Classic Homemade Buttermilk Biscuits

Sometimes there’s nothing more refreshing than the basics. In a world where there are endless amounts of over-the-top recipes, simplicity can sometimes be the answer. The best biscuits don’t need to be trendy, cheese-stuffed, or have fancy mix-ins to earn a spot at the table. It just needs to taste buttery, be flaky, and have a tender crumb. 

Everyone needs a solid biscuit recipe in their back pocket, and this is the kind of recipe that you’ll reach for again and again. These classic buttermilk biscuits are light, piled with buttery layers, and baked to golden perfection. The buttermilk adds just the right amount of tang and delicious, tender texture to the dough. They’re simple, timeless, and proof that the classics are the classics for a reason. 

The best way to enjoy them is fresh out of the oven. Split a steamy buttery biscuit open while it’s warm and spread the fluffy insides with butter or jam. Each bite will be melt-in-your-mouth good. They pair perfectly alongside a weeknight dinner or as an addition to a slow weekend breakfast spread.  But no matter how you choose to enjoy them, they’ll be a recipe you’ll reach for again and again.

Why You’ll Love These Homemade Buttermilk Biscuits

• They’re flaky and buttery! The key to an amazing biscuit is in the layers…and there should be lots of them! We aren’t skimping on either with these buttermilk biscuits. We’ll be sharing all our tips and tricks for flaky, fluffy biscuits in this post.
• You only need a handful of simple ingredients! You don’t need any crazy ingredients to whip together these biscuits from scratch! If you have the baking basics on hand, you probably have everything you need to make them.
• Prep ahead for easy brunches or weeknight dinners. You can easily make this biscuit dough ahead of time to freeze or chill until you’re ready to eat it. And when you’re ready, pop them in the oven to bake up in just 15 minutes!

How to Make Classic Homemade Buttermilk Biscuits, Step by Step

Step 1:  Preheat the oven and butter the baking dish.

Start by preheating the oven to 425ºF so that it can warm up while you’re making the dough. 

You can either bake these biscuits in a baking dish for a more rustic look or on a sheet pan. If you’re using a baking sheet, grease the inside of the pan with butter. Make sure to get in the corners and sides. If you’re using a baking sheet, line the baking sheet with some parchment paper and set to the side. 

Tip: Do not grease your pan with nonstick spray. Use butter to grease your baking sheet. Butter forms a delicious crisp butter edge on the biscuits.

Step 2. Whisk together the dry ingredients and cut the cold butter into the flour mixture.

In a large mixing bowl, gently whisk together your dry ingredients – flour, baking powder, and salt. All-purpose flour is pretty universal for biscuits, but if you want a super tender crumb, you can use a white superfine pastry flour. 

Next, grate or cube the butter and use a butter cutter or a knife to cut the butter into the flour mixture. Once the mixture has a pebble-like consistency, you can stop mixing. 

If you notice the butter is getting too soft, pop the dough in the fridge or freezer for 10 minutes to solidify before you move forward.

Tip: Grating cold butter is a super easy way to cut the butter into small pieces. The small pieces of butter will make those flaky layers.

Step 3. Mix in the buttermilk and knead the dough until it forms a smooth ball.

Make a well in the center of the flour mixture and pour the cold buttermilk into the well. Use a fork to mix the flour into the buttermilk. Scrape the flour from the edges into the center of the mixture. Once the dough starts to form, you can use your hands to gently form the dough into a ball. 

Step 4. Roll and fold three times before chilling in the refrigerator.

Flour a large cutting board or clean countertop and turn the dough out onto the lightly floured surface. Use a rolling pin to roll the dough into a large 8×12 rectangle or until the dough is about 1/2 an inch thick. Fold the dough into the center like a trifold.

Gently roll the dough into another large rectangle and fold again. Repeat this step 2 more times. This rolling and folding is going to make those delicious flaky layers. 

Chill the dough for about 10 minutes to solidify the fats in the dough.

Tip: Have a gentle hand when rolling the dough. You will be rolling the dough several times, and you don’t want to overwork the dough. 

Step 5. Cut, brush with egg wash, and bake.

Roll the dough out one more time into a thick rectangle. Use a sharp knife or biscuit cutter to cut into 9-12 biscuits. Place the biscuits in the baking dish or on the parchment-lined baking sheet. 

Brush the tops of the biscuits with an egg wash and bake for 15-18 minutes until the tops are golden brown.

Tips For Making Buttermilk Biscuits

• Use cold butter. It’s important to keep the butter cold to create the distinct layers in the dough. Grating the butter or cutting it into small cubes makes it easier to incorporate while keeping it cold.
• Buttermilk adds fluffiness and delicious moisture to the dough. Buttermilk makes the biscuits feel light, fluffy, and creates a tender crumb. The tanginess of the buttermilk also adds a nice tangy flavor to the dough.
• Don’t overwork the dough. Mix the dough just until it comes together. Overmixing develops the gluten, which can lead to dense, tough biscuits instead of tender, flaky ones.
• Fold the dough to create the flaky layers. The repeated rolling and folding process creates buttery layers, similar to laminated dough. Be sure not to skip this step if you want sky-high layers.
• Brush with egg was for a glossy golden topping. As the biscuits bake, the egg wash will develop a shiny, crisp, golden topping.

Don’t have buttermilk? Make Your Own!

If you don’t have buttermilk on hand, you can make your own. You’ll need: 

• 1 cup milk
• 1 tablespoon of lemon juice or white vinegar

Add lemon juice or white vinegar to the milk, give it a stir, and let it sit for 5-10 minutes before using. The lemon juice will thicken the milk and give it that tangy flavor.

How to store leftover biscuits

Store the buttermilk biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or microwave until warmed through.

Tip: For the best texture, warm them in the oven or toaster oven on 350ºF for 5-8 minutes, until warmed through.

How to freeze leftover buttermilk biscuits

Let the biscuits cool completely before freezing; that way, condensation and moisture don’t build up in the container. Store in an airtight, freezer-safe container for up to 3 months. 

When you’re ready to reheat, first thaw them on the counter for about 15 minutes before placing them in the oven at 350°F until warmed through, which takes about 8-12 minutes.

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