Buttermilk Biscuits

If clouds were edible, they would taste like these buttermilk biscuits. They are soft, buttery, and flaky enough to make your kitchen smell like a Southern bakery. These biscuits are the perfect sidekick to gravy, jam, or just a big slab of butter. You might even find yourself making them just to “test” how many you can eat in one sitting.

Why You’ll Love This Recipe

These biscuits are quick to make and always deliver a tender crumb with golden tops. You need no fancy tricks, just cold butter, cold buttermilk, and a hot oven.

Prep Details:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: Makes 10 biscuits

Nutrition (per biscuit)

Calories: 190
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Sugar: 1g
Sodium: 260mg

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk (plus 1 tablespoon for brushing)

Kitchen Tools Needed

• Mixing bowl
• Pastry cutter or fork
• Rolling pin
• Biscuit cutter or glass
• Baking sheet
• Parchment paper

How to Make Buttermilk Biscuits

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes. Cut the butter into the flour using a pastry cutter or fork until the mix looks crumbly with pea-sized pieces.
4. Pour in the cold buttermilk. Stir gently until the dough starts to come together. Do not overmix.
5. Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick.
6. Fold the dough in half, then flatten again. Repeat this fold two more times for flaky layers.
7. Cut biscuits using a round cutter or glass. Press straight down, no twisting.
8. Place biscuits on the prepared baking sheet, touching slightly for soft sides.
9. Brush the tops with a little buttermilk for color.
10. Bake for 12–15 minutes, until golden brown.

Helpful Tips

• Keep all ingredients cold for the best rise.
• Do not overwork the dough; gentle handling keeps biscuits tender.
• If you want taller biscuits, let the cut dough rest in the fridge for 10 minutes before baking.

Final Bite

These buttermilk biscuits are soft enough to melt in your mouth yet strong enough to hold a hefty spoonful of gravy. Serve them warm, share them, or don’t. Your secret is safe here.

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Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These buttermilk biscuits are golden, buttery, and irresistibly flaky. Each bite melts on your tongue, revealing soft, fluffy layers with a slight crisp on the edges. Warm from the oven, they beg for a pat of butter or a drizzle of honey—pure comfort in biscuit form.

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Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk (plus 1 tablespoon for brushing)

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
   
2. Mix flour, baking powder, baking soda, and salt in a bowl.
   
3. Cut in cold butter until crumbly with small chunks.
   
4. Add cold buttermilk and stir just until dough forms.
   
5. Turn dough onto a floured surface and gently pat to 1-inch thickness.
   
6. Fold dough over itself three times for flaky layers.
   
7. Cut biscuits and place them close together on the baking sheet.
   
8. Brush tops with buttermilk.
   
9. Bake 12–15 minutes until golden brown.
   
10. Serve warm with butter or honey.
    

Notes

• Keep ingredients cold for the best flaky texture.
  
• Handle the dough gently to keep biscuits soft.
  
• Chill the cut dough for 10 minutes before baking for extra height.
  

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 190Total Fat: 9gCarbohydrates: 22gSugar: 1gProtein: 4g