Ok, ya'll! You want the best buttermilk biscuit recipe? I'VE GOT IT 🤠 It has taken me six months to perfect this recipe, and I have succeeded. This is the best, fluffiest, butteriest, most tender buttermilk biscuit recipe.
These Biscuits are a huge hit with everyone (toddlers included), and go well with just about any dish, including brunch, lunch and dinner. My favorite way to serve these is with country gravy!
This was inspired by my time in Texas, where the biscuits are big and buttery. I have remade this recipe about 100 times now and they come out perfect every single time.
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Ingredients
You probably already have what you need to make these biscuits! This is a simple, fool-proof recipe that your family will love.
- All purpose flour - preferably King Arthur brand flour
- Baking Powder
- Salt
- Unsalted butter
- Buttermilk
- Honey
See recipe card for quantities.
Instructions
Place unsalted butter and measured-out buttermilk into the freezer for at least 15 minutes before mixing. Mix the flour, baking powder and salt together in a large bowl.
Cut the cold butter from the freezer into cubes, then use a pastry cutter to cut the butter into the flour.
Once the butter and flour mixture starts to come together, forming pieces that look like large peas, make a well in the center using a spoon, pour the buttermilk and honey into the well and mix until it just comes together.
Turn the crumbly dough onto a floured surface, and begin to knead the dough together with your hands. You want to move quickly so that the butter doesn't melt.
Once the dough has become a cohesive mass, use a letter fold to fold the dough onto itself 2 to 3 times. Then, roll the dough out to about half an inch thick.
Once the dough is rolled out, dip a two-inch biscuit cutter into flour. Try not to overwork the dough.
Push the biscuit cutter down into the dough, without twisting it. Simply push down and pull it up. Try to use the surface of the dough so that you can get about 6-7 biscuits cut before you need to re-roll. This is a great way to involve the littles!
Once the biscuits are cut, place them into the 8-10 inch cast iron pan, sides touching. Brush the tops with buttermilk. Place in the pre-heated 425 degree oven, and bake for 18-20 minutes, checking at 15 minutes.
This buttermilk biscuit recipe is a hit every time I make it. These are great for egg sandwiches, biscuits and gravy, or with jam and butter. There is almost nothing you can't serve with these buttery biscuits.
Hint: You can also use a food processor to cut the butter into the dough, which takes less time. Simply combine the flour, baking soda and salt into the food processor and pulse a few times. Then add the butter, cut into cubes, into the flour mixture and pulse again (about 7-10 times) until the mixture is crumbly. The dough should never come together while you're mixing it! It should only come together once you've begun kneading it and folding it.
Substitutions
I always have buttermilk on hand, but if you do not there is a very simple trick you can do to make your own!
This recipe requires ¾ cup of full-fat buttermilk, so you can take 1 cup of whole milk and 1 tablespoon of white vinegar, mix them in a glass, and let it sit on the counter for five minutes. It should be thickened and smell slightly sour after five minutes. Although this won't yield the exact same results, this will at least give you a tangy taste as compared to just milk.
Variations
There are endless ways to make these biscuits, and your imagination can really run wild here!
- Spicy - jalapenos and cheddar cheese!
- Sweet - add sparkling sugar to the top and serve with fresh whipped cream and fruit
Equipment
This is a simple buttermilk biscuit recipe! People have been making biscuits for hundreds of years with nothing but elbow grease and some ingredients, therefore there is no special equipment needed beyond kitchen essentials you most likely have already. For this recipe you will need:
- Large bowl
- Spoon
- Pastry cutter (or fork in a pinch, but it will take longer)
- Rolling Pin
- Cast iron skillet
If you need a great pastry cutter this one is my preferred brand! It's excellent and sturdy and I use it every time I make biscuits.
Storage
Store these buttermilk biscuits on the counter in an air tight container for 3-4 days!
You could also store these in the freezer, in a freezer bag with the air pushed out, for up to two months. Reheat in the oven at 400 ℉ for ten minutes.
Top tip
The MOST important thing here is to put the butter in the freezer for at least 15 minutes before you make these. The butter must be very cold in order to get the layers to appear. The buttermilk in the freezer is a great idea too, and something I do every time I make these. If you have the space, you can also put the flour in the freezer.
FAQ
Above you will see a simple trick to making your own buttermilk!
Yes, you can! I prefer unsalted butter because it gives me the control to salt things to my liking, however, many people only have salted butter on hand and I understand that. If you're planning on using salted butter, reduce the added salt to ½ a teaspoon instead.
I have only ever made this recipe with all-purpose flour. I think all-purpose flour works best here and I would not recommend self-rising flour. However, if you would like to try it, remove the baking powder from the ingredients, and substitute the AP flour with the SR flour, but do not use the self rising flour to dust your workspace or to roll our the dough with because the baking powder thats in the self-rising flour will leave an odd taste behind.
While cast iron pans will produce the best biscuits, you can use a 8-10 inch round cake pan, and rubbing some butter or shortening on the bottom and side before baking. If it is non-stick (dark) I recommend lowering the oven temperature to 400℉, and checking after 15 mins.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Buttermilk Biscuits
Equipment
- Pastry cutter
- Rolling Pin
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter
- ¾ cup buttermilk
- 2 tablespoons honey
Instructions
- Place butter into the freezer for at least 15 minutes before beginning. If space permits, place buttermilk into the freezer as well. While the butter is freezing, preheat the oven to 425℉.
- Once the butter is sufficiently frozen, cut it into cubes. Mix the flour with the baking powder and salt. Using the pastry cutter, cut the butter into the flour. The butter should form small clumps in the flour.
- Once the butter is cut into the flour, form a well in the center with the back of a spoon, as pictured above. Pour the buttermilk and honey into the well and mix until just combined. Do not over mix! This is very important, the dough should not come together in this step.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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