Description
These Flaky Buttermilk Biscuits are the ultimate comfort food—golden, buttery, and layered with tender, fluffy texture. Made with simple ingredients and baked to perfection in under 30 minutes, this homemade biscuit recipe is ideal for breakfast with jam, served alongside gravy, or as a cozy addition to any meal. Once you try these from scratch, you’ll never go back to store-bought!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold or frozen and grated or cubed
- ¾ cup cold buttermilk (plus 1–2 tablespoons more if needed)
- 2 tablespoons melted butter (optional, for brushing)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
- Pour in cold buttermilk and stir gently until a shaggy dough forms. Do not overmix.
- Turn dough onto a floured surface. Pat into a rectangle, fold it over itself 2–3 times, then gently pat to 1-inch thickness.
- Cut biscuits using a round cutter (don’t twist), and place close together on the baking sheet for soft sides, or spaced apart for crispier edges.
- Bake for 12–15 minutes, until tops are golden brown.
- Brush with melted butter immediately after baking, if desired.
Notes
- For cheesy biscuits, add ½ cup shredded cheddar and 1–2 tablespoons chopped chives.
- Sweeten it up with 1 tablespoon sugar and ½ teaspoon cinnamon for a dessert-style biscuit.
- Use half whole wheat flour for a heartier texture.
- Don’t twist the cutter—this ensures a straight, tall rise.
- Freeze unbaked biscuits and bake straight from frozen, adding 2–3 extra minutes.
