Classic Buttermilk Biscuits – Soft, Buttery, and Golden

Warm, buttery, and irresistibly flaky, these Buttermilk Biscuits are the kind of homemade comfort food that makes any meal feel special. Whether you’re serving them for breakfast with honey, alongside fried chicken, or with a hearty stew, these biscuits always steal the show. They’re tender on the inside with crisp, golden edges. perfect for any cozy weekend morning or holiday brunch.

Why You’ll Love This Recipe

• Simple ingredients — You only need pantry staples and cold buttermilk.
• Perfect texture — Fluffy inside, golden and crisp outside.
• Versatile — Great with breakfast, dinner, or even dessert toppings.
• Freezer-friendly — Make ahead and bake fresh anytime.
• Homemade goodness — No preservatives, just real flavor and love.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup cold buttermilk, plus extra for brushing

Step-by-Step Instructions

1. Preheat and prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter: Add cold butter cubes and use a pastry cutter or fork to cut them in until the mixture resembles coarse crumbs.
4. Add buttermilk: Pour in cold buttermilk and stir until dough just comes together. Do not overmix.
5. Shape the dough: Turn dough out onto a lightly floured surface and gently knead 4–5 times until it holds together. Pat into a ¾-inch thick rectangle.
6. Cut biscuits: Use a 2 ½-inch biscuit cutter to cut out biscuits. Re-roll scraps gently and cut again.
7. Bake: Place biscuits on the prepared sheet, close together for soft sides or spaced apart for crisp edges. Brush tops with buttermilk.
8. Bake for 12–15 minutes or until golden brown. Serve warm with butter or jam.

Tips & Variations

• Cold ingredients are key: Keep butter and buttermilk chilled for flaky layers.
• Add cheese or herbs: Mix in shredded cheddar or chopped chives for a savory twist.
• Sweet version: Add 1 tablespoon of sugar and serve with honey or jam.
• Tall biscuits: Fold dough in half once before cutting for extra layers.

Storage & Freezer Instructions

• To store: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
• To freeze: Place unbaked biscuits on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 3–5 minutes to the baking time.
• Reheat: Warm baked biscuits in a 350°F oven for 5–7 minutes until soft again.

Serving & Pairing Ideas

• Serve with gravy for a Southern-style breakfast.
• Pair with fried or baked chicken for dinner.
• Spread with strawberry jam or honey butter for a cozy brunch treat.
• Enjoy alongside soups and stews to soak up every drop.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, you can make a quick substitute by mixing ¾ cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using. However, true buttermilk gives the biscuits a richer flavor and softer crumb.

Why are my biscuits not rising?

Your baking powder may be expired or your butter got too warm. For best results, use fresh leavening agents and handle the dough lightly to keep it cold.

How do I make biscuits more flaky?

Keep all ingredients cold and fold the dough once or twice before cutting. This creates layers of butter and flour that puff up beautifully in the oven.

Can I make the dough ahead of time?

Yes, you can refrigerate the cut biscuits for up to 24 hours before baking. When ready, bake straight from the fridge without warming the dough.

Ready to Make It?

It’s time to bake these golden, fluffy Buttermilk Biscuits! In just a few steps, you’ll have a batch of warm, buttery biscuits that taste like pure homemade comfort. Scroll down to the recipe card and start baking, your kitchen is about to smell amazing!

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