Easy Homemade Buttermilk Biscuits

These homemade buttermilk biscuits are easy to make and perfect for breakfast, lunch, or dinner. With this recipe, you can make perfectly delicious, tall, and flaky buttermilk biscuits every time!

Since the day I made my own homemade buttermilk biscuits, I'm convinced I'll never buy the store-bought kind again.  I've made these buttery biscuits many times over and I'm happy to share my recipe with you! I also make my homemade cinnamon honey butter whenever I make these yummy buttermilk biscuits and they're always a hit in our house!

Ingredients to Make Homemade Buttermilk Biscuits

To make these buttery, flaky buttermilk biscuits, you'll only need these five ingredients:

• All-purpose flour: This is the base of the biscuits and provides structure to the dough. 
• Baking powder: This helps to leaven the dough and gives the biscuits a light, fluffy texture. 
• Salt: Salt provides flavor and helps to balance the dough's sweetness. 
• Unsalted, very cold butter, cubed: The butter is incorporated into the dry ingredients, creating pockets of butter that melt during baking, resulting in flaky layers. 
• Cold buttermilk: The acidity in buttermilk reacts with the baking powder, helping to leaven the dough and give the biscuits a tangy flavor. It also provides moisture to the dough to keep it from drying out.

How to Make Homemade Buttermilk Biscuits

1. Mix flour, baking powder, and salt in a large bowl or food processor. 

2. Add cold butter and combine until crumbs form. If using a bowl, use a pastry cutter, if using the food processor, pulse several times. 

3. If using a food processor, transfer the mixture to a large bowl. 

4. Form a well, pour in the buttermilk, and fold until the dough comes together. 

5. Flour a work surface, transfer dough from bowl, and flour your hands. 

6. Form dough into a ¾-inch thick rectangle, fold, rotate and flatten it.

7. Preheat oven to 425 degrees F, butter a cast iron skillet, and line a baking sheet. 

8. Cut dough with a 2 ½ or 3-inch cutter, place on a skillet or sheet, and brush with milk. 

9. Bake for 15-20 minutes. 

10. Remove and brush with melted butter. 

11. Serve warm or room temperature, and store in the fridge for up to 5 days.

Making the Best Homemade Buttermilk Biscuits: Tips and Tricks

Here are a few tips and tricks to help you make the perfect homemade buttermilk biscuits:

• Keep your butter cold. To ensure flaky, tender biscuits, make sure your butter is very cold.
• Don't overwork the dough. Mix the dough until it comes together, as overworking it will result in tough biscuits.
• Use buttermilk. Cold buttermilk will help make biscuits tender and fluffy.
• Fold the dough. Layering the dough helps create a flaky texture.
• Use a sharp cutter. To ensure even baking and rising, make sure your biscuit cutter is sharp and straight-edged.
• Don't twist the cutter. To prevent biscuit edges from being pinched, cut straight down and pull straight up rather than twisting the cutter when cutting the biscuits.
• Preheat your oven. Ensure even baking by preheating your oven to the correct temperature before baking the biscuits.

• Brush with butter. Brushing melted butter on the biscuits after baking enhances the flavor and richness of the biscuits.
• Use a floured work surface. Dust your work surface with flour before working with dough to keep it from sticking.
• Chill the dough. If the dough becomes too warm while working with it, chill it in the refrigerator for a few minutes.
• Handle the dough gently. Handle the dough gently to prevent overworking and keep the biscuits light and tender.
• Choose the right baking pan. Use a cast iron skillet, a baking sheet lined with parchment paper, or a silicone mat to prevent your biscuits from sticking together.
• Don't skip the salt. Salt balances out the sweetness in biscuit dough and enhances the flavor.
• Use high-quality flour. High-quality flour will make a difference in the taste and texture of your biscuits.
• Let the biscuits cool. To prevent them from crumbling or becoming too dense, let them cool for a few minutes after baking.

These tips and tricks will help you make perfect homemade buttermilk biscuits every time.

What to Serve with Homemade Buttermilk Biscuits 

You don't have to stick to butter and jam to enjoy homemade buttermilk biscuits! This classic Southern staple can be enjoyed in several creative and delicious ways, from breakfast sandwiches to pizza.

1. Eat them plain - Savour the warm, flaky goodness of a fresh buttermilk biscuit without any other toppings or spreads.
2. Make a breakfast sandwich - Layer bacon, an egg, and cheese on sliced biscuits to make a filling and delicious breakfast.
3. Top with gravy - For a classic Southern breakfast, pour creamy sausage gravy over warm biscuits.
4. Serve with honey and butter - For a sweet, indulgent treat, spread honey and butter on your buttermilk biscuit. We love to spread some homemade cinnamon honey butter on it. 🙂
5. Make a biscuit and gravy casserole - Combine sliced biscuits and sausage gravy and bake in a casserole dish for breakfast or brunch.
6. Use as bread for sandwiches - Slice a biscuit in half and use it as bread for your favorite sandwich fillings.
7. Add fried chicken - Pair buttermilk biscuits with crispy fried chicken for a classic Southern meal.
8. Make a breakfast burrito - Fill a warm biscuit with scrambled eggs, cheese, and your favorite breakfast meats for a tasty breakfast burrito.
9. Turn them into strawberry shortcakes - Top sliced biscuits with sweetened strawberries and whipped cream for a delicious dessert.
10. Make a breakfast pizza - Use a sliced biscuit as the crust for a breakfast pizza and top it with eggs, cheese, and bacon or sausage for a tasty and unique breakfast option.

How to Freeze and Store Homemade Buttermilk Biscuits 

Freezing buttermilk biscuits is a great way to have them on hand for a quick breakfast or snack. To properly freeze them, you must completely cool them before placing them in the freezer. Once cooled, place them in an airtight container or a plastic freezer bag. Remove as much air as possible from the container or bag before sealing it, as this will help prevent freezer burn. If you want to keep them separate and not sticking together, you can also place them on a tray and then put them in the freezer for about an hour; after that, they can be put in a container or a bag.

When ready to serve, you can take the biscuits out of the freezer and place them in a preheated oven at 375 degrees Fahrenheit for about 5-7 minutes or until they are warm and slightly crispy. You can also microwave them for about 15-20 seconds. Be sure to check them frequently to avoid over-baking or burning them.

It is also worth noting that freezing buttermilk biscuits may affect the texture a bit, they may not be as flaky as fresh ones, but they will still be delicious and perfect for a quick bite.

Overall, freezing buttermilk biscuits is a great way to enjoy them later on without the hassle of making them from scratch. Just make sure to properly store them to maintain their quality and texture.

Buttermilk biscuits are a perfect addition to various dishes, from sweet to savory, from breakfast to lunch and dinner. They are simple and delicious and will be enjoyed by all.

MORE DELICIOUS RECIPES TO TRY!

• Overnight French Toast
• Easy Breakfast Skillet Recipe {Cooks in 20 Minutes!}
• The BEST Lemon Raspberry Bread
• Southwest Grilled Cheese Sandwiches

I hope you like this homemade buttermilk biscuits recipe- be sure to give it a review below!

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Easy Homemade Buttermilk Biscuits

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• Author: Jocelyn Brown

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These homemade buttermilk biscuits are easy to make and perfect for breakfast, lunch, or dinner. With this recipe, you can make perfectly delicious, tall, and flaky buttermilk biscuits every time!

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Ingredients

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• 2 ½ cups all-purpose flour, plus more for rolling
• 2 tablespoon baking powder
• 1 teaspoon salt
• ½ cup (1 stick) unsalted very cold butter, cubed
• 1 cup + 2 tablespoons cold buttermilk 

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Instructions

1. Add flour, baking powder, and salt to a large bowl or food processor.
2. Whisk to combine or pulse the processor lightly.
3. Add butter to dry ingredients and combine until crumbs form. If using a bowl, use a pastry cutter; pulse several times if using the food processor. 
4. If using a processor, transfer the mixture to a large bowl.
5. Form a well in the center of the mixture and pour in the buttermilk.
6. Fold together until the dough begins to come together. 
7. Flour the work surface and transfer the dough from the bowl.
8. Generously flour your hands and begin working the dough together.
9. Form or roll into ¾ inch thick rectangle. 
10. Fold one long side into the center, then fold the other long side in.
11. Rotate the dough so that it is horizontal to you
12. Gently flatten the dough into a rectangle and fold the sides into the middle.
13. Turn the dough again and fold the sides into the middle. 
14. Turn horizontally again and flatten the dough to a rectangle about one ¼ inches thick
15. Preheat oven to 425 degrees F.
16. Generously butter a cast iron skillet or line a baking sheet with parchment paper or a silicone mat
17. Cut the dough with a 2 ½ or 3-inch biscuit cutter. Cut straight down and pull straight up, do not twist the cutter. See Tips and Tricks.
18. Place biscuits in a prepared cast iron skillet or baking sheet.
19. Brush the tops of the biscuits with a bit of extra milk, if you like.
20. Bake for 15-20 minutes or until golden brown.
21. Remove from oven and brush the melted butter; if you like.
22. Serve warm or at room temperature.
23. Store in an airtight container in the refrigerator for up to 5 days.

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