Easy Buttermilk Biscuits Recipe – Fluffy, Golden, and Impossible to Resist!
Warm, buttery, and soft on the inside with a golden crust—these buttermilk biscuits are a comforting classic you can whip up in no time!
My grandma made these every Sunday morning, and I remember stealing one straight off the baking tray. Over the years, I’ve perfected the same flaky layers and tender crumb. They pair beautifully with jam, gravy, or just a pat of butter.
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp unsalted butter (cold and cubed)
- ¾ cup cold buttermilk (plus a bit more for brushing)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add cold butter cubes and cut into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Pour in buttermilk and gently mix just until combined. Do not overwork.
- Turn dough onto a floured surface. Gently pat into a ¾-inch thick rectangle. Fold in half, then pat out again—repeat 2–3 times for layers.
- Cut biscuits with a round cutter and place on the prepared sheet touching each other slightly.
- Brush tops with buttermilk and bake 12–15 minutes or until golden brown.
- Serve warm with butter, honey, or your favorite jam.
Nutrition Facts (Per Biscuit – approx. 8 biscuits)
| Calories | 190 kcal |
| Fat | 10 g |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Sodium | 310 mg |
Printable Recipe Summary
| Easy Buttermilk Biscuits | |
|---|---|
| Ingredients | Flour, baking powder, baking soda, salt, butter, buttermilk |
| Instructions | Mix dry ingredients, cut in butter, add buttermilk, fold dough, cut and bake at 425°F for 12–15 minutes. |
FAQs:
Q: Can I use milk instead of buttermilk?
A: You can, but mix ¾ cup milk with 1 tbsp vinegar or lemon juice for a quick buttermilk substitute.
Q: Can I freeze biscuit dough?
A: Yes! Freeze the cut dough and bake straight from the freezer—just add 2–3 minutes to baking time.
Q: How do I get taller biscuits?
A: Don’t twist the cutter, and make sure your butter stays cold for the flakiest, tallest layers.
Q: Can I add cheese or herbs?
A: Absolutely! Stir in shredded cheese, chives, or garlic powder for flavorful variations.
