These Buttermilk Biscuits are flaky and buttery, melt in your mouth delicious! Incredibly easy to make, completely from scratch and ready in 20 minutes.
Biscuits are one of my favorite things to bake often. This recipe for biscuits is super simple to make and with only a few ingredients, meaning you can have fresh buttermilk biscuits in only a few minutes! Who would’ve ever thought it was possible?
This recipe will make about 14 biscuits, may vary depending on size. Because of all the butter and buttermilk, they are very flaky. I love to keep these on hand for breakfast, lunch, and dinner regardless of how you serve it.
Why Buttermilk?
Let’s talk about the buttermilk in these biscuits today because the buttermilk plays a very important role here. First of all, the buttermilk will add complexity and depth to your dinner rolls.
Secondly, it’s what makes these dinner rolls super soft and light and what keeps them from browning too quickly so that you end up with rolls that are baked perfectly on the inside yet golden on the outside.
Ingredients
- Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using.
- Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand.
- Leavening agent – We’re using both baking soda and baking powder today.
- Salt – So important for guaranteeing we get good flavor! Don’t forget the salt.
- Butter – Cold and unsalted. You can either cut this in cubes or shred it on a cheese grater. I find this easier to blend in with the flour, up to you.
- Egg – Just for egg wash at the end.
How To Make Buttermilk Biscuits
- Preheat oven to 450 F degrees.
- Combine dry ingredients: In a large bowl add the flour, salt, baking powder and baking soda and mix it all. To it add the cubed or grated butter.
- Combine the dough: Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. If using grated butter, you just have to mix the butter in with the flour. Next, add the buttermilk to the bowl. Stir in the buttermilk until just moist and knead the dough a few times.
- Assembly: Transfer the dough to a floured surface and knead it a couple times just until it comes together. Don’t over-work it as it will start melting the butter. Roll out the dough to 1/2 to 3/4 inch thickness, and cut with a 2 inch biscuit cutter. You should get about 12 biscuits. Place the biscuits on an ungreased baking sheet and brush with egg wash. You can also place the biscuits into a buttered skillet.
- Bake for about 10 to 15 minutes or until nice and golden.
No Buttermilk On Hand?
If you don’t have buttermilk, use a measuring cup and to it add 1/2 tablespoon of lemon juice or vinegar and to it add milk to make 1/2 a cup. Stir it then let it sit for 5 minutes.
How To Get The Most Out Of Your Biscuits
- Always use cold ingredients! This is the key to a flaky biscuits with separate layers. I usually don’t take anything out of the fridge until I’m ready to use that ingredient in the recipe.
- Do not over knead and be gentle. The more you work your dough, the more gluten you develop, and the more gluten you develop the tougher your biscuit will be and more prone to shrinking. Remember, treat it with love and be gentle.
- Use fresh ingredients, specifically your baking powder and baking soda. The baking powder is what helps the biscuit layers puff up.
How To Serve
The sky is the limit! You can smear these buttermilk biscuits with some jam or smother them with butter and honey and you’ll be in paradise till the very last bite. But if you want some entree accompaniments, here’s some suggestions:
- Chicken Meatball Noodle Soup
- Tomato Tortellini Soup
- Beef Ragu
- Minestrone Soup
- Irish Lamb Stew
- Mexican Pork Stew
- Creamy Carbonara
- Crispy Fried Chicken
Leftovers
These biscuits will stay fresh for up to 3 days in covered and stored at room temperature.
Freeze
These buttermilk biscuits also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.
Craving More Savory Baked Delights? Try These:
- Copycat Red Lobster Cheddar Bay Biscuits
- Feta Cheese And Chives Biscuit
- Italian Skillet Pull Apart Bread
- Fluffy Mozzarella Biscuits
- Parker House Rolls
- Classic Dinner Rolls
- Garlic Parmesan Skillet Rolls
- Butter Biscuits
- Buttermilk Parmesan Biscuits
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Buttermilk Biscuits
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoon baking soda
- 3/4 cup butter unsalted, chilled and cut into pieces
- 1 3/4 cup buttermilk
- 1 egg beaten for egg wash
Instructions
- Preheat oven to 450 F degrees.
- Combine dry ingredients: In a large bowl add the flour, salt, baking powder and baking soda and mix it all. To it add the cubed or grated butter.
- Combine the dough: Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. If using grated butter, you just have to mix the butter in with the flour. Next, add the buttermilk to the bowl. Stir in the buttermilk until just moist and knead the dough a few times.
- Assembly: Transfer the dough to a floured surface and knead it a couple times just until it comes together. Don't over-work it as it will start melting the butter. Roll out the dough to 1/2 to 3/4 inch thickness, and cut with a 2 inch biscuit cutter. You should get about 12 biscuits. Place the biscuits on an ungreased baking sheet and brush with egg wash. You can also place the biscuits into a buttered skillet.
- Bake for about 10 to 15 minutes or until nice and golden.
Recipe Notes
- These biscuits will stay fresh for up to 3 days in covered and stored at room temperature.
- They also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.
- Nutritional information assumes 12 biscuits for this recipe. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Excellent and fluffy biscuits. We enjoyed these for breakfast and dinner.
Have been enjoying making recipes from your Quick and Easy Meals cookbook I received for christmas. My Romanian daughter-in-law introduced me to your recipes, and have been enjoying them ever since. Wonder if there might be error in buttermilk recipe saying makes only 12 biscuits. With 4 cups of flour, just over 1/2 inch thickness, just over 2 inch cutter, i got 26 biscuits! Checking other recipes including your cheddar buttermilk biscuits which uses 2 cups flour and makes 14-16 biscuits, i think a count of 24 for 4 cups of flour makes more sense. Biscuits are great btw.
It depends on how thick you make them, and how big. If you roll out the dough a bit too much you definitely will get more biscuits. Glad you’re enjoying my book.
I made the biscuits today. I grated the butter and then so easy to incorporate into the flour. I have never tried that before. With the egg wash, the biscuits browned beautifully and were delicious. I had 2 today and can hardly wait for breakfast as I will have another one.
Would this be 4 www pts+?
Not sure Lynn, I don’t have access to the ww calculator anymore.
Thanks for your biscuit recipe to try.
Thanks a lot. I’ve never thought that way.
Great. Aren’t they calles scones? If not, what is the difference?
I always thought the difference between a scone and a biscuit is that scones are sweet, they have sugar in them and maybe some sort of fruit, and biscuits are the savory kind, with cheese, or buttermilk.