There’s something profoundly satisfying about the simple act of transforming humble ingredients like flour and butter into golden, fluffy breads and rolls. I remember learning to make biscuits alongside my grandmother, her weathered hands guiding mine as we cut in the cold butter. The aroma that filled her kitchen, warm, buttery, and slightly tangy from the buttermilk, is etched in my memory. These Fluffy Buttermilk Biscuits aren’t just a recipe, they’re a taste of home.
What sets this biscuit recipe apart is the balance of richness and lightness. The tangy buttermilk tenderizes the dough, creating a crumb that’s both delicate and incredibly moist, perfect for soaking up gravy or slathering with jam. These biscuits are ideal for a lazy weekend brunch, a comforting side to a hearty dinner, or even a simple afternoon treat. Trust me, once you taste the magic of freshly baked, from-scratch buttermilk biscuits, you’ll never reach for the canned kind again. They become your new favorite Breads & Rolls.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour!
- Incredibly Flavorful: Buttery, subtly tangy, and utterly delicious.
- Perfectly Fluffy: Tender crumb that melts in your mouth.
- Versatile: Enjoy them sweet or savory.
- Classic Comfort: A homemade Breads & Rolls that brings back warm memories.
Ingredients Breakdown
- All-Purpose Flour: The backbone of our biscuits. Bleached or unbleached works equally well here. Make sure it’s fresh!
- Baking Powder: This is what gives the biscuits their lift and keeps them from being dense. Always check the expiration date.
- Baking Soda: Works with the buttermilk to create a light and fluffy texture.
- Salt: Enhances the flavors, highlighting the buttery goodness.
- Cold Unsalted Butter: Essential. The colder the butter, the better, as it creates pockets of steam that result in flaky layers. You can even freeze the butter and grate it for even more consistent results.
- Buttermilk: The tanginess of buttermilk gives these biscuits a signature flavor and tender crumb. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of whole milk. Let it sit for 5 minutes to curdle slightly before using.
- Honey (Optional): A touch of sweetness balances the tang and adds a lovely depth of flavor.
Kitchen Tools Needed
This recipe can be made without any special equipment. Here are the essential tools you’ll need.
- Large Mixing Bowl: For combining the dry ingredients.
- Pastry Blender or Fork: For cutting the cold butter into the flour. If neither is available, use your (very cold!) fingertips.
- Measuring Cups and Spoons: Precision is key for baking.
- Baking Sheet: A sturdy baking sheet will ensure even browning.
- Parchment Paper: Prevents sticking and makes for easy cleanup.
- Rolling Pin (Optional): For rolling out the dough to your desired thickness. It is possible to use your hands instead!
- Stainless steel blades easily cut butter and shortening into dry ingredients
- Broad, soft, non-slip handle absorbs pressure
- Dishwasher safe
How to Make Fluffy Buttermilk Biscuits
- Preheat and Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined – this ensures even distribution of the leavening agents.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The mixture should still have small pieces of butter visible – these create the flaky layers.
- Add Buttermilk: Gently pour the cold buttermilk into the flour mixture. Stir until just combined. Do not overmix! The dough should be shaggy and slightly sticky.
- Turn Out the Dough: Lightly flour a clean surface. Turn the dough out onto the floured surface.
- Fold and Pat: Gently pat the dough into a ¾-inch thick rectangle. Fold the dough in thirds, like a letter. Repeat this folding process 3-4 times to create layers.
- Cut Out Biscuits: Pat or roll the dough to your desired thickness (around ¾-inch). Use a biscuit cutter or a sharp knife to cut out biscuits. Avoid twisting the cutter, as this can seal the edges and prevent them from rising properly.
- Arrange on Baking Sheet: Place the biscuits onto the prepared baking sheet, leaving a little space between each biscuit.
- Brush with Buttermilk (Optional): For a golden brown crust, brush the tops of the biscuits with a little extra buttermilk.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
- Cool Slightly: Let the biscuits cool on the baking sheet for a few minutes before serving.
- Enjoy!: Serve warm with your favorite toppings.
Pro Tips for Success
- Keep Everything Cold: Cold ingredients are crucial for flaky biscuits. Use very cold butter and buttermilk. Consider freezing the butter for 10-15 minutes before using.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix until just combined.
- Handle Gently: Be gentle when patting and folding the dough. Avoid pressing down too hard, as this can compress the layers.
- Bake at High Heat: Baking at a high temperature creates a burst of steam, which helps the biscuits rise tall and fluffy.
- Don’t Twist the Cutter: As mentioned above, twisting the biscuit cutter seals the edges and prevents the biscuits from rising properly.
- For extra flavor: Before baking, brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt
- Consider making a big batch: These Breads & Rolls freeze well!
Variations & Dietary Swaps
- Gluten-Free: Use a high-quality gluten-free flour blend designed for baking. You may need to add a little extra liquid to achieve the right consistency.
- Dairy-Free: Substitute the butter with a vegan butter alternative and the buttermilk with a plant-based milk mixed with lemon juice.
- Herb & Cheese: Add grated cheddar cheese and chopped fresh herbs (such as chives or rosemary) to the dough for a savory twist. A dash of garlic powder can be a great addition with the cheese too!
- Jalapeño Cheddar: This adds a bit of spice to your biscuits. Finely chopped jalapeño peppers can be mixed into this batch.
Serving Suggestions
- With Gravy: Serve warm with creamy sausage gravy for a classic Southern breakfast.
- With Jam and Butter: A simple and satisfying combination for a quick breakfast or snack. My personal favorite is strawberry jam!
- Alongside Soup or Salad: A perfect accompaniment to a hearty soup or a fresh salad.
- As a Sandwich Bun: Use biscuits as a decadent alternative to sandwich buns.
- With honey: A drizzle of honey adds great balance to the savoriness of the biscuit.
Storage & Reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, warm the biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. Alternatively, microwave for 20-30 seconds per biscuit. Microwaving changes the texture of the biscuit, but it doesn’t affect the taste.
Frequently Asked Questions
Conclusion & Call to Action
These Fluffy Buttermilk Biscuits are more than just a recipe; they’re a taste of comfort and a celebration of simple ingredients. I hope you’ll give this recipe a try and experience the joy of baking your own Breads & Rolls! Sharing this recipe with friends doesn’t hurt either!
If you try this recipe, please leave a comment and rating below! I’d love to hear how yours turned out. Don’t forget to tag Culinary Craving on social media (@CulinaryCraving) when you share your culinary creations! Have a look at our other Breads & Rolls! What is your favorite type of bread?
Related Recipes
- Classic Cornbread: A Southern staple that’s perfect alongside chili or barbecue. You can use the same ingredients, but skip the Buttermilk!
- Garlic Knots: Soft, garlicky, and perfect for serving with pasta. These Breads & Rolls are quick to make.
- Cinnamon Rolls: A sweet treat that’s perfect for breakfast or brunch.
Fluffy Buttermilk Biscuits
Ingredients
- 2 cups All-Purpose Flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup 1 stick Cold Unsalted Butter, cubed
- 3/4 cup Cold Buttermilk
- 1 tablespoon Honey Optional
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gently stir in buttermilk and honey (if using) until just combined.
- Turn dough out onto a lightly floured surface.
- Pat the dough into a ¾-inch thick rectangle. Fold the dough in thirds, like a letter. Repeat this folding process 3-4 times to create layers.
- Cut out biscuits with a biscuit cutter or knife.
- Place biscuits on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Cool slightly before serving.
Notes
- Keep all ingredients cold for best results.
- Do not overmix the dough!
- Serve warm with your favorite toppings.Â
- Calories: 250 kcal
- Carbohydrates: 30g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 400mg