Welcome, friends! Today, we’re diving into a timeless recipe that’s the perfect blend of buttery, flaky, and tender—Classic Buttermilk Biscuits. Whether they’re served with some homemade jam or drenched in rich gravy, these biscuits are a Southern staple that easily win hearts from the very first bite.
If you’ve been searching for the secret to soft, sky-high biscuits, you’re in the right spot! These beauties are perfect for breakfast, dinner, or even a mid-afternoon snack. Let’s bring some warmth to the table!
Why You’ll Love This Recipe
- Simple Ingredients: We’re using pantry staples like flour, butter, and buttermilk that come together beautifully.
- Quick Prep: You can whip these up in just 10 minutes—with baking time, you’ll have biscuits on the table in less than 30 minutes!
- Versatile: Enjoy them sweet or savory, with butter and honey or your favorite gravy. They pair with almost everything!
- Freezer Friendly: Make a batch, freeze, and bake them fresh whenever you need some biscuit love.
Ingredients Breakdown
- 2 cups all-purpose flour: I prefer unbleached, but feel free to use whatever you have on hand. Be sure to spoon your flour into the measuring cup and level it off for accuracy.
- 1 tablespoon baking powder: This gives the biscuits their lofty rise.
- 1/2 teaspoon baking soda: Essential for the acidic buttermilk to work its magic.
- 1 teaspoon salt: Enough to balance out the flavors and enhance the buttery goodness.
- 6 tablespoons unsalted butter (cold): For the flakiest biscuits, you need cold butter. It creates pockets that lead to a light, irresistibly fluffy texture!
- 3/4 cup cold buttermilk: The acid in buttermilk tenderizes the dough and gives it a subtle, tangy flavor.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or a silicone baking mat. Let your oven get nice and hot while you prepare the dough, so your biscuits rise tall and golden.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well distributed.
- Cut in the butter: Add the cold butter cubes into the flour mixture. Using a pastry cutter (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs—think pea-sized chunks. They’re going to melt inside the oven and create layers!
- Pour in the buttermilk: Gradually add the cold buttermilk and stir until the dough just comes together. It might seem a little rough and shaggy, and that’s okay. Just don’t overdo it—overworking the dough makes tough biscuits.
- Shape the dough: Flour your work surface, and dump the dough onto it. Use your hands to gently pat it down into a rectangle, about 1 inch thick. Fold it over itself three times—this helps with those flaky layers. Then, press or roll it back out to 1-inch thickness.
- Cut and bake: Using a floured 2½-inch biscuit cutter (or a glass if you don’t have one), cut out the biscuits. Place them on the prepared baking sheet, ensuring they’re close together (they’ll rise better this way). Press the scraps back together and cut out more biscuits.
- Bake: Place the biscuits in the oven and bake for about 12-15 minutes or until they’re golden brown on top. Let them cool just slightly before digging in.
Chef’s Tips and Tricks
- Keep everything cold: Cold butter and buttermilk are key. If at any point the butter starts to warm up, pop the dough in the freezer for 5-10 minutes before continuing. You want those beautiful layers.
- Don’t twist when cutting: When using the biscuit cutter, press straight down and lift straight up—any twisting can seal the edges and make them rise unevenly.
- Grated butter trick: For an even lazier hack, you can grate frozen butter directly into the flour mixture. It distributes evenly and cuts down time with the pastry cutter.
Recipe Variations and Serving Suggestions
- Cheddar and Chive Biscuits: Stir in ½ cup of shredded cheddar and 2 tablespoons of chopped chives to the dough for a cheesy, savory twist.
- Sweet Biscuits: Add 1 tablespoon of sugar to the dry mixture and serve with butter and jam.
- Serving ideas: Pair these biscuits with a hearty sausage gravy for a southern-style breakfast, or keep it light by slathering on butter and honey for a cozy morning snack.
FAQs
Can I freeze the dough? Yes! After cutting the biscuits, freeze them on a baking sheet then transfer to an airtight container for up to 3 months. Bake from frozen, just adding a couple extra minutes to the bake time.
What if I don’t have buttermilk? No buttermilk? No problem! You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup whole milk. Let it sit for 5 minutes, and voila!
How do I store leftover biscuits? Keep them in an airtight container at room temperature for up to 2 days. Reheat them in a 350°F oven for about 5-7 minutes to refresh that crisp, flaky texture.
Classic Buttermilk Biscuits
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 10 biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, diced
- 3/4 cup cold buttermilk
Instructions:
- Preheat your 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 the cold butter until the mixture resembles rough crumbs.
- Add buttermilk and stir until a dough forms.
- Turn the dough onto a floured surface, fold it over itself 3 times, and then roll it out to 1-inch thickness.
- Use a round cutter to cut biscuits and place them close together on the baking sheet.
- Bake for 12-15 minutes or until golden brown. Enjoy warm!
I hope you fall in love with these Classic Buttermilk Biscuits just as I have! They’re easy, delicious, and always a hit. Leave a comment below or snap a photo of your biscuits and share it with us by tagging #TheKitchensAid on social
