Homemade Buttermilk Biscuits – Flaky, Buttery Goodness Straight from the Oven!
Nothing beats the comforting aroma of warm biscuits baking in the oven. These homemade buttermilk biscuits are golden on the outside, soft and fluffy on the inside, and unbelievably easy to make. Whether served with gravy, jam, or just a pat of butter, they’ll melt in your mouth and steal the show at breakfast, brunch, or dinner!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- ¾ cup cold buttermilk (plus a little more for brushing tops)
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the dry ingredients in a large bowl – flour, baking powder, baking soda, and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The key is to keep the butter cold for flaky layers.
- Pour in the buttermilk and stir just until combined. Do not overmix – the dough should be shaggy and soft.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about ¾ inch thick. Fold it over itself 2–3 times for flakier layers, then pat it out again.
- Cut biscuits using a round cutter or the rim of a glass. Place them on the prepared baking sheet, close together for softer sides or spaced apart for crispier edges.
- Brush the tops with a little buttermilk for a golden finish.
- Bake for 12–15 minutes or until golden brown on top. Serve warm!
Tip:
Use frozen butter and grate it into the flour for an extra-flaky texture. And remember, don’t twist your biscuit cutter – it seals the edges and prevents rising!
Nutrition (Per Biscuit – Makes 8)
| Calories | 210 kcal |
| Fat | 11 g |
| Carbohydrates | 24 g |
| Protein | 3 g |
FAQs
Q: Can I make these ahead of time?
Yes! You can freeze the unbaked biscuits and bake them straight from the freezer. Just add 2–3 extra minutes to the baking time.
Q: What if I don’t have buttermilk?
Mix ¾ cup milk with 2 teaspoons vinegar or lemon juice. Let it sit for 5 minutes, and you have a great buttermilk substitute.
Q: How do I store leftovers?
Keep in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat in the oven for best texture.
