Homemade Buttermilk Biscuits
These homemade buttermilk biscuits are flaky, fluffy, and made from scratch with just six simple ingredients. A simple family recipe you'll make again and again.
Ingredients
- 3½ cups cold all-purpose flour 420g
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 10 tablespoons cold butter cut into small slices
- 1¼ cups cold buttermilk
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper, or place a cast iron skillet in the oven to preheat.
- In a large mixing bowl, combine flour, salt, baking powder, and baking soda.
- Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Make a well in the center and add cold buttermilk.
- Stir until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead gently until no longer sticky.
- Roll dough to ¼ inch thick. Cut with a 3¼-inch flour-dipped biscuit cutter, pressing straight down without twisting.
- Gather scraps, re-roll, and cut more biscuits.
- Place biscuits on the prepared baking sheet, or carefully remove the hot cast iron skillet and place biscuits directly in it. Bake 12–15 minutes until golden brown.
- Serve warm.
Notes
- Keep all ingredients cold for the flakiest result.
- Do not overmix — stir just until combined.
- Do not twist the biscuit cutter.
- For softer sides, place biscuits touching. For crispier sides, space them apart.
- Buttermilk substitute: 1 tbsp white vinegar + enough whole milk to reach 1¼ cup line. Stir and rest 10 minutes.
- Unbaked biscuits can be frozen and baked from frozen — add 3–5 minutes to bake time.