These Classic Buttermilk Biscuits are tall, soft, and incredibly buttery, with a tender crumb that melts in your mouth. Made with just a handful of simple ingredients, these biscuits are perfect for breakfast, brunch, or as a comforting side to any meal.
Who Is This Recipe For?
This recipe is ideal for:
- Beginners who want a foolproof biscuit recipe
- Home cooks looking for a quick, no-yeast bread
- Families who love warm, fresh biscuits with butter or jam
- Anyone craving homemade comfort food
Why It’s Great
- Ready in under 25 minutes
- Uses simple pantry ingredients
- Cold butter + buttermilk = extra-fluffy biscuits
- Works with sweet or savory dishes
- Perfect for beginners
Ingredients
You will need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk
Kitchen Equipment Needed
- Mixing bowl
- Pastry cutter or fork
- Biscuit cutter or drinking glass
- Baking sheet
- Rolling pin (optional)
- Measuring cups and spoons
Instructions
1. Preheat
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture looks crumbly with pea-sized bits of butter.
4. Add Buttermilk
Pour in the buttermilk and stir gently until a dough forms. Avoid overmixing—this keeps the biscuits tender.
5. Shape
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough over itself two or three times to create layers, then pat it out to 1 inch thick again.
6. Cut
Cut out biscuits using a biscuit cutter or a round glass. Press straight down without twisting (twisting prevents a good rise).
7. Bake
Place biscuits onto the baking sheet so they’re touching slightly. Bake for 12–15 minutes, or until the tops are golden brown.
8. Serve
Brush with melted butter if you like. Serve warm.
Storage
- Keep leftover biscuits at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze baked or unbaked biscuits for up to 3 months.
To reheat, warm in a 350°F (175°C) oven for 5–7 minutes.
FAQ
Can I substitute regular milk for buttermilk?
Yes—mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit 5 minutes.
Can I use salted butter?
Yes, just reduce the added salt slightly.
Why didn’t my biscuits rise?
The butter may have been too warm, the dough overworked, or the baking powder old.
Can I make them sweeter?
Add an extra tablespoon of sugar and top with cinnamon sugar before baking.
Conclusion
These easy Buttermilk Biscuits bake up beautifully fluffy and golden every time. With simple ingredients and quick steps, they’re perfect for any meal of the day—whether you pair them with honey, jam, gravy, or enjoy them plain. Homemade comfort food has never been easier!
