Description

Fluffy, buttery, and tender, these homemade buttermilk biscuits are perfect for breakfast, brunch, or as a warm dinner side. With golden tops and flaky layers, they are easy to make and irresistibly delicious.

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

3/4 cup cold buttermilk (plus more for brushing tops)

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Instructions

Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse crumbs with pea-sized bits.
Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1/2 inch thick.
Fold the dough over itself 3–4 times to create layers, then press it out again to about 3/4 inch thick.
Use a biscuit cutter to cut out rounds, pressing straight down without twisting. Place them on the baking sheet, either close together for soft sides or spaced apart for crisp edges.
Brush the tops with extra buttermilk.
Bake for 12–15 minutes, until golden brown and baked through.
Serve warm with butter, jam, or honey.

Notes

Use cold butter and buttermilk for the flakiest texture.

Do not twist the biscuit cutter to ensure proper rise.

Leftovers can be stored at room temperature for 2 days or refrigerated for up to 4 days.

Freeze baked biscuits for longer storage and reheat in the oven directly from frozen.

Customize with cheese, herbs, or a touch of cinnamon for variations.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 1g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg