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Homemade Buttermilk Biscuits Recipe
5 from 12 votes

Homemade Buttermilk Biscuits Recipe

Homemade Buttermilk Biscuits Recipe uses grated cold butter combined with flour, baking powder, salt, and sugar, then mixed with eggs and buttermilk to create a biscuit dough. Rolled and cut into rounds, the biscuits bake to a golden, fluffy texture with a rich buttery flavor. This recipe yields around 20 to 22 tender biscuits with a soft crumb.

Prep Time
20 mins
Cook Time
25 mins
Servings: 20
Calories: 181 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 2 ¾ unsalted butter 22 tbsp, sticks, ice-cold
  • 6 cups all-purpose flour
  • 4 tablespoons baking powder
  • 1 ½ teaspoons salt sea salt
  • 1/3 cup sugar
  • 5 egg large
  • 1 ¾ cups buttermilk

Instructions

    Cup of Yum
  1. Preheat the oven to 375°.
  2. Grate the butter using a hand grater.
  3. In a stand mixer with the hook attachment, add the flour, baking powder, salt, sugar, and butter and mix on low speed until combined.
  4. In a separate medium-size bowl, whisk together the eggs and buttermilk until combined.
  5. Pour the buttermilk and eggs into the stand mixer bowl and mix on low speed until combined.
  6. Transfer the biscuit dough to a clean surface lightly dusted with flour.
  7. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick.
  8. Using a circle cutter that is roughly 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
  9. Transfer them to a large cast-iron skillet (12 inches) or casserole dish (13x9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
  10. Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center.

Notes

  • You can prepare the biscuits and strawberries up to 2 days in advance to maintain freshness.
  • Store biscuits covered at room temperature for 3 days, or refrigerate up to 5 days.
  • Freeze biscuits covered for up to 3 months; thaw in the refrigerator for 1 day before serving.
  • To reheat, cover biscuits with foil and bake at 350° for 6 to 8 minutes until warm.
  • Arranging biscuits close together before baking helps them hold their shape as they rise.

Nutrition Information

Calories 181kcal (9%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 1g (5%) Trans Fat 0.01g (1%) Cholesterol 44mg (15%) Sodium 215mg (9%) Potassium 326mg (7%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 97IU (2%) Calcium 140mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 181

% Daily Value*

Calories 181kcal 9%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 44mg 15%
Sodium 215mg 9%
Potassium 326mg 7%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 97IU 2%
Calcium 140mg 14%
Iron 2mg 11%

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