How to Make Buttermilk Biscuits: An Easy Recipe

Here’s How to Make Buttermilk Biscuits so that you get perfect results every time. The aroma of freshly baked biscuits will fill your home when you make these light and fluffy biscuits. This easy recipe is perfect for breakfast, brunch, or as an afternoon snack.

Jump to:

• Introduction
• Why use Buttermilk?
• How to Make Buttermilk Biscuits
• Recipe Variations
• Tips
• FAQ
• Serving Suggestion
• Recipes with Buttermilk
• Recipe origins
• Recipe

Introduction

Making biscuits from scratch is easier than you think, and the results are well worth the effort.

These homemade biscuits are fluffy and moist, with a golden-brown crust that’s both crispy and delicate. Best of all, they require just 6 ingredients you likely already have in your kitchen.

There’s nothing like a freshly baked biscuit. The smell of baking biscuits is one of the most comforting aromas. And when they’re made with buttermilk, they taste even better!

Why use Buttermilk?

Buttermilk is a key ingredient in making tender, fluffy biscuits. In contrast to milk, buttermilk contains a slightly higher acidity level that breaks down the gluten in the flour. This in turn creates a more tender biscuit.

It also reacts with the leavening agents (baking soda and powder) to create little pockets of air, which results in a lighter biscuit.

This key ingredient can be found in the dairy section of most grocery stores. If you can’t find it, here’s how you can make 1 cup of buttermilk. Add a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with milk to the 1-cup line. Stir together and let it sit for five minutes before using.

Whether making biscuits from scratch using homemade buttermilk or store-bought, this ingredient creates the best biscuits.

How to Make Buttermilk Biscuits

Before combining the ingredients to make these flaky biscuits, preheat the oven to 450° F (230° C). Line a baking sheet with parchment paper and set it aside.

1. Sift or whisk together all of the dry ingredients in a large bowl. More specifically: 2 cups all-purpose flour, 4 teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt.
2. Using a cheese grater, grate ¼ cup frozen butter directly over the dry ingredients.
3. Toss gently to incorporate the butter.
4. Make a well with the ingredients.
5. Pour in the cold buttermilk.
6. With a wooden spoon, stir until just combined.
7. Turn out onto a lightly floured work surface.
8. Knead gently 4-5 times and then pat into a 1-1½ inch thick rectangle or round. No need for a rolling pin.
9. Cut into rectangles or wedges with a floured bench scraper (this avoids any leftover scraps you would get by using a round cutter).

Then, use the bench scraper to transfer to the prepared sheet pan. Place the biscuits about ½ inch apart.

Bake at 450° F (230° C) for 15-20 minutes or until golden brown.

Transfer to a wire rack to cool slightly. Serve warm with your favorite toppings.

Recipe Variations

Here are a few other ideas to modify this recipe:

• Add ½ cup of shredded cheddar cheese to the dough for cheesy biscuits;
• Stir in ½ cup of chopped bacon or ham;
• Mix in ¼ cup of raisins;
• Add a few teaspoons of sugar and create a biscuit for a strawberry shortcake. 

Tips

Now that you know how to make buttermilk biscuits, here are a few tips to ensure your biscuits turn out perfectly every single time:

• Preheat your oven. This will ensure that it is hot enough so the biscuits will rise and create a crispy outer crust.
• Use cold butter. This is one of the most important tips! The colder the butter, the flakier the biscuit will be. I like to place my butter in the freezer for about 20 minutes before grating it into the dry ingredients.
• Handle the dough correctly. Overmixing will result in tough biscuits. Stir just until the ingredients are combined. When butter is too overworked into the dry ingredients, it will create a tough biscuit. To avoid this, use a light hand when mixing the sticky dough and avoid overworking it.
• Avoid patting the dough too thin. You want your biscuits to be at least an inch thick. Making them thinner will result in biscuits that are tougher and not as fluffy.
• Place the biscuits close together on the baking sheet. This will help them to rise and stay soft.
• Bake the biscuits until they’re a light golden brown. You don’t want to overcook them or they’ll be dry. As every oven is different, check them a minute or two before the suggested baking time.
• Serve warm. Biscuits are best served on the day they are made, slightly cooled, straight out of the oven.

FAQ

Serving Suggestion

These are also the perfect biscuits to have with this fish or potato corn chowder.

Recipes with Buttermilk

Are you looking for more recipes to use up that buttermilk? Here are a few of my favorites:

• Buttermilk Cake
• Bakery Style Chocolate Chip Muffins
• Buttermilk Waffles
• Oatmeal Pancakes
• Buttermilk Pancakes
• Irish Soda Bread
• Black Bean Brownies
• Almond Bundt Cake
• Honey Wheat Bread

Recipe origins

I’ve adapted this recipe from Alton Brown, host of the Good Eats cooking show. Thank you, Mr. Brown.

I started freezing the butter after I saw an episode of Chef at Home (with Michael Smith). He said that freezing the butter was a chef’s secret to obtaining a fluffy biscuit. He was right. Thank you, Chef Michael!

Traditionally, you can use a round biscuit cutter, but I find that re-rolling the “leftover” dough creates a tough biscuit. So, at one point, I started cutting the dough into wedges, just like I did for these blueberry scones.

Making the perfect biscuit from scratch is easier than you think, and the results are definitely worth the effort!

These homemade buttermilk biscuits are light and fluffy with a golden-brown crispy crust. Made with just a few simple ingredients, this easy recipe is perfect for breakfast, brunch, or as an afternoon snack.

So, give this recipe a try the next time you’re in the mood for something comforting. You’ll be glad you did!

★★★★★ If you have made these biscuits from scratch, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on October 6, 2015, and republished on August 11, 2022, with updated content, photos and a video. Thanks for sharing!