Classic Buttermilk Biscuits Recipe: An Incredible Ultimate Recipe

Classic Buttermilk Biscuits are a timeless Southern staple flaky, buttery, and golden brown. With their tender layers and comforting flavor, they’re perfect for breakfast, brunch, or as a side with hearty dinners. Whether slathered with butter, topped with gravy, or enjoyed with jam, these biscuits are sure to bring warmth to your table.

In this guide, you’ll learn how to make the fluffiest buttermilk biscuits, why this recipe always works, and tips for achieving bakery-style results right at home.

Why You’ll Love This Recipe

• Flaky Layers – Tall, buttery, and golden brown.
• Easy to Make – Just a few simple steps and pantry basics.
• Versatile – Great for breakfast, dinner, or snacks.
• Classic Comfort – A Southern favorite for generations.
• Customizable – Add cheese, herbs, or even bacon bits.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3/4 cup cold buttermilk (plus a little extra for brushing)

Step-by-Step Instructions

1. Preheat Oven: Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in Butter: Add cold butter cubes. Use a pastry cutter or your fingers to blend until mixture resembles coarse crumbs.
4. Add Buttermilk: Pour in cold buttermilk and stir until dough comes together (do not overmix).
5. Shape Dough: Turn dough onto a floured surface. Gently pat into a 1-inch-thick rectangle. Fold dough over itself 2–3 times to create layers. Pat down again and cut biscuits with a round cutter.
6. Bake: Place biscuits on baking sheet, brush tops with buttermilk, and bake 12–15 minutes until golden brown.
7. Serve: Remove from oven and serve warm with butter, honey, or jam.

How to Serve

• Plating Tips: Stack biscuits in a breadbasket with a linen napkin.
• Side Pairings: Serve with sausage gravy, scrambled eggs, fried chicken, or soup.
• Leftover Uses: Slice for breakfast sandwiches or toast with butter.
• Beverage Pairing: Pair with hot coffee, sweet tea, or fresh orange juice.

Additional Tips

• Keep butter and buttermilk very cold for best results.
• Don’t twist the biscuit cutter press straight down for tall layers.
• Brushing with melted butter after baking adds shine and flavor.

Variations

• Cheddar Biscuits: Stir in shredded cheddar before adding buttermilk.
• Herb Biscuits: Add fresh chopped rosemary, thyme, or chives.
• Sweet Biscuits: Mix in cinnamon and sugar for a breakfast twist.

Storage & Freezing

• Refrigerate: Store up to 3 days in an airtight container.
• Freeze: Up to 2 months (baked or unbaked).
• Reheat: Warm in oven at 350°F for 5–7 minutes.

Special Equipment

• Mixing bowl
• Pastry cutter (or fork)
• Biscuit cutter (or round glass)
• Baking sheet

Conclusion

Classic Buttermilk Biscuits are the ultimate comfort food flaky, buttery, and irresistibly tender. With just a handful of ingredients and simple techniques, you’ll have bakery-quality biscuits at home in under 30 minutes.

Frequently Asked Questions

Print