Baked

Buttermilk Biscuits

Name: Buttermilk Biscuits
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Ingredients: 2 1/4 cups (285g) all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 1/2 cup (115g) cold unsalted butter, cut into small pieces; 3/4 cup (180ml) buttermilk; 1 large egg, beaten; 1 tablespoon granulated sugar; 2 tablespoons (30g) white vinegar; 1/4 teaspoon black pepper; 2 tablespoons (30g) unsalted butter, melted

By Emma Sullivan · June 18, 2026 · Baked

Prep20 min

Cook12 min

Total32 min

Serves8

I still remember the first time I made buttermilk biscuits from scratch - it was like a revelation. The way the flaky layers unfolded with each bite, the tender crumb, and the subtle tang of buttermilk all combined to create a truly unforgettable breakfast experience.

As a home cook, I've always been drawn to the idea of slow mornings, where the pace of life slows down and you can savor each moment. Buttermilk biscuits are the perfect accompaniment to those lazy mornings, and they're also a great option for quick weekday breakfasts when you need something delicious and satisfying to start your day.

In this recipe, we'll explore the art of making buttermilk biscuits from scratch, using simple ingredients and techniques that will yield impressive results. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is designed to be approachable and easy to follow.

So, what makes this recipe special? For starters, we're using a combination of cold butter and buttermilk to create a tender, flaky texture that's just perfect for biscuits. We're also using a simple, tried-and-true technique that involves minimal fuss and effort, making it easy to whip up a batch of biscuits even on the busiest of mornings.

Whether you're looking to treat your family to a special breakfast or simply want to elevate your weekday mornings, this buttermilk biscuit recipe is sure to become a staple in your household. So, let's get started and explore the world of buttermilk biscuits!

Why You’ll Love This Recipe

These buttermilk biscuits are incredibly easy to make, requiring just a few simple ingredients and minimal effort.
The recipe is perfect for slow mornings or quick weekday breakfasts, and can be easily customized to suit your tastes and preferences.
The biscuits are tender, flaky, and full of flavor, making them a great addition to any meal or snack.
The recipe is family-friendly and can be made with minimal supervision, making it a great option for busy households.
The biscuits are also budget-friendly, using simple ingredients that are likely already stocked in your pantry.
The recipe makes a large batch of biscuits, perfect for feeding a crowd or freezing for later use.

Why This Recipe Works

The key to making great buttermilk biscuits is to understand the importance of temperature and texture. By keeping your butter cold and your buttermilk chilled, you'll be able to create a dough that's tender and flaky, with a delicate balance of layers that will unfold beautifully with each bite.

Another important factor is the way you mix and handle the dough. By using a gentle touch and avoiding overmixing, you'll be able to preserve the delicate texture of the biscuits and prevent them from becoming tough or dense.

Finally, the baking process itself plays a critical role in the final texture and flavor of the biscuits. By baking them in a hot oven with a moderate amount of steam, you'll be able to create a golden-brown crust that's crispy on the outside and tender on the inside.

Ingredients You’ll Need

When it comes to making buttermilk biscuits, the ingredients are just as important as the technique. You'll need a combination of cold butter, buttermilk, flour, and a few other simple ingredients to create the perfect dough.

One of the most important ingredients in this recipe is the buttermilk. Make sure to use real buttermilk, rather than a substitute, for the best flavor and texture. You can find buttermilk in most supermarkets, or make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

2 1/4 cups (285g) all-purpose flourUse a high-quality all-purpose flour that contains a moderate amount of protein, such as King Arthur or Bob's Red Mill. This will help to create a tender, flaky texture in your biscuits.
4 teaspoons baking powderMake sure to use fresh baking powder for the best results. Old baking powder can lose its potency and affect the texture of your biscuits.
1 teaspoon saltUse a flaky, kosher-style salt for the best flavor. You can also use other types of salt, such as sea salt or Himalayan pink salt, if you prefer.
1/2 cup (115g) cold unsalted butter, cut into small piecesKeep your butter cold, as this will help to create a flaky texture in your biscuits. You can also use other types of fat, such as lard or vegetable shortening, if you prefer.
3/4 cup (180ml) buttermilkUse real buttermilk for the best flavor and texture. You can find buttermilk in most supermarkets, or make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
1 large egg, beatenUse a fresh egg for the best results. The egg will help to enrich the flavor and texture of your biscuits.
1 tablespoon granulated sugarThe sugar will help to balance the flavor of the biscuits and create a golden-brown crust. You can omit the sugar if you prefer a savory biscuit.
2 tablespoons (30g) white vinegarThe vinegar will help to react with the baking powder and create a light, tender texture in your biscuits.
1/4 teaspoon black pepperThe black pepper will add a subtle kick to your biscuits and help to balance the flavor.
2 tablespoons (30g) unsalted butter, meltedThe melted butter will help to brush the tops of the biscuits and create a golden-brown crust. You can also use other types of fat, such as oil or egg wash, if you prefer.

Equipment You’ll Need

Large mixing bowlWhiskRubber spatulaPastry blender or forkBaking sheet lined with parchment paperRolling pinCutting tool, such as a biscuit cutter or glass

How to Make Buttermilk Biscuits

1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
2
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
3
Add the cold butter to the dry ingredients and use a pastry blender or fork to work it into the mixture until it resembles coarse crumbs.
4
In a separate bowl, whisk together the buttermilk, beaten egg, and white vinegar.
5
Add the wet ingredients to the dry ingredients and stir until the mixture forms a shaggy dough.
6
Turn the dough out onto a floured surface and knead it gently until it comes together.
7
Roll the dough out to a thickness of about 1 inch (2.5cm) and use a cutting tool to cut out the biscuits.
8
Gather the scraps, re-roll the dough, and cut out additional biscuits.
9
Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5cm) of space between each biscuit.
10
Brush the tops of the biscuits with the melted butter and sprinkle with a pinch of black pepper.
11
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown.
12
Remove the biscuits from the oven and let them cool on a wire rack for a few minutes before serving.

Expert Tips

Make sure to keep your butter cold, as this will help to create a flaky texture in your biscuits.
Don't overmix the dough, as this can lead to tough biscuits.
Use a light touch when rolling out the dough, as this will help to preserve the delicate texture of the biscuits.
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
You can also add other ingredients to the dough, such as cheese, herbs, or spices, to create a unique flavor profile.
To freeze the biscuits, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months.

Common Mistakes to Avoid

Overmixing the dough, which can lead to tough biscuits.
Using warm or melted butter, which can prevent the biscuits from rising properly.
Not using enough leavening agents, such as baking powder, which can result in flat biscuits.
Overbaking the biscuits, which can cause them to become dry and crumbly.
Not using the right type of flour, such as all-purpose flour, which can affect the texture and flavor of the biscuits.

Variations and Substitutions

Add some grated cheese, such as cheddar or parmesan, to the dough for an extra burst of flavor.
Mix in some chopped herbs, such as parsley or rosemary, to create a unique flavor profile.
Use different types of milk, such as almond or soy milk, to create a non-dairy version of the biscuits.
Add some diced ham or bacon to the dough for a savory twist.
Use a different type of fat, such as lard or vegetable shortening, to create a unique flavor and texture.
Try using a different type of sugar, such as honey or maple syrup, to create a unique flavor profile.

What to Serve With Buttermilk Biscuits

These buttermilk biscuits are perfect for serving with a variety of toppings, such as butter, jam, or honey. You can also use them as a side dish for soups or stews, or as a base for breakfast sandwiches.

Some other ideas for serving the biscuits include:

Pairing them with a fried egg and some crispy bacon for a hearty breakfast.

Serving them with a bowl of creamy soup, such as tomato or broccoli soup.

Using them as a base for a breakfast sandwich, with scrambled eggs, cheese, and your favorite fillings.

Serve the biscuits with a fried egg and some crispy bacon for a hearty breakfast.Pair the biscuits with a bowl of creamy soup, such as tomato or broccoli soup.Use the biscuits as a base for a breakfast sandwich, with scrambled eggs, cheese, and your favorite fillings.Serve the biscuits with some jam or honey for a sweet treat.Use the biscuits as a side dish for a dinner party, paired with a roasted chicken or beef dish.

Make-Ahead, Storage, Freezing and Reheating

If you don't plan to use the biscuits immediately, you can store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months.

To freeze the biscuits, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer.

To reheat the biscuits, simply bake them in a preheated oven at 350°F (180°C) for 5-7 minutes, or until they are warm and crispy.

You can also reheat the biscuits in the microwave, but be careful not to overheat them, as this can cause them to become dry and crumbly.

Frequently Asked Questions

What is the best type of flour to use for buttermilk biscuits?

The best type of flour to use for buttermilk biscuits is all-purpose flour, as it contains a moderate amount of protein and will help to create a tender, flaky texture.

Can I use a substitute for buttermilk?

Yes, you can use a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5-10 minutes before using it in the recipe.

How do I know if my biscuits are done?

The biscuits are done when they are golden brown and firm to the touch. You can also check the internal temperature of the biscuits, which should be around 200-210°F (90-99°C).

Can I freeze the biscuits?

Yes, you can freeze the biscuits for up to 2 months. Simply place them on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer.

How do I reheat the biscuits?

You can reheat the biscuits in a preheated oven at 350°F (180°C) for 5-7 minutes, or until they are warm and crispy. You can also reheat them in the microwave, but be careful not to overheat them, as this can cause them to become dry and crumbly.

Can I use a different type of fat in the recipe?

Yes, you can use a different type of fat in the recipe, such as lard or vegetable shortening. However, keep in mind that this may affect the flavor and texture of the biscuits.

Can I add other ingredients to the dough?

Yes, you can add other ingredients to the dough, such as cheese, herbs, or spices, to create a unique flavor profile. Just be sure to mix them in gently and avoid overmixing the dough.

How do I prevent the biscuits from becoming tough?

To prevent the biscuits from becoming tough, make sure to keep the butter cold and avoid overmixing the dough. You should also use a light touch when rolling out the dough and avoid overbaking the biscuits.

The Full Recipe

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