If you have been longing for a classic, tender, and flaky biscuit that transports you straight to southern comfort food heaven, this Easy Buttermilk Biscuits Recipe is exactly what you need. With a minimal ingredient list and a straightforward technique, these biscuits come out golden and fluffy every time, boasting a delightful crumb that melts in your mouth. Whether you are a seasoned baker or just getting started, this recipe will quickly become your go-to for breakfast, brunch, or any time you want that perfect biscuit experience.
Ingredients You’ll Need
Getting your ingredients right is key to nailing this recipe perfectly. The simplicity of each ingredient helps build layers of flavor and texture that make these biscuits irresistible.
- 2 cups White Lily Self-Rising Flour: This flour has the perfect protein content and leavening agents to give your biscuits that tender, fluffy rise.
- 1/2 cup cold unsalted butter: Cold butter creates flaky layers by steaming during baking; keep it chilled for best results.
- 3/4 cup cultured nonfat buttermilk: The acidity in buttermilk tenderizes the dough and adds subtle tanginess that’s signature to biscuits.
- 2 tablespoons unsalted butter, melted: Brushing this on top before baking imparts a gorgeous golden color and extra buttery flavor to your biscuits.
How to Make Easy Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start by preheating your oven to a high 450°F to ensure a burst of heat that helps the biscuits rise quickly. Lining your baking pan with a silicone mat or parchment paper prevents sticking and promotes even cooking, making cleanup a breeze.
Step 2: Measure and Combine Flour and Butter
Proper measurement is critical here, so spoon and level your flour rather than scooping directly. Cutting the cold butter into the flour until it resembles small peas is the secret for creating those perfect flaky layers. If you’re short on time, freezing the butter and grating it directly into the flour is an excellent trick that saves effort without sacrificing texture.
Step 3: Add Buttermilk and Mix the Dough
Pour in your cultured buttermilk and stir until the dough just comes together. Aim for a thick, mashed-potato-like consistency that isn’t sticky. If the dough is too wet, a little extra flour helps, while thin dough calls for a splash more buttermilk. This hands-off approach ensures you don’t overwork the dough, which can toughen your biscuits.
Step 4: Fold and Knead for Flaky Layers
Turn the dough out onto a floured surface and gently knead a few times if needed. Flatten it into a rectangle and fold it into thirds like a letter—this tri-fold technique is crucial because it traps butter between layers, creating that coveted flakiness. Repeat this two more times with light dustings of flour to keep things smooth and effortless.
Step 5: Cut and Arrange the Biscuits
Roll the dough to about three-quarters to one inch thick, then use a well-floured 2 to 2 1/2-inch cutter for the best shape. Press straight down without twisting to avoid compressing the layers. Place the biscuits closely together on your prepared pan if you like softer edges, or space them apart for a crunchier exterior. Don’t forget to re-roll the scraps for more biscuits—this recipe yields between 10 and 12 mouthwatering biscuits.
Step 6: Brush and Bake
Finish by brushing the tops with melted butter for that irresistible golden sheen and rich flavor. Pop the pan into the oven and bake for around 15 minutes until the biscuits rise beautifully and develop a gorgeous golden brown color. That aroma alone will have you ready to dig in immediately.
How to Serve Easy Buttermilk Biscuits Recipe
Garnishes
Simple touches can elevate these biscuits wonderfully. Try a pat of honey butter, a sprinkle of flaky sea salt, or a dollop of whipped cream cheese to complement the buttery, tender crumb. A smear of your favorite jam or preserves turns these beauties into a sweet treat that everyone will love.
Side Dishes
Easy buttermilk biscuits are a brilliant companion to nearly anything — from classic country gravy and scrambled eggs for breakfast to hearty soups and stews for dinner. Their buttery softness pairs delightfully with smoky bacon or spicy sausage, making them the ultimate crowd-pleaser at any meal.
Creative Ways to Present
Want to impress your guests? Try slicing warm biscuits in half and piling them with fried chicken, greens, and a drizzle of hot sauce for a Southern-inspired slider. Or create a biscuit sandwich with egg, cheese, and ham for an indulgent breakfast on the go. The versatility of this Easy Buttermilk Biscuits Recipe means your creativity is the only limit!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover biscuits in an airtight container at room temperature for up to two days to maintain freshness. They keep surprisingly well and make for a fantastic snack or quick breakfast the next day.
Freezing
This Easy Buttermilk Biscuits Recipe freezes beautifully. Arrange unbaked biscuits on a baking sheet and freeze until solid before moving to a freezer bag. You can also freeze fully baked biscuits wrapped tightly. This way, you have quick, homemade biscuits ready whenever the craving hits.
Reheating
To bring biscuits back to life, warm them gently in a preheated oven at 350°F for 10 to 15 minutes. Avoid the microwave if you can, as the oven helps retain the crispy edges and flakiness that make these biscuits so special.
FAQs
Can I use regular all-purpose flour instead of self-rising flour?
Yes, but you’ll need to add baking powder and salt to mimic self-rising flour since it contains leavening agents. For best results, stick with self-rising flour as called for in the Easy Buttermilk Biscuits Recipe, especially if you want that authentic texture and rise.
What if I don’t have buttermilk on hand?
You can make a buttermilk substitute by combining 3/4 cup milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5-10 minutes. This DIY buttermilk adds the necessary acidity to tenderize the dough just like the real deal.
Why is cold butter important in this recipe?
Cold butter melts slowly in the oven, creating steam pockets that puff up the dough and produce those signature flaky layers. Using room temperature butter won’t yield the same light texture, so keep it chilled until you’re ready to mix.
How can I make the biscuits more savory?
Add chopped herbs like rosemary, thyme, or chives into the dough for a savory twist. You can also mix in a little shredded cheese for extra flavor, making your biscuits a perfect side for soups or salads.
Can I bake these biscuits at a different temperature?
While 450°F is ideal for a quick rise and golden crust, you can bake them at 425°F if your oven runs hot. Just keep an eye on them and adjust the baking time accordingly to avoid overbrowning.
Final Thoughts
There is something truly special about pulling warm, buttery biscuits fresh from the oven. This Easy Buttermilk Biscuits Recipe combines simple ingredients and straightforward steps to deliver homemade magic that feels like a warm hug on a plate. I encourage you to try it soon and make these biscuits part of your family traditions or casual Sunday mornings. You’ll wonder how you ever lived without them!
Print
Easy Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 to 12 biscuits
- Category: Breads
- Method: Baking
- Cuisine: American
Description
Fluffy and tender Easy Buttermilk Biscuits made with self-rising flour and cold butter, perfect for breakfast or as a side for any meal. These biscuits are flaky due to the tri-fold layering technique and have a golden, buttery crust.
Ingredients
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk, cold
Fat
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 450°F (232°C) and line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup, leveling it off for accuracy to avoid dense biscuits.
- Cut in the Butter: Use a pastry blender to cut the cold butter into the flour until the pieces are the size of small peas. Alternatively, freeze the butter and grate it, then mix the grated butter with the flour to create a crumbly texture essential for flakiness.
- Add Buttermilk: Pour in the cold cultured nonfat buttermilk and stir just until the dough forms a thick, mashed potato-like consistency. It should not be sticky; adjust with a little more flour if too sticky or more buttermilk if too dry.
- Knead and Fold the Dough: Turn the dough onto a floured surface and knead gently a few times to bring it together. Roll it out into a rectangle, then fold it into thirds (tri-fold). Repeat this rolling and folding process about three times to build layers for flaky biscuits, keeping everything well-dusted with flour to prevent sticking.
- Cut the Biscuits: Flatten the dough to about 3/4 to 1 inch thick. Using a floured, sharp biscuit cutter 2 to 2 1/2 inches wide, cut straight down without twisting to keep layers intact. Place the biscuits close together on the prepared pan for softer edges or spread them apart for crispy edges.
- Re-roll Dough: Gather and flatten the remaining dough to cut additional biscuits, yielding between 10 to 12 biscuits total.
- Brush and Bake: Brush the tops of the biscuits with the melted unsalted butter for a rich golden crust. Bake in the preheated oven for about 15 minutes until golden brown and fluffy.
Notes
- Use self-rising flour for the ideal rising and texture; if unavailable, make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt.
- Keep the butter and buttermilk cold to ensure flakiness.
- Do not twist the biscuit cutter to avoid sealing the edges and reducing flakiness.
- For crispier biscuits, space them farther apart on the baking sheet.
- Can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
