Go Back

Buttermilk Biscuits

These Easy Homemade Flakey Buttermilk Biscuits are quick to make, crispy on the outside, and soft with many layers inside, making them a delicious addition to any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup butter, frozen and grated Use cold butter for flakiness.
  • 2.5 cups all-purpose flour Extra flour for rolling out dough.
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 cup buttermilk Cold buttermilk is recommended.
  • 2 tbsp melted butter For brushing on biscuits after baking.

Method
 

Preparation and Baking
  1. Preheat oven to 425°F (220°C). Line a 9" round cake pan with parchment paper.
  2. Grate the frozen butter using a box grater and return it to the freezer until ready to use.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  4. Add the frozen butter to the flour mixture and toss together using a fork.
  5. Make a well in the center and add the buttermilk; stir using the fork until just combined.
  6. Turn the dough out onto a lightly floured surface and shape it into a rectangle.
  7. Roll the dough to about 3/4 inch thick, fold it in thirds, and roll out again. Repeat this process 3-4 times.
  8. Roll the dough to about 1 inch thick and cut out biscuits using a 3 inch biscuit cutter.
  9. Place the biscuits on the prepared pan, making sure they lightly touch each other.
  10. Freeze the biscuits for 10 minutes to ensure ingredients remain cold.
  11. Brush the tops of the biscuits with milk or cream.
  12. Bake for 14-16 minutes until golden brown.
  13. Remove from the oven and immediately brush with melted butter; serve warm.

Notes

Biscuits are best served same day, but can be stored in an airtight container overnight. For reheating, warm in a 350°F (175°C) oven for 5 minutes.