Homemade Buttermilk Biscuits (Easy!)
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4.3
30 reviews
Good
Homemade Buttermilk Biscuits (Easy!)
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Nothing comes close to simple joy of flaky Homemade Buttermilk Biscuits with fluffy, buttery layers and plenty of honey, sausage gravy, or jam to go with them! These easy, from-scratch biscuits are the best way to start out a weekend!
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 Tablespoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1/2 cup salted butter very cold or even frozen
- 1 cup cold buttermilk + more for brushing on top of the biscuits
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl.
- Grate the butter on the large holes of a box grater and add to the flour mixture. Mix the butter into the flour with a fork. This can also be done by adding cold cubed butter in a food processor or using a pastry cutter, pulsing or cutting the butter in until it resembles coarse crumbs. Add the buttermilk and stir just until the flour is moistened and very shaggy looking.
- Turn the biscuit dough out onto a lightly floured surface and use your hands to press it into a rough rectangle shape. Fold one side of the dough into the center, then the other side, like folding a letter to go into an envelope. Gently press flat again, then repeat the folding process one more time, patting or rolling out the dough with a rolling pin to about 3/4- to 1-inch thickness.
- Cut out biscuits using a sharp, floured round cutter about 2 1/2 inches in diameter. Press straight down and lift up to cut - do not twist the cutter. Transfer the biscuits to the baking sheet and reroll and cut out any remaining scraps of dough. Brush the biscuits with a little additional buttermilk for crispy edges on top, if desired.
- Bake for 13-15 minutes until golden brown on top.
Notes
- Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon of vinegar or lemon juice to a 1 cup measuring cup. Fill the rest of the way with whole milk and stir to combine. Let sit for 5-10 minutes, then use in place of regular buttermilk.
- Freezing instructions: Leftover biscuits can be frozen for 3-4 months. Just thaw in the fridge overnight and rewarm in the morning before enjoying. Or you can make the dough and freeze it for 3-4 months, wrapped tightly in plastic wrap. Thaw overnight in the fridge, then cut out and bake as directed.
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
624mg
(26%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
404IU
(8%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 624mg | 26% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 404IU | 8% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
30 reviews
Good
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