These homemade buttermilk biscuits are buttery, flaky, and soft with lots of wonderful layers. Perfect with butter and jam as well as with soups and stews. The recipe is simple and easy with 15 minutes of prep time and 15 minutes of baking time.
Table of Content
The weather is getting cooler, so it's time to make those comfort food recipes. In our home, scones are for breakfast and biscuits are for warm soups, bubbling stews, and slow-cooked meals.
What's the difference between biscuits and scones? Well, biscuits use more butter so they are more buttery and flaky, While scones use other ingredients, such as cream and eggs along with the butter. As a result, scones are still buttery and rich but more like pastry rather than crumbly biscuits. But, they are both delicious and perfect any time of the year. Today, we make these with buttermilk, but, you can also make them simple with milk or richer with cheddar cheese.
Why make buttermilk biscuits?
- These are just as biscuits are supposed to be, buttery, flaky, and super crumbly that melt in your mouth.
- Plus they are surprisinly simple and easy to make.
- This is a very forgiving recipe! In fact, the more crumbly the dough the flakier the biscuits will be.
- Also, you don't need any special equipment to make these. I am using a pastry blender but a fork would work just as well.
- And, they are really quick too. The dough itself takes just 10 minutes to prep and the biscuits take another 15 minutes to bake.
Ingredients and substitutes
- Flour - Although we add baking powder to the flour, it is better to use all-purpose flour, not self-raising flour. That way we can control the amount of leavening in our biscuits.
- Leavening - This recipe does use a generous portion amount of both baking powder and baking soda. Though, it is important to use more baking powder and less baking soda. Since too much soda will give a dry aftertaste when eating. You can read more about baking powder vs baking soda.
- Butter - I prefer unsalted butter so I can control the amount of salt. And, if salted butter is all you have, use it and omit salt in the recipe. Make sure the butter is well chilled when you add it to the flour.
- Sugar - Adds a mild sweetness to the biscuits. You can omit the sugar, and can also use 1 tablespoon honey or agave syrup. Sugar, honey, or agave can all soften t he biscuits so I don't recommend adding more than in the recipe.
How to make biscuits with buttermilk
- Preheat the oven to 450°F / 230°C Gas Mark 8
- In a bowl, combine the flour, baking powder, baking soda, salt, and sugar. Then, add the chilled, cubed butter.
Pro tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
- Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse bread crumb consistency.
Pro tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and not too long instead transfer to the counter. - Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok. Bring the dough into a ball and transfer to a lightly floured surface.
- Using a rolling pin, lightly roll the dough. Fold the dough onto thirds, bringing the two sides over the center. Then, the top and bottom sides into the middle as well (see video). Just like closing a box!! Repeat this once more or twice more to create more folds.
Pro tip - The butter must be cold at all times for the biscuits to be flaky. If necessary, place it in the fridge for a few minutes. - Finally, roll the dough again to about a ½ to ¾-inch thickness and using a 3-inch cookie cutter cut about 6 to 8 biscuits.
Pro tip - Gather the remaining dough, stack, and make more biscuits until you have used up all the dough.
- Place the biscuits on a parchment or silicone-lined baking tray. Brush the tops of each biscuit with milk or more buttermilk.
- Bake for about 15 minutes until the top is lightly golden. Thicker biscuits may take up to 17 minutes. Remove from the oven, cool on the tray for 5 minutes.
- Serve warm.
Tips for making biscuits
- Make sure everything is cold. I like to use a cold stainless bowl to work in so my ingredients stay cold. I even place the ingredients in the fridge for a while
- Make sure the butter is chilled. If necessary freeze the butter for 10 minutes.
- Similarly use cold buttermilk - this will keep the butter cold as well
- Sifting the dry ingredients will make a lighter more airy biscuit.
- Make sure the baking powder and baking soda are fresh and not expired as these are very essential ingredients in this recipe
- If you have warm hands, use a pastry blender or fork. Try to use your hands less if possible.
- If you find the butter is getting warm, stop and let it chill in the fridge for a while so it is cold at all times.
- If you don't have buttermilk, make it yourself. Take one cup of milk and add ½ teaspoon lemon juice or vinegar. Stir and let sit for 5 minutes. Then use as much as requested in the recipe.
- Do not knead the dough. Gently press together to make a ball
- The crumblier the mixture the flakier the biscuits will be.
- When cutting the biscuits, use the cookie cutter in the top-down motion. Try not to twist the cutter. This will keep the layers open.
- Dust the cookie cutter with flour before each cut this will prevent the dough from sticking to the cutter.
- Dont' knead the leftover dough. Stack and cut. These may bake denser than the first batch.
- Bake in the hot oven. This will help the biscuits rise tall with wonderfully light and airy layers
How long will these buttermilk biscuits keep?
Biscuits are best served as soon as they are made fresh. However, biscuit dough can be kept in the fridge for up to 2 days. The dough can also be frozen for up to 3 months as well. Baked biscuits can be frozen for up to 3 months wrapped in freeze-safe bags. Thaw in the fridge (not counter) for best results.
Why are my biscuits flat?
The butter in the biscuits must be cold, if you find that dough is too soft, place the biscuits in the fridge before baking. Similarly, if the oven is not hot the butter will melt instead of creating steam between layers. This causes the biscuits to become flat.
Why are my biscuits soft?
Adding too much sugar can make the biscuits softer rather than crumbly. So do not add extra sugar.
What is the secret to making the best biscuits?
1. follow the recipe correctly, this recipe does use more baking powder and that helps puff these up in the oven.
2. Use cold butter. This will make the biscuits flakier, lighter, and airier. Because when baking the butter will create steam between those folds and lift the dough.
3. Use a very hot oven. A hot oven will ensure the butter steams rather than melts between those layers. Keep the biscuits flaky!
Printable Recipe
Buttermilk Biscuits
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 450°F / 230°C Gas Mark 8
Difficulty: Easy
Calories: 292kcal
Adjust Servings Here: 8 Biscuits
Description
These buttermilk biscuits are buttery, flaky, and soft with lots of wonderful layers. Perfect with butter and jam as well as with soups and stews. The recipe is simple and easy with 15 minutes of prep time and 15 minutes of baking time.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 tablespoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
- 1 tablespoon Sugar
- 6 tablespoon (85 g) Butter (unsalted, chilled, cubed)
- ¾ cup (180 ml) Buttermilk (chilled)
Plus
- 2 tablespoon Milk (for brushing the top)
Instructions
- Preheat the oven at 450°F / 230°C Gas Mark 8
- In a bowl, combine the flour, baking powder, baking soda, salt, and sugar. Then, add the chilled, cubed butter. Pro tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
- Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse bread crumb consistency.Pro tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and not too long instead transfer to the counter.
- Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok. Bring the dough into a ball and transfer to a lightly floured surface.
- Using a rolling pin, lightly roll the dough. Fold the dough onto thirds, bringing the two sides over the center. Then, the top and bottom sides into the middle as well (see video). Just like closing a box!! Repeat this once more or twice more to create more folds. Pro tip - The butter must be cold at all times for the biscuits to be flaky. If necessary, place it in the fridge for a few minutes.
- Finally, roll the dough again to about a ½ to ¾-inch thickness, and using a 3-inch cookie cutter cut about 6 to 8 biscuits.Pro tip - Gather the remaining dough, stack, and make more biscuits until you have used up all the dough.
- Place the biscuits on a parchment or silicone-lined baking tray. Brush the tops of each biscuit with milk or more buttermilk.
- Bake for about 15 minutes until the top is lightly golden. Thicker biscuits may take up to 17 minutes. Remove from the oven, cool on the tray for 5 minutes.
- Serve warm.
Recipe Notes & Tips
- Make sure everything is cold. I like to use a cold stainless bowl to work in so my ingredients stay cold. I even place the ingredients in the fridge for a while
- Make sure the butter is chilled. If necessary freeze the butter for 10 minutes.
- Similarly use cold buttermilk - this will keep the butter cold as well
- Sifting the dry ingredients will make a lighter more airy biscuit.
- Make sure the baking powder and baking soda are fresh and not expired as these are very essential ingredients in this recipe
- If you have warm hands, use a pastry blender or fork. Try to use your hands less if possible.
- If you find the butter is getting warm, stop and let it chill in the fridge for a while so it is cold at all times.
- If you don't have buttermilk, make it yourself. Take one cup of milk and add ½ teaspoon lemon juice or vinegar. Stir and let sit for 5 minutes. Then use as much as requested in the recipe.
- Do not knead the dough. Gently press together to make a ball
- The crumblier the mixture the flakier the biscuits will be.
- When cutting the biscuits, use the cookie cutter in the top-down motion. Try not to twist the cutter. This will keep the layers open.
- Dust the cookie cutter with flour before each cut this will prevent the dough from sticking to the cutter.
- Dont' knead the leftover dough. Stack and cut. These may bake denser than the first batch.
- Bake in the hot oven. This will help the biscuits rise tall with wonderfully light and airy layers.
- Freeze or Make-Ahead biscuits
- These baked biscuits can be frozen for up to 3 months if well wrapped in freeze-safe bags. Thaw in the fridge (not counter) for best results.
- Biscuit dough can be kept in the fridge for up to 2 days.
- The dough can also be frozen for up to 3 months as well. Prepare the dough as above. Shape into a disc, then wrap well in plastic wrap.
Nutrition Information
Calories: 292- kcalCarbohydrates: 36- gProtein: 6- gFat: 14- gSaturated Fat: 8- gCholesterol: 61- mgSodium: 426- mgPotassium: 221- mgFiber: 1- gSugar: 4- gVitamin A: 444- IUCalcium: 102- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Ms
My daughter and I were so excited to try this recipe but unfortunately it didn't work for us. We followed the directions exactly The dough never formed into a ball no matter how much we pressed it because it was too dry and crumbly. The only way we could semi save it was by adding a splash of extra buttermilk just to moisten it a bit. The biscuits came out flat and dry but we ate them with our soup anyway because we don't like waste. We don't know what happened. The only guess I have is that our buttermilk is very thick so maybe that's why the dough was overly dry and crumbly?????
Veena Azmanov
Sorry for the delay in replying to you Ms. But, 3/4 cup of buttermilk in 2 cups of flour is more than enough to make these biscuits perfectly. Too much buttermilk will not make these layers and the biscuits will not be crumbly enough.