These buttermilk biscuits fill the kitchen with a warm, yeasty aroma as they bake, with a crisp golden top and a soft cloud-like center that melts in your mouth.
Make them on a busy weeknight for quick dinner upgrades or on a relaxed weekend morning when you have a little extra time to enjoy the process.
SaveI remember the first time I tried this recipe, the biscuits came out so tall and airy that my family could not believe I made them from scratch.
Buttermilk Biscuits Recipe
Ingredients
Dough
Optional finish
Instructions
- Whisk dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and fine salt until evenly combined.
- Cut in the cold butter
Add the cold butter pieces and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some small pea sized pieces.
- Stir in the buttermilk
Pour in the cold buttermilk and gently stir with a spatula or wooden spoon just until the dough begins to come together and looks shaggy.
- Fold and turn the dough
Turn the dough onto a floured surface, gently fold it over itself two or three times, and press it into a thick rectangle about 1 inch tall.
- Cut biscuit rounds
Use a 2 1/2 inch biscuit cutter dipped in flour to stamp out rounds, pressing straight down without twisting, and gather scraps to make a second batch.
- Chill briefly
Place the biscuits on a parchment lined baking sheet and chill in the refrigerator for 10 minutes to help them keep their height.
- Bake for rise and color
Bake in a preheated oven at 425°F until the biscuits are tall, golden brown, and sound hollow when tapped, about 12 to 15 minutes.
- Finish and cool slightly
Brush the hot biscuits with melted butter if desired, sprinkle with parsley and flaky salt, then cool on a wire rack for a few minutes before serving.
Substitutions and variations
- For a lighter texture, use 1 cup cake flour and 1 cup all-purpose flour instead of all-purpose alone.
- If you do not have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 3/4 cup milk and let it sit for 5 minutes.
- For a dairy free option, replace the butter with cold vegetable shortening and use unsweetened plant based milk with a teaspoon of lemon juice or vinegar.
Chloe's tips
- Keep your butter cold so the biscuits develop distinct, flaky layers instead of a dense crumb.
- Avoid twisting the biscuit cutter when you cut the dough, as this can seal the edges and limit rise.
- For extra height, gently pat the dough to 1 1/2 inches thick before stamping rounds.
How to store it
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- To reheat, wrap in foil and warm in a 350°F oven for 5 to 8 minutes until soft and hot through.
Serving suggestions
Serve these biscuits as a comforting side or build a classic biscuit and gravy breakfast.
- Biscuits and gravy with creamy sausage sauce
- Butter and honey for a simple sweet treat
- Split and toasted with jam or preserves
Frequently asked questions
Why did my biscuits turn out dense instead of fluffy?
This usually happens if the butter is too soft, the dough was over mixed, or the cutter was twisted when cutting the rounds. Keep the butter cold, stir just until the dough comes together, and press straight down with the cutter.
Can I make these in a gluten free version?
Yes, use a gluten free all purpose flour blend that includes xanthan gum or add 1 teaspoon of xanthan gum, and consider adding 1/4 teaspoon baking soda for a softer crumb.
How do I freeze unbaked biscuits for later baking?
After cutting the rounds, place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes to the cook time.
Let's get cooking!
With just a few simple steps you can have bakery quality biscuits on the table, so go ahead and try this recipe today your family will love the fresh buttery flavor and tender layers.
