This Buttermilk Biscuits recipe is made with just 4 simple ingredients and is so buttery and delicious.
Pair these biscuits with Sausage Gravy, butter, homemade jam or serve alongside my Fluffy Scrambled Eggs for an epic breakfast.
You can go ahead and skip the tube of biscuits from the grocery store from now on. These buttermilk biscuits are so simple and quick to make, you’ll be making them weekly.
Buttermilk Biscuits Recipe
As the name suggests, buttermilk biscuits are made with buttermilk as the wet ingredient that binds the flour together.
We’re using just four ingredients total to make these flaky, irresistible biscuits.
Ingredients needed for Buttermilk Biscuits
Here’s what you’ll need in order to make these biscuits at home. As always, you can find the full printable recipe located in the recipe card below.
- Self Rising Flour – this is a combination of all purpose flour, baking powder and salt (see below for details)
- Sugar
- Unsalted Butter – make sure it’s cold!
- Cold Buttermilk – the buttermilk reacts with the baking powder to create that fluffy texture.
How To Make Homemade Buttermilk Biscuits –
In order to achieve the best results there are just a few key details you’ll want to pay attention to. But fear not, it’s not complicated in the slightest. In fact, my 12 year old can make these biscuits without a problem.
- COMBINE DRY INGREDIENTS Add your dry ingredients (self rising flour and sugar) in a large bowl and whisk to combine.
- CUT IN BUTTER Use two forks or a pastry cutter to cut up the butter into the flour mixture. The mixture should resemble a coarse sand when it’s all cut in (see picture below)
- STIR IN BUTTERMILK Add the buttermilk and stir until the mixture is moistened and sticking together. It will still look a little lumpy at this point.
- WORK THE DOUGH Pour the dough onto a lightly floured surface and work it until it all sticks together and shape it into a flat circle, about 3/4″ high.
How To Cut Buttermilk Biscuits
Once your dough is worked and pressed into a flat layer, use a 2 to 3″ circular cookie cutter or biscuit cutter to cut out the biscuit dough.
Place the dough on a silicone baking mat or parchment lined baking sheet.
Rework any leftover scraps of dough into another flat layer and cut more biscuits. Repeat until all the dough is used up.
What Temperature Should Biscuits Bake?
Crank up the oven to 475 degrees F for these buttermilk biscuits. We’re baking them hot and fast.
The high temperature will create a golden and buttery top and bottom, while the inside will bake up flaky, yet moist. It’s a heavenly combination.
How To Make Self-Rising Flour
Did you notice that this recipe calls for SELF-RISING Flour? I love to store a container of this flour in my pantry for quick-cooking recipes like these buttermilk biscuits, my Cheesy Beer Bread, 2-ingredient Dough Breadsticks and more.
If you don’t have room for another container in your pantry, no worries. It’s actually quite easy to make your own self-rising flour in seconds.
For each cup of flour, whisk together with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Make sure to whisk all of these ingredients together well so that the baking powder and salt are evenly distributed in the flour.
Make Ahead Biscuits
Want to prep these biscuits ahead of time and enjoy them throughout the week? No problem!
The best way to make these buttermilk biscuits ahead of time and reheat later is to fully bake them, let them cool, then individually wrap them in plastic wrap, pop them in a large ziplock and freeze them.
You can freeze these biscuits for up to 3 months!
To defrost, simply remove them from the freezer and reheat in the microwave for about 30 seconds, or until heated through.
PRO TIP: I like to toast mine after it’s been reheated in the microwave to get that crispy golden crust again.
What To Serve with Biscuits
We love biscuits, and there are so many ways to serve them for a savory or sweet breakfast. Here are some tasty ideas…
- Top with my Sausage Gravy
- Spread a honey butter inside the warm biscuits
- Enjoy with your favorite jam
- Add sausage, cheese and scrambled eggs for a hearty breakfast sandwich
I can’t wait for you to give this Buttermilk Biscuits Recipe a try! I know you’re going to love them!
Buttermilk Biscuits Recipe
Ingredients
- 2 cups self rising flour
- 1 tsp sugar
- 8 tbsp unsalted butter, cold, cut into cubes
- ¾ cup buttermilk, cold
Instructions
- Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl combine self rising flour and sugar, then add in butter and use a fork or pastry cutter to cut in the butter with the flour. It should resemble a coarse sand when properly cut in.
- Add the buttermilk to the flour mixture and stir until moistened. Pour dough onto a lightly floured surface and work with your hands to combine the dough and press into an even 3/4" layer. Use a 2" or 3" circular cookie cutter or biscuit cutter to cut out dough circles. Rework scraps of dough to cut more biscuits, until all the dough is used.
- Place on baking sheet about 2 inches apart. Bake for 12 to 13 minutes, until tops are golden brown and biscuits are cooked through. If desired, brush with melted butter once taken out of the oven. Enjoy warm!
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
Easy Chicken Noodle Soup
Barbara Payer
You can also add a tablespoon of vinegar to 1 cup of plain milk to make buttermilk for baking.
Lacie Dalton
My family loves these biscuits! My kids literally cheer when I say what’s for breakfast!
Mylene
Hi!
If I don’t have self rising flour what do can I add to my regular flour to make the reciepe?
David Ellis
Biscuits came out very dry and crumbly. Should I add more buttermilk? I measured carefully.
Nancy
For those of us that don’t keep buttermilk around, there is a powdered buttermilk in the baking aisle that works great. There’s a cute chef on the container, keep it in the frig after opening. I love it.
Christie
Good to know! Thank you for this tip!
Laurie
Hi! Is it salt or sugar you add in with the flour please?
Shawn
It’s sugar! Sorry for the mistake, I’ll get the recipe updated right now. Thanks for the heads up!