This delicious and easy homemade buttermilk biscuits recipe is perfect for a quick breakfast or a cozy snack. With a buttery, flaky texture and a hint of peppery warmth, these biscuits are simple to make using common pantry staples. Whether served hot with jam or creamy gravy, they’re a versatile treat everyone will love!
Recipe Ingredients:
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
- 2 tablespoons melted butter
How To Make Buttermilk Biscuits Recipe?
- Preheat and prepare: Preheat the oven to 450°F / 230°C. Grease a baking sheet with butter or line it with parchment paper.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir well to distribute evenly.
- Incorporate butter: Add the cold butter to the dry mixture. Using your fingers or a pastry cutter, blend until the mixture resembles coarse breadcrumbs.
- Add buttermilk: Pour in the buttermilk and gently mix until the dough begins to come together. Be careful not to overmix to ensure tender biscuits.
- Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a 10×12-inch (25x30cm) rectangle about 3/4-inch (2cm) thick.
- Cut biscuits: Use a 2-inch (5cm) round cutter or a knife to cut out biscuits. Gather scraps, press them together, and repeat until all the dough is used.
- Prepare for baking: Arrange the biscuits on the prepared baking sheet. Brush the tops with cream (double cream) and sprinkle with black pepper.
- Bake: Place in the oven and bake for 12–15 minutes, or until the tops turn lightly golden brown.
- Finish and serve: Remove from the oven and brush the tops with melted butter. Let cool slightly on a wire rack before serving.
Recipe Tips:
- Keep your butter cold: Use cold butter straight from the fridge to get flaky layers. Warm butter melts too quickly and won’t create the same texture.
- Don’t overmix the dough: Gently mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of soft and tender.
- Use a sharp cutter: When cutting the biscuits, press straight down without twisting. Twisting seals the edges and stops the biscuits from rising properly.
- Chill the dough if it gets warm: If the dough feels warm while shaping, pop it in the fridge for 10 minutes to keep the butter cold and ensure flaky layers.
- Bake immediately: Once the biscuits are shaped, bake them right away. Letting them sit can affect how well they rise in the oven.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover buttermilk biscuits cool to room temperature. Store them in an airtight container in the fridge for up to 4 days.
- Freeze: Allow the biscuits to cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Set the air fryer to 300°F (150°C). Heat the biscuits for 3–5 minutes until they are warm and slightly crispy.
Nutrition Facts
- Calories: 212
- Total Fat: 9.8g
- Saturated Fat: 2.6g
- Cholesterol: 2mg
- Sodium: 348mg
- Potassium: 73mg
- Total Carbohydrate: 26.8g
- Dietary Fiber: 0.9g
- Sugars: 1.3g
- Protein: 4.2g
Check out More Recipes:
Homemade Buttermilk Biscuits
Description
This delicious and easy homemade buttermilk biscuits recipe is perfect for a quick breakfast or a cozy snack. With a buttery, flaky texture and a hint of peppery warmth, these biscuits are simple to make using common pantry staples. Whether served hot with jam or creamy gravy, they’re a versatile treat everyone will love!
Ingredients
Instructions
- Preheat and prepare: Preheat the oven to 450°F / 230°C. Grease a baking sheet with butter or line it with parchment paper.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir well to distribute evenly.
- Incorporate butter: Add the cold butter to the dry mixture. Using your fingers or a pastry cutter, blend until the mixture resembles coarse breadcrumbs.
- Add buttermilk: Pour in the buttermilk and gently mix until the dough begins to come together. Be careful not to overmix to ensure tender biscuits.
- Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a 10×12-inch (25x30cm) rectangle about 3/4-inch (2cm) thick.
- Cut biscuits: Use a 2-inch (5cm) round cutter or a knife to cut out biscuits. Gather scraps, press them together, and repeat until all the dough is used.
- Prepare for baking: Arrange the biscuits on the prepared baking sheet. Brush the tops with cream (double cream) and sprinkle with black pepper.
- Bake: Place in the oven and bake for 12–15 minutes, or until the tops turn lightly golden brown.
- Finish and serve: Remove from the oven and brush the tops with melted butter. Let cool slightly on a wire rack before serving.
Notes
- Keep your butter cold: Use cold butter straight from the fridge to get flaky layers. Warm butter melts too quickly and won’t create the same texture.
- Don’t overmix the dough: Gently mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of soft and tender.
- Use a sharp cutter: When cutting the biscuits, press straight down without twisting. Twisting seals the edges and stops the biscuits from rising properly.
- Chill the dough if it gets warm: If the dough feels warm while shaping, pop it in the fridge for 10 minutes to keep the butter cold and ensure flaky layers.
- Bake immediately: Once the biscuits are shaped, bake them right away. Letting them sit can affect how well they rise in the oven.
Homemade Buttermilk Biscuits