If you’ve ever dreamed of baking the perfect batch of fluffy, flaky biscuits that bring that warm, buttery comfort straight to your kitchen table, then you are going to adore this Easy Buttermilk Biscuits Recipe. These biscuits have a tender crumb, golden crust, and just the right amount of buttery richness that makes every bite a little celebration. Whether it’s a special breakfast, a cozy dinner side, or simply a snack with butter and jam, these biscuits are dependable, delicious, and surprisingly straightforward to make, promising to become your go-to recipe for anytime indulgence.
Ingredients You’ll Need
The beauty of this biscuit recipe lies in its simplicity. With just a few pantry staples you probably already have, each ingredient plays a vital role in creating that tender texture and irresistible flavor that make these biscuits so special.
- 2 cups White Lily Self-Rising Flour: This soft flour creates the perfect light and tender base for your biscuits without needing extra leavening agents.
- 1/2 cup cold unsalted butter: Cold butter adds pockets of flaky, buttery goodness that melt beautifully during baking.
- 3/4 cup cultured nonfat buttermilk: Buttermilk reacts with the self-rising flour for rising and imparts a subtle tang that brightens the flavor.
- 2 tablespoons unsalted butter, melted: Brushed on top for a golden, shiny finish with an extra touch of richness.
How to Make Easy Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a sizzling 450°F and lining a baking pan with either a silicone mat or parchment paper. This ensures your biscuits bake evenly and won’t stick, setting the stage for beautifully golden edges.
Step 2: Measure the Flour
In a large bowl, spoon the self-rising flour gently into your measuring cup and level it off. Proper measuring ensures your biscuits won’t turn out too dense or too dry — it’s the foundation for biscuit success.
Step 3: Cut in the Butter
Use a pastry blender or your fingertips to cut the cold butter into the flour until the butter pieces are about the size of small peas. If you’re in a hurry, freezing the butter and grating it before mixing with flour is a clever shortcut that still creates those flaky layers. This step is where the magic of texture begins.
Step 4: Add the Buttermilk
Pour in your cultured buttermilk and gently stir just until the dough comes together. It should resemble thick mashed potatoes—moist and sticky but manageable. If it feels too sticky, add a sprinkle of flour; if too dry, a splash more buttermilk will help. The dough’s consistency is key to tender biscuits.
Step 5: Knead and Fold for Flaky Layers
Turn the dough onto a floured surface. Knead gently just a few times to bring it together, then flatten it into a rectangle. Fold the dough into thirds like a letter, then flatten it out again. Repeat this tri-fold and roll process three times — it’s what creates those delightful flaky layers that make these biscuits irresistible.
Step 6: Cut and Arrange the Biscuits
Roll the dough out to about 3/4 to 1-inch thickness, and use a floured biscuit cutter about 2 to 2 1/2 inches wide to cut straight down without twisting. This preserves the layers. Place the biscuits on your baking pan so their edges almost touch for soft sides, or spaced apart if you prefer crispier edges. Re-roll scraps to get 10 to 12 biscuits altogether.
Step 7: Bake to Golden Perfection
Brush the tops with melted butter to enhance browning and bake the biscuits in your preheated oven for about 15 minutes or until they turn a gorgeous golden brown. Once out of the oven, feel free to brush with more melted butter for a rich, shiny finish that makes them impossible to resist.
How to Serve Easy Buttermilk Biscuits Recipe
Garnishes
Fresh herbs like chopped chives or thyme sprinkled on top add a subtle hint of aroma and freshness. Or, for a southern classic touch, drizzle honey or spread homemade strawberry jam to complement the biscuit’s buttery flavors.
Side Dishes
These biscuits shine alongside hearty breakfasts like eggs and sausage or pair beautifully with creamy chicken gravy for a soul-warming dinner. They also elevate a bowl of chili or stew, soaking up every flavorful drop.
Creative Ways to Present
Slice them open and stuff with crispy fried chicken, layers of ham and cheese, or even make mini biscuit sandwiches with smoked turkey and cranberry sauce for a festive twist. The versatility of this recipe means your creativity is the limit!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover biscuits in an airtight container at room temperature for up to two days. They stay soft and tender, perfect for quick snacks or impromptu meals.
Freezing
You can freeze unbaked biscuit dough by shaping the biscuits onto a baking sheet and freezing them until solid, then transferring them to a freezer bag. Alternatively, bake the biscuits, let them cool, and freeze in airtight containers to enjoy later.
Reheating
To reheat frozen biscuits, thaw them at room temperature and warm in a 350°F oven for 5–10 minutes to retain the fresh-baked texture. A quick zap in the microwave works for convenience, but the oven preserves flakiness best.
FAQs
Can I substitute all-purpose flour for White Lily Self-Rising Flour?
While you can, it’s best to use self-rising flour or add baking powder and salt to all-purpose flour to mimic the rise. White Lily’s softness really makes these biscuits extra tender.
Why is cold butter so important in this recipe?
Cold butter creates steam during baking, which helps to form those flaky layers that give biscuits their signature texture. Warm butter would just melt into the dough and make it dense.
Can I use regular milk instead of buttermilk?
Buttermilk’s acidity reacts with the flour to help the biscuits rise and adds tangy flavor. If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
How do I get biscuits with crispy edges?
Space the biscuits apart on the baking sheet so heat circulates around them, which crisps up the edges. Placing biscuits close together gives you softer edges.
Can I double this Easy Buttermilk Biscuits Recipe?
Absolutely! Just double each ingredient and mix carefully—the technique remains the same, so your biscuits will turn out perfect every time, whether making a small batch or a crowd-pleasing feast.
Final Thoughts
This Easy Buttermilk Biscuits Recipe is truly a gem to have in your baking repertoire. Its approachable ingredients and straightforward steps yield biscuits that feel like a warm hug in every bite. Once you master this recipe, these golden, flaky biscuits will become your kitchen staple for breakfasts, dinners, and everything in between. I encourage you to give it a try and watch how a simple recipe becomes your family’s favorite tradition.
Print
Easy Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 biscuits
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
These Easy Buttermilk Biscuits are a classic, flaky Southern favorite made from simple pantry ingredients. With tender layers created by folding and cutting in cold butter, these biscuits bake up golden and buttery, perfect for breakfast or alongside any meal.
Ingredients
Biscuits
- 2 cups White Lily Self-Rising Flour
- 1/2 cup cold unsalted butter
- 3/4 cup cultured nonfat buttermilk
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 450°F and line a baking pan with a silicone baking mat or parchment paper to prevent sticking and ensure easy clean-up.
- Measure Flour: Spoon the self-rising flour into a dry measuring cup and level it off for accuracy before adding it to a large mixing bowl.
- Cut in Butter: Cut the cold unsalted butter into the flour using a pastry blender until the butter pieces are about the size of small peas. Alternatively, freeze the butter and grate it with a box grater, then stir it into the flour to distribute evenly.
- Add Buttermilk and Mix: Pour in the cultured nonfat buttermilk and stir gently until just combined. The dough should be thick, resembling mashed potatoes, but not overly sticky. If too sticky, sprinkle a bit more flour; if too dry, add a splash more buttermilk.
- Knead and Fold Dough: Turn the dough onto a floured surface and knead a few times if it feels crumbly. Flatten into a rectangle and fold it into thirds (tri-fold). Repeat this dusting and tri-fold process about 3 times to create layers for flakiness.
- Cut Biscuits: Flatten the dough to about 3/4 to 1 inch thick. Using a floured sharp biscuit cutter (2 to 2 1/2 inches), cut biscuits straight down without twisting to avoid sealing the edges. Place biscuits touching on the pan for soft edges, or spaced apart for crispier edges.
- Re-roll Dough: Gather and flatten leftover dough to cut additional biscuits. You should yield 10 to 12 biscuits in total.
- Brush and Bake: Brush the tops of the biscuits with melted butter for a golden finish. Bake in the preheated oven for about 15 minutes or until they turn golden brown and cooked through.
Notes
- Use cold butter to achieve flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to maintain fluffy edges.
- Adjust flour and buttermilk quantities slightly if the dough is too sticky or dry.
- For softer edges, place biscuits touching on the baking sheet; for crunchier edges, space them apart.
- The biscuits are best enjoyed fresh out of the oven but can be stored and reheated briefly.
