Buttermilk Biscuits

Course Breakfast, Dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings biscuits

Close up photo of buttermilk biscuits in a teal and white checkered napkin.

These Buttermilk Biscuits are made with 6 easy ingredients in only 35 minutes, the perfect snack or addition to any meal!

Ingredients

Biscuits:

▢ 2 cups all-purpose flour plus a couple of Tablespoons for sprinkling on the counter
▢ 1 tablespoon baking powder
▢ ¼ teaspoon baking soda
▢ ½ teaspoon salt
▢ 7 tablespoons salted butter cubed and chilled in freezer
▢ ¾ cups buttermilk cold (plus a couple of tablespoons for brushing on just before baking)

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
Add the flour, baking powder, baking soda, and salt to a food processor and pulse together.
2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Then add the well-chilled butter and pulse until the mixture is crumbly.
7 tablespoons salted butter
Add in the buttermilk and pulse until just mixed.
¾ cups buttermilk
Sprinkle flour on a clean surface and rolling pin. Place the dough onto the counter and gently roll the dough out into a rectangle shape.
Fold a third of the dough onto itself, and then fold the opposite third of the dough onto it.
Now press the dough into a rectangle about ½-inch thick. Use a 2½-inch round cookie cutter to cut out as many biscuits as you can. Place these on the baking sheet.
Gather up the scraps of dough and again press it out to ½-inch thick. Continue doing this until all the dough is used up.
Brush the tops of the biscuits with a little buttermilk then bake for about 12 to 15 minutes or until golden. Serve with butter, jam, or sausage gravy.

Notes

Storage Instructions: Tightly wrap leftover Southern Homemade Biscuits in tin foil or plastic wrap. Then store them at room temperature or in the fridge and enjoy them for up to 5 days. You can also freeze the tightly wrapped biscuits for up to 3 months.
How Many Biscuits Does This Recipe Produce? This largely depends on how thick or how thin you roll the dough out. Typically, I get about 8 to 10 biscuits from a batch when I make them. If you’re needing a larger quantity, you can either double the recipe or make a second batch!
Can I Still Make This Buttermilk Biscuit Recipe If I Don’t Have A Food Processor? Yes, of course! To do so just combine flour, baking powder, baking soda, and salt in a large bowl and whisk by hand. Then cut in the cold butter using a pastry cutter or knives. Afterward, mix in the buttermilk using a wooden spoon. Next, turn the dough out onto your floured work surface. Then continue with the instructions on the recipe card. When doing it by hand, just be sure to handle the dough with your hands as minimally as possible! We want the butter to still be cold when the biscuits go in the oven to bake.
Helpful Tips To Know When Making This Buttermilk Biscuit Recipe:
- Wet Dough – If your biscuit dough seems too wet you can add flour a tablespoon at a time.
- Dry Dough – For dough that is too dry, add one tablespoon of buttermilk to the dough at a time.
- Biscuit Cutter – I used a 2.5-inch cookie cutter but any biscuit cutter or even wide-mouthed glass would work.
- Re-Use Scrap Dough – Fold up and roll out the leftover scrap dough after you cut the biscuits out! This allows for more biscuits to be made!
- Sweet Biscuits – For a sweetened variation to these biscuits add 2 tablespoons of sugar or honey to the dough. Or you can brush honey onto the biscuits as soon as they come out of the oven.

Nutrition

Find it online: www.sugarandsoul.co/buttermilk-biscuits/