These easy buttermilk biscuits are melt-in-your-mouth delicious with their fluffy and buttery texture.
Made from scratch these biscuits are perfect on their own or can easily go great with your favorite jam, smothered in some tasty gravy, or made into a breakfast sandwich.
However you like to have them, these homemade buttermilk biscuits don't have to be complicated and you can make a quick batch for dinner any night as they come together in around 30 minutes.
Why we love this recipe!
- Most of the ingredients you have in your pantry already.
- Goes with all sorts of dinners, even add chocolate gravy for a dessert.
- Super simple step-by-step instructions to make these easy biscuits.
- You can use different-shaped cutters for a festive touch.
Ingredients you will need for Old-Fashioned Buttermilk Biscuits
- ½ cup cold butter, divided
- 1 ⅓ cup buttermilk
- 2 eggs
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
How to make easy buttermilk biscuits!
Preheat the oven to 425 degrees.
Place 2 tablespoons of butter into a 12 to 15 inch cast iron skillet. Put The skillet in the oven until the butter is melted.
Whisk together the eggs in buttermilk.
In a large bowl or food processor, combine the flour, baking powder, cream of tartar, and salt.
Cut in the remaining butter until the mixture is sandy.
Combine the flour mixture with the buttermilk mixture until it comes together in a large ball.
Turn the dough out onto a lightly floured surface.
Fold the dough over 6 to 8 times. The more times the dough is folded, the more layers the biscuits will have.
Pat into a large rectangle, about ½ inch thick.
Using a biscuit cutter, cut 12 to 15 biscuits from the dough, reshaping the dough as needed.
Transfer the biscuits to the prepared skillet.
Place in the oven and bake for 15 to 20 minutes.
If desired, brush with melted butter before serving.
Baking Tips:
- Use cold butter and cold buttermilk for this recipe!
- Don't overwork your dough! Overworking your biscuit dough leaves you with tough, flat biscuits. It is best to use a mixer with a dough hook so that your hands won't warm up the butter.
- If you don't have a mixer, no worries, you can still use your hands. If your dough does get too warm place the baking sheet in the freezer for 10 minutes before baking.
- Add a bit of flour if the dough is too sticky to handle.
- For softer tops, you can bake your biscuits touching. If you prefer crisper tops leave a little space in between each one.
What does buttermilk do to biscuits?
Buttermilk is acidic and because of the that acid works with the leaveners to help the dough rise. Which makes for tall and fluffy biscuits you will love!
What is the best flour for buttermilk biscuits?
Cake flour will give you a lighter, fluffier biscuit, but the outer crust will be too soft. All-purpose flour will provide more bite, but it will be a drier, less airy biscuit. The best solution, use half cake flour and half all-purpose flour.
What is the difference between buttermilk and regular biscuits?
Buttermilk compared to water helps the rise and gives them a nice tangy flavor.
How to freeze buttermilk biscuits?
Let the biscuits cool completely then wrap each biscuit tightly in heavy-duty foil or freezer wrap and store in a gallon-sized freezer bag or airtight container. They can be stored in the freezer for 2-3 months.
Can buttermilk biscuits be made ahead?
Yes, you can make the dough the night before and keep it in the fridge until you are ready to cook or you can make the biscuits and freeze them and heat when you are ready to eat.
Why we use cold butter for biscuits?
Cold butter is the key to flaky and fluffy biscuits. In the oven, the cold pieces of butter melt and create pockets of layered deliciousness.
Want to print or save these easy buttermilk biscuits instructions?
Easy Buttermilk Biscuits
Ingredients
- ½ cup cold butter divided
- 1 ⅓ cup buttermilk
- 2 eggs
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
Instructions
- Preheat the oven to 425 degrees. Place 2 tablespoons of butter into a 12 to 15-inch cast iron skillet. Put The skillet in the oven until the butter is melted.
- Whisk together the eggs in buttermilk.
- In a large bowl or food processor, combine the flour, baking powder, cream of tartar, and salt. Cut in the remaining butter until the mixture is sandy.
- Combine the flour mixture with the buttermilk mixture until it comes together in a large ball.
- Turn the dough out onto a lightly floured surface. Fold the dough over 6 to 8 times. (The more times the dough is folded, the more layers the biscuits will have.) Pat into a large rectangle, about ½ inch thick. use a biscuit cutter to cut 12 to 15 biscuits from the dough, reshaping the dough as needed.
- Transfer the biscuits to the prepared skillet.
- Place in the oven and bake for 15 to 20 minutes.
- If desired, brush with melted butter before serving.
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