Side Dishes > Bread (as Side Dishes) > Rolls & Biscuits > Buttermilk Biscuits Recipe

Fluffy Buttermilk Biscuits

Learn how to make incredibly soft and fluffy buttermilk biscuits, perfect as a side dish for any meal. This recipe uses simple ingredients and easy-to-follow steps to create melt-in-your-mouth biscuits that everyone will love.

Prep Time
15 minutes
Cook Time
15-20 minutes
Servings
10-12 biscuits
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Cold Unsalted Butter
  • 1 cup Cold Buttermilk
  • 2 tablespoons Melted Butter

Getting Started

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. Make sure all of your ingredients, especially the butter and buttermilk, are very cold. This is crucial for creating flaky biscuits.

Combining Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution of the leavening agents.

Cutting in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas.

Adding Buttermilk

Make a well in the center of the flour mixture. Pour in the cold buttermilk. Gently stir with a fork until just combined. Do not overmix! The dough will be shaggy and slightly sticky.

Shaping the Biscuits

Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough in thirds, like a letter. Repeat this folding process 3-4 times. This creates layers in the biscuits. Pat the dough to 1-inch thickness again. Use a 2-inch biscuit cutter to cut out the biscuits. Place the biscuits onto the prepared baking sheet, close together for softer sides, or further apart for crispier sides. If you don't have a cutter you can also use a knife to cut square biscuits.

Baking and Finishing

Brush the tops of the biscuits with melted butter. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving. Serve warm with butter, jam, or your favorite toppings.

Nutrition Facts Estimated per 100g of product

Please note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods. Approximately per 100g: Calories: 350, Protein: 7g, Fat: 20g, Carbohydrates: 35g.

Other Considerations for Nutrition

This recipe can be adapted for dietary restrictions. Use gluten-free flour for a gluten-free version. Consider using low-fat buttermilk for a slightly healthier option.

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FAQ

  • Why are my biscuits flat?

    Flat biscuits are often the result of using warm butter or overmixing the dough. Make sure your butter and buttermilk are very cold, and mix the dough only until just combined.
  • Can I make these biscuits ahead of time?

    Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve. You can also bake the biscuits and reheat them gently before serving.
  • What if I don't have buttermilk?

    You can make a substitute for buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using.