Homemade Buttermilk Biscuits

Three stacked biscuits are shown, with the top biscuit missing a bite. Sliced butter and a bowl of jam are nearby on a rustic white wooden surface.

Homemade Buttermilk Biscuits

Buttermilk biscuits with flaky layers, that are super easy to make. You'll never bother with canned biscuits again! Freezer instructions included.

Course Bread, Side

Cuisine American

Prep Time 10

Cook Time 12

Servings biscuits

Calories 214kcal

Author Kylee Ayotte

Equipment

Ingredients

8 tablespoons butter 1 stick + extra for brushing
2.5 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons white sugar
1 teaspoon kosher salt
1 cup buttermilk cold

US Customary - Metric

Instructions

Get prepped

Place the 8 tablespoons butter in the freezer.
Preheat the oven to 425°F (218°C)

Make the dough

In a large mixing bowl add 2.5 cups all-purpose flour, 2 tablespoons baking powder, 2 teaspoons white sugar, and 1 teaspoon kosher salt and mix with a whisk.
After the butter has been in the freezer for 15 minutes (or more) grate the stick of butter into the mixing bowl with the flour.
Using a dough cutter cut the butter into the flour mixture – it shouldn’t need much as you’ve grated the butter.
Fold 1 cup buttermilk into the flour mixture, until a sticky dough has formed (don’t overmix).

Cut the dough

Empty the dough out onto a lightly floured surface and carefully using your fingers work the dough into a rough rectangle, that’s about 1 inch thick. Fold the dough over onto itself, into thirds (like an envelope). Press out again using fingers to form another rectangle.
Repeat these steps about another 3 times, being careful not to overwork the dough.
Finally, press out the dough into ½ inch thick shape.
Take a 2-1/2 inch biscuit cutter, cut out biscuit circles by pressing straight down and straight back up again (don’t twist).
With the offcuts form another ½ inch shape and cut out more biscuits until there is no dough left.

Bake the biscuits

Place these biscuit dough circles into a lightly greased baking dish (they can touch each other).
Brush the tops of these biscuits, lightly, with butter then add to the oven. Bake for 10-12 minutes.
Remove when golden brown and brush the tops with melted butter again.

Notes

What to do if you don't have buttermilk on hand

If you don’t have buttermilk, mixing your own is a great alternative. You can add 2-3 teaspoons of lemon juice or white vinegar to milk. Let it sit until it starts to sour, about 5 minutes.

Use cold butter and buttermilk.
Don't overmix your dough, this will result in a tough biscuit. We are looking for fluffy biscuits!
When cutting, don't twist your cutter.

What to do with leftovers

Store in an airtight container at room temp for up to 4 days.

Freezing instructions

This recipe can be frozen after baking.

Put them on a baking sheet and freeze separately from each other until solid (flash freezing), then put them in a freezer bag and store in the freezer until needed.

Warm in the oven until heated through.

Nutrition