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closeup three-quarters view of buttermilk biscuits on parchment paper.
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Buttermilk Biscuits Recipe

These tender, light, and flaky buttermilk biscuits are out of this world good! I love them slathered with butter or jam!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 8 biscuits
Author: Laurel Perry

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Pastry Cutter (optional)
  • Rolling Pin (optional)
  • Biscuit Cutter

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 1 tablespoon baking powder 12 grams
  • ¼ teaspoon baking soda
  • 1 tablespoon granulated sugar 13 grams
  • 1 teaspoon kosher salt 3 grams
  • 7 tablespoons unsalted butter 99 grams, cold and sliced thin (⅞ stick)
  • ¾ cup cold buttermilk 170 grams, plus more for brushing the biscuits

Instructions

  • Preheat the oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
  • Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.
    2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
    flour in a glass bowl with a whisk.
  • Add in the butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.
    7 tablespoons unsalted butter
    cutting butter into flour with a pastry cutter in a glass bowl.
  • Pour in the buttermilk and stir until just combined.
    ¾ cup cold buttermilk
    crumbly dough in a glass bowl.
  • Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.
    biscuit dough patted into a rectangle.
  • Fold one side into the center, then the other, like a letter. Flatten the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.
    biscuit dough folded into thirds.
  • Flatten the dough out into a ¾ inch rectangle for one last time.
    a rectangle of biscuit dough.
  • Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.
    cutting circles out of biscuit dough with a biscuit cutter.
  • Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.
    brushing buttermilk over 12 unbaked biscuits on a baking sheet.
  • Let cool for 5 minutes before serving warm.
    12 baked biscuits on a baking sheet.

Video

Nutrition

Serving: 1biscuit | Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 509mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 343IU | Calcium: 122mg | Iron: 2mg