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    Home » Breakfast and Brunch » How to Make Buttermilk Biscuits

    How to Make Buttermilk Biscuits

    October 6, 2015 , Updated July 3, 2020 Maria 6 Comments

    Jump to Recipe

    Here’s How to Make Buttermilk Biscuits so that you get perfect results every single time. All secrets revealed for you to make tender and flaky biscuits.

    Freshly baked buttermilk biscuits.

    You really can’t go wrong with this basic biscuit recipe.

    Serve them warm from the oven with your favorite topping

    It has been years I’ve been making these buttermilk biscuits from scratch.

    They are a guaranteed crowd-pleaser. Your family and friends will never believe you when you tell them how long it takes to prepare these biscuits. Look at how easy it is:

    A photo collage of the biscuit ingredients being combined.

     

    Once you gather your dough, it’s just a matter of gently rolling it out and cutting it up. Traditionally, you can use a round biscuit cutter, but I find that re-rolling the “leftover” dough creates a tough biscuit. So, I cut them in wedges, just like I did for these Lemon Blueberry Cornmeal Scones.

    A photo collage of the dough being cut.

    These buttermilk biscuits need to get baked in a really hot oven for just 15 minutes.

    A photo collage of the biscuits before and after they are baked.

    Recipes with Buttermilk we Love:

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

    Recipe origins

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

    Buttermilk biscuits on a parchment lined baking sheet.

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

     

    This recipe is also very versatile. Add some chives and cheese and it becomes a savory biscuit, and a few teaspoons of sugar and you have your biscuit for strawberry shortcake. It’s wonderful to have a teaspoon of homemade strawberry jam. These are also the perfect biscuits to have with this fish chowder.

    This recipe for buttermilk biscuits will not disappoint.

    Have fun with this and enjoy all the wonderful comments your loved ones will make.

    Butter spread over a split open biscuits.

     

    THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

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

    A stack of buttermilk biscuits.

    How to Make Buttermilk Biscuits

    Here's How to Make Buttermilk Biscuits so that you get perfect results every single time. All secrets revealed for you to make tender and flaky biscuits.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer or side
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 246kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 cups flour all-purpose
    • 4 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/4 cup butter frozen
    • 1 cup buttermilk cold

    Instructions

    • Preheat oven to 450° F.
    • Line a baking sheet with parchment paper.
    • In a large bowl, sift together all the dry ingredients.
    • Using a cheese grater, grate frozen butter over dry ingredients.
    • Toss gently to incorporate the butter.
    • Make a well and pour in the cold buttermilk.
    • Stir until just combined (I use a wooden spoon).
    • Turn out onto a lightly floured surface.
    • Knead gently 4-5 times and then pat into a 1-1 1/2" thick rectangle or round.
    • Cut into rectangles or wedges (this avoids any left over scraps you would get by using a round cutter).
    • Place close together on parchment paper.
    • Bake until fluffy and golden brown, about 15-20 minutes.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    You can substitute buttermilk with sour milk. Measure 2 tablespoons of lemon juice and add milk to make 1 cup.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *Adapted slightly from Alton Brown

    Nutrition

    Serving: 1serving | Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 449mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Calcium: 170mg | Iron: 2.2mg
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    This post was originally published on October 6, 2015, and republished on February 1, 2020, with updated content and photos. Thanks for sharing!

     

     

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    Filed Under: Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Alicia Theoduloz

      June 06, 2020 at 6:25 pm

      Last week I made the lemon blueberry scones, every body loved them so much that I just finished making another bunch, I actually had to double the recipe, thanks so much for sharing with us

      Reply
      • Maria

        June 06, 2020 at 10:41 pm

        My pleasure Alicia. Thanks so much for taking the time to share.

        Reply
    2. Ur pal val

      February 16, 2018 at 8:10 pm

      5 stars
      I love the tip on grating the butter… it actually works! Tried these buttermilk biscuits last week-end and they were really light and fluffy. Thanks for sharing 🙂

      Reply
      • Maria

        February 20, 2018 at 6:46 am

        My pleasure Val! I am always amazed at how light and airy these biscuits turn out. Thanks so much for stopping by, appreciate your comment.

        Reply
    3. Louise

      January 16, 2018 at 4:09 pm

      Made them today and they were very lovely and so fluffy. Thanks for the recipe, Maria.

      Reply
      • Maria

        January 16, 2018 at 5:13 pm

        My pleasure Louise! This is one of our favorite recipes… so glad you liked it! Thanks so much for stopping by ♥♥♥

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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