Name: easy homemade buttermilk biscuits
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups unbleached all-purpose flour ((250 grams)); 1 tablespoon baking powder; 1 tablespoon granulated sugar; 1 teaspoon salt; 6 tablespoons unsalted butter, very cold ((85 grams / 3 ounces)); 3/4 cup whole milk buttermilk

With just six basic ingredients and less than an hour of your time, these Easy Homemade Buttermilk Biscuits can be on your table.

Warm, buttery and flaky …straight from the oven. Most biscuit recipes call for shortening. Not this one. It’s butter all the way.

What you need to make these Easy Homemade Buttermilk Biscuits…

Unbleached all-purpose flour
Baking powder
Granulated sugar
Salt
Unsalted butter – must be very cold
Whole milk buttermilk – can also use regular milk but won’t have the distinctive tart flavor

Don’t have buttermilk on hand?

No worries.

Make your own by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Stir to combine and let it sit on the counter for about ten minutes, until it curdles.

Adjust the amounts, based on what you’ll need.

Let’s get started on your Easy Homemade Buttermilk Biscuits.

For best results, chill your butter in the freezer for about 20 minutes before beginning this recipe.
For the flakiest biscuits, the butter must be very cold.
Preheat the oven to 425°F.
Line a cookie sheet with parchment paper.
Set aside.

Combine the flour, baking powder, sugar, and salt in a large bowl.
Mix well and set aside.
Remove the butter from the refrigerator or freezer.

Cut it into very small pieces and add them to the flour mixture.

OR use a box grater to shred the butter into small pieces right into the flour mixture.
Using a pastry cutter, combine the butter with the flour until the mixture resembles coarse crumbs.

Add the milk.
Use a wooden spoon or spatula to stir until combined.
Be careful to not overwork the dough.

Transfer the dough to a well-floured surface.
Use your hands to gently work the dough together.
Form it into a small rectangle.
If the dough is too sticky, add a bit of flour until it is manageable.

Once the dough is cohesive, fold it in half over itself.
Use your hands to gently flatten the layers together.
Rotate the dough 90 degrees and fold it in half again, repeating this step 5 to 6 times.
Take care to not overwork the dough.

Use your hands to flatten the dough to 1″ thick.
Do not use a rolling pin.
Lightly dust a 2 ¾” round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough.
Do not rotate the cutter.
Drop the biscuit onto the prepared baking sheet.
Repeat until you have shaped as many biscuits as possible.

I use the largest round cutter from this set, to form my biscuits. It happens to measure at exactly one-inch tall. I use it as an aid to be sure that my dough is at the proper thickness.

The cut-out rounds can be placed on the baking sheet as close as a half-inch apart from each other.
Gently re-work the dough and cut another biscuit or two until you have at least six biscuits.
Bake at 425°F for 10 to 12 minutes, until the tops are beginning to just turn lightly golden brown.

Brush the hot biscuits with melted salted butter immediately after removing them from the oven.

What’s best to serve with your biscuits?

Biscuits make a great base for breakfast sandwiches.
For a classic Southern pairing, serve your biscuits with your next fried chicken dinner.
Continuing with the Southern theme, you can’t go wrong with biscuits and sausage gravy.
Of course, biscuits are delicious simply topped off with butter and your favorite jam.

5 from 2 votes

easy homemade buttermilk biscuits

Adapted from a recipe by Sugar Spun Run

With just six ingredients and about a half hour, you'll enjoy buttery flaky biscuits.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 biscuits

Author Rosemary Stelmach

Ingredients

2 cups unbleached all-purpose flour (250 grams)
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
6 tablespoons unsalted butter, very cold (85 grams / 3 ounces)
3/4 cup whole milk buttermilk

Instructions

For best results, chill your butter in the freezer for about 20 minutes before beginning this recipe. For the flakiest biscuits, the butter must be very cold.
Preheat the oven to 425°F. Line a cookie sheet with parchment paper. Set aside.
Combine the flour, baking powder, sugar, and salt in a large bowl. Mix well and set aside. Remove the butter from the refrigerator or freezer.
Cut it into very small pieces and add them to the flour mixture.
Or use a box grater to shred the butter into small pieces right into the flour mixture.
Using a pastry cutter, combine the butter with the flour until the mixture resembles coarse crumbs.
Add the milk. Use a wooden spoon or spatula to stir until combined. Be careful to not overwork the dough.
Transfer the dough to a well-floured surface. Use your hands to gently work the dough together. Form it into a small rectangle. If the dough is too sticky, add a bit of flour until it is manageable.
Once the dough is cohesive, fold it in half over itself and use your hands to gently flatten the layers together. Rotate the dough 90 degrees and fold it in half again, repeating this step 5 to 6 times. Take care to not overwork the dough.
Use your hands to flatten the dough to 1" thick. Do not use a rolling pin. Lightly dust a 2 ¾" round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough. Do not rotate the cutter. Drop the biscuit onto the prepared baking sheet. Repeat until you have shaped as many biscuits as possible. They can be placed on the baking sheet as close as a half-inch apart from each other. Gently re-work the dough and cut another biscuit or two until you have at least 6 biscuits.
Bake at 425°F for 10 to 12 minutes, until the tops are beginning to just turn lightly golden brown.
Brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

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