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Buttermilk Biscuit Recipe

Buttermilk Biscuit Recipe

This Buttermilk Biscuit Recipe yields warm, flaky homemade biscuits that bake up golden-brown in under 30 minutes, making breakfast or brunch feel like a celebration.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Southern
Servings 10 biscuits
Calories 180 kcal

Ingredients
  

  • 2 cups all-purpose flour King Arthur Flour, spooned and leveled
  • 1 tablespoon baking powder aluminum-free for best taste
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt Maldon or Diamond Crystal
  • 6 tablespoons cold unsalted butter cubed (Challenge Dairy or grass-fed)
  • 1 1/4 cups cold buttermilk or homemade: 1 cup milk + 1 tbsp vinegar, rested 5 minutes
  • 1 tablespoon granulated sugar or honey for a hint of sweetness
  • 2 tablespoons sour cream or Greek yogurt for extra tang

Instructions
 

  • Preheat your oven to 425°F (218°C) and slide a baking sheet onto the center rack—this ensures a crisp bottom.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using). Even mixing here means even rise later.
  • Scatter cold butter cubes atop the dry mix. Use a pastry cutter or two forks to break butter into pea-sized bits—those flecks are the secret to flakiness.
  • Pour cold buttermilk (and sour cream, if using) into the center. Gently fold until dough just holds together—overworking will toughen biscuits.
  • Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, then fold into thirds like a letter and pat again—this builds layers.
  • Press a 3-inch cutter straight down without twisting. Collect scraps, pat once more, and cut additional rounds—aim for 10–12 biscuits. Place biscuits on parchment-lined hot sheet, spaced 1 inch apart. Bake 12–15 minutes, rotating halfway, until tops are golden and edges just brown.
  • Cool 5 minutes on a rack for the best texture. Serve with jam, gravy, or enjoy plain to highlight the buttermilk tang.

Notes

To achieve flaky layers, keep butter marble-sized in the dough. A 10-minute rest before cutting can boost rise by 15%. Use a sharp cutter for neat edges and avoid twisting when cutting.

Nutrition

Calories: 180kcal
Keyword Buttermilk Biscuits, Flaky Biscuits, Homemade Biscuits
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