Servings
Font
Back
5.0 from 6 votes

Homemade Buttermilk Biscuits

Homemade buttermilk biscuits are light and fluffy biscuits that are made with just six ingredients. Top with butter and jam, honey, or sausage gravy for a tasty breakfast treat!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
40 mins
Servings: 8 biscuits
Calories: 210 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons butter cold, plus additional butter for brushing onto the biscuits
  • ¾ cup full-fat buttermilk cold

Instructions

    Cup of Yum
  1. Place the butter in the freezer for 15 minutes.
  2. Preheat oven to 425F and line a cookie sheet with a silicone baking mat or with parchment paper. Set aside.
  3. Combine flour, baking powder, sugar, and salt in a large bowl. Set aside.
  4. Remove the butter from the freezer and grate the butter into the bowl with the dry ingredients.
  5. Use a pastry cutter to cut the butter into the flour mixture until it forms coarse crumbs.
  6. Add the buttermilk and stir in just until combined. Don't overmix.
  7. Turn the biscuit dough out onto a well-floured surface and gently push the dough into a rectangle.
  8. Fold the dough in half over the top and use your hands to gently pat the dough together. Rotate the dough 90 degrees and fold in half again.
  9. Use your hands to gently pat the dough until it is 1 -inch thick.
  10. Lightly flour a 2 ½-inch round biscuit cutter.
  11. Cut out the biscuits as close together as possible. Cut straight up and down. Do not twist the biscuit cutter.
  12. Place the biscuits about 1/4-inch apart on the prepared baking sheet.
  13. Gently pat the dough scraps together and repeat until you've used all of the dough.
  14. Repeat until you have gotten as many biscuits as possible.
  15. Bake for about 10-14 minutes, or until the top of the biscuits is just beginning to turn golden brown.
  16. Brush the hot biscuits with melted butter.
  17. Serve immediately.

Notes

  • All-purpose flour: Biscuits should be light and fluffy, so it's important to measure the flour properly. Either weigh the flour (click on "metric" for the ingredient weights) or sift/stir to break the flour up. Lightly spoon into a measuring cup and level. Packing the flour will give you dense, heavy biscuits.
  • Granulated sugar: The little bit of sugar helps to balance out the biscuits.
  • Butter: I use salted butter. If using unsalted butter, increase the salt to 3/4 teaspoon. You may also want additional melted butter or butter and honey at the end to brush on the baked biscuits.
  • Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1biscuit Calories 210kcal (11%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 25mg (8%) Sodium 238mg (10%) Potassium 218mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 300IU (6%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8biscuits

Amount Per Serving

Calories 210

% Daily Value*

Serving 1biscuit
Calories 210kcal 11%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 25mg 8%
Sodium 238mg 10%
Potassium 218mg 5%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 300IU 6%
Calcium 98mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.