Buttermilk Biscuits
Simple, Flaky, and Delicious
There’s nothing quite like a warm, buttery biscuit fresh out of the oven. Whether it’s for breakfast or as a side to your favorite meal, buttermilk biscuits are a classic that everyone loves. And don’t worry—making them from scratch is easier than you think! Let’s get into it.
Why Buttermilk Biscuits?
The secret to those perfect, flaky layers? Cold butter, buttermilk, and a bit of technique. The result: biscuits that are tender on the inside, crisp on the outside, and full of flavor.
Ingredients
Step by Step
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Preheat the Oven & Mix Dry Ingredients:
Preheat your oven to 425°F. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cut in the Butter:
Add the cold butter to the dry ingredients. Use a pastry cutter to work it in until the butter is pea-sized, then smash half of the butter chunks flat with your fingers for extra flakiness.
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Add the Buttermilk:
Make a well in the center of the dry ingredients, then stir in the cold buttermilk until the dough just comes together. Don’t overmix!
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Knead & Shape:
Turn the dough onto a floured surface and gently knead it 4-5 times. Pat it into a 1-inch thick rectangle. Cut it into 12 even squares, or use a biscuit cutter for round biscuits.
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Egg Wash & Bake:
Whisk the egg with a little water and brush it on top of the biscuits. Bake for 14-18 minutes until golden brown and puffed up.
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Serve & Enjoy:
Let the biscuits cool slightly and serve. They’re perfect with jam, butter, or just on their own.
Some Helpful Tips
• Use Cold Ingredients: Cold butter and buttermilk are key to flaky layers.
• Don’t Overmix: Stir the dough just until it comes together to avoid tough biscuits.
• Put into Hot Oven: Preheat the oven to get that perfect rise.
buttermilk, biscuit, flaky, breakfast, sides,
User Reviews
So appreciate You Mrs Phillips🫶🫵🙏🕊
These were delicious. At first the dough was really sticky and wet, so I put it in the fridge for 30 min. I used a bit of extra flour when kneading and folding. They came out perfect. I’ll totally use this recipe again and again. I used them with sausage gravy and will heat up the leftovers and serve with my raspberry freezer jam. Thanks Damaris!
It’s a very tasty recipe, everyone should try it!💙
Why is butter leaking out of my biscuits when they’re in the oven?
Hi, Damaris! I’ve been following you since Next Food Network Star!
I wanted to know if you can make a batch of biscuit dough and refrigerate it? I live alone and am diabetic, so a single biscuit is really all I should bake at once.
Thanks!