Homemade Buttermilk Biscuits are irresistibly soft and so easy to make in about 30 minutes. It’s the perfect side for any dinner, whether it’s a holiday or any day of the week! All you need is a few simple ingredients that you most likely have on hand.
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How can you possibly resist soft, warm, flaky biscuits sitting in front of you at the dinner table? The answer is simple – you don’t! And while the can of store-bought biscuit dough isn’t half bad, it’s nothing compared to what this easy biscuits recipe creates.
There are many foods that can make you feel warm and fuzzy inside and homemade biscuits do just that. They will make you feel so cozy, whether it’s just a side bread dish or you’re enjoying them for breakfast with jam or sausage gravy. I love how many ways there are to enjoy biscuits!
While homemade biscuits do require a little bit of work (just a tad more than opening a can), I promise they’re well worth the minimal effort they require. They’re made in just a few easy steps with a handful of ingredients that you likely already have on hand.
Low Fat Buttermilk – This is the very best option for biscuits! Scroll down to see some other options that’ll work in a pinch if you can’t happen to find any low fat buttermilk at the store. But note, substitutes never work as well!
Flour – all purpose flour works in any occasion but if you can, see if you White Lily flour is available to you (it contains more protein). Note: if using White Lily flour, you will need to add an extra 4 tbsp. since it’s lighter.
Cold Butter – note, it must be cold. It can be salted or unsalted, whichever you prefer.
Baking Powder – Keep in mind that baking powder is the most potent when it’s used within 6 months of opening the container!
See recipe card for complete information on ingredients and quantities.
While they don’t have quite the same tangy flavor as using traditional buttermilk, using an acidic ingredient such as vinegar or lemon juice does the trick.
This is a simple buttermilk substitute that you can make anytime you need one:
- To a glass measuring cup, add 1 tablespoon of either fresh squeezed lemon juice or white vinegar.
- Fill it to the 1 cup line with cold whole or reduced fat milk.
- Allow the mixture to rest for 5 to 10 minutes, until the milk begins to curdle. At this point, it’s ready to use.
Sour cream and plain yogurt (not Greek) are other commonly used buttermilk substitutes, but they don’t work well for this type of recipe. This is because they have a higher amount of acid, and it changes the taste and texture of biscuits too much. So, it is best to use the milk substitute described above.
PRO TIP: note that these substitutes will NOT work as well as buttermilk. If you plan to make biscuits, do get buttermilk at the store. Substitutes will work but the results will not be the same.
Gluten Free Option
If you have a favorite 1:1 gluten free flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe.
Avoid substituting almond flour or coconut flour, as those require different liquid ratios than what our recipe calls for.
Be prepared that texture will be quite different with gluten free flour.
How to Make Buttermilk Biscuits
Prepare. Preheat the oven to 425°F and grease a 10-inch cast iron skillet with butter. Note that you can use a 12 inch skillet if you have smaller biscuits.
Make the dough. Combine all of the dry ingredients in a mixing bowl. Mix the chopped cold butter into the dry ingredients until the mixture resembles coarse crumbs. Pour cold buttermilk into the center of the mixture. Mix it until just combined and the dough is sticky.
Knead the dough. Transfer the dough to a lightly floured surface. Sprinkle a little more flour on top. Knead it about 5-6 times, folding the dough on top of itself, and pat it into a half inch thick circle.
Cut the biscuits. Use a cookie cutter that’s about 2 to 2 1/2 inches in diameter to cut out the biscuits. Rework the dough scraps into a ball, shape it into a circle again and cut out more biscuits. Try to knead it as little as possible.
Bake. Place the biscuits onto a prepared cast iron skillet. Brush each biscuit with melted butter and bake for about 12-14 minutes. As soon as they’re out of the oven, brush with more butter.
Tips for the Best Buttermilk Biscuits
- Use cold ingredients. For the best results, use cold butter and buttermilk straight from the fridge.
- Avoid overworking the dough. Handle the dough as lightly and as little as possible. This is what gives biscuits their light layers.
- Don’t have a cookie cutter? Grab a narrow glass from your cabinet.
- Don’t twist the cookie cutter when cutting out biscuits. Just gently press down to cut. If you plan to make biscuits frequently, you may just want to purchase a set of cutters.
Buttermilk biscuits are a blank canvas for creating many different things. Try serving them split in half with butter, jam, or honey. A classic, comforting southern dish is to serve is always Biscuits and Gravy.
If you want to turn them into a meal, split and add some Fried Chicken Tenders in between! There is so much room for creativity.
They also make great gifts! A new neighbor or your favorite delivery person will appreciate a basket full of homemade buttermilk biscuits paired with a jar of jam.
Using buttermilk will help create much softer and fluffier biscuits. The acid in buttermilk works wonderfully with the baking powder to help them rise and fluff up while baking. Low fat buttermilk works much better than full fat buttermilk or whole milk because it has a lower fat content. Low fat content offsets the rich butter and provides the liquid without a lot of additional fat.
The choice is yours! The only difference is taste. Keep in mind that salted butter will certainly create a saltier flavor.
You can store baked biscuits at room temperature for up to 2 days. Make sure your container or storage bag is airtight to prevent them from going stale.
To keep them fresh a few days longer, store them in the refrigerator for up to a week. Again, be sure to store them in an airtight container or storage bag.
You can easily reheat cold biscuits in a microwave for a few seconds.
You can easily freeze them baked or raw!
- Cut circles of raw dough and place them on a well-floured baking sheet. Sprinkle them with a little extra flour to prevent them from sticking together.
- Freeze the circles of dough for about 2 hours, or until solid. (Set the timer so you won’t forget.)
- Transfer frozen, raw biscuits into freezer zip-top bags, get the air out, and seal. Return the bags to the freezer and keep for up to 3 months.
- When you’re ready, bake them frozen in a 425°F oven for 20-25 minutes.
To freeze baked biscuits: After baking, allow them to cool completely and place them into a freezer zip-top bag. Get as much air out as you can without squeezing biscuits and seal. Freeze for up to 3 months.
Thaw on the counter for about 30 minutes.
More Bread Side Dish Recipes To Try
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Buttermilk Biscuits Recipe
- 2 cups all purpose flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt more or less to taste
- 6 tbsp cold butter
- 1 cup cold low fat buttermilk
- 2 tbsp butter melted for brushing
- 2 tsp white granulated sugar
- Preheat the oven to 425° and grease a 10-inch cast iron skillet with butter. (You can use a 12 inch skillet if you have more, smaller biscuits.)
- Combine dry ingredients in a mixing bowl and give it a quick stir to combine.
- Chop cold butter into small pieces and add it into the flour mixture. Mix on low speed until the mixture resembles coarse crumbs.
- Pour cold buttermilk into the center of the mixture and mix, still on low, until just combined and dough is sticky.
- Take the dough out onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times, folding it on top of itself, and pat into a ½ inch-think circle. (Try to handle it as little or as quick as you can.)
- Use a cookie cutter (about 2 to 2 1/2 inches in diameter) to cut out the biscuits.
- Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
- Place biscuits on a prepared cast iron skillet. Brush each biscuits with melted butter. Bake for 12-14 minutes.
- As soon as biscuits are out of the oven, brush them with melted butter.
- You can store biscuits on the counter for up to 2 days. To prevent them from drying and hardening, make sure to cover them air-tight as soon as they cool down to room temperature. Store them in a plastic zip-top bag or a food storage container with air-tight lid.You can also store them in the refrigerator for up to a week. Place them into a plastic zip-top bag or a food storage container with air-tight lid.
- It's easy to freeze biscuits before or after baking. Place cut out raw biscuits on a well-floured baking sheet, sprinkles with a little more flour just so biscuits don’t stick together. Freeze them for about 2 hours, until solid. Transfer frozen biscuits into a large zip-top bag or portion it into several smaller bags. Place the bags back into the freezer and keep for up to 3 months. Bake them frozen for 20-25 minutes at 425°.
- You can also freeze baked biscuits in a zip-top freezer bag for up to 3 months.
- Storing: You can store baked biscuits at room temperature for up to 2 days. Make sure your container or storage bag is airtight to prevent them from going stale. To keep them fresh a few days longer, store them in the refrigerator for up to a week. Again, be sure to store them in an airtight container or storage bag. You can easily reheat cold biscuits in a microwave for a few seconds.
- To freeze baked biscuits: After baking, allow them to cool completely and place them into a freezer zip-top bag. Get as much air out as you can without squeezing biscuits and seal. Freeze for up to 3 months.
- Thaw on the counter for about 30 minutes.
Originally published on Will Cook For Smiles in October, 2020.