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Homemade Buttermilk Biscuit Recipe

Homemade Buttermilk Biscuit Recipe

These easy buttermilk biscuits are flaky, soft, and lightly crisp on the outside. Cold butter, cold buttermilk, and gentle folding create beautiful layers without complicated techniques.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

Biscuit Dough
  • 2 cups (240 g) All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 8 tablespoons (113 g or 1 stick) Unsalted butter, very cold and cubed
  • 3/4 cup (180 ml), plus 1-2 tablespoons if needed Cold buttermilk
Finish
  • 1 tablespoon, optional Melted butter for brushing tops

Method
 

Instructions
  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  3. Cut the very cold cubed butter into the flour mixture with a pastry cutter or your fingertips until coarse crumbs form, leaving some pea-sized butter pieces.
  4. Pour in the cold buttermilk and stir gently just until a shaggy dough forms. Add 1 to 2 tablespoons more buttermilk only if dry flour remains and the dough will not come together.
  5. Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it in half, and repeat the pat-and-fold process 3 to 4 times.
  6. Pat or roll the dough to about 3/4-inch thickness.
  7. Use a 2 1/2-inch cutter to cut out 8 biscuits, pressing straight down without twisting.
  8. Arrange the biscuits close together for softer sides or slightly apart for crisper edges. Chill for about 10 minutes if the dough has become warm.
  9. Brush the tops with melted butter if desired, then bake for 12 to 15 minutes, until risen and golden brown.
  10. Serve the biscuits warm with butter, honey, jam, gravy, or your favorite savory meal.