Why You Will Love This Homemade Buttermilk Biscuits Recipe
You are going to love these homemade buttermilk biscuits because they are incredibly simple to make and only require 7 basic ingredients! This recipe is all about that soft, home-cooked feel without any of the stress. Once you see those layers pulling apart in your own cast iron skillet, you’re going to be making these again and again!
Ingredients
- All-Purpose Flour: The base of our dough that provides the structure for a soft, tall biscuit.
- Frozen Unsalted Butter: This is the secret to flaky layers; as the frozen bits of butter melt in the oven, they create steam pockets that puff up the dough.
- Baking Powder & Baking Soda: Our leavening agents that work together to give these biscuits their impressive height and fluffiness.
- Salt & Sugar: A little bit of salt for flavor and a touch of sugar to help with browning and balance out the tang of the buttermilk.
- Buttermilk: Adds moisture and a slight tang, reacting with the baking soda to ensure the biscuits are light and airy.
How to Make Homemade Buttermilk Biscuits
To get started, preheat your oven to 450°F so it’s nice and hot when the biscuits are ready to bake. Sift your dry ingredients (he flour, baking powder, baking soda, salt, and sugar) into a large bowl. Grab your frozen stick of butter and grate it directly into the bowl with the dry ingredients. Using your hands, gently squeeze the grated butter into the flour until it’s well combined, and you see little crumbles of butter throughout.
Next, pour in your buttermilk and use a spoon to mix it all together. The dough is going to become quite sticky, but don’t worry, that is exactly what you are looking for! Turn the dough out onto a lightly floured surface. To get those delicious flaky layers, we are going to use a “fold and roll” technique. Roll the dough out, fold it over, and repeat this process 4 or 5 times. This builds up the layers that will separate beautifully in the oven.
Finally, roll the dough out one last time until it is about 1/2 an inch thick. Use a biscuit cutter (or a cup from your pantry!) to cut out your biscuits. Make sure to press straight down and do not twist the cutter, as twisting seals the edges and will stop your biscuits from rising to their full potential! Place the biscuits into a lightly buttered and floured cast-iron skillet. Pop them in the oven for about 15 minutes, or until they are fluffy and golden brown. Brush the tops with melted butter and serve them hot!
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Tips for the Best Homemade Buttermilk Biscuits
- The most important tip for this recipe is to keep everything cold! Using frozen butter and cold buttermilk is what guarantees a flaky texture. If the butter melts before it hits the oven, you’ll end up with a flat biscuit.
- When cutting out your biscuits, remember that “no-twist” rule. Press down firmly and lift straight up. This allows the layers to expand upward rather than getting pinched shut.
Variations & Substitutions
- If you want to turn these into jalapeño cheddar biscuits, try adding some shredded cheddar cheese and chopped jalapeños for a spicy kick.
Other Recipes You Will Love
If you loved this, you have to try my Homemade Sausage Gravy!
Homemade Buttermilk Biscuits
Description
These Homemade Buttermilk Biscuits are flaky, fluffy, and perfect for breakfast! You only need 7 ingredients!
Ingredients
Instructions
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Preheat your oven to 450°F and lightly butter and flour a 10 or 12-inch cast-iron skillet.
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Sift the flour, baking powder, baking soda, salt, and sugar into a large mixing bowl.
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Use a box grater to grate the frozen stick of butter directly into the dry ingredients.
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Using your hands, gently work the butter into the flour by squeezing it until the mixture looks like coarse crumbles.
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Pour in the cold buttermilk and stir with a spoon just until a sticky dough forms.
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Turn the dough out onto a floured surface. Roll it out, fold it over, and repeat 4-5 times to build layers.
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Roll the dough to 1/2-inch thickness. Use a floured cup or biscuit cutter to cut rounds, pressing straight down without twisting.
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Arrange the biscuits in the prepared skillet so they are just touching.
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Bake for 15 minutes or until the tops are golden brown and fluffy.
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Remove from the oven, brush immediately with melted butter, and serve.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 9g45%
- Cholesterol 35mg12%
- Sodium 620mg26%
- Total Carbohydrate 36g12%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You don’t need fancy equipment for this! If you don't have a rolling pin, a smooth glass or cup works great to roll the dough. Also, using a cup from your pantry to cut the biscuits works just as well as a cookie cutter. If you have extra dough scraps after cutting, gently press them together (don't overwork them!) to cut one or two more biscuits.
