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This is the perfect buttermilk biscuits recipe! These homemade biscuits come out soft, tender, golden brown, and flakey!
Everyone needs a strong buttermilk biscuit recipe. One they can depend on to make a perfectly tender and flakey biscuit. Let me go over the steps you should take to produce a beautiful buttermilk biscuit.
How to make Buttermilk Biscuits:
- Measure and cube the butter. Place in the freezer to keep cold while you measure out the dry ingredients. Cold butter is necessary when making pie crusts, scones, and biscuits.
- Use a food processor to combine the dry ingredients. (I realize not everyone has a food processor. If you don’t have one, don’t fret. Whisk the dry ingredients together, and then use a pastry blender when you need to cut the butter in).
- Add the cold butter to the food processor. (Or use a pastry blender to cut it into the dry ingredients). Pulse until butter resembles the size of peas.
- Transfer mixture to a large bowl. Add buttermilk. Mix until just combined. Don’t overwork the dough.
- Roll out the dough. Cut dough into 3 equal pieces. Stack them on top of one another. And then roll out again. Dessert Now, Dinner Later has some great photos illustrating this.
- Using a biscuit cutter, cut dough in to circles. Bake.
Why use cold butter when making scones?
Butter contains both fat and water. At normal baking temperatures, water creates steam.
By laminating cold butter between layers of dough, you create pockets to contain the steam formed during heating.
When little crumbles of butter melt in the biscuits as they cook, they release steam and thus create small pockets of air in the biscuit.
The end results in a better rise and a flaky biscuit.
My simple biscuits and gravy recipe is a perfect addition to these flaky biscuits.
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- 2 cups flour
- 1/2 cup unsalted butter, cubed, cold
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk, cold
- Preheat oven to 450°F. In a food processor add the flour, sugar, baking powder, and baking soda. Pulse for 5 seconds. Add the butter. MAKE SURE THE BUTTER IS COLD. I recommend cutting it into cubes, placing it in the freezer, and then adding it to the food processor when you’re ready for it.
- Once you’ve added the butter, pulse until the butter becomes the size of small peas. If you don't have a food processor you can use a pastry blender, and that works just as well.
- Transfer the butter and flour mixture to a large bowl. Add the buttermilk. Stir to combine.
- Flour a clean surface, roll out the dough to a 6"x9" rectangle. Cut the dough into 3 equal pieces, stack them on top of one another. And roll out again to a 6"x9" inch rectangle.
- Using a biscuit cutter (mine was about 3 inches in diameter), press the biscuit cutter into the dough. Place the biscuits on a baking sheet covered with a silicone baking mat (can use parchment paper if you don’t have a silicone baking mat). Bake at 450 for 12-15 minutes or until golden brown on top and cooked throughout. When you pull out the biscuits, brush the tops with melted butter (not necessary, but worth it!)