Homemade buttermilk biscuits are a classic comfort food that brings warmth and nostalgia to the table.
These soft, flaky biscuits are made with simple ingredients like flour, butter, and tangy buttermilk, resulting in a golden, tender treat perfect for breakfast or as a side to any meal.
Their buttery layers make them ideal for spreading with jam, honey, or gravy.
Whether served fresh from the oven or used as a base for biscuits and gravy, these biscuits are a delicious, easy-to-make staple that can elevate any dish.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing
Directions
Step 1 Preheat oven to 425 degrees F (220 degrees C).
Step 2 Line a baking sheet with a silicone baking mat or parchment paper.
Step 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Step 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Step 5 Make a well in the center of butter and flour mixture.
Pour in 3/4 cup buttermilk; stir until just combined.
Step 6 Turn dough onto a floured work surface, pat together into a rectangle.
Step 7 Fold the rectangle in thirds.
Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.
Repeat twice more, folding and pressing dough a total of three times.
Step 8 Roll dough on a floured surface to about 1/2 inch thick.
Step 9 Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Step 10 Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Step 11 Brush the tops of biscuits with 2 tablespoons buttermilk.
Step 12 Bake in the preheated oven until browned, about 15 minutes.
Variations of Homemade Buttermilk Biscuits:
Cheddar and Herb Biscuits: Add shredded cheddar cheese and chopped fresh herbs like rosemary, thyme, or parsley to the dough for a savory, cheesy twist.
Garlic Parmesan Biscuits: Mix in some garlic powder and grated Parmesan cheese for a rich, savory flavor. Brush the tops with melted garlic butter for extra flavor.
Sweet Biscuits: For a sweeter version, add a tablespoon of sugar to the dry ingredients and serve with jam or fruit preserves. You can also sprinkle cinnamon and sugar on top before baking.
Whole Wheat Biscuits: Substitute half of the all-purpose flour with whole wheat flour for a heartier, more wholesome biscuit.
Bacon or Ham Biscuits: Fold in crumbled cooked bacon or diced ham for a smoky, savory addition. These make a great breakfast option with eggs or as a sandwich base.
Buttermilk Drop Biscuits: For a quicker version, skip the rolling and cutting process and simply drop spoonfuls of dough onto a baking sheet. This creates a more rustic, yet equally delicious, biscuit.
Tips for Making Homemade Buttermilk Biscuits:
Use Cold Butter: Cold butter is key to creating flaky layers. Cut the butter into small cubes and keep it as cold as possible by placing it in the freezer for a few minutes before incorporating it into the flour.
Don’t Overwork the Dough: Overmixing or over-kneading the dough can make the biscuits tough. Mix the ingredients just until combined to ensure a tender texture.
Use Buttermilk for Flavor and Rise: The acidity in buttermilk helps the biscuits rise and adds a tangy flavor. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
Don’t Twist the Cutter: When cutting the biscuits, press straight down with the cutter and lift without twisting. Twisting can seal the edges and prevent the biscuits from rising fully.
Layer the Dough: For extra flaky biscuits, fold the dough over itself a few times before rolling it out. This creates layers that will separate beautifully during baking.
Brush with Butter: For a golden and flavorful top, brush the biscuits with melted butter before and after baking. This also gives the biscuits a soft, tender crust.
High Heat for Best Results: Bake the biscuits in a hot oven (around 425°F/220°C) to help them rise quickly and get that fluffy interior with a crisp, golden exterior.
By following these variations and tips, you’ll create the perfect homemade buttermilk biscuits with layers of flavor and a tender, flaky texture every time!
To store homemade buttermilk biscuits and maintain their freshness, follow these steps:
Room Temperature (1–2 days):
Cooling: Allow the biscuits to cool completely on a wire rack after baking.
Storing: Once cooled, store them in an airtight container or a resealable plastic bag at room temperature. This will keep them soft for about 1–2 days.
Refrigeration (Up to 1 week):
If you want to keep the biscuits fresh for longer, you can refrigerate them. Place them in an airtight container lined with a paper towel to absorb any moisture.
Reheating: When ready to eat, reheat in the oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. You can also microwave them for 10–15 seconds, but this may make them slightly less flaky.
Freezing (Up to 3 months):
Freezing Before Baking: If you want to freeze the biscuits, you can freeze them before baking. Arrange the unbaked biscuits on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
They can be baked directly from the freezer; just add a few extra minutes to the baking time.
Freezing After Baking: To freeze baked biscuits, cool them completely and then wrap each biscuit in plastic wrap, followed by aluminum foil or place them in a freezer-safe container. This helps prevent freezer burn.
Reheating: Thaw frozen biscuits in the refrigerator overnight. Reheat in the oven as mentioned above.
Avoid Stacking:
If you stack biscuits in storage, place parchment paper between layers to prevent them from sticking together.
By following these storage methods, you can enjoy your homemade buttermilk biscuits fresh and delicious for days or even weeks!