These buttermilk biscuits use cold butter and a few folds to make distinct, flaky layers. The dough comes together without a mixer or a resting period, and the biscuits bake in about 12 to 15 minutes. For other simple bakes, see our easy baking recipes from scratch.
Ingredients and what they do
All-purpose flour gives the dough structure; baking powder and a little baking soda help it rise. Sugar adds a mild sweetness, while salt balances the flavor. Keep the butter and buttermilk cold until they go into the bowl. Small pieces of butter left in the dough create pockets as the biscuits bake.
The exact amounts are in the recipe card below: 2 cups (240 g) flour, 1 tablespoon baking powder, 2 teaspoons sugar, 3/4 teaspoon salt, 1/4 teaspoon baking soda, 6 tablespoons (85 g) cold unsalted butter, and 3/4 cup (180 ml) cold buttermilk. Reserve 2 tablespoons of the butter for brushing the finished biscuits, if desired.
How to make flaky buttermilk biscuits
- Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk the dry ingredients together. Work 4 tablespoons of the cold butter into the flour until the pieces are roughly pea-sized.
- Stir in the cold buttermilk just until a shaggy dough forms. Avoid mixing until smooth; the dough should still have visible butter pieces.
- Turn onto a lightly floured surface. Pat into a rectangle, fold into thirds, rotate, and repeat the fold twice more. Pat to about 1/2 to 3/4 inch thick.
- Cut with a 2 1/2-inch round cutter, pressing straight down without twisting. Gently press scraps together for the final biscuits.
- Arrange the biscuits close together on the prepared sheet. Brush their tops with a little buttermilk if you like. Bake for 12 to 15 minutes, until risen and golden. Melt the reserved butter and brush it over the warm biscuits.
Tips for better biscuits
- For consistent measuring, weigh the flour or spoon it into a measuring cup and level it; packing the cup can make the dough dry.
- If the cubed butter softens while you prepare the other ingredients, refrigerate it briefly before mixing.
- Use only enough flour on the counter to keep the dough from sticking. Extra flour and overworking can make the biscuits dense.
- Flour the cutter between cuts, and avoid twisting it so the edges can rise freely.
- Cut, unbaked biscuits can be frozen on a tray and stored in a freezer-safe container. Bake from frozen, allowing a little extra time and checking for golden tops.
Serving ideas
Serve the biscuits warm with butter, jam, or a quick honey butter: mix softened butter with honey to taste and, optionally, a small dash of vanilla or cinnamon. They also go well alongside Irish vegetable soup.
Easy Homemade Buttermilk Biscuits Recipe for Flaky Perfection
Learn how to make easy, amazing buttermilk biscuits that are flaky, tall, and buttery. This recipe requires no chill time and is perfect for a special touch to any meal, whether for breakfast or as a side. Enjoy them plain or with an optional homemade honey butter.
Buttermilk biscuits
- 2 cups all-purpose flour (240 g)
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold unsalted butter (85 g; divided)
- 3/4 cup cold buttermilk (180 ml)
Preheat your oven to 425°F (220°C).
In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Whisk to mix thoroughly.
3 Add the baking soda to the flour mixAdd the baking soda to the flour mixture and whisk again.ure and whisk again.
Take 6 tablespoons of cold unsalted butter. Cube 4 tablespoons (57 grams) of the butter and set the remaining 2 tablespoons aside.
Sprinkle the cubed butter into the flour mixture.
Using your clean hands or a pastry blender, work the butter into the flour until it resembles pea-sized pieces.
Wash your hands. Gradually drizzle the cold buttermilk into the flour mixture while stirring gently with a spoon or your hands.
8 Stir as little as possible, just until the dough comes together into a shaggy mass. Do not overmix to prevent toughStir as little as possible, just until the dough comes together into a shaggy mass. Do not overmix to prevent tough biscuits.biscuits.
Lightly flour your work surface.
Turn the dough out onto the floured surface and gently pat it together into a rectangle, approximately 10×8 inches.
Fold the dough into thirds, like a letter (bring one short end to the center, then fold the other short end over it).
Rotate the dough 90 degrees.
Roll the dough out again into another 8×10 inch rectangle, about ¼ inch thick.
Repeat the folding process (Step 11-13) one more time. This is your second fold.
Rotate the dough and pat it to 1/2 to 3/4 inch thick before cutting.
Using a 2.5-inch cookie cutter, cut out circles of dough. Dip the cookie cutter in flour between each cut to prevent sticking and ensure clean, flaky edges.
17 Gently press any dough scraps together and reroll once to cut out additional biscuitsGently press any dough scraps together and reroll once to cut out additional biscuits.
Place the cut biscuits onto a baking sheet lined with parchment paper or a silicone mat. Arrange them so they are almost touching; this helps them rise evenly.
Brush the tops of the biscuits with a little extra buttermilk, or melt the reserved 2 tablespoons of butter and brush that over the tops for richness.
Bake for 12 to 15 minutes, or until the tops are golden brown.
Optional: stir a few tablespoons of softened butter with honey to taste. Add a little vanilla or cinnamon if desired.
Remove biscuits from the oven and serve warm, ideally with the homemade honey butter.
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