Buttermilk Biscuits

Flavorful, buttery and flaky homemade buttermilk biscuits are the perfect breakfast! These are super simple to make and are delicious topped with jam, honey, or sausage gravy. Make from start to finish in only 25 minutes!

flaky buttermilk biscuit on baking sheet

Based on how popular my biscuit recipe has been, I wanted to switch it up a bit with some added buttermilk. Buttermilk gives it a depth of flavor that was a big hit with my family. I hope you enjoy it as well!

pantry ingredients on counter top

Ingredients in Buttermilk Biscuits

We’re going to be using the same basic ingredients in this recipe, except instead of milk we’re swapping it for buttermilk!

  • all-purpose flour
  • baking powder
  • salt
  • white sugar
  • butter
  • buttermilk
pouring milk into biscuit dry ingredients

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Step-by-Step Instructions

I’m going to walk you through how to make these flaky biscuits. Do not be intimidated! These are super simple to make. Just follow along.

  1. Preheat oven to 425˚F.
  2. Combine the flour, baking powder, sugar and salt in a large bowl.
  3. Cut in the cold butter until it creates small peas.
  4. Stir in the cold buttermilk.
  5. Fold the dough onto a floured surface 10 times.
  6. Roll the dough to about 3/4 to 1 inch high. Cut into biscuit shapes and place on un-greased baking pan.
  7. Bake for 13-15 minutes or until golden brown.

How to Fold Biscuit Dough

The goal is to create layers of butter that create those beautiful flaky levels we love. Simply fold the dough in half over a floured surface, turn counterclockwise and fold again. Repeat 10 times.

flaky biscuit

Tips for Fluffy Flaky Biscuits

The key to flaky layers in biscuits is COLD butter. The colder you keep the butter, the more flakiness you will achieve. That is because as the butter melts in the oven it creates an air pocket that gives you that delicious flakiness. Because of this, you want to handle the dough with your warm hands as little as possible. Also, if you find that your biscuits are ready for the oven, but the oven is not preheated – place the biscuits in the refrigerator until the oven is fully preheated.

What Does Buttermilk Do For Biscuits?

Buttermilk adds a slight tang to your biscuits. I love the taste coupled with the delicious buttery layers in every bite of biscuits.

raw biscuit down on baking sheet

Can you make homemade biscuits ahead of time?

The biggest key to making biscuits ahead of time is not allowing the baking powder to break down. Once you add any liquid to the dough, the baking powder starts to lose it’s purpose. Because of that, this is what I recommend.

Make Ahead Bake Fresh Directions: You can mix the dry ingredients together and let sit on the counter at room temperature. In the morning cut in the butter and add the buttermilk to the mixture. Proceed as instructions state.

Make Ahead Freezer Directions: Make the biscuit dough as directed and cut into biscuits. Do not bake! Freeze the biscuit dough disks on a baking sheet. Once frozen, add to storage container. When ready to enjoy, bake from frozen for a few more minutes than instructed.

How to Make Your Own Buttermilk

If you don’t have buttermilk on hand, no worries! You can easily make buttermilk at home.

  1. Pour one cup of milk into a glass measuring cup.
  2. Add one tablespoon of white distilled vinegar OR lemon juice.
  3. Stir and allow to sit for at least 10 minutes.

The milk will thicken and you can use in replace of buttermilk!

More Biscuit Inspired Recipes

flaky biscuit
Created by: Lynette Rice

Buttermilk Biscuits


Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
6
Flavorful, buttery and flaky homemade buttermilk biscuits are the perfect breakfast! These are super simple to make and are delicious topped with jam, honey, or sausage gravy. Make from start to finish in only 25 minutes!

Ingredients
  

  • 2 Cups all-purpose flour
  • 1 TB baking powder
  • 1 TB sugar
  • 1 tsp salt
  • Cup salted butter cold
  • 1 Cup buttermilk

Instructions

  • Prep: Preheat oven to 425˚F.
  • Combine the flour, baking powder, sugar and salt in a large bowl.  Cut in the cold butter until it creates small peas.  Stir in the cold buttermilk.
    pouring milk into biscuit dry ingredients
  • Fold the dough onto a floured surface 10 times.  Roll the dough out to 3/4 to 1 inch high.  Cut into biscuit shapes and place on ungreased baking pan.
    biscuit cutter in biscuit dough
  • Bake for 13-15 minutes or until golden brown.

Notes

How to make your own buttermilk: Pour one cup of milk into a glass measuring cup.  Add one tablespoon of white distilled vinegar OR lemon juice. Stir and allow to sit for at least 10 minutes.
Make Ahead Freezer Directions: Make the biscuit dough as directed and cut into biscuits. Do not bake! Freeze the biscuit dough disks on a baking sheet. Once frozen, add to storage container. When ready to enjoy, bake from frozen for a few more minutes than instructed.
Make Ahead Bake Fresh Directions: You can mix the dry ingredients together and let sit on the counter at room temperature. In the morning cut in the butter and add the buttermilk to the mixture. Proceed as instructions state.

Nutrition

Serving: 1biscuit | Calories: 276kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 724mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin A: 382IU | Calcium: 173mg | Iron: 2mg

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Recipe Rating




7 Comments

    1. Glad you enjoyed them!

  1. Vickielyn Epps says:

    5 stars
    Hi Lynette,
    Thank you for this recipe.
    So good ! Vickielyn

    1. Glad you enjoyed it!

  2. Adding 1/4 teaspoons of baking soda & cream of tartar to dry ingredients makes for a fluffier biscuit

    1. Vickielyn says:

      5 stars
      Carolyn, you baking tip made all the difference.
      Thanks !

    2. Kassie stromme says:

      Question can substitute all purpose flour with self rising flour in this recipe??