Go Back
Flaky homemade buttermilk biscuits with golden tops and soft layered centers

Buttermilk Biscuits

This Buttermilk Biscuits recipe produces warm, flaky biscuits that can elevate any meal. Perfect for breakfast or as a side dish, these customizable biscuits are ready in just 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Recommended: King Arthur Flour
  • 1 tbsp Baking powder Crucial for rise
  • 0.5 tsp Baking soda Balances acidity of buttermilk
  • 1 tsp Salt Enhances flavor
Wet Ingredients
  • 0.5 cups Unsalted butter Chilled, for flakiness
  • 0.75 cups Buttermilk Can substitute with milk + vinegar

Method
 

Preparation
  1. Preheat the oven to 450°F (230°C).
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs.
  4. Gradually stir in the buttermilk until just combined, being careful not to overmix.
  5. Turn the dough onto a floured surface and knead gently just a few times.
  6. Roll the dough to about 1 inch thick and cut into rounds using a biscuit cutter.
Baking
  1. Place biscuits on a baking sheet lined with parchment and bake for 12-15 minutes or until golden brown.

Notes

Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for about 10 minutes.