There’s nothing like biting into a warm, fluffy buttermilk biscuit straight from the oven. These homemade buttermilk biscuits are easy to make, with simple ingredients that you probably already have in your kitchen.
Whether you’re making breakfast sandwiches, enjoying them with sausage gravy, or pairing them with dinner, this buttermilk biscuit recipe will quickly become one of your favorite recipes. Stick around, and let’s dive into how to make the best biscuits you’ve ever tasted.
Ruby Ann and I made these biscuits with King Authur Unbleached All-purpose flour and real salted butter, making them delicious and a healthy alternative to store-bought biscuits.Â
The secret to their flaky layers lies in using cold butter and using your hands instead of a pastry cutter. We have heard this called “the lobster claw method”. Or we have made this term up. Either way, it works great!! 🙂
Try this recipe and indulge in warm, buttery, fluffy, flaky biscuits with your favorite breakfast ham, egg, cheese, or homemade jam.
Why You Will Love This Easy Fluffy Buttermilk Biscuits Recipe From Scratch
Flaky Layers: These biscuits have layers that pull apart easily, giving you that perfect, flaky texture everyone loves in a good biscuit.
Simple Ingredients: You probably already have most of the ingredients in your pantry, making this recipe both convenient and budget-friendly.
Easy to Make: Even if it’s your first time making biscuits, this recipe is straightforward, with clear steps to guide you from start to finish.
Versatile Recipe: These biscuits are perfect for any meal, whether you’re using them as a side dish, for breakfast sandwiches, or even for dessert with a bit of jam.
Perfect for Beginners: If you’ve been intimidated by making biscuits before, this is the best recipe to start with. It’s foolproof and results in tender, fluffy biscuits every time.
Tips for Cottage Style Fluffy Buttermilk Biscuits
- Keep Ingredients Cold: Make sure your butter and buttermilk are very cold. This helps create those flaky layers in the biscuits.
- Use a Pastry Cutter or Food Processor: A pastry cutter or food processor will help you cut the butter into the flour mixture until it forms coarse crumbs.
- Don’t Overmix: Use a light touch when mixing the dough to avoid tough biscuits. Overmixing can lead to dense biscuits.
- Cut Straight Down: Use a sharp biscuit cutter and cut straight down without twisting to ensure your biscuits rise evenly.
- Place Biscuits Close Together: Arrange the biscuits close together on the baking sheet to help them rise higher and create a softer texture.
- Brush with Butter: For a golden brown crust, brush the tops of the biscuits with melted butter before and after baking.
FAQ
Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour. However, if you do, omit the baking powder and salt since self-rising flour already contains these ingredients.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk. Let it sit for 5-10 minutes before using. Or you can use Milk Kefir. We have a blog post all about milk kefir just for you.
Why are my biscuits flat?
Flat biscuits can be caused by using too much liquid or overmixing the dough. Be sure to measure carefully and handle the dough gently to avoid this.
Can I make this into sourdough biscuits?
Yes, you can easily turn this recipe into sourdough biscuits by incorporating sourdough starter into the dough. Simply replace a portion of the buttermilk with an equal amount of active sourdough starter. This will add a tangy flavor and make the biscuits even more tender. Adjust the amount of flour slightly if needed to achieve the right dough consistency. Sourdough biscuits are a delicious variation and a great way to use up extra sourdough starter.
How do I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough and cut out the biscuits, then freeze them on a cookie sheet. Once frozen, transfer them to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.
Can I use coconut oil instead of butter?
Yes, you can use coconut oil instead of butter, but remember that this will change the flavor of the biscuits. You can also use a combination of butter and coconut oil for a more subtle coconut flavor. Or use refined coconut oil for a neutral taste.
Can I freeze the biscuits?
Yes, you can freeze the unbaked biscuits for up to 3 months. Just place the cut-out biscuits on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer-safe container or bag. When you’re ready to bake the biscuits, take them out of the freezer and let them thaw for 10-15 minutes, then bake as directed.
Tools you may need
- Biscuits Cutters
- 12” Cast Iron Pan or Cast Iron Casserole Pan
- Measuring Cups and Spoons
- Mixing Bowls
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Ingredients you will need to make Cottage Style Fluffy Buttermilk Biscuits Recipe
All-Purpose Flour: The base of the biscuit dough. It provides structure and texture.
Baking Soda: Helps the biscuits rise and adds a bit of tenderness.
Baking Powder: Another leavening agent that helps the biscuits become fluffy.
Sugar: Adds a slight sweetness and helps with browning.
Salt: Enhances the flavor of the biscuits.
Unsalted Butter: Adds richness and helps create flaky layers. Use very cold butter for the best results.
Buttermilk: The acidic component that reacts with the baking soda to help the biscuits rise. It also adds flavor and tenderness.
Whipping Cream: Brushed on top of the biscuits before baking to create a golden brown crust.
How to Make Buttermilk Biscuits
Step 1: Preheat the Oven: Preheat your oven to 400°F. This ensures the oven is hot and ready when the biscuits are placed inside, helping them rise properly.
Step 2: Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, 1 tablespoon of baking powder, 1 tablespoon of sugar, and ½ teaspoon of salt until well combined.
Step 3: Cut in the Butter: Grate or cut up 1 stick of cold unsalted butter into small pieces. Using a pastry cutter, food processor, or your hands, cut the butter into the flour mixture until it resembles coarse crumbs. For an extra flaky texture, refrigerate the butter-flour mixture for 15-20 minutes.
Step 4: Add the Buttermilk: Pour in 1 cup of cold buttermilk into the flour-butter mixture. Gently mix with a wooden spoon or rubber spatula until just combined. The dough should be shaggy and slightly sticky. If the dough is too dry, add more buttermilk, a little at a time, until the right consistency is achieved.
Prepare Biscuit Dough For Baking
Step 5: Shape the Dough: Turn the dough out onto a lightly floured work surface. Gently pat the dough into a thick rectangle about Âľ-inch thick. Fold the sides of the dough into the middle, like folding a letter, and gently press down again to Âľ-inch thickness. This folding technique helps create flaky layers.
Step 6: Cut Out the Biscuits: Using a round biscuit cutter, press straight down into the dough without twisting to cut out the biscuits. Gather any scraps, reshape them gently, and cut out additional biscuits.
Step 7: Prepare for Baking: Place the cut-out biscuits onto a prepared baking sheet or a buttered cast iron skillet. Ensure the biscuits are close together, touching slightly, as this helps them rise taller and stay soft. Brush the tops with 2 tablespoons of whipping cream or melted butter for a golden brown finish.
Step 8: Bake the Biscuits: Place the biscuits in the preheated oven and bake for 15-20 minutes or until the tops are lightly golden brown. Check them halfway through to ensure even baking.
Step 9: Cool and Serve: Once baked, remove the biscuits from the oven and transfer them to a wire rack to cool slightly. If desired, brush the tops with more melted butter for extra flavor. Serve warm, cut in half horizontally, or leave them whole.
Storage Ideas
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. This keeps the biscuits fresh and ready to eat.
- Refrigerator: If you want to keep them longer, store the biscuits in the refrigerator for up to a week in an airtight container. Reheat them in the oven to restore their freshness.
- Freezer: For long-term storage, freeze the baked biscuits in a freezer-safe container or bag for up to 3 months. Reheat in a preheated oven until warm.
- Freeze Before Baking: Prepare the dough and cut out the biscuits. Freeze them on a cookie sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Easy Homemade Mayonnaise (how to make + video)
- Sourdough Banana Nut Muffins (starter or discard)
- Einkorn Dutch Baby Pancake Recipe (how to make)
- Waffles and Pancakes (discard or starter)
- Sourdough Cinnamon Rolls Recipe (discard or starter)
We hope you enjoy these buttermilk biscuits as much as we do. If you make this recipe, please tag us @themoderndaycottage on Instagram and leave a comment below.
Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures.
Happy Baking!
Easy Fluffy Buttermilk Biscuits Recipe From Scratch
Ingredients
- 2 Cups of All Purpose Unbleached Flour
- ½ tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1 Tbsp. Sugar
- ½ tsp. Salt *not iodine salt
- 1 Stick of Salted or Unsalted Butter
- 1-1 ÂĽ cup Buttermilk start with 1/4, then increase until you get a shaggy dough
- 2 Tbsp. of Whipping Cream
How To Make
- Preheat your oven to 400°F. This ensures the oven is hot and ready when the biscuits are placed inside, helping them rise properly.
- In a large bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, 1 tablespoon of baking powder, 1 tablespoon of sugar, and ½ teaspoon of salt until well combined
- Grate or cut up 1 stick of cold unsalted butter into small pieces. Using a pastry cutter, food processor, or your hands, cut the butter into the flour mixture until it resembles coarse crumbs. For an extra flaky texture, refrigerate the butter-flour mixture for 15-20 minutes.
- Pour in 1 cup of cold buttermilk into the flour-butter mixture. Gently mix with a wooden spoon or rubber spatula until just combined. The dough should be shaggy and slightly sticky. If the dough is too dry, add more buttermilk, a little at a time, until the right consistency is achieved.
- Turn the dough out onto a lightly floured work surface. Gently pat the dough into a thick rectangle about Âľ-inch thick. Fold the sides of the dough into the middle, like folding a letter, and gently press down again to Âľ-inch thickness. This folding technique helps create flaky layers.
- Using a round biscuit cutter, press straight down into the dough without twisting to cut out the biscuits. Gather any scraps, reshape them gently, and cut out additional biscuits.
- Place the cut-out biscuits onto a prepared baking sheet or a buttered cast iron skillet. Ensure the biscuits are close together, touching slightly, as this helps them rise taller and stay soft. Brush the tops with 2 tablespoons of whipping cream or melted butter for a golden brown finish.
- Place the biscuits in the preheated oven and bake for 15-20 minutes or until the tops are lightly golden brown. Check them halfway through to ensure even baking.
- Once baked, remove the biscuits from the oven and transfer them to a wire rack to cool slightly. If desired, brush the tops with more melted butter for extra flavor. Serve warm, cut in half horizontally, or leave them whole.
