This easy Buttermilk Biscuits recipe yields soft and fluffy biscuits perfect for breakfast or as a side dish. The recipe calls for a combination of all-purpose flour and cornstarch, baking powder, salt, sugar, butter, and buttermilk. Slather it with Honey Butter, sandwiched with egg and bacon, or serve with fried eggs for a tasty breakfast or brunch.
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What are Biscuits?
Biscuits in the U.S. are a type of quick bread that is similar to scones. They are typically made from a simple combination of flour, baking powder, salt, fat (usually butter, shortening, or lard), and liquid (usually milk or buttermilk). The ingredients are quickly mixed to create a soft dough, which is rolled out, cut into rounds, and baked until they are fluffy and golden brown. American biscuits are often served as a side dish with meals and can be used for making breakfast sandwiches or served with gravy.
Buttermilk Biscuits Ingredients
Note: The full instructions are provided in the recipe card below.
- All-Purpose Flour: It gives structure and texture to the biscuit.
- Cornstarch: It helps to create a fluffy and light texture.
- Baking soda & Baking Powder: Use for leavening agents that cause biscuits to rise.
- Sugar & Salt: It enhances the flavor of the biscuits.
- Butter: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits.
- Buttermilk: It contributes to the light and fluffy texture by helping to create a soft and tender crumb.
Tools you'll need
- (1) 13" x 18" Baking Sheet
- Biscuit Cutter
- Parchment Paper
- A food Processor, Pastry Cutter, or two forks will also work.
- Pastry Brush
How to Make Buttermilk Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
Transfer to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks). Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer the squares to a 13'' x 18 '' prepared baking sheet dusted with flour or lined with parchment paper. Lightly brush them with buttermilk and bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the buttermilk Biscuits from the oven, and brush them with melted butter, if desired. Enjoy warm!
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Cornstarch: All-purpose flour can be substituted for cornstarch.
- All-Purpose Flour: You can substitute it with pastry or cake flour for a lighter texture. You can use whole wheat flour if you prefer a whole grain option, but the biscuits may be denser.
- Baking Powder: There is no direct substitute for baking powder, as it provides the necessary leavening in the recipe. Make sure you have it on hand, or you won't be able to achieve the desired rise and texture.
- Baking Soda: You can use baking powder instead of baking soda. Remember that baking soda is about three times stronger than baking powder, so use three times the amount of baking powder called for in the recipe.
- Kosher Salt: Regular table salt can be used as a substitute for kosher salt. However, since table salt is finer, use less than the kosher salt specified in the recipe.
- Granulated Sugar: You can replace it with an equal amount of brown sugar or honey for a slightly different flavor.
Check out this Whole Wheat Biscuits version of this recipe on my website!
Variations
- Cheese Biscuits: Add 1-½ cups of grated cheddar cheese.
- Chive Biscuits: Add 1-½ cups chopped fresh chives or green onion.
- Bacon and Scallion Biscuits: Stir in ½ cup of cooked and crumbled bacon and ¼ cup of chopped scallions into the dough after adding the buttermilk. Fold them in gently to distribute evenly and continue with the recipe.
- Sweet Cinnamon Biscuits: Increase the granulated sugar in the recipe to ¼ cup and add 1 teaspoon of ground cinnamon to the dry ingredients. You can also sprinkle sugar and cinnamon on the biscuits before baking for extra sweetness and flavor.
- Honey Butter Biscuits: Drizzle 2 tablespoons of honey over the top of the dough before cutting it into squares. This will add a touch of sweetness and flavor. After baking, brush the biscuits with melted butter mixed with a little honey for an extra honey butter glaze.
- Garlic and Parmesan Biscuits: Add 2 cloves of minced garlic and ½ cup of grated Parmesan cheese to the dry ingredients before incorporating the butter. These biscuits will have a savory and cheesy flavor that pairs well with soups or as a side for pasta dishes.
How to Serve
Buttermilk Biscuits can be served in various ways. Enjoy them warm with a spread of butter or jam. They can also be turned into breakfast sandwiches or a base for biscuit and gravy dishes. Serve them alongside soups, stews, or chili for a comforting meal. However you choose to serve them, their buttery and flaky texture will surely delight your taste buds.
How to Store & Re-Heat
To store: These buttermilk biscuits can be refrigerated airtight for up to 5 days.
To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Make-Ahead
Buttermilk Biscuits (unbaked) can be made up to a month ahead. First, freeze until solid on a baking sheet, then transfer to a freezer-safe plastic bag; Do not thaw the buttermilk biscuits before baking; bake as directed in the recipe, adding a few minutes to the baking time.
How to Freeze
To freeze Buttermilk Biscuits, let them cool completely, then wrap them tightly in plastic or place them in a freezer bag. Label with the date and contents, and store in the freezer for up to 3 months. To thaw, transfer them to the refrigerator overnight. Then, reheat in the oven or skillet until warmed through. Freezing allows you to enjoy homemade biscuits later with minimal effort.
Tips for Making the Best Buttermilk Biscuits
- Keep Ingredients Cold: Ingredients are key to achieving flaky and tender biscuits. Ensure the butter is chilled and cut into small pieces before incorporating it into the flour mixture. Also, use cold buttermilk straight from the refrigerator.
- Don't Overwork the Dough: Overworking the dough can result in tough biscuits. Mix the dough just until it comes together, and avoid kneading it. A slightly shaggy and crumbly dough is perfectly fine.
- Flour the Work Surface and Cutter: When rolling out the dough and cutting the biscuits, lightly flour the work surface and biscuit cutter. This prevents sticking and ensures clean cuts, promoting even rising.
- Create Layers: To achieve flaky layers in your biscuits, use the "folding" method. After patting the dough into a rectangle, fold it like a letter (one-third on top of the other third), then roll it out again. Repeat this process a few times, which creates buttery layers as the biscuits bake.
- Use Good-Quality Butter: Good-quality butter with a higher fat content will produce better flavor and texture. Unsalted butter is preferred, as it allows you to control the amount of salt in the recipe.
- Don't Twist the Cutter: When cutting out the biscuits, use a sharp biscuit cutter and press straight down without twisting. Twisting the cutter can seal the edges, preventing proper rising.
- Bake at High Temperature: Baking the biscuits at a higher temperature, around 425°F (220°C), helps them rise quickly and develop a nice golden crust.
- Don't Crowd the Biscuits: Leave space between the biscuits on the baking sheet to allow for even heat distribution and rising.
- Buttermilk Substitution: If you don't have buttermilk, you can make a simple substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using it in the recipe.
- Customize Flavors: Feel free to add herbs, spices, grated cheese, or other flavorings to the dough to create variations of the classic buttermilk biscuits.
FAQ
Can I use a different type of flour for the Buttermilk Biscuits?
You can experiment with different types of flour, like pastry flour or whole wheat flour, but remember that it may affect the texture and taste of the biscuits.
Can I substitute buttermilk with regular milk?
While buttermilk provides a unique tangy flavor and acidity to the biscuits, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
How long do the baked biscuits stay fresh?
Baked Buttermilk Biscuits can be stored at room temperature in an airtight container for up to 2 days. After that, they may start to dry out. For longer storage, freeze the biscuits.
Can I add other ingredients like cheese or herbs to the biscuit dough?
Absolutely! You can customize the recipe by adding ingredients like shredded cheese, herbs, or cooked bacon. Mix them into the dough before shaping and baking the biscuits for added flavor and variety.
Can I use salted butter instead of unsalted butter?
You can use salted butter if that's what you have. Adjust the amount of kosher salt in the recipe to avoid oversalting the biscuits.
Related Recipe:
Recipe
Easy Buttermilk Biscuits
Tools
Ingredients
- 375 g (3 cups) all-purpose flour, spooned & leveled
- ¼ cups cornstarch or purpose flour
- 1-½ Tablespoons baking powder
- ½ baking soda
- 1-¾ teaspoons kosher salt; adjust to taste
- 4 teaspoons granulated sugar
- 2 sticks unsalted butter , very cold, and cut into ½ inch chunks
- 1-¼ cups very cold buttermilk , plus 2 tablespoons for brushing
Instructions
- Preheat the oven to 425°. In a food processor, pulse flour, cornstarch, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- Transfer to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer the squares to a 13'' x 18 '' prepared baking sheet that has been dusted with flour.
- Lightly brush them with buttermilk and bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the buttermilk Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- To store: These buttermilk biscuits can be refrigerated airtight for up to 5 days.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
- Cover leftovers tightly and store them at room temperature or in the refrigerator for up to 5 days.
- Stacking the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and pressing down to flatten is the key. It creates incredibly tall Homemade Buttermilk Biscuits with layer upon flaky layer of buttery goodness.
- Cold butter is crucial for Perfect biscuits. If you have time, cube the butter and place it on a plate in the freezer before using it; this keeps it nice and cold while mixing. Also, try placing the flour in the freezer too before beginning.
- When cutting the dough with a biscuit cutter, do not twist the cutter. Instead, press the cutter down into the dough firmly. Twisting it will seal off the Homemade Buttermilk Biscuits' edges, preventing them from rising.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.