! It’s perfect for cutting square biscuits.

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4.79 from 14 votes

Easy Homemade Biscuits

Created by: Jesseca

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

12 biscuits

These Easy Homemade Biscuits are filled with layers of buttery goodness. Made with only 5 ingredients; flour, baking powder, salt, butter, and buttermilk! The perfect addition to any meal.

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1 Tbsp baking powder
• ▢ 1/2 tsp salt
• ▢ 8 Tbsp cold butter I recommend salted with these
• ▢ 1 cup buttermilk

Instructions

• Preheat the oven to 450 degrees. Line the pan with a silicone baking mat or parchment paper and set aside for later. 
• Combine the flour, baking powder and salt in a large mixing bowl.
•  Carefully shred the frozen butter using a cheese grater or food processor, pulsing only one to three times to keep the butter chilled. Gently toss the butter shreds in the dry ingredients until coated and combined with the flour.
• Slowly mix in the buttermilk, using a wooden spoon, until combined and the dough begins to form, try not to mix too much, in order to keep the butter cold.
• Turn the dough out onto a well floured surface. Use your hands to pat the dough into a 1 inch thick round. Fold the dough into 1/3’s over the top of itself and press down to 1/2 inch thickness.
• Cut into squares or use a round cutter to cut the dough into circles.
• Place onto the prepared pan and bake for 10 minutes, or until the biscuits begin to brown. Be sure to watch closely to avoid overbaking.

Notes

How to freeze biscuit dough:

1. Follow the recipe directions all the way to cutting your biscuits.
2. Place on a parchment lined tray.
3. Flash freeze 20 minutes.
4. Individually wrap each in plastic wrap and place in a labeled zip top bag.
5. When you are ready to use: Remove from the freezer and bake as directed.

Equipment

Silicone Spatula

Silicone Baking Mats

Baking Sheets

Nutrition

Serving: 1biscuit | Calories: 152kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 319mg | Fiber: 1g | Sugar: 1g

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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