Easy Buttermilk Biscuits Recipe

These homemade buttermilk biscuits are light, fluffy, and packed with buttery, flaky layers. Made with just 5 simple ingredients, they're perfect alongside dinner, topped with sausage gravy, or served warm with butter and honey.

Course Breakfast

Cuisine American

Keyword biscuit, bread, breakfast, buttermilk, buttermilk biscuits, side, side dish

Prep Time 15

Cook Time 10

Total Time 25

Servings biscuits

Calories 152kcal

Author Jesseca

Equipment

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) cold butter I recommend salted with these
1 cup buttermilk

US Customary - Metric

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Grate the frozen butter using the large holes of a box grater. Add to the flour mixture and gently toss until the butter is evenly coated.
Pour in the buttermilk and stir just until a shaggy dough forms. Do not overmix.
Transfer the dough to a lightly floured surface. Pat into a 1-inch thick rectangle.
Fold the dough into thirds, like a letter. Gently pat back to about 1/2-inch thick. This folding step helps create flaky layers.
Cut into 12 squares using a bench scraper or pizza cutter, or use a biscuit cutter to cut rounds.
Place on the prepared baking sheet. For softer sides, place the biscuits close together. For crispier edges, leave space between each biscuit.
Bake for 10 to 12 minutes, or until the tops are lightly golden brown.
Serve warm with butter, honey, jam, or your favorite gravy.

Notes

Keep the butter as cold as possible for the flakiest biscuits.
Avoid twisting the biscuit cutter, which can prevent the biscuits from rising fully.
If the dough becomes warm while you're working, refrigerate it for 10 minutes before baking.

Make Ahead & Freezing

Refrigerate cut, unbaked biscuits for up to 24 hours before baking.
Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Bake from frozen, adding 2 to 4 minutes to the baking time.

Nutrition