| |

Best Homemade Buttermilk Biscuits

This post may contain affiliate links which won’t change your price but will share a commission.

The Best Homemade Buttermilk Biscuits are perfectly flaky on the outside, and soft and fluffy in the inside. These make the BEST snack or side, with a few pats of butter and a drizzle of honey!

A cast iron skillet with just baked homemade buttermilk biscuits.

Oh buttermilk biscuits. How I LOVE you so!

As some of you know, my hubby and I went to Waco in May for The Brave Like Gabe MarathonMike ran the 1/2 marathon in preparation for his full marathon in June.

Whenever we travel for a run, we always explore the area and find fun things to do. EATING is always #1 on the list, so of course we had to go to the Magnolia Table – Chip and Jo’s new restaurant. After tasting Joanna’s buttermilk biscuits (with strawberry butter) that were to die for, I knew I had to create a recipe for ya’ll.

For ALL of the DEETS on what we did and what we ate and where we shopped in Waco (duh), head here. If you ever get a chance to shop at Magnolia and eat at the Magnolia Table, DO IT!

Two biscuits stacked, showing the flaky layers.

Making biscuits is similar to making scones (which are my favorite thing to bake), but simpler. Like way simpler.

You will need only SIX ingredients.

  1. Flour – I use all-purpose flour for my biscuits.
  2. Baking Powder – Needed to get that rise.
  3. Sugar – Just a small amount used in my recipe, but you could easily skip it as well.
  4. Salt – Just a pinch.
  5. Butter – I almost always use unsalted butter to control the sodium.
  6. Buttermilk – If you don’t have buttermilk on hand, simply combine some milk with a splash of regular vinegar. Let this mixture sit for 5-10 minutes until slightly thickened.

See? Simple.

Overhead shot of the biscuit dough in a rectangle.
Collage of the biscuit dough folds.
The biscuit dough cut into nine squares.

Tips for making the best buttermilk biscuits:

The technique for making biscuits is the key. I made them several times, and I’ll explain what I learned.

  • Frozen butter. Make sure you chop up your frozen butter, and return to the freezer. Remove only when you are ready to add it to the flour mixture. (I like to do this step the day before I bake.)
  • COLD buttermilk. Leave your buttermilk in the refrigerator until you need it.
  • Just the right amount of liquid. When you add the buttermilk, don’t over pour. In fact, add slightly less than the recipe calls for, and add as you need. You will know that you’ve got enough buttermilk when the dough stays mostly in tact.
  • Folding the dough. I decided to try folding the dough, and the result was a taller, flakier biscuit. See instructions for more info.
  • Don’t overwork the dough. Handling the dough too much will cause the butter to warm up, and those lovely air pockets won’t form inside the biscuit. I use a pastry cutter to work the butter in.
  • HOT oven. Bake your biscuits at 450 degrees to get them nice and golden on top, while maintaining a soft interior.
Side shot of biscuits on a cooling rack, showing the flaky layers.

I’ve tested these biscuits several times over, trying to get that perfectly flaky biscuit. I’d read that the key was to create the flaky layers by folding the dough, flattening, and then folding the dough again. Guess what? It works.

Folding the biscuit dough:

  • Pat the dough into a rectangle, about 3/4 inch thick.
  • Fold one side in, and then the other, creating an envelope type shape.
  • Pat into a rectangle again, and repeat one more time (or two more).
  • Then pat into a square (in this case), and cut into nine equal pieces.
A homemade biscuit with some honey butter on top, on a blue and white napkin.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this bread recipe next: Mom’s Dinner Rolls

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A cast iron skillet with just baked homemade buttermilk biscuits.

Best Homemade Buttermilk Biscuits

The Best Homemade Buttermilk Biscuits are perfectly flaky on the outside, and soft and fluffy in the inside. These make the BEST snack or side, with a few pats of butter and a drizzle of honey!
5 from 5 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: buttermilk biscuits
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 9 biscuits
Calories: 276kcal
Author: Sue Ringsdorf

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • 3/4 cup COLD unsalted butter (frozen preferred) – cubed
  • 2/3 cup COLD buttermilk – plus a tablespoon or two, to desired consistency

Instructions

  • Preheat oven to 450 degrees. Prepare a skillet with baking spray.
  • Take the frozen butter and chop into small cubes or pieces. Place back in the freezer.
  • Using a mixing bowl, combine flour, baking powder, salt, and sugar. Mix well.
  • Using a pastry cutter, cut the cold butter into the flour mixture. This may take a minute or two.
  • Create a well in the middle of the bowl, and add the buttermilk. Stir until the mixture becomes a ball. You will have to eventually use your hands to get the dough to stick together. If it’s still not forming a ball, add a little bit more buttermilk.
  • On a well-floured surface, place the dough, and flatten into a rectangle with your hands, about 3/4 inch thick. Fold one side in and then the other, like an envelope, and flatten again. Repeat at least one more time. This process ensures a tall, flaky biscuit.
  • Form a square (or desired shape) that is approximately 3/4 of an inch. Slice into 9 even pieces, and place in skillet. Spray tops with baking spray.
  • Bake for 12 – 14 minutes, or until top becomes slightly golden.
  • Remove, slather with butter and honey, and EAT!

Notes

Tips for making epic biscuits.
  • Frozen butter. Make sure you chop up your frozen butter, and return to the freezer. Remove only when you are ready to add it to the flour mixture.
  • COLD buttermilk. Leave your buttermilk in the refrigerator until you need it.
  • Just the right amount of liquid. When you add the buttermilk, don’t over pour. In fact, add slightly less than the recipe calls for, and add as you need. You will know that you’ve got enough buttermilk when the dough stays mostly in tact.
  • Folding the dough. I decided to try folding the dough, and the result was a taller, flakier biscuit. See instructions for more info.
  • Don’t overwork the dough. Handling the dough too much will cause the butter to warm up, and those lovely air pockets won’t form inside the biscuit. I use a pastry cutter to work the butter in.
  • HOT oven. Bake your biscuits at 450 degrees to get them nice and golden on top, while maintaining a soft interior.

Nutrition

Calories: 276kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 282mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

8 Comments

  1. I’ve only made biscuits once before. This recipe is quick and easy, resulting in light, flaky, buttery goodness! Made these for my hubby’s birthday and served with sausage & gravy (one of his favorites)…he loved it! We will definitely make these again.

    1. Suebee Homemaker says:

      Hi Janene! I’m so glad ya’ll enjoyed the biscuits! And thank you so much for the feedback. 🙂

    1. Suebee Homemaker says:

      That’s wonderful! 🙂

  2. These biscuits look so delicious and perfect for brunch!

    1. Suebee Homemaker says:

      Thank you Natalie!

  3. It’s hard to believe this tastes so good and it only has 6 ingredients! Our Waco trip was so much fun and I am anxious to go back next Spring. The good news is that I don’t have to wait as I can eat biscuits as often as I like…… and boy do I like!

    1. Suebee Homemaker says:

      Yes, I’ll be making them! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating