Buttermilk Biscuits
Tall, fluffy Southern biscuits with a tender crumb and crispy, golden exterior. These are deceptively simple but require proper technique to achieve the perfect rise and texture.
- Total time
- 30 min
- Servings
- 8
- Calories
- 245
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 6 tablespoons cold unsalted butter
- ¾ cup whole buttermilk, cold
Instructions
- 1
Preheat your oven to 450°F. Line a large baking sheet with parchment paper and set aside.
- 2
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, and 1 teaspoon kosher salt until evenly combined. The baking soda helps create tenderness while the baking powder gives you lift.
- 3
Cut 6 tablespoons of cold unsalted butter into small cubes — they should be roughly the size of pea to hazelnut. This keeps the butter separate from the flour, which creates steam pockets that make biscuits rise tall.
- 4
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs or wet sand. Some pea-sized pieces of butter should still be visible — this is intentional and crucial for a flaky texture.
- 5
Make a well in the center of the flour mixture and pour in 0.75 cup of cold buttermilk. Using a fork or your hand, gently stir the mixture until just combined and a shaggy dough forms. Do not overmix — lumps are fine. Overworking develops gluten and makes tough, dense biscuits.
- 6
Turn the dough out onto a lightly floured work surface. Gently pat it down into a 3/4-inch thick rectangle — do not knead or compress. Flour your biscuit cutter (a 2-inch round is ideal) and cut straight down without twisting, which seals the edges and prevents rising. You should get 8 biscuits with minimal scraps.
- 7
Place the biscuits on the prepared baking sheet with their edges just touching or slightly apart, depending on whether you prefer soft, tender sides or crispier exteriors. Transfer immediately to the preheated 450°F oven.
- 8
Bake for 12–15 minutes, watching from about the 10-minute mark. The biscuits are done when the tops are deep golden brown and the edges are a darker, caramelized gold. You should see them rise dramatically and hear a slight crackle from the oven.
- 9
Remove the baking sheet from the oven and let the biscuits rest for 2 minutes. Serve warm with butter, jam, honey, or your favorite toppings. Biscuits are best eaten the day they are baked, while they are still warm and steamy inside.
Tools you’ll need
- baking sheet
- parchment paper
- medium mixing bowl
- whisk
- pastry cutter or two knives
- fork
- measuring cups and spoons
- 2-inch round biscuit cutter
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
