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Homemade Buttermilk Biscuits That Rise Every Time

Homemade Buttermilk Biscuits That Rise Every Time

These tall, flaky buttermilk biscuits rely on cold butter, cold buttermilk, fresh baking powder, and careful folding for dependable lift. The recipe makes 8 medium biscuits with crisp golden tops and soft, tender centers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Biscuit Dough
  • 2 cups (240 g) All-purpose flour, preferably spooned and leveled
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 6 tablespoons (85 g) Cold unsalted butter, cut into small cubes
  • 3/4 cup (180 ml) Cold buttermilk
  • 1-2 tablespoons Additional buttermilk, only if needed
Optional Finish
  • 1 tablespoon Melted butter for brushing

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  3. Cut in the cold cubed butter 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 1–2 tablespoons more buttermilk only if the dough seems unusually dry.
  5. Turn the dough onto a lightly floured surface, pat it into a rectangle about 3/4 inch thick, fold it in half, and pat it out again. Repeat the fold 2–3 times.
  6. Pat or roll the dough to 3/4–1 inch thick, then cut 8 biscuits with a floured 2 1/2-inch cutter pressed straight down without twisting.
  7. Arrange the biscuits close together for softer sides or slightly apart for crisper edges. Chill for 10–15 minutes if the dough or butter has softened.
  8. Bake for 12–16 minutes, until the biscuits are tall and golden on top. Brush with melted butter if desired and serve warm.

Notes

Keep the butter, buttermilk, and dough cold. Use fresh baking powder and baking soda, avoid excess flour, handle the dough minimally, and press the cutter straight down instead of twisting.