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Homemade Buttermilk Biscuits

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Homemade Buttermilk Biscuits are classic Southern-style biscuits that are buttery, flaky, and tender. Easy to make and perfect for any meal, they’re a comforting staple best served warm from the oven.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
  • 3/4 cup cold buttermilk
  • Optional: melted butter for brushing

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
  4. Pour in cold buttermilk and stir just until the dough comes together. Do not overmix.
  5. Turn dough out onto a lightly floured surface. Gently pat or roll into a ½-inch thick rectangle.
  6. Fold the dough over itself 2–3 times, then pat or roll it out again to about 1-inch thickness.
  7. Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps and repeat.
  8. Place biscuits on the prepared baking sheet so they are just touching.
  9. Bake for 12–15 minutes, or until golden brown on top.
  10. Optional: Brush tops with melted butter and serve warm.

Notes

  • Use very cold butter and buttermilk for the best rise and flakiness.
  • Don’t overmix or overwork the dough—gentle handling creates tender biscuits.
  • Place biscuits close together on the pan to help them rise taller.
  • Freeze unbaked biscuits for up to 3 months; bake from frozen with a few extra minutes.
  • Use a sharp biscuit cutter and avoid twisting for clean cuts and better rise.

Nutrition

Find it online: https://thefamilycooking.com/homemade-buttermilk-biscuits/