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Buttermilk Biscuits

Fluffy, buttery, and perfectly golden, these homemade buttermilk biscuits are tender on the inside with a crisp, flaky crust. Made with simple ingredients and folded for extra layers, they're the ultimate comfort food—perfect with butter, honey, or your favorite jam.
Print Recipe
Servings: 4

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ stick 4 tbsp cold unsalted butter, freeze for an hour
  • 1 cup cold buttermilk start with ¾ cup, add more as needed

Instructions

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  • Grate the cold butter directly into the flour mixture. Gently toss or mix until the butter is evenly distributed and the mixture resembles coarse crumbs.
  • Pour in ¾ cup of cold buttermilk and stir just until a shaggy dough forms. Add more buttermilk a tablespoon at a time if the dough seems too dry.
  • Lightly flour a clean surface and transfer the dough onto it. Gently pat and fold the dough over itself 12–14 times to build layers.
  • Flatten the dough to about 1-inch thickness and use a round biscuit cutter or a cup to cut out biscuits.
  • Lightly oil or spray a cast iron skillet or baking pan. Place the biscuits close together for softer sides or spaced apart for crispier edges.
  • Bake for 15–18 minutes, or until the tops are golden brown.
  • Brush the hot biscuits with melted butter as soon as they come out of the oven.
  • Serve warm and enjoy!