Fluffy Buttermilk Biscuits from Scratch
Easy homemade recipe for perfect soft biscuits with a tender crumb and golden crust, ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 biscuits 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (320 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (115 grams) unsalted butter, cold and cubed
- 1 cup (240 ml) cold buttermilk
- Optional: 1 tablespoon honey
- Optional: 1-2 tablespoons fresh herbs like chopped chives or thyme
Instructions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold, cubed butter using a pastry blender, two forks, or fingertips until mixture resembles coarse crumbs with pea-sized butter bits.
- Pour in the cold buttermilk and stir gently until just combined; dough will be sticky.
- Turn dough onto a floured surface and pat into a ¾ inch (2 cm) thick rectangle. Fold dough over itself 2-3 times to create layers, then pat back out.
- Cut out biscuits using a 2.5 inch (6 cm) biscuit cutter or glass, pressing straight down without twisting. Place biscuits close together on the baking sheet.
- Gather scraps, pat out again, and cut more biscuits until all dough is used.
- Bake for 12-15 minutes until biscuits are puffed and golden on top.
- Optional: Brush tops with melted butter immediately after baking.
- Cool slightly on a wire rack for about 5 minutes before serving.
Notes
Keep butter and buttermilk cold to ensure flaky layers. Do not overmix the dough to avoid toughness. Press biscuit cutter straight down without twisting to help biscuits rise. Place biscuits close together on the baking sheet to help them rise taller. Optionally chill dough for 10 minutes before cutting if kitchen is warm.
Nutrition
- Serving Size: 1 biscuit (about 2.5
- Calories: 180
- Fat: 9
- Carbohydrates: 20
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