Fluffy, tender, and buttery buttermilk biscuits that are perfectly golden and melt in your mouth with every bite—ideal for breakfast or as a side to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1 cup cold buttermilk
Directions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a pastry cutter or my fingers, I cut the cold butter into the flour mixture until it looks like coarse crumbs.
Pour in the cold buttermilk and stir gently just until the dough comes together. I’m careful not to overmix here.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Then, I fold the dough over itself 2-3 times to create those flaky layers, and pat it down again.
Using a round biscuit cutter, I cut out the biscuits and place them close together on the baking sheet. I gather the scraps, re-pat the dough, and cut until all dough is used.
Bake for 12-15 minutes or until the tops are golden brown. When they come out of the oven, I like to brush the tops with melted butter for extra richness.
Serve warm for the best melt-in-your-mouth experience.
Servings and timing
This recipe makes about 8 biscuits. Prep takes around 10 minutes, and baking is about 15 minutes, so the total time is just 25 minutes. It’s a perfect quick-baking recipe when I want fresh biscuits fast.
Variations
For a cheesy twist, I sometimes add 1/2 cup shredded cheddar cheese to the dry ingredients before mixing in the butter.
To make herb biscuits, adding 1-2 teaspoons of fresh chopped rosemary or thyme gives a lovely aromatic flavor.
I occasionally swap half the all-purpose flour for whole wheat flour for a nuttier texture and a bit more fiber.
For sweeter biscuits, stirring in a tablespoon of sugar adds a gentle sweetness that pairs beautifully with jam.
If I’m short on buttermilk, I make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Storage/Reheating
I store any leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, I freeze the biscuits in a sealed bag for up to 3 months. When I’m ready to eat them, I reheat frozen biscuits in a 350°F (175°C) oven for 10-15 minutes until warmed through. Microwaving works in a pinch but tends to soften the biscuit crust.
FAQs
What makes buttermilk biscuits different from regular biscuits?
Buttermilk biscuits use buttermilk instead of regular milk, which reacts with the baking soda to create a lighter, tangier biscuit with a tender crumb. The acidity also helps activate the leavening agents for a fluffier texture.
Can I make these biscuits dairy-free?
Yes! I substitute the butter with a dairy-free margarine or coconut oil and use a plant-based buttermilk alternative (like almond or soy milk mixed with lemon juice) to get similar results.
How do I keep biscuits flaky?
The key is using very cold butter and not overworking the dough. Folding the dough over itself several times creates layers that bake into flaky, tender biscuits.
Can I prepare the dough ahead of time?
You can prepare the dough, shape the biscuits, and store them covered in the fridge overnight. Just add a couple of extra minutes to the baking time if baking cold biscuits straight from the fridge.
What’s the best way to cut the biscuits?
I prefer a round biscuit cutter to get uniform shapes and help the biscuits rise evenly. Press straight down without twisting to avoid sealing the edges and preventing proper rise.
Conclusion
These melt-in-your-mouth buttermilk biscuits are a go-to in my kitchen whenever I want something comforting and homemade. They’re simple to make with everyday ingredients but deliver a flaky, tender biscuit that’s full of buttery flavor. Whether it’s for a lazy weekend breakfast or a special dinner side, this recipe never fails to impress and satisfy.
Recipe:
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Melt In Your Mouth Buttermilk Biscuits
- Total Time: 25 minutes
- Yield: 8 biscuits
- Diet: Vegetarian
Description
Fluffy, tender, and buttery buttermilk biscuits that are perfectly golden and melt in your mouth with every bite—ideal for breakfast or as a side to any meal.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1 cup cold buttermilk
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter or fingers, cut the cold butter into the flour mixture until it looks like coarse crumbs.
- Pour in the cold buttermilk and stir gently just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create flaky layers, then pat down again.
- Use a round biscuit cutter to cut out biscuits and place them close together on the baking sheet. Gather scraps, re-pat, and cut until all dough is used.
- Bake for 12-15 minutes or until the tops are golden brown. Brush tops with melted butter immediately after baking for extra richness.
- Serve warm for the best melt-in-your-mouth experience.
Notes
For a cheesy twist, add 1/2 cup shredded cheddar cheese to dry ingredients before mixing in butter.
To make herb biscuits, add 1-2 teaspoons fresh chopped rosemary or thyme.
Swap half the all-purpose flour for whole wheat flour for nuttier texture and more fiber.
Add 1 tablespoon sugar for a sweeter biscuit that pairs well with jam.
To make a buttermilk substitute, add 1 tablespoon lemon juice or vinegar to 1 cup milk, let sit 5 minutes.
Store leftovers in airtight container at room temperature for 2 days or freeze up to 3 months.
Reheat frozen biscuits in a 350°F (175°C) oven for 10-15 minutes for best texture.
Press biscuit cutter straight down without twisting to keep edges from sealing and allow rise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 160
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
