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Buttermilk Biscuits on white plate with butter

How To Make Easy Buttermilk Biscuits

  • Author: Quin Liburd
  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Yield: 18-20 biscuits 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: Southern

Description

A complete guide on how to make easy buttermilk biscuits at home and from scratch; these biscuits are extra delicious, super tender, and have a buttery crumb!


Ingredients

Scale
  • 4 cups White Lily self-rising flour (or regular self-rising flour), plus more for work surface area
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) very cold butter, grated
  • 2 cups whole buttermilk

Instructions

  1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the flour, baking powder, and sugar/salt. Use your hands to pinch the butter into the flour mixture until you get pea-sized bits. Add the buttermilk into the bowl and stir with a spatula until just combined. Be careful here to not over mix.
  3. Turn the dough out onto a lightly floured surface area. Knead the dough lightly by using the heels of your hands to compress the dough and fold it over itself. Turn the dough as you go about three times.
  4. Lightly flour your rolling pin and roll dough out about 1/2-inch thick. Using a 2-inch round cutter, dip your biscuit cutter into some flour and cut out biscuits. Do not twist cutter, press the cutter straight into and out of the dough so biscuits will rise evenly.
  5. Place the biscuits close together onto prepared baking sheet. When the biscuits are touching each other, this helps them rise together and prevents the sides from being too dry/crisp. Place biscuits into the freezer for about 15 minutes to ensure everything gets super cold again.
  6. Bake biscuits until golden brown, about 10-12 minutes. Let cool slightly and serve warm with your favorite jams, jellies, syrups, or more butter.

Notes

  1. You can use regular all-purpose flour as a substitute or self-rising flour.

Keywords: breakfast, brunch, biscuits, buttermilk