These flaky, buttery, and fluffy buttermilk biscuits are a true delight for your taste buds. Made with just a handful of simple ingredients and minimal prep time, they bake up golden brown with layers so tender that they practically dissolve in your mouth. Perfect for breakfast, brunch, or as a side dish, these biscuits bring comfort and joy to every bite.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- 1 ½–2 tablespoons sugar (adjust based on how sweet you like your biscuits)
- 1 ½ teaspoons salt
- ¾ cup (1 ½ sticks, 180 g) unsalted butter , chilled and cut into small cubes
- 1 ¼ cups (300 mL) chilled buttermilk
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 450°F (230°C) .
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour , baking powder , baking soda , sugar , and salt until well combined.
Step 3: Cut in the Butter
- Add the chilled butter cubes to the dry ingredients. Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Tip: Keeping the butter cold is key to achieving flaky layers, as the butter melts during baking and creates steam pockets.
Step 4: Add the Buttermilk
- Make a well in the center of the flour mixture and pour in the chilled buttermilk .
- Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix; the dough should be shaggy and slightly sticky.
Step 5: Shape the Dough
- Turn the dough out onto a lightly floured surface. Gently knead it 3–4 times to bring it together, being careful not to overwork it. Overworking the dough can make the biscuits tough.
- Pat or roll the dough into a rectangle about ¾ inch thick . Use a sharp knife, pizza cutter, or biscuit cutter to cut the dough into squares or rounds.
- Tip: Cutting the dough into squares eliminates wasted scraps and avoids re-rolling, which can reduce flakiness.
Step 6: Bake the Biscuits
- Place the biscuits on the prepared baking sheet, leaving about 1–2 inches of space between each biscuit.
- Bake in the preheated oven for 12–15 minutes , or until the tops are golden brown and the biscuits have risen beautifully.
Step 7: Serve and Enjoy
- Remove the biscuits from the oven and let them cool slightly on the baking sheet.
- Serve warm with butter, honey, jam, or your favorite toppings. These biscuits are also perfect as a side for soups, stews, or fried chicken.
Tips for Success
- Keep Ingredients Cold: Chill your butter and buttermilk beforehand to ensure the biscuits bake up light and flaky. You can even freeze the butter for 10–15 minutes before cutting it into the flour.
- Don’t Overmix: The dough should come together just enough to hold its shape. Overmixing will result in dense biscuits instead of light and airy ones.
- Brush with Butter (Optional): For an extra buttery finish, brush the tops of the baked biscuits with melted butter immediately after removing them from the oven.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days . Reheat in the oven at 350°F (175°C) for 5–10 minutes to restore freshness.
Why You’ll Love This Recipe
These Melt In Your Mouth Buttermilk Biscuits are everything you want in a biscuit—light, buttery, and incredibly tender. The secret lies in the cold butter and minimal handling of the dough, which create those irresistible flaky layers. Whether you’re enjoying them plain, slathered with butter, or paired with a hearty meal, these biscuits are sure to become a family favorite.
Indulge in these heavenly treats—they’re comfort food at its finest!
