Homemade Old Fashioned Buttermilk Biscuits

Learn how to make these homemade old fashioned buttermilk biscuits. With this easy recipe, biscuits are baked in a cast iron skillet, resulting in large, flaky, fluffy layers.

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Easy Buttermilk Biscuit Recipe

Homemade Old Fashioned Buttermilk Biscuits

I have been in the kitchen multiple times attempting to find the perfect recipe for buttermilk biscuits. Personally, I love biscuits that are just barely golden brown on the top, soft on the bottom, yet flaky and fluffy. After many failed tries, I finally found success.

Through trial and error, I have found that using all cold ingredients, including my flour gives the best results. I have also found that baking the biscuits on a preheated cast iron griddle skillet gives the perfect soft, bottom crust that I love.

Whether you serve these with homemade country sausage gravy, slathered with butter and honey or your favorite jam, these are sure to be a favorite biscuit. Follow my simple tips for the perfect, homemade old fashioned buttermilk biscuits.

Homemade Buttermilk Biscuits

Kitchen Essentials You May Need

Ingredients to Make Homemade Old Fashioned Buttermilk Biscuits

To make buttermilk biscuits, you will need just a few basic ingredients. With so few ingredients be sure to use high quality ingredients, especially real butter.

  • Cold All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Cold Butter, cut into small pieces
  • Cold Buttermilk
  • Salt
How to Make Buttermilk Biscuits

Tips for the Best Homemade Old Fashioned Biscuits

Cold Ingredients

For the best old fashioned buttermilk biscuits you need cold ingredients. When I say cold, I mean straight from the fridge cold. I store extra flour in the freezer just for making biscuits. So, for this recipe, the flour, butter and buttermilk are all cold.

Do Not Over Mix

Over mixing the dough results in tough, hard biscuits that are flat. The time for stirring the the dough should be around 30 seconds, “just” until the ingredients come together. Kneading the dough should be done quickly, less than 1 minute, until it is not sticky.

The dough will be crumbly when you put it on a floured surface to knead. This is normal and the dough will come together.

Preheat Cast Iron Skillet

This is one of my favorite tips for making biscuits. Preheat your oven to 450 degrees and place a cast iron skillet in the oven.

Do Not Twist the Biscuit Cutter

When cutting the dough, do not twist the biscuit cutter. Press the cutter straight down firmly into the dough, and lift straight back up. Twisting the biscuit cutter seals the edges, preventing the biscuits from rising and creating the flaky layers.

Correctly Space Biscuits

For biscuits that are crusty all over, space them an inch apart. For softer biscuits, place them close together with just the edges touching.

How to Make Old Fashioned Buttermilk Biscuits from Scratch

Step 1: Preheat Cast Iron Skillet

Place a large round cast iron skillet in the oven and pre-heat to 450 degrees.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine together, 3 1/2 cups of cold all purpose flour, 1 1/2 teaspoon of salt, 4 teaspoons of baking powder, 1 teaspoon baking soda.

Step 3: Add Cold Wet Ingredients

Using a pastry cutter, cut in 10 tablespoons of cold butter. The mixture should resemble course corn meal. Make a well in the center of the ingredients and add 1 3/4 cup buttermilk.

Step 4: Mix

Turn the dough out onto a lightly floured board. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat with the palm of your hand.

Roll dough 1/4 inch thick for plain biscuit, 1/2 inch for tea biscuit size or 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter.

Step 6: Bake Biscuits

With a handle mitt, remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for 7-10 minutes.

The thickness of your biscuit and your desired golden brown top will make a difference in how long the biscuits need to be baked. I suggest keeping a close watch to determine how long they need to bake in your oven.

Flaky and Fluffly Buttermilk Biscuits

How to Store Homemade Old Fashioned Buttermilk Biscuits

Buttermilk biscuits are best eaten right away. To store, place in a storage bag or another form of air tight container to prevent them from drying out. Properly stored, homemade buttermilk biscuits will last for several days at room temperature.

How to Re-Heat Homemade Buttermilk Biscuits

To re-heat biscuits in an oven, preheat the oven to 350 degrees. Place the biscuits on the cast iron skillet, leaving a small amount of space between each one. Place skillet in the oven for around 3-5 minutes. Remove from oven and serve.

Easy Old Fashioned Buttermilk Biscuits

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Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

Yield: 12-15
Prep Time: 10 minutes
Cook Time:
Total Time: 10 minutes

Learn how to make these homemade old fashioned buttermilk biscuits.
With this easy recipe, biscuits are baked in a cast iron skillet
resulting in large, flaky, fluffy layers.

Ingredients

  • 3 1/2 cups cold all purpose flour
  • 1 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 10 tablespoons cold butter, cut into small slices
  • 1 3/4 cup buttermilk

Instructions

    Step 1: Preheat Cast Iron Skillet

    Place a large round cast iron skillet in the oven and pre-heat to 450 degrees.

    Step 2: Mix Dry Ingredients

    In a large mixing bowl, combine together, 3 1/2 cups of cold all purpose flour, 1 1/2 teaspoon of salt, 4 teaspoons of baking powder, 1 teaspoon baking soda.

    Step 3: Add Cold Wet Ingredients

    Using a pastry cutter, cut in 10 tablespoons of cold butter. The mixture should resemble course corn
    meal. Make a well in the center of the ingredients and add 1 3/4 cup buttermilk.

    Step 4: Mix

    Stir until all the dough pulls away from the sides of the bowl. The time for stirring should be less than 30 seconds.

    Step 5: Roll Out Biscuits

    Turn the dough out onto a lightly floured board. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat with the palm of your hand.

    Roll dough 1/4 inch thick for plain biscuit, 1/2 inch for tea biscuit size or 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter.

    Step 6: Bake Biscuits

    With a handle mitt, remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for 7-10 minutes.

    The thickness of your biscuit and your desired golden brown top will make a difference in how long the biscuits need to be baked. I suggest keeping a close watch to determine how long they need to bake in your oven.

Notes

Cold Ingredients

For the best old fashioned buttermilk biscuits you need cold ingredients. When I say cold, I mean straight from the fridge cold. I store extra flour in the freezer just for making biscuits. So, for this recipe, the flour, butter and buttermilk are all cold.

Do Not Overmix

Over mixing the dough results in tough, hard biscuits that are flat. The time for stirring the the dough
should be around 30 seconds, “just” until the ingredients come together. Kneading the dough should be done quickly, less than 1 minute, until it is not sticky.

The dough will be crumbly when you put it on a floured surface to knead. This is normal and the dough will come together.

Preheat Cast Iron Skillet

This is one of my favorite tips for making biscuits. Preheat your oven to 450 degrees and place a cast iron skillet in the oven. Once biscuits are ready to bake, remove the skillet. Place the biscuits on the skillet and return to the oven.

Do Not Twist the Biscuit Cutter

When cutting the dough, do not twist the biscuit cutter. Press the cutter straight down firmly into the dough, and lift straight back up. Twisting the biscuit cutter seals the edges, preventing the biscuits from rising and creating the flaky layers.

Correctly Space Biscuits

For biscuits that are crusty all over, space them an inch apart. For softer biscuits, place them close together with just the edges touching.

Old Fashioned Buttermilk Biscuits

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6 thoughts on “Homemade Old Fashioned Buttermilk Biscuits”

  1. Since I’m on lockdown and can’t get buttermilk, is there something I can use to substitute? Thanks, they look delicious.

    Reply
      • Hi there! You can add a bit of ACV apple cider vinegar or lemon juice to the milk to sour it. 1 Tablespoon vinegar/lemon juice and add milk to make one cup, stir it. This recipe would use 1 3/4 T ACV and 1 3/4 Cup milk.

        The acid in the buttermilk reacts to the alkaline baking soda/powder to give extra rise. It will work without, but it works better with…

        Reply
      • I’ve also read that adding a tbs of apple cider vinegar to milk as a buttermilk substitute works. I’m so excited to make these biscuits! Sarah, thank you so much for sharing all of your secret tips ?

        Reply
  2. We are a farm family of 7, including THREE starving teens; We eat a lot of biscuits! I’ve tried dozens of different different recipes and techniques with inconsistent, mediocre results.

    I’ve just made this for the first time. The dough was too wet, I did add extra flour when gently and briefly kneading it. The biscuits flattened out while waiting for the pan to pre-heat (thank you, 5 year old and new puppy for distracting me). I lightly oiled the cast iron, placed them in, and popped into oven in two 9″ pans.

    The biscuits came out with excellent leaven and color. The bottom was perfectly brown-crusted with a bit more flavor than the top. The flakes are wonderful, texture is perfect and reminiscent of KFC biscuits. I’ll certainly make these several more times to make sure I get it mastered; it will prob be my go-to-taped-inside-the-cupboard-door-recipe. That cut butter is the perfect touch.

    Thank you for sharing this! I love the results of the pre-heated cast iron. I make all of my cornbread that way, why did I not think of it?? YUM!!

    Reply
    • Thank you! Seriously! It makes me so happy when someone gets great results with one of the recipes that we use in our home!

      Reply

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