If you have a soft spot for golden, flaky bread with just the right amount of buttery richness, this Easy Buttermilk Biscuits Recipe will quickly become one of your go-to favorites. These biscuits come together with simple pantry staples and deliver that classic tender crumb and flaky texture that beckons for a slather of butter or honey. Perfect for breakfast, brunch, or any time you crave a warm, comforting bite, these biscuits capture everything wonderful about Southern baking without any fuss.
Ingredients You’ll Need
The magic of this Easy Buttermilk Biscuits Recipe lies in its simplicity, where each ingredient plays a crucial role for flavor, texture, and rise. Using self-rising flour gives these biscuits their perfect fluffy lift, while the cold butter ensures flaky layers. The cultured buttermilk adds tang and tenderness, rounding everything out beautifully.
- 2 cups White Lily self-rising flour: This finer flour is traditional in Southern biscuits and ensures a soft, light crumb.
- 1/2 cup cold unsalted butter: Chilled for flakiness, butter creates pockets of richness throughout the biscuit layers.
- 3/4 cup cultured nonfat buttermilk: Adds tanginess and activates the flour’s leavening for tender rise.
- 2 tablespoons unsalted butter, melted: Brushed on top for golden, irresistible crusts.
How to Make Easy Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 450°F and lining a baking sheet with a silicone mat or parchment paper. This ensures your biscuits bake evenly and don’t stick.
Step 2: Measure and Mix the Flour
Gently spoon the self-rising flour into your measuring cup and level it off for accuracy. Pour the flour into a large bowl to prepare for cutting in the butter.
Step 3: Cut in the Butter
Use a pastry blender to cut the cold butter into the flour until the mixture resembles small peas. If you’re pressed for time, freezing the butter and grating it into the flour works brilliantly, allowing for beautifully layered biscuits.
Step 4: Add Buttermilk and Form Dough
Pour in the cultured buttermilk and stir gently until just combined. The dough should be thick like mashed potatoes—not too sticky or dry. Adjust with a touch more flour or buttermilk if needed to find that perfect consistency.
Step 5: Fold to Create Flakiness
Turn the dough onto a floured surface and knead lightly to bring it together. Flatten it into a rectangle, then fold it into thirds like a letter. Repeat this folding process about three times, dusting with flour as needed. These folds trap layers, resulting in flaky, tender biscuits bursting with buttery pockets.
Step 6: Cut and Arrange Biscuits
Press the dough into a rectangle about three-quarters to one inch thick. Use a sharp, floured biscuit cutter to cut out rounds with an up-and-down motion—avoid twisting to keep edges sharp. Place the biscuits close together on the baking tray for soft sides, or spaced apart if you prefer crispier edges.
Step 7: Bake to Golden Perfection
Brush the tops with melted butter and bake in your preheated oven for about 15 minutes, watching closely until they turn beautifully golden. This final touch of butter gives the biscuits a gorgeous sheen and mouthwatering flavor boost.
How to Serve Easy Buttermilk Biscuits Recipe
Garnishes
Fresh out of the oven, these biscuits shine with a simple pat of butter or a drizzle of honey for sweetness. You can also serve them with homemade jam or cream cheese for a little extra indulgence.
Side Dishes
Pair these biscuits with hearty Southern staples like creamy gravy, fried chicken, or scrambled eggs for a comforting meal any time of day. They’re also wonderful alongside fresh fruit or a bowl of chili for contrast.
Creative Ways to Present
Try splitting the biscuits and loading them with sausage patties and cheese for a breakfast sandwich or use them as a base for elegant mini sliders. You can even crumble leftover biscuits over salads for a flaky, buttery crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. To keep them fresh longer, placing a paper towel inside the container can help absorb excess moisture.
Freezing
These biscuits freeze beautifully either before or after baking. Simply arrange their dough rounds on a baking sheet to freeze individually, then transfer to a freezer bag. Once baked, cool completely and freeze in an airtight container. They’re perfect to grab and warm up whenever you need a quick treat.
Reheating
Warm your biscuits in a 350°F oven for 5 to 10 minutes until heated through and perfectly flaky again. If reheating from frozen, let them thaw slightly or bake a few minutes longer. Avoid microwaving as it can make them chewy instead of tender.
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. For 2 cups of all-purpose flour, add about 3 teaspoons of baking powder and 1/2 teaspoon of salt. This keeps the biscuits light and fluffy like the original recipe intends.
Why is cold butter important in this Easy Buttermilk Biscuits Recipe?
Cold butter creates steam pockets when baking, which makes your biscuits flaky and tender. If the butter warms too much and melts into the dough, it can weigh the biscuits down and reduce that delightfully layered texture.
How do I make the biscuits gluten-free?
For a gluten-free version, try a gluten-free self-rising flour blend designed for baking. The texture might be a bit different, but you can still achieve delicious, tender biscuits with the right blend and gentle handling of the dough.
Can I add flavors or mix-ins to these biscuits?
Absolutely! Fresh herbs like chives or rosemary, shredded cheese, or even a pinch of spice can elevate your biscuits. Just fold them into the dough before the final folds to distribute evenly without overworking.
How do I get the biscuits to rise nicely and evenly?
Make sure to handle the dough gently and keep the butter cold. Also, use a sharp cutter and press straight down without twisting—twisting seals the edges and can prevent proper rising. The folding steps add layers that encourage that signature biscuit lift.
Final Thoughts
This Easy Buttermilk Biscuits Recipe is truly a little slice of Southern comfort that everyone should have in their baking repertoire. With minimal fuss and everyday ingredients, you can whip up flaky, buttery biscuits that warm hearts and satisfy cravings. Give this recipe a try and watch how quickly they become a beloved staple at your table!
Print
Easy Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 to 12 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously flaky and tender Easy Buttermilk Biscuits made from scratch with self-rising flour, cold butter, and cultured buttermilk. Perfectly golden and buttery, these biscuits are great for breakfast, brunch, or as a side to any meal.
Ingredients
Dry Ingredients
- 2 cups White Lily Self-Rising Flour
Wet Ingredients
- 3/4 cup cultured nonfat buttermilk
- 1/2 cup cold unsalted butter
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and prepare a baking pan by lining it with a silicone baking mat or parchment paper.
- Measure Flour: In a large bowl, spoon the self-rising flour into a dry measuring cup and level it off carefully for accuracy.
- Cut in Butter: Cut the cold butter into the flour using a pastry blender until the butter pieces are pea-sized. Alternatively, freeze the butter and grate it over the flour, then mix together.
- Add Buttermilk: Pour in the cultured nonfat buttermilk and stir gently until the dough just comes together and is similar in texture to thick mashed potatoes. If too sticky, add a bit more flour; if too dry, add a bit more buttermilk.
- Knead and Fold Dough: Turn the dough out onto a floured surface. Knead lightly a few times if it isn’t fully cohesive. Flatten the dough into a rectangle and fold it into thirds (tri-fold). Dust with flour as needed to prevent sticking and repeat this tri-fold process about three times to create flaky layers.
- Cut Biscuits: Flatten the dough to about 3/4 to 1 inch thickness and use a floured 2 to 2 1/2 inch sharp biscuit cutter to cut out biscuits. Avoid twisting the cutter to ensure clean edges. Place biscuits on the prepared baking sheet close together for soft sides or spaced apart for crispier edges.
- Re-roll Dough: Gather leftover dough, flatten, and cut additional biscuits until you have 10 to 12 total biscuits.
- Brush and Bake: Brush the tops of the biscuits with melted butter. Bake in the preheated oven for around 15 minutes or until golden brown on top.
Notes
- Using cold butter is key to achieving flaky biscuits.
- Do not twist the biscuit cutter when cutting to ensure proper rising.
- For softer edges, place biscuits touching on the baking sheet; for crunchier edges, space them apart.
- You can freeze extra biscuits before baking for fresh results later.
- Self-rising flour contains salt and leavening, so no additional salt or baking powder is needed.
