How to Make the Fluffiest Buttermilk Biscuits from Scratch
There’s something magical about pulling a tray of golden, fluffy buttermilk biscuits from the oven. Whether you slather them in butter, drizzle them with honey, or sandwich them with eggs and cheese, homemade biscuits bring pure comfort in every bite.
The best part? They’re surprisingly easy to make with just a handful of basic ingredients you probably already have.
Today, I’m sharing a simple, foolproof recipe that even beginners can master. Let’s get baking!
Why Buttermilk Makes Biscuits Better
Buttermilk is the secret ingredient that transforms ordinary biscuits into extraordinary ones.
Its acidity reacts with the baking soda, helping the biscuits rise higher and giving them that signature tender, melt-in-your-mouth texture. Plus, it adds a subtle tangy flavor that balances the richness of the butter.
Ingredients You'll Need
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon sugar (optional, for a slight hint of sweetness)
¾ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small cubes
¾ to 1 cup cold buttermilk
Pro Tip: Keep your butter and buttermilk as cold as possible! Cold ingredients create steam during baking, which leads to those beautiful flaky layers.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt.
3. Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
4. Add Buttermilk
Pour in ¾ cup of cold buttermilk and gently stir with a fork until the dough just comes together. If it looks too dry, add a tablespoon or two more buttermilk as needed.
Don’t overmix—a shaggy, slightly sticky dough is perfect.
5. Shape the Dough
Turn the dough out onto a floured surface. Pat it gently into a 1-inch thick rectangle.
Fold the dough over itself a few times (like folding a letter) to create layers.
Pat it back into a 1-inch thickness.
6. Cut Out Biscuits
Use a round biscuit cutter or a floured drinking glass to cut out biscuits. Press straight down—don’t twist—to help them rise evenly.
Gather the scraps, gently press them together, and cut more biscuits.
7. Bake to Golden Perfection
Place the biscuits close together on the prepared baking sheet (they help each other rise).
Bake for 12-15 minutes, or until the tops are lightly golden.
For an extra buttery finish, brush the hot biscuits with melted butter as soon as they come out of the oven.
Tips for Success
Cold butter and buttermilk are key to flaky biscuits.
Handle the dough gently. Overworking it makes biscuits tough.
Fold the dough a few times to create more layers.
Use a sharp cutter and don’t twist when cutting.
Serving Ideas
Buttermilk biscuits are incredibly versatile. Try them:
Fresh with butter and jam
Smothered in sausage gravy
Split and filled with scrambled eggs and bacon
Drizzled with honey for a sweet treat
Final Thoughts
There’s nothing quite like homemade buttermilk biscuits—warm, fluffy, and full of love. Once you’ve made them from scratch, you’ll never want to settle for store-bought again!
Give this recipe a try and let me know how your biscuits turn out. Happy baking!
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