Homemade Buttermilk Biscuits are easy to make!
This is the best buttermilk biscuit recipe you'll find, and I tell you step by step how to make them. There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in sausage gravy or serve with butter and homemade preserves. YUM!
Why buttermilk in biscuits?
A quick Google search will tell you that buttermilk brings a pleasant tang to cakes, breads, biscuits and other family favorites while adding very little fat. It is an acidic ingredient, like yogurt or sour cream, that also helps tenderize gluten, giving baked goods a softer texture and more body. Buttermilk also helps quick breads rise, leading to the desired fluffy result.
I had never made buttermilk biscuits and was terrified of the process. I have heard that it’s all about the technique, and if you do it wrong, all you get is a hard lump of flour. Lucky for me, I found some inspiration in a Food Network episode which shared some great baking pointers, and it got me motivated to try (see step one below).
How do you make Flaky Buttermilk Biscuits from scratch?
- First step is to ensure your butter is extra cold. Stick it in the freezer if that helps. Then grate it like you would cheese.
- Next, you'll combine the flour, baking powder, salt, and sugar in a bowl. You will then add in the butter and mix everything well to ensure each piece of butter is coated with the flour mixture.
- Make a well in the middle and add the buttermilk. Use your hands to mix just enough to make all of the ingredients. Don't be afraid - it's fun to get messy!
- Next you will dump the dough onto a lightly floured surface and gently flatten the dough into a rectangle that is about 9 inches long and 5 inches wide. You can use a roller or just your hands for this step. Just try not to over work the dough. Now here's how you get those flaky buttermilk biscuit layers: Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat that process two more times. Flatten the final rectangle so that its about an inch thick. My secret has been revealed!
- Finally, you'll use a biscuit cutter to press straight down (don't twist otherwise your biscuits won't rise). You should get a total of about 6 biscuits. To get the last couple, you'll have to gently squeeze the scraps together into a shape that's just bigger than the biscuit cutter. Bake and enjoy!
How do you make buttermilk biscuits light and fluffy?
Aside from the ingredients in the recipe to help the dough rise, one of our local breakfast joints, Pine State Biscuits, shared the tip on Food Network to freeze and grate your butter before adding it to the rest of the ingredients. That tip alone seems like a bonus in creating those light and fluffy biscuits! The rest of the magic comes from the folding and cutting technique which is explained in the steps above.
Additionally, the biscuit cutter really does make a difference. If you don't have one, you can use a glass, but the sharp edges of a biscuit cutter are what allows you to press straight down without sealing the edges. Sometimes the tools we use in the kitchen can make all the difference, and this is a great example. These are the best light and fluffy, flaky buttermilk biscuits! See all the wonderful layers?
Flaky Buttermilk Biscuits Recipe
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 6 tablespoons unsalted butter (cold)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup buttermilk
Instructions
- Ensure your butter is extra cold. Stick it in the freezer if that helps. Then grate it like you would cheese.
- In a medium sized bowl, combine flour, baking powder, salt, and sugar. Add in butter and mix well to ensure each piece of butter is coated with the flour mixture.
- Make a well in the middle and add the buttermilk. Use your hands to mix just enough to combine all of the ingredients.
- Dump dough onto a lightly floured surface and gently flatten out to a rectangle that is about 9 inches long and 5 inches wide. Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat process two more times. This is how you get the layers. Flatten the final rectangle so that its about an inch thick.
- Use a biscuit cutter to press straight down (don't twist otherwise your biscuits won't rise). You should get a total of about 6 biscuits. To get the last couple, you'll have to gently squeeze the scraps together into a shape that's just bigger than the biscuit cutter.
- Bake in a preheated 425 degree F oven for about 15 minutes. Enjoy!
NUTRITION INFORMATION
This post was originally created in February 2015 and has been updated with more fun facts and tidbits for your reading pleasure.
Tess
I forgot to rate it. Best biscuit EVER!!!
Tess keenan
I made your biscuits exactly as on the recipe for the exception of one little thing. I added 4 tablespoons Of cheddar cheese. It turned out fantastic! Thank you so much it’s my new favorite biscuit recipe. I twisted my Biscuit cutter on one biscuit and it did not rise well. Lesson learned.
Randy Diede
I can't wait to try making these, but I'm confused by the folding instructions:
"flatten out to a rectangle that is about 9 inches long and 5 inches wide. Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat process two more times"
I understand as far as getting to the 3x5, but the repeat process confuses me. Do I roll it back out to a 9x5 again and then fold?
Sorry, I'm a bit of a novice and don't want to screw it up.... Sounds really good.
Krissy
Yes, sorry! I'll add that to the instructions. Each time you fold you flatten it back out to the 9x5 shape. You got it!
Larry Gaines
Why is there no PIN option
Krissy
Hi Larry, if you hover over the options, you should be able to pin them. Are you not able to?
Rachelle Nowobielski
Do i have to use all purpose flour or can i use spelt or barley?
Krissy
Oh boy, I honestly don't know how a spelt or barley flour would turn out with biscuits. If you try it, will you come back and let me know?
Richard Hauber
Biscuits and gravy.
Your recipes are soooo good, easy and they turn out.
I used wild boar sausage. There's not enough room to say everything I'd like to say.
You are in the "permanent file".
Thanks.
Krissy
Wild boar sausage? Tell me more.
Hilary
What size biscuit cutter did you use?
Krissy
I think it's about 3 inch diameter?
Lisa
Hi Krissy - I've always wanted to try making biscuits (seemed pretty intimidating)... Anyway, I took the plunge this morning since I had buttermilk on-hand! I usually buy frozen biscuits from Whole Foods... I'll never buy them EVER again ... YOUR recipe ROCKS!!!! My husband gobbled down three of them ... Thanks for sharing your recipe! : )
p,s. - I'd sure like to know how to incorporate cheddar cheese into the ingredients list ...
Krissy
Just keep that shredded cheddar cold and add it with (not in lieu of) the butter
Mira
can i use regular milk?
Krissy
yes, but then they wouldn't be buttermilk biscuits or taste as good
Rosa Torres
hola! con esta misma masa de galleta puedo hacer la receta de las bombas de queso italiano?
Krissy
Si.
Courtney Delaney
Can you make them and then freeze them? I love biscuits and gravy for breakfast, but I would love to be able to make these ahead of time and warm them in the oven while I make the sausage gravy. Can you email me? I really appreciate it.
Krissy
Hi Courtney, I've never made them and frozen them, but since I've frozen bread I buy at the store, I'm inclined to think that you could. Hope that helps, Krissy
Judy
I make biscuits and always put in frrezer
J
Hello, how many milliliters is one cup?
Krissy
http://www.metric-conversions.org/volume/milliliters-to-cups.htm
Renee
I love biscuits and these loves lovely !
Marion@Life Tastes Good
Oh my yumminess! Krissy, your biscuits look absolutely perfect! They are so flaky!! Now I have a craving!!
kristi@ishouldbemoppingthefloor
These look SO good, Krissy! My mouth is watering just from the pictures!
Carrie @Frugal Foodie Mama
There is nothing like a good homemade flaky biscuit! The butter freezing tip is genius- definitely going to try that the next time that I make biscuits. And I had no idea about you and Aubrey's breakfast dates- how awesome! 🙂
Sarah@themagicalslowcooker.com
I needed a recipe for flaky biscuits! I lost mine a few years ago and haven't been able to find a good recipe. Thank you! These look perfect!
holly waterfall
Oh my, i LOVE flaky biscuits! Who doesn't? These look absolutely perfect.
Linda Baxter
Never use a rolling pin!
Tara
These look like the best biscuits ever!!!
Rachel @ {i love} my disorganized life
I never knew about freezing and grating the butter- totally going to try it now!