Buttermilk Biscuits
Flaky, buttery Southern-style buttermilk biscuits with crisp edges and tender centers. Made with just a few pantry ingredients, they’re quick to bake and perfect for breakfast, brunch, or as a cozy side.
Equipment
- Large mixing bowl
- Whisk
- pastry cutter or fork
- Rolling Pin
- Biscuit cutter (or glass)
- Baking sheet with parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk (up to 1 cup as needed)
- 1 tbsp melted butter, for brushing (optional)
Instructions
- Preheat your oven to 450°F (230°C) and line your baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Use your fingertips or a pastry cutter to cut in cold butter until mixture resembles coarse crumbs.
- Pour in buttermilk and stir gently just until dough comes together. Don’t overmix.
- Turn dough onto a floured surface. Pat into a 1-inch rectangle and fold over itself 2–3 times for layers.
- Use a biscuit cutter or glass to cut out rounds. Place close together for soft sides or spaced for crisp edges.
- Bake 12–15 minutes until golden brown.
- Brush tops with melted butter if desired. Serve warm with jam, honey, or gravy.
Notes
Make ahead and freeze unbaked biscuits for a fast, fresh-baked treat any time. Just bake directly from frozen, adding 2–3 extra minutes.