I’ve spent years perfecting a buttermilk biscuit recipe that balances flaky layers with a tender, buttery crumb. It’s all about handling the dough just right and using chilled ingredients to create that signature rise. The secret? Folding the dough to build layers without overworking it. Once baked, these biscuits are golden, fragrant, and melt in your mouth. There’s a trick to getting them just right—think you’ve got what it takes to nail it?
Recipe
There’s something magical about a warm, flaky buttermilk biscuit fresh out of the oven—it’s comfort food at its finest, and this recipe nails it every single time. What makes these biscuits unforgettable? The secret’s in the buttermilk.
Its tangy richness creates a tender crumb while keeping the layers irresistibly fluffy and light. Combine that with a touch of butter folded into the dough, and you’ve got biscuits with a golden, crispy exterior that shatters beautifully with each bite.
Whether you’re serving them with honey, jam, or just plain, these biscuits are a crowd-pleaser that feels both indulgent and homey. I’ve made this recipe dozens of times—for lazy Sunday mornings, holiday brunches, and even just because—and they never fail to disappear fast. Trust me, once you try these, you’ll never go back to store-bought. Let’s get baking!
Ingredients
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup unsalted butter (cold and cubed)
- 1 cup buttermilk (or 1 cup whole milk + 1 tbsp lemon juice/vinegar)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp sugar
For an extra touch, brush the tops with melted butter before baking for a golden, buttery crust.
How to Make the Best Buttermilk Biscuit Ingredients List
Preheat your oven to 450°F (232°C). This guarantees your oven is hot enough to create the perfect rise and golden-brown crust on your biscuits. Place a baking sheet in the oven to warm up—this helps the biscuits start cooking immediately when placed on it.
Cut chilled butter into small cubes and keep it cold until ready to use. Cold butter is essential because it creates steam pockets during baking, resulting in flaky layers. If the butter softens, pop it in the freezer for a few minutes.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents, guaranteeing consistent rise. For extra tenderness, consider sifting the dry ingredients.
Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Avoid overworking the mixture to keep the biscuits light and flaky.
Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork or spatula just until the dough comes together. Overmixing will lead to tough biscuits—some lumps are okay.
Turn the dough onto a lightly floured surface and gently fold it over itself 2–3 times. This creates layers in the biscuits without overhandling the dough. Pat it into a 1-inch thick rectangle, but avoid using a rolling pin, which can compress the dough.
Using a sharp biscuit cutter or a floured glass, cut the biscuits straight down without twisting. Twisting seals the edges and prevents the biscuits from rising properly. Gather and gently reshape the dough scraps for additional biscuits.
Place the biscuits on the preheated baking sheet, guaranteeing they’re slightly touching. This helps them rise upward instead of spreading out. Brush the tops with a little buttermilk or melted butter for a golden, crispy crust.
Bake for 12–15 minutes, or until the biscuits are puffed and golden brown. Avoid opening the oven door too early, as this can cause the biscuits to collapse. Check for doneness by gently lifting one—it should sound hollow when tapped.
Let the biscuits cool on the baking sheet for 2–3 minutes before serving. This allows them to set slightly without becoming soggy from steam. Enjoy warm with butter, jam, or your favorite toppings!
Nutrition
Buttermilk biscuits are a classic comfort food that can be enjoyed at any meal. Here’s the nutritional breakdown per serving.
| Calories | Carbs (g) | Protein (g) | Fat (g) | Fiber (g) | Sugar (g) | Sodium (mg) | Cholesterol (mg) |
|---|---|---|---|---|---|---|---|
| 250 | 30 | 5 | 12 | 1 | 2 | 400 | 20 |
Chef Tips
Perfect biscuits start with cold ingredients. I keep butter and buttermilk chilled until the last second. Don’t overwork the dough—gentle folds create flaky layers.
I use a sharp cutter and press straight down—no twisting! Bake in a hot oven for golden tops. If they’re browning too fast, I tent with foil.
Serve warm; reheating’s fine, but fresh is best. Trust me, these small steps make all the difference.
