Buttermilk biscuits with flaky layers, that are super easy to make. You’ll never bother with canned biscuits again! Freezer instructions included.
Step-by-step photos and instructions are below!
I do love a good bread side dish for dinner! Buttermilk biscuits are the best homemade biscuits because they are super easy to make, and SO good. They’re snagged from the basket as quickly as I can put them out. Much like my 30 minute dinner rolls, they’re a family favorite.
With that in mind, if your family is like mine, you might want to make a double batch so that you actually get one on your plate!
I use this recipe to top my Biscuit Chicken Pot Pie, and any place biscuit dough is needed.
If you are looking for drop biscuits, try my Red Lobster Biscuits!
Just a couple of things to note about making biscuits:
- Use cold butter and buttermilk.
- Don’t overmix your dough, this will result in a tough biscuit. We are looking for fluffy biscuits!
- When cutting, don’t twist your cutter.
What you’ll find in this post:
Why you’ll love this recipe:
- Simple pantry ingredients, that you can pronounce.
- Easy to make, just follow the tips and you’re good!
- Delicious. Duh. That goes without saying. Homemade from-scratch buttermilk biscuits are tasty!
Frequently Asked Questions
My biscuits didn’t rise, they were tough. What did I do wrong?
Typically, if they came out like that then the dough was overworked.
It’s a tricky fine-line you have to be careful not to cross when making these biscuits. Try to work as quickly as you can.
Can you freeze buttermilk biscuits?
Yes, they freeze well. Check the notes for instructions.
What to do if you don’t have buttermilk on hand
If you don’t have buttermilk, mixing your own is a great alternative. You can add 2-3 teaspoons of vinegar or lemon juice to whole milk. Let it sit until it starts to sour, about 5 minutes.
What to serve with Buttermilk Biscuits
These easy biscuits are great as a side for any homestyle dinner – especially Chicken Fried Steak smothered in gravy.. You can also make sausage gravy, and serve it up for breakfast! Or, just slather on some strawberry jam and snarf immediately.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Use cold butter and buttermilk.
Don’t overmix your dough, this will result in a tough biscuit. We are looking for fluffy biscuits!
When cutting, don’t twist your cutter.
What to do with leftovers
Store in an airtight container at room temp for up to 4 days.
Freezing instructions
Homemade biscuits can be frozen before or after baking.
Put them on a baking sheet and freeze separately from each other until solid (flash freezing), then put them in a freezer bag and store in the freezer until needed.
If baked – warm in the oven until heated through.
If unbaked – cook as directed, adding a few extra minutes.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. Plain all-purpose flour.
- Baking Powder. Make sure it’s fresh!
- Sugar. Granulated white sugar.
- Salt. I use kosher salt.
- Butter. I use salted butter, but unsalted butter is fine too. Just be sure it’s super cold by freezing it before using. Room temperature butter will cause your biscuits to be flat.
- Buttermilk. I use low fat cold buttermilk, because that is what I have available. See the FAQs for how to make your own buttermilk.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Large bowl
- Pastry blender or food processor.
- Baking sheet
- Measuring cups and spoons
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Place the stick of chilled butter in the freezer. and preheat the oven to 425° F (218° C).
Make the biscuit dough
In a large mixing bowl add the flour, baking powder, granulated sugar and salt and mix with a whisk.
After the butter has been in the freezer for 15 minutes (or more) grate the stick of butter into the mixing bowl with the flour.
Using a pastry cutter cut the frozen butter into the flour mixture – it shouldn’t need much as you’ve grated the butter. It should resemble coarse crumbs.
Fold the buttermilk into the flour mixture, until a sticky dough has formed (don’t overmix).
Cut the dough
Empty the dough out onto a lightly floured surface and carefully using your fingers work the dough into a rough rectangle about 1 inch thick. Fold the dough over onto itself, into thirds (like an envelope). Press out again using fingers to form another thick rectangle.
Repeat these steps about another 3 times, being careful not to overwork the dough. Folding the dough like this is for creating layers in the biscuits.
Finally, press out the dough into a ½ inch thick shape.
Take a 2-1/2 inch round biscuit cutter, cut out biscuit circles pressing straight down and straight back up again (don’t twist).
With the offcuts form another ½ inch shape and cut out more biscuits until there is no dough left.
Bake the biscuits
Place biscuits onto a prepared baking sheet (also known as a cookie sheet) with parchment paper, or into a lightly greased baking dish (as pictured). They should touch each other for taller biscuits.
Brush the tops of these biscuits, lightly, with butter then add to the oven. Bake biscuits for 10-12 minutes.
Remove when golden brown and brush the tops of the biscuits with melted butter again.
More delicious bread recipes:
- Naan Bread. Easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Homemade Bagels. Fresh, warm and chewy, topped with whatever you fancy – these bagels are easy to make and absolutely delicious!
- Oatmeal Bread. Hearty, delicious and perfect for toasting, sandwiches, or eating with soup. Perfect for Fall! Yum!
- Hamburger Buns. These soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Homemade Buttermilk Biscuits
Recommended Equipment
Ingredients
- 8 tablespoons butter (1 stick + extra for brushing)
- 2.5 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons granulated white sugar
- 1 teaspoon kosher salt
- 1 cup buttermilk (cold )
Directions
Get prepped
- Place the stick of butter in the freezer.
- Preheat the oven to 425 degrees F (218 degrees C)
Make the dough
- In a large mixing bowl add the flour, baking powder, granulated sugar and salt and mix with a whisk.
- After the butter has been in the freezer for 15 minutes (or more) grate the stick of butter into the mixing bowl with the flour.
- Using a dough cutter cut the butter into the flour mixture – it shouldn’t need much as you’ve grated the butter.
- Fold the buttermilk into the flour mixture, until a sticky dough has formed (don’t overmix).
Cut the dough
- Empty the dough out onto a lightly floured surface and carefully using your fingers work the dough into a rough rectangle, that’s about 1 inch thick. Fold the dough over onto itself, into thirds (like an envelope). Press out again using fingers to form another rectangle.
- Repeat these steps about another 3 times, being careful not to overwork the dough.
- Finally, press out the dough into ½ inch thick shape.
- Take a 2-1/2 inch biscuit cutter, cut out biscuit circles by pressing straight down and straight back up again (don’t twist).
- With the offcuts form another ½ inch shape and cut out more biscuits until there is no dough left.
Bake the biscuits
- Place these biscuit dough circles into a lightly greased baking dish (they can touch each other).
- Brush the tops of these biscuits, lightly, with butter then add to the oven. Bake for 10-12 minutes.
- Remove when golden brown and brush the tops with melted butter again.
Notes
Don’t overmix your dough, this will result in a tough biscuit. We are looking for fluffy biscuits!
When cutting, don’t twist your cutter. What to do with leftovers Store in an airtight container at room temp for up to 4 days. Freezing instructions This recipe can be frozen after baking. Put them on a baking sheet and freeze separately from each other until solid (flash freezing), then put them in a freezer bag and store in the freezer until needed. Warm in the oven until heated through.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply