Flaky, buttery, buttermilk biscuits — warm from the oven, perfect with jam, gravy, or just more butter. 🧈 Here’s a classic Southern-style recipe that’s easy, fast, and requires no fancy equipment.
🧈 Classic Buttermilk Biscuits
🍽️ Makes: 8–10 biscuits
⏱️ Time: 10 min prep + 12–15 min bake
🛒 Ingredients:
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
1/2 tsp baking soda
-
1 tsp salt
-
6 tbsp cold unsalted butter, cubed
-
3/4 to 1 cup cold buttermilk
-
Optional: 1 tbsp honey or sugar for slightly sweet biscuits
-
Extra melted butter for brushing (optional)
👩🍳 Instructions:
1. Preheat oven to 450°F (232°C).
Line a baking sheet with parchment paper.
2. Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter:
Add cold cubed butter. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture looks like coarse crumbs (small pea-sized bits of butter are good!).
4. Add buttermilk:
Pour in 3/4 cup cold buttermilk and gently mix until a shaggy dough forms. If it’s too dry, add more buttermilk a tablespoon at a time. Do not overmix — it’ll make them tough.
5. Fold and shape:
Turn dough out onto a floured surface. Gently pat into a 1-inch thick rectangle.
Fold it in half and pat it out again — repeat 2–3 times for extra flaky layers.
Cut out biscuits using a floured round cutter or glass (don’t twist — just press straight down).
6. Bake:
Place biscuits close together on the baking sheet (for softer sides) or spaced apart (for crispier edges).
Bake for 12–15 minutes, until tops are golden brown.
7. Finish:
Brush warm biscuits with melted butter if desired. Let cool slightly and enjoy!
📝 Tips:
-
No buttermilk? Mix 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit for 5 minutes.
-
Grate frozen butter into the flour for super easy mixing.
-
Best enjoyed warm, but they freeze and reheat beautifully.
Want a version with cheese and herbs, or one that’s gluten-free or sourdough-based? I can help with that too!
