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Easy Buttermilk Biscuits Recipe – delicious flaky buttery biscuits that are light, rich, and full of flavor!
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Easy Homemade Biscuits
There is nothing better than warm, delicious, buttery biscuits in the morning with jam or gravy, eggs, or sausage – they are comforting, delicious, and always the first thing gone when we make them fresh for breakfast.
These biscuits are light and fluffy, like canned grands biscuits, but from scratch!
If you like these biscuits, be sure to try our Easy Cheddar Bay Biscuits Recipe, or our Easy Garlic Knots Recipe that is super easy and delicious!
These biscuits are delicious with Israeli Cardamom Coffee, Bacon Butter, Easy Eggs Benedict, Dragon Fruit Salad, Lemon Poppyseed Glazed Fruit Salad, The Best Air Fryer Bacon, or Baked Bacon!
These biscuits are easy enough to make every weekend, but taste special – we hope you love them as much as we do!
How To Make Buttermilk Biscuits
Making biscuits is easy – you don’t need any fancy equipment, just a fork or butter cutting tool – but it is important to follow the process below for biscuits that are light and airy, not dense, and full of buttery flavor.
Be sure to follow the steps in order, or your biscuits will have a bit of troubleshooting.
You will want to be sure to work quickly, so the butter stays cold.
- Preheat the oven to 425°F. Line a sheet tray with parchment paper.
- Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
- In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter and cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
- Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
- Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
- Roll the dough out into ½ inch thick rectangle. Fold ? of one side over the center. Fold the other ? on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
- Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. Using a 2 & ½ inch biscuit cutter, cut out the biscuits. Place the biscuits slightly touching onto the parchment-lined sheet tray.
- Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
- Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
- While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
- Immediately brush the tops of the biscuits with the melted butter.
- Let cool slightly and serve.
Tips to Perfect Buttermilk Biscuits & FAQs
Don’t skip the folding! These are some of the most flavorful biscuits I have ever tasted. They get flakey from the process of folding the dough over and over.
Serve warm. Best served warm with salted butter or your favorite biscuit toppings.
Grate butter. Grating butter to me is easier than dicing the butter, place it gets incorporated much faster this way. You can grate it large or small.
FAQs
Biscuits will keep for 2 days on the counter in an air-tight container. I suggest placing them in the microwave for 15-30 seconds before enjoying them again.
Biscuits are done when the edges have lightly browned and the top has browned. A toothpick inserted in the middle will come out clean.
Bake at 425 degrees F.
Other Breads & Rolls You’ll Love
If you’re looking for more delicious baked breads and biscuits, we’re sharing some of our recent favorites below:
You can find the rest of our breads, rolls, and biscuit recipes here.
What to Serve With Buttermilk Biscuits
For some of our favorite egg recipes, check out our recent favorites below:
Find the rest of our egg recipes here.
The Best Easy Buttermilk Biscuit Recipe
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The Best Easy Buttermilk Biscuits Recipe
Ingredients
- 10 tablespoons unsalted butter divided
- 2 cups all-purpose flour plus more for dusting
- 1 & 1/2 tablespoons baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¾ cup + 1 tablespoon buttermilk divided
Instructions
- Preheat the oven to 425°F. Line a sheet tray with parchment paper.
- Grate 8 tablespoons of the butter or dice it very small and place it in the freezer for 15 minutes. Add the buttermilk to the freezer during this time as well.
- In a large bowl stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter and cut it in with a pastry cutter or you can use two forks. The mixture should appear crumbly with no larger than pea-sized pieces of butter.
- Pour in ¾ cup of buttermilk (if any of the buttermilk started to freeze, just break it up with a fork). Stir until combined, mixture will be crumbly, with some of the flour not fully mixing in.
- Lightly dust a clean work surface with more flour. Pour out the dough mixture and work it with your hands to form a ball.
- Roll the dough out into ½ inch thick rectangle. Fold ? of one side over the center. Fold the other ? on top. Roll it out into a ½ inch rectangle again and fold the same way. Repeat 1 more time.
- Do the tri-fold one last time but this time roll out the dough into a 1-inch thickness. Using a 2 & ½ inch biscuit cutter, cut out the biscuits. Place the biscuits slightly touching onto the parchment-lined sheet tray.
- Roll the scraps back into a ball and roll it out again to cut more biscuits. Keep doing this until you have 8 biscuits.
- Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk. Bake for 13-15 minutes until puffed up and the tops are golden brown.
- While the biscuits are cooking, melt the remaining 2 tablespoons of butter.
- Immediately brush the tops of the biscuits with the melted butter. Let cool slightly and serve.
