Easy Buttermilk Biscuits Recipe

This easy buttermilk biscuits recipe is made with just a handful of ingredients and they come together so easily. These fluffy biscuits are a perfect accompaniment to your Thanksgiving meal. They are freezer friendly and can be made up to a month ahead of time.

Buttermilk biscuits are a Southern classic and my Thanksgiving table wouldn’t be complete without them! These homemade biscuits are perfectly fluffy and I always make a big batch!

How to Make This Easy Buttermilk Biscuits Recipe

• Heat oven to 425°F and adjust oven rack to middle position, and line a large, rimmed baking sheet with parchment paper.
• Cut 2 sticks (1 cup) of butter into 1/2-inch pieces; set aside in the fridge.
• Add flour, baking powder, salt, sugar and baking soda to the bowl of a food processor. Pulse the flour mixture for 2 seconds (just to incorporate).
• Add the cold cut butter pieces (1 cup) to the flour mixture and pulse until the largest butter pieces are pea size.
• Pour the flour/butter mixture into a large bowl. Slowly drizzle the cold buttermilk over the top while continuously tossing the mixture with a fork to incorporate.
• Lightly knead the mixture just a few times until shaggy dough forms (the dough will look dry). Transfer the dough the a lightly floured work surface and gently pat into a 1-inch thick square.
• Cut the square into 4 equal sections and stack the 4 sections together. Press the dough into a 1-inch thick rectangle and trim a very thin border around the sides of the rectangle. This will create the clean edges needed to see the layers.
• Cut the dough into 12 equal squares (think of a 4×3 grid).
• Place the biscuits, 2-inches apart, onto the prepared baking sheet. Freeze the biscuits 10-15 minutes.
• While the biscuits are in the freezer, melt the remaining ¼ cup of butter.
• Brush the biscuit tops with melted butter and place in the oven.
• Reduce the temperature to 400°F and bake 20-22 minutes or until golden brown and the internal temperature of a middle biscuit reaches 205-208 degrees F.
• Transfer cooked biscuits to a cooling rack and serve immediately.

What does buttermilk do for biscuits?

Buttermilk gives the biscuits a rich and buttery flavor, but they also help to make the dough rise. The acidity in the buttermilk reacts with the baking soda to release carbon dioxide, which results in these perfectly fluffy biscuits. The dough should also be baked when it is cold (after placing it in the freezer for 10-15 minutes), this also helps them to rise more.

What do buttermilk biscuits go with?

These homemade Southern biscuits re so versatile and can be paired with so many main dishes. Obviously biscuits and gravy is a classic and they fit well into any holiday menu, but they also work well with soups and stews and hearty dishes like brisket and shredded pork. Try them as an accompaniment with:

• BBQ Beef Brisket Recipe (Oven Baked Brisket)
• Instant Pot Beef Stew Recipe (5 Spice Beef Stew)
• Chicken Mac and Cheese Soup (Macaroni Soup)

Can you make easy homemade buttermilk biscuits ahead of time?

You can make these biscuits and store them in a freezer for up to a month. Make the biscuits as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed 24-28 minutes or until golden. Do NOT thaw before baking.

Top Tips To Make This Easy Recipe

• Bake the biscuits in a preheated oven for the best results.
• Chill the dough in the freezer before baking, this will help the biscuits to rise.
• The biscuits are best served warm.

For more bread and biscuit recipes:

• Easy Ranch Dip Biscuits
• Garlic Cheesy Cornbread Drop Biscuits (Easy Cornbread Recipe)
• Homemade Sandwich Bread Recipe (No Knead Bread!)
• Homemade Dinner Rolls Recipe
• Simple Sourdough Bread

Recipe

Easy Buttermilk Biscuits Recipe

5 from 11 votes

Author: Becky Hardin

Prep: 30 minutes minutes

Cook: 20 minutes minutes

Total: 1 hour hour

Serves12 biscuits

Print Rate

• Pin

Save Saved!

This easy buttermilk biscuits recipe is made with just a handful of ingredients and they come together so easily. These fluffy biscuits are a perfect accompaniment to your Thanksgiving meal.

Ingredients

• ▢ 1¼ cups unsalted butter 283 grams, divided (2½ sticks)
• ▢ 3½ cups all-purpose flour 420 grams
• ▢ 2½ teaspoons baking powder 10 grams
• ▢ 2 teaspoons kosher salt 6 grams
• ▢ 2 teaspoons granulated sugar 8 grams
• ▢ ¼ teaspoon baking soda 2 grams
• ▢ 1 cup buttermilk 227 grams, cold
• ▢ Flake sea salt optional, for garnish

Cook ModePrevent your screen from going dark

Recommended Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Food Processor (click for my favorite)

Instructions

• Preheat oven to 425°F and adjust oven rack to middle position. Line a large, rimmed baking sheet with parchment paper. Set aside.
• Cut 2 sticks (1 cup) of butter into ½-inch pieces; set aside in the refrigerator.
  1¼ cups unsalted butter
• Add the flour, baking powder, salt, sugar, and baking soda to the bowl of a food processor. Pulse the flour mixture for 2 seconds (just to incorporate).
  3½ cups all-purpose flour, 2½ teaspoons baking powder, 2 teaspoons kosher salt, 2 teaspoons granulated sugar, ¼ teaspoon baking soda
• Add the cold cut butter pieces (1 cup) to the flour mixture and pulse until the largest butter pieces are pea size.
• Pour the flour/butter mixture into a large bowl. Slowly drizzle the cold buttermilk over the top while continuously tossing the mixture with a fork to incorporate.
  1 cup buttermilk
• Lightly knead the mixture just a few times until shaggy dough forms (the dough will look dry). Transfer the dough to a lightly floured work surface and gently pat into a 1-inch thick square.
• Cut the square into 4 equal sections and stack the 4 sections together. Press the dough into a 1-inch thick rectangle and trim a very thin border around the sides of the rectangle. This will create the clean edges needed to see the layers.
• Cut the dough into 12 equal squares (think of a 4x3-inch grid).
• Place the biscuits, 2-inches apart, onto the prepared baking sheet. Freeze the biscuits 10-15 minutes.
• While the biscuits are in the freezer, melt the remaining ¼ cup of butter.
• Brush the biscuit tops with melted butter, garnish with sea salt (if desired), and place in the oven.
  Flake sea salt
• Reduce the temperature to 400°F and bake 20-22 minutes, or until golden brown and the internal temperature of a middle biscuit reaches 205-208°F.
• Transfer cooked biscuits to a cooling rack and serve immediately.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• Bake the biscuits in a preheated oven for the best results.
• Chill the dough in the freezer before baking, this will help the biscuits to rise.
• The biscuits are best served warm.
• To make ahead: Make the biscuits as directed and freeze, uncovered, on a baking sheet until frozen. Transfer the frozen biscuits to a freezer bag. Bake as directed 24-28 minutes or until golden. Do NOT thaw before baking.
• Nutritional information does not include optional ingredients.

Storage: Store buttermilk biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition Information

Serving: 1biscuit Calories: 318kcal (16%) Carbohydrates: 30g (10%) Protein: 5g (10%) Fat: 20g (31%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 53mg (18%) Sodium: 523mg (23%) Potassium: 72mg (2%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 624IU (12%) Calcium: 83mg (8%) Iron: 2mg (11%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A
Photo Tag on
Insta Leave A
Rating