Homemade Buttermilk Biscuits are light, fluffy and melt-in-your mouth good! Be prepared for them to steal the show at dinner! Serve with butter or jam for breakfast or as a side to nearly any meal!
When I lived down South, I quickly realized that making biscuits is something everyone must learn. Biscuits are a true staple in the South – think biscuits and gravy, chicken and biscuits, and just a good ‘ol fashioned warm biscuit and butter.
It could be said that biscuits are a way of life in the South, as they are eaten at any meal, any time of the day, and each family seems to have their own recipe.
Easy Biscuit Recipes
I quickly began the search for the best biscuit recipe – meaning easy to make, flaky and delicious – and came up with these Homemade Buttermilk Biscuits.
Done properly, buttermilk biscuits are soft, flaky and all but melt in your mouth. Not done properly…they’re flat and tough.
They have a reputation for being difficult to make because there are a few beginners’ mistakes that lead to them not puffing up into the soft, flaky biscuits you want.
I’m happy to say this recipe always results in perfect Buttermilk Biscuits and, once you know what you’re doing, they are super easy to make!
This recipe actually just calls for a handful of ingredients that you likely already have in the fridge and pantry. Then, just 15 minutes of hands-on time, 15 minutes of baking and you’re all set with warm, buttery biscuits!
You can serve these babies up with anything too. They’re so buttery that I often enjoy them warm with just a tad of butter or jelly but they’re also perfect for Thanksgiving dinner, biscuits and gravy, fried chicken and biscuits, soups, chilis and stews, and basically any other meal that has a bit of liquid to soak up. Or serve with butter as a side to any other meal.
Tips for the PERFECT Buttermik Biscuits
- Take caution to not overwork the dough! Doing so will result in flat and tough biscuits.
- Work with COLD butter when making your dough! You want pea-sized pieces of cold, unmelted butter in the dough when it goes into the oven.
- Leave the buttermilk in the fridge until you’re ready for it – it’s another ingredient that should be cold for the best biscuits!
- Press down on the biscuit cutter and pull it straight back but don’t twist it! Twisting seals the edges so the biscuits do not rise as much and become fluffy.
- Use the “fold and flatten” method for the dough, as opposed to kneading it.
- For tall, fluffy biscuits, place them close to each other on the baking pan. They will rise up instead of flattening out!
An Easy Buttermilk Substitute
If you don’t have any buttermilk on hand you can just add 1 teaspoon of lemon juice or white vinegar to your milk and let it sit for 5 minutes.
What To Serve With Homemade Buttermilk Biscuits
- Warm with butter
- Jam or jelly
- Fried chicken
- Biscuits and Gravy
- Use as a base for strawberry shortcake
- Make a breakfast sandwich
Can you make Buttermilk Biscuits without buttermilk?
Yes! If you don’t have buttermilk on hand, don’t worry about going out to buy some just for biscuits. You can make your own buttermilk by adding a teaspoon of lemon juice or vinegar to your milk and letting it sit out for 5 minutes.
Supplies for Making Buttermilk Biscuits
- Biscuit Cutters – these will make your life so much easier!
Buttermilk Biscuits Ingredients
- 2 Cups all purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1/2 Cup butter, cold
- 3/4 Cup buttermilk
- 1 Tablespoon butter
Buttermilk Biscuits Directions
Preheat the oven to 450 degrees.
Whisk together the flour, sugar, baking powder and salt together in a medium mixing bowl.
Slice your butter into 1/8 inch piece. Using a pastry cutter, cut the butter into the flour mixture until you have pea size piece of butter.
Pour in all of the buttermilk and stir just until combined.
Lightly flour the work surface and rolling pin.
Place your dough onto the counter and roll it into a 6 by 9-inch rectangle.
With a 2-inch circle cutter cut out ten biscuits. Gently form the scraps of dough together and cut out another circle. Place the biscuits onto a parchment lined baking pan.
Bake your biscuits for 10-12 minutes until they are golden brown on the top.
Enjoy Buttermilk Biscuits with These Other Recipes
- Slow Cooker Apple Butter
- Turkey Noodle Soup
- Sausage Gravy
- Baked Potato Cauliflower Soup
- Broccoli Cheddar Soup
- Chicken Biscuit Pot Pie
- Preheat the oven to 450 degrees.
- Whisk together the flour, sugar, baking powder and salt together in a medium mixing bowl.
- Slice your butter into 1/8 inch piece. Using a pastry cutter, cut the butter into the flour mixture until you have pea size piece of butter.
- Pour in all of the buttermilk and stir just until combined.
- Lightly flour the work surface and rolling pin.
- Place your dough onto the counter and roll it into a 6 by 9-inch rectangle.
- With a 2-inch circle cutter cut out ten biscuits. Gently form the scraps of dough together and cut out another circle. Place the biscuits onto a parchment lined baking pan.
- Bake your biscuits for 10-12 minutes until they are golden brown on the top.