These Buttermilk Biscuits are flaky and buttery, melt in your mouth delicious! Incredibly easy to make, completely from scratch and ready in 20 minutes.
The Best Buttermilk Biscuits Recipe
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 You’ll Love These Buttermilk Biscuits
- Quick and Easy! Using this simple 7-ingredient recipe you can have fresh homemade biscuits from scratch in just 20 minutes with just a few simple pantry ingredients.
- Classic Buttermilk! With a classic buttermilk base, these super tender buttery biscuits with flaky layers are baked to golden brown perfection and absolutely delicious with each bite.
- Family Favorite! You can’t go wrong serving biscuits. Whether it’s with eggs and sausage gravy at breakfast or with chicken stew at dinner, your whole family will love this recipe.
Ingredients You’ll Need
- 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 box 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
Imagine fresh hot biscuits in 20 minutes! Well, you don’t have to imagine anymore. You just have to follow these simple steps. This is the easiest buttermilk biscuit recipe you will ever make!
Preheat The Oven And Prep The Pan
To get started, preheat your oven temperature to 450°F (232°C) to get it ready for baking! Then grab a baking sheet and set it aside for now.
Make The Dough
It’s important to measure out the dry ingredients in a separate bowl. Add the flour, salt, baking powder, and baking soda to a large bowl and stir it together well. Make sure the butter is super cold before adding it to the flour mixture. Then cut the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs. You can also do this using 2 forks.
Now, stir in the buttermilk and combine everything together using a wooden spoon. Then knead the dough a few times with your hands just until it barely starts to come together. Next, transfer the dough to a lightly floured surface and knead it just a few more times, being very careful not to over-knead. You don’t want the butter to start melting because it will cause the dough to begin developing gluten and become tough.
Cut The Biscuits
Once the dough is made you can start forming biscuits! First, use a rolling pin to gently roll the dough out into a rectangle that is about ½ to ¾ of an inch in thickness. Next, use a 2-inch biscuit cutter to cut the dough into biscuits. Then place the cut biscuits on the ungreased baking sheet or into a buttered skillet. Now, gather the leftover dough and use it to cut more biscuits until there is no dough left. You should get about 12 biscuits.
Egg Wash And Bake
Place the biscuits on an ungreased baking sheet or in a cast iron skillet and brush with the egg wash to get a nice golden color as they bake.
Now let’s bake! Transfer the pan to the hot oven and bake the biscuits for 10 to 15 minutes or until golden. Then transfer the baked biscuits to a wire rack to cool.
Expert Tips
- 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.
Frequently Asked Questions (FAQs)
1. Can I substitute regular milk if I don’t have buttermilk?
Yes! To make a buttermilk substitute, add ½ tablespoon of lemon juice or vinegar to a measuring cup, then add milk to make ½ cup total. Let it sit for 5 minutes before using. This mimics the acidity and texture of buttermilk.
2. Can I use shortening instead of butter?
Yes, you can use vegetable shortening for a flaky texture, but it will change the flavor and the biscuits won’t be as buttery. Another option is to use half butter and half shortening for a balance of flavor and flakiness.
3. How important is it to use cold ingredients?
Using cold butter and buttermilk is crucial to achieving flaky layers in your biscuits. Cold butter creates steam during baking, which helps the dough puff up and separate into tender layers.
4. How do I avoid tough biscuits?
Avoid over-kneading the dough. Knead just enough to bring the dough together. Overworking the dough develops gluten, which can make the biscuits tough and dense instead of light and flaky.
5. How should I store and freeze leftover biscuits?
Store leftover biscuits in a covered container at room temperature for up to 3 days. To freeze, place biscuits spaced apart on a cookie sheet, freeze until solid, then transfer to an airtight container or freezer bag. They keep well frozen for up to 3 months. Reheat gently before serving.