Buttermilk Biscuits
These Buttermilk Biscuits are made with 6 easy ingredients in only 35 minutes, the perfect snack or addition to any meal!
A delicious choice to enjoy at breakfast with eggs and bacon or to round off a hearty family dinner!
The Experience Of Homemade Buttermilk Biscuits
Regardless of what recipes are on your weekly menu plans, these Buttermilk Biscuits are a must-have somewhere in the line-up! Their flaky, buttery goodness is sure to compliment whatever they’re placed beside!
More times than not, when I make these biscuits, they go faster than the meal itself! There’s just something about a homemade biscuit that’s cut in two with melted butter waiting for me on the inside!
Ingredients For Buttermilk Biscuits
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Salted Butter
- Buttermilk
Biscuits Made With Buttermilk
The key to these Buttermilk Biscuits From Scratch is the buttermilk! It’s what makes the dough rise while also creating fluffy, flaky biscuits. If you don’t have buttermilk on hand, you can easily make your own homemade buttermilk!
To do so, all you need is milk and vinegar or lime juice. Start by placing 2 1/2 teaspoons of white vinegar or lime juice into a measuring cup.
Afterward, fill the measuring cup with milk until it reaches the 3/4 cup mark. Then gently stir this mixture and allow it to sit for 5 minutes.
The mixture will begin to curdle, making it the perfect substitute for buttermilk!
How To Make Buttermilk Biscuits
- Preheat the oven and line a baking sheet with parchment paper.
- Pulse flour, baking powder, baking soda, and salt together in a food processor.
- Add the chilled salted butter to the food processor and pulse the mixture until crumbly.
- Pour in the buttermilk and pulse again until combined.
- Roll the buttermilk biscuit dough out onto a flour surface into the shape of a rectangle.
- Fold a third of the dough onto itself, then fold the opposite third of the dough onto it.
- Press the dough into a rectangle and cut out the biscuits using a round cookie cutter. Afterwards, transfer the biscuits onto the prepared baking sheet.
- Gather up the scraps of dough and press it together, roll it out, and cut out more biscuits.
- Brush the tops of the biscuits with buttermilk and then bake them until golden brown. Serve them up with butter, jam, and sausage gravy!
How To Serve & Enjoy These Easy Buttermilk Biscuits
- For Breakfast! Serve them alongside sausage, eggs, and bacon! Or serve a scoop of Sausage Gravy over them!
- With Dinner! These biscuits would make the perfect side for Crock Pot Beef Stew, Instant Pot Chicken Noodle Soup, or Beef Stroganoff!
- Dessert! I love using these biscuits as a base for my Easy Strawberry Shortcakes!
- Paired With Tea! Pair a biscuit covered in honey or jam with your favorite cup of coffee or tea!
- As A Snack! Slice the biscuits open and spread on some jelly, jam, or homemade butter! This makes for a filling snack any time of day!
How To Make Buttermilk Biscuits Without A Food Processor
To make buttermilk biscuits without a food processor, first combine flour, baking powder, baking soda, and salt in a large bowl and whisk by hand. Then, cut in the cold butter using a pastry cutter or knives. Afterward, mix in the buttermilk using a wooden spoon.
Next, turn the dough out onto your floured work surface. Then continue with the instructions on the recipe card.
When doing it by hand, just be sure to handle the dough with your hands as minimally as possible! We want the butter to still be cold when the biscuits go in the oven to bake!
Storage Instructions For Buttermilk Biscuits
Tightly wrap leftover Southern Homemade Biscuits in tin foil or plastic wrap. Then store them at room temperature or in the fridge and enjoy them for up to 5 days.
You can also freeze the tightly wrapped biscuits for up to 3 months.
For Another Side Of Bread, Check Out These Great Recipes!
- Classic Drop Biscuits – Tender, buttery biscuits made with only 5 ingredients!
- Perfect Yeast Rolls – A staple recipe that every cook needs in their back pocket!
- Homemade Brioche – Use this recipe to make a loaf or a batch of rolls!
- Parker House Dinner Rolls – Buttery, rich, and fluffy yeast rolls that prep in only 45 minutes!
- Easy Stuffed Cheese Breadsticks – Great alongside a heaping portion of Homemade Spaghetti and Meatballs!
Steps
Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
Add the flour, baking powder, baking soda, and salt to a food processor and pulse together.
Then add the well-chilled butter and pulse until the mixture is crumbly.
Add in the buttermilk and pulse until just mixed.
Sprinkle flour on a clean surface and rolling pin. Place the dough onto the counter and gently roll the dough out into a rectangle shape.
Fold a third of the dough onto itself, and then fold the opposite third of the dough onto it.
Now press the dough into a rectangle about ½-inch thick. Use a 2½-inch round cookie cutter to cut out as many biscuits as you can. Place these on the baking sheet.
Gather up the scraps of dough and again press it out to ½-inch thick. Continue doing this until all the dough is used up.
Brush the tops of the biscuits with a little buttermilk then bake for about 12 to 15 minutes or until golden. Serve with butter, jam, or sausage gravy.
Notes
- Storage Instructions: Tightly wrap leftover Southern Homemade Biscuits in tin foil or plastic wrap. Then store them at room temperature or in the fridge and enjoy them for up to 5 days. You can also freeze the tightly wrapped biscuits for up to 3 months.
- How Many Biscuits Does This Recipe Produce? This largely depends on how thick or how thin you roll the dough out. Typically, I get about 8 to 10 biscuits from a batch when I make them. If you’re needing a larger quantity, you can either double the recipe or make a second batch!
- Can I Still Make This Buttermilk Biscuit Recipe If I Don’t Have A Food Processor? Yes, of course! To do so just combine flour, baking powder, baking soda, and salt in a large bowl and whisk by hand. Then cut in the cold butter using a pastry cutter or knives. Afterward, mix in the buttermilk using a wooden spoon. Next, turn the dough out onto your floured work surface. Then continue with the instructions on the recipe card. When doing it by hand, just be sure to handle the dough with your hands as minimally as possible! We want the butter to still be cold when the biscuits go in the oven to bake.
- Helpful Tips To Know When Making This Buttermilk Biscuit Recipe:
- Wet Dough – If your biscuit dough seems too wet you can add flour a tablespoon at a time.
- Dry Dough – For dough that is too dry, add one tablespoon of buttermilk to the dough at a time.
- Biscuit Cutter – I used a 2.5-inch cookie cutter but any biscuit cutter or even wide-mouthed glass would work.
- Re-Use Scrap Dough – Fold up and roll out the leftover scrap dough after you cut the biscuits out! This allows for more biscuits to be made!
- Sweet Biscuits – For a sweetened variation to these biscuits add 2 tablespoons of sugar or honey to the dough. Or you can brush honey onto the biscuits as soon as they come out of the oven.
Nutrition
- Calories217
- Carbs26g
- Protein4g
- Fat11g
- Saturated fat7g
- Fiber1g
- Sugar1g
- Sodium284mg
Estimates per serving, when a serving size is listed.
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