Homemade Buttermilk Biscuits
- Prep: 10 minutes
- Bake: 12–15 minutes
- Total: ~25 minutes
- 🍽 Yield:
- 8–10 biscuits
Ingredients:
2 cups of all-purpose flour
1 tablespoon of baking powder
½ teaspoon of baking soda
1 teaspoon of salt
1 tablespoon of sugar (optional; traditional biscuits can skip this).
½ cup (1 stick) of cold unsalted butter, cut into small cubes
¾ cup of cold buttermilk (plus 1–2 tablespoons if needed).
Optional topping: melted butter or honey butter.
Instructions:
Preheat the oven to 220°C (425°F).
If using a cast-iron skillet, lightly grease it.
In a large bowl, whisk together the dry ingredients.
Flour
baking powder
baking soda
salt
(sugar, if using).
Cut in the butter. Add cold butter cubes.
Use your fingers, a pastry cutter or a fork to work the butter into the flour until the mixture resembles coarse crumbs.
👉 Smaller butter pieces = flakier pastry.
Add the buttermilk and gently stir until the dough comes together.
Do not overmix — the dough should look shaggy.
Shape the dough
Turn the dough out onto a lightly floured surface.
Gently pat it into a 1-inch-thick rectangle.
Fold it over itself two to three times (this creates layers), then pat it out again.
Cut out the biscuits using a round cutter or a glass.
Press straight down – don’t twist.
Place the biscuits close together in the skillet to help them rise taller.
Bake for 12–15 minutes until the tops are golden brown.
To finish, brush the hot biscuits with melted butter, if desired. Serve warm. 😋
Tips for perfect biscuits:
Cold butter and cold buttermilk = flaky biscuits!
Don’t overwork the dough.
Cast iron gives the best crust.
Biscuits touching each other will result in softer sides and a taller rise.
Serving ideas:
Butter and honey
Sausage gravy
Jam or marmalade
Fried chicken or eggs.